Creamy Italian Pasta Salad: The Best 20-Minute Potluck Winner
A creamy, tangy pasta salad loaded with rotini, pepperoni, fresh vegetables, and a flavorful blend of Italian and ranch dressings—perfect for potlucks and BBQs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Ingredients
- 1 box rotini (spiral) pasta
- 1 cup pepperoni, chopped
- 1 cup banana peppers, roughly chopped
- 1 cup tomatoes, chopped
- 1 cup mozzarella cheese, cubed or shredded
- 1/2 cup Parmesan cheese, shredded
- 1 cup Italian dressing
- 1 cup ranch dressing
- 1 tablespoon Italian seasoning
- 2 teaspoons seasoned salt
- 2 teaspoons black pepper
Instructions
1. Cook the pasta by boiling rotini in salted water until just tender, then drain and rinse under cold water to cool and prevent sticking.
2. While the pasta cooks, chop the pepperoni, banana peppers, and tomatoes. Cube or shred the mozzarella and grate the Parmesan.
3. In a large bowl, combine the cooled pasta, pepperoni, banana peppers, tomatoes, mozzarella, and Parmesan. Mix gently.
4. Pour in the Italian dressing and ranch dressing, then sprinkle in Italian seasoning, seasoned salt, and black pepper.
5. Stir everything together until evenly coated.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Stir again before serving and adjust with extra dressing if needed.
Notes
Use tri-color rotini for a more colorful presentation.
For a lighter version, use turkey pepperoni and low-fat cheese.
Store leftovers in the refrigerator for up to 4 days.
If the pasta absorbs too much dressing, add a splash more before serving.
Customize with additions like cucumbers, olives, or red onions.
Find it online: https://cookingwithramsay.com/creamy-italian-pasta-salad/