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Italian Dressing Pasta Salad

Cooking tri-color rotini pasta for Italian Dressing Pasta Salad.

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This Italian Dressing Pasta Salad is the perfect blend of fresh vegetables, mozzarella, and savory salami, all tossed in a zesty Italian dressing. It’s a colorful, flavorful dish perfect for summer gatherings, picnics, or as a side dish for any meal.

Ingredients

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  • 1 (12-ounce) package tri-color rotini pasta
  • 1 cup Italian dressing
  • 8 ounces Genoa salami, sliced into 1/4 inch strips
  • 2 (8-ounce) mozzarella balls in water, drained and cut into 1/2 inch cubes
  • 1 cup shredded parmesan cheese
  • 1 (7-ounce) packet dry Italian style salad dressing mix
  • 1/2 cup chopped red onion
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 (10.5-ounce) container grape tomatoes, cut in half
  • 1 cup sun-dried tomatoes, sliced
  • 1 cup sliced pepperoncini, rinsed and drained
  • 1 (3.8-ounce) can sliced black olives, rinsed and drained
  • 1 cup fresh basil, chopped
  • 1 cup fresh parsley, chopped
  • Salt, pepper, and Italian seasoning to taste
  • 1 teaspoon sugar (optional)

Instructions

  1. Cook the Pasta: Cook the rotini pasta according to package directions, just until al dente, and drain well.
  2. Toss with Dressing: While the pasta is still warm, toss it in a large mixing bowl with Italian dressing and Italian style dressing mix. Let the pasta cool down.
  3. Combine the Ingredients: Once cooled, add the salami, mozzarella, parmesan, red onion, red and green bell peppers, sun-dried tomatoes, grape tomatoes, pepperoncini, and black olives to the pasta. Stir well to combine.
  4. Chill and Rest: Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or overnight for best flavor.
  5. Finish and Serve: When ready to serve, fold in the fresh basil and parsley. Adjust seasoning with salt, pepper, and a bit of olive oil if necessary. Serve chilled and enjoy!

Notes

For an extra burst of flavor, try adding a sprinkle of freshly grated parmesan cheese before serving. This pasta salad can be made a day ahead for the best flavor. The longer it sits, the better the flavors meld together.

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