Zesty Italian Pasta Salad (Print Version)
Pasta tossed with tangy dressing, savory meats, cheeses, and fresh vegetables for a crowd-pleasing side.
# Ingredients:
→ Main Ingredients
01 -
1 recipe homemade Italian dressing
02 -
1 lb rotini pasta
03 -
3.5 to 4 oz pepperoni, quartered (about ¾ cup)
04 -
4 oz sliced Genoa salami, quartered (about ¾ cup)
05 -
1 pint cherry tomatoes, halved
06 -
1 cup black olives, drained and halved
07 -
1 orange bell pepper, chopped
08 -
1 green bell pepper, chopped
09 -
½ cup finely diced red onion
10 -
2 tablespoons chopped pepperoncini
11 -
8 oz fresh mozzarella pearls
12 -
Grated parmesan and parsley for garnish
# Directions:
01 -
Prepare the Italian dressing according to the provided directions and refrigerate until ready to use. Shake to recombine before adding it to the salad.
02 -
Cook the rotini pasta in salted water according to the package instructions. Drain the pasta and transfer it to a large serving bowl.
03 -
Pour half of the prepared dressing over the warm pasta and toss to combine.
04 -
Mix in the remaining pasta salad ingredients, including the pepperoni, salami, cherry tomatoes, black olives, bell peppers, red onion, pepperoncini, and mozzarella pearls. Toss to combine.
05 -
For optimal flavor, chill the pasta salad for at least 30 minutes, up to a maximum of 24 hours. Chill the remaining dressing separately.
06 -
When ready to serve, toss the salad with the remaining dressing and garnish with grated parmesan and fresh parsley.
# Notes:
01 -
This salad can be made 24 hours in advance, maintaining its vibrant and fresh flavors.
02 -
To store leftovers, cover the salad with plastic wrap or transfer to an airtight container and refrigerate for 4-5 days. Add dressing to freshen up as needed.