Italian Pasta Salad
Quick and easy Italian Pasta Salad recipe with tricolor rotini pasta, vegetables, cheese, salami and more tossed in Italian dressing
Prep Time15 minutes mins
Cook Time15 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 30 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 334kcal
- 16 ounces tri color rotini
- 8 ounces salami chopped
- 1 cup Zesty Italian Dressing
- 1 cup mozzarella cheese cubed
- 1 pint grape tomatoes halved
- 6 ounces sliced black olives
- ½ green bell pepper diced
- ½ orange bell pepper diced
- ½ red bell pepper diced
- ⅓ cup red onion diced
- ⅓ cup Parmesan cheese shredded
- ½ teaspoon Italian seasoning
Cook pasta to al dente according to the package directions. Drain in colander then rinse with cold water.
In a large bowl combine the rest of the ingredients, add pasta and toss to combine.
Refrigerate at least 2 hours before serving.
- After you’ve chilled the salad, let it sit out at room temperature for a few minutes before serving it. Ice cold pasta salad is okay, but letting it warm up a little is even better!
- I don’t recommend freezing this Italian pasta salad so if you want to make it ahead plan to do that a day in advance. Allow it to sit overnight and the flavors will develop even more.
- If you have leftovers and they dry out a little just add a little more Italian dressing to it, toss and serve. You can also leave some of the dressing off if you make it ahead of time and add it right before serving so it doesn’t have the chance to soak it all in.
Calories: 334kcal | Carbohydrates: 34g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 951mg | Potassium: 312mg | Fiber: 2g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 22mg | Calcium: 107mg | Iron: 1mg