Zesty Italian Pasta Salad (Printable Version)
Bright Italian pasta salad brimming with crisp vegetables, tangy dressing, salami, and mozzarella.
# What You'll Need:
→ Salad Base
01 -
450 g rotini pasta
02 -
1 pint (approx. 300 g) cherry tomatoes, halved
03 -
1 cup (140 g) black olives, drained and halved
04 -
1 orange bell pepper, chopped
05 -
1 green bell pepper, chopped
06 -
0.5 cup (80 g) finely diced red onion
07 -
2 tablespoons (20 g) chopped pepperoncini
08 -
225 g fresh mozzarella pearls
→ Cured Meats
09 -
100 g pepperoni, quartered
10 -
115 g sliced Genoa salami, quartered
→ Dressing and Garnish
11 -
1 batch homemade Italian dressing
12 -
Freshly grated Parmesan cheese, for garnish
13 -
Chopped fresh parsley, for garnish
# Step-by-Step Guide:
01 -
Mix the homemade Italian dressing following your preferred method. Refrigerate and shake to recombine before use.
02 -
Boil rotini pasta in generously salted water until al dente, following package directions. Drain thoroughly.
03 -
Transfer drained pasta to a large serving bowl and immediately toss with half of the Italian dressing to coat evenly.
04 -
Add cherry tomatoes, black olives, orange bell pepper, green bell pepper, red onion, chopped pepperoncini, mozzarella pearls, pepperoni, and salami to the dressed pasta. Toss until well combined.
05 -
Cover and refrigerate the pasta salad for at least 30 minutes to allow flavors to develop. Store leftover dressing separately.
06 -
Just before serving, toss salad with remaining dressing and garnish generously with Parmesan and fresh parsley.
# Additional Notes:
01 -
For a brighter and fresher flavor, prepare the salad up to 24 hours in advance and store it covered in the refrigerator. Refresh leftovers with additional dressing as needed.