Pasta Salad with Italian Dressing: A Quick 20-Minute Recipe
A refreshing and flavorful pasta salad tossed with zesty Italian dressing, cured meats, cheeses, and crisp vegetables. Perfect for picnics, potlucks, and easy summer meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Side
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 oz tri-color rotini pasta
- 1 cup Italian dressing
- 8 oz Genoa salami, sliced into 1/4-inch strips
- Two (8 oz) mozzarella balls in water, drained and cut into 1/2-inch cubes
- 1 cup shredded Parmesan cheese
- 1/2 cup chopped red onion
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 10.5 oz grape tomatoes, halved
- 1 cup sliced sun-dried tomatoes
- 1 cup sliced pepperoncinis, rinsed and drained
- 3.8 oz can sliced black olives, rinsed and drained
- 1 cup chopped fresh basil
- 1 cup chopped fresh parsley
- Salt to taste
- Black pepper to taste
- Italian seasoning to taste
- Sugar to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the tri-color rotini until al dente according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. Transfer the cooled pasta to a large mixing bowl.
3. Add the Italian dressing and toss until the pasta is evenly coated.
4. Stir in the salami, mozzarella cubes, Parmesan cheese, red onion, bell peppers, grape tomatoes, sun-dried tomatoes, pepperoncinis, black olives, basil, and parsley.
5. Mix gently until all ingredients are well combined.
6. Season with salt, black pepper, Italian seasoning, and a small amount of sugar to taste.
7. Cover and refrigerate for at least 2 hours, preferably 24 hours, stirring once or twice to allow flavors to fully develop.
8. Before serving, toss again and adjust seasoning if needed. Serve chilled.
Notes
For best flavor, allow the pasta salad to chill overnight before serving.
If making ahead, reserve a small amount of dressing to refresh the salad before serving.
You can substitute pepperoni for salami or omit the meat entirely for a vegetarian version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/pasta-salad-with-italian-dressing/