Description
A colorful and flavorful pasta salad with fresh vegetables, cheese, and optional meats, all tossed in a tangy Italian dressing. Perfect for potlucks, BBQs, or as a side dish.
Ingredients
- 12 oz rotini pasta (or your favorite pasta shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¾ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- ¾ cup mozzarella pearls or cubed cheese
- ½ cup salami or pepperoni, chopped (optional)
- ⅓ cup pepperoncini, sliced (optional)
- ½ cup Italian dressing (store-bought or homemade)
- 2 tbsp grated Parmesan (optional)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook the Pasta: Cook the rotini pasta according to package instructions, making sure to salt the water. Once cooked, drain and rinse with cold water to stop the cooking process and cool the pasta down. Set aside.
- Prepare the Vegetables: While the pasta is cooking, slice the cherry tomatoes in half, dice the cucumber, and red bell pepper, and thinly slice the red onion and olives. If you’re using salami or pepperoni, chop it into bite-sized pieces. If you like a bit of tang, slice the pepperoncini.
- Assemble the Salad: In a large bowl, combine the cooked and cooled pasta with the prepared vegetables, mozzarella pearls (or cubed cheese), and salami or pepperoni (if using).
- Add the Dressing: Pour the Italian dressing over the pasta mixture and toss gently until everything is evenly coated. Add salt and pepper to taste.
- Garnish and Serve: Sprinkle the salad with grated Parmesan cheese (if using) and garnish with fresh chopped parsley or basil. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.
Notes
- Vegan Version: Omit the cheese and salami or pepperoni, and use a plant-based dressing for a vegan version of this salad.
- Add More Veggies: You can add more veggies like bell peppers, artichoke hearts, or spinach to increase the freshness and texture.
- Spicy Version: Add a little red pepper flakes or extra pepperoncini for a spicy kick.
- Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, making it even tastier!
- Reheating: Pasta salad is best served cold, so there’s no need to reheat. If it thickens in the fridge, add a little more dressing to loosen it up before serving.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Side dish
- Method: Stovetop, No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
