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This vibrant Italian pasta salad is always a crowd-pleaser at family gatherings and potlucks. Its bold flavors come from a bright homemade dressing, tangy pepperoncini, and savory salami plus the freshness of mozzarella pearls and crisp veggies. I make this recipe ahead for easy entertaining and still get rave reviews every time.
The first time I made this for a summer picnic my friends were asking for the recipe before we finished eating I always love how the colors brighten up the table and there are never any leftovers
Ingredients
- Rotini pasta: The spiral shape holds onto the flavorful dressing well Choose good-quality dried pasta that keeps its texture after cooking
- Homemade Italian dressing: This sets it apart Use fresh lemon juice and good olive oil for the best flavor
- Pepperoni: Quartered for small bites Look for a brand with minimal additives for the best taste
- Genoa salami: Adds classic Italian savoriness Opt for thinner slices and a reputable deli for the most flavor
- Cherry tomatoes: They bring juicy sweetness and color Go for ripe but firm tomatoes so they hold their shape
- Black olives: Adds richness and a little tang Buy whole olives and pit them yourself for best flavor if you can
- Orange bell pepper: Their sweetness balances the tangy ingredients Choose peppers with firm, shiny skin
- Green bell pepper: Adds slight bitterness and crunch Look for bright green color with no soft spots
- Red onion: Finely diced for punchy flavor Choose one that feels heavy and has glossy skin for freshness
- Pepperoncini: Slight heat and vinegary brightness Get the sliced jarred kind and drain them well
- Mozzarella pearls: Offer creamy bites throughout Look for fresh mozzarella in water for ultra-creamy texture
- Parmesan and parsley: For garnish Use fresh grated Parmesan and leafy parsley for a nice finish
Step-by-Step Instructions
- Prepare the Dressing:
- Mix up your homemade Italian dressing first and refrigerate it so the flavors meld well. Give it a good shake or stir before using
- Cook the Pasta:
- Boil rotini in plenty of salted water Follow the package directions until just al dente This keeps the salad from turning mushy Drain and immediately transfer the hot pasta to a large bowl
- Toss Pasta with Dressing:
- Pour half the Italian dressing over the warm pasta and toss thoroughly This helps the noodles soak up flavor and stay moist
- Add Veggies and Mix-Ins:
- Fold in the pepperoni, salami, cherry tomatoes, black olives, both bell peppers, red onion, pepperoncini, and mozzarella pearls Toss gently to keep the ingredients intact and evenly distributed
- Chill for Best Flavor:
- Cover the bowl and let the salad chill in the fridge for at least 30 minutes up to 24 hours The rest period lets flavors blend and develop
- Finish and Serve:
- Just before serving toss the salad again with the remaining dressing and finish with generous handfuls of grated Parmesan and fresh parsley This adds extra flavor and a beautiful finish
The pepperoncini is hands-down my favorite part of this salad Its tang adds a burst of excitement to each forkful and even my picky eater nephew now asks for extra on top The peppery aroma takes me right back to family holidays where this dish always disappeared first
Storage Tips
Pasta salad stores beautifully in an airtight container in the fridge for four to five days The noodles might soak up extra dressing over time so I always keep a jar of extra dressing to revive each serving Just toss before serving to bring back the shine and flavor
Ingredient Substitutions
If you do not have rotini you can use fusilli or bowtie noodles For a vegetarian version leave out the salami and pepperoni and add more veggies like cucumber or artichoke hearts You can swap mozzarella pearls for cubed cheese sticks in a pinch and use green olives if black are not available
Serving Suggestions
This pasta salad is a great side for grilled meats or sandwiches You can also top it with extra protein like grilled chicken for a main dish My family loves it for summer picnics and as an easy make-ahead lunch option It looks gorgeous served on a big platter garnished with fresh herbs
Cultural Context
Italian-style pasta salads like this one took off in America in the 1980s blending Mediterranean ingredients with quick-cooking pasta and fresh produce Elements like pepperoncini and salami reflect classic antipasti flavors and the homemade dressing brings it all together in a way that feels modern and traditional at once
FAQs about Recipes
- → What kind of pasta works best for this salad?
Rotini is ideal, as its spirals catch the dressing and hold onto hearty ingredients, but penne or fusilli work well too.
- → Can the dish be made ahead of time?
Yes, it can be prepared up to 24 hours in advance. Keep the dressing separate until serving for optimal freshness.
- → How can I add extra protein?
Incorporate grilled chicken, chickpeas, or cubes of smoked turkey for additional protein and heartiness.
- → What if I want it vegetarian?
Omit the salami and pepperoni. Add extra mozzarella pearls or your favorite veggies for more substance.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to 5 days. Refresh with a splash of dressing before serving.
- → Can I use store-bought Italian dressing?
Yes, though homemade dressing enhances the flavors. Choose a high-quality, tangy Italian variety if sourcing pre-made.