This colorful Italian Pasta Salad is the perfect make-ahead dish for potlucks, cookouts, family gatherings, and easy weeknight meals.
Loaded with tender tri-color rotini, savory Italian salami, crisp bell peppers, briny olives, and creamy mozzarella pearls, every bite delivers a delicious combination of textures and classic Italian-inspired flavors.
Tossed in zesty Italian dressing and finished with Parmesan cheese, this pasta salad comes together quickly and tastes even better after chilling in the refrigerator.
It’s a refreshing side dish that pairs beautifully with grilled meats, sandwiches, or can be enjoyed as a satisfying meal all on its own.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Ingredients
- 1 (12-ounce) package tri-color rotini pasta
- 3/4 pound Italian salami, finely diced
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 red onion, finely chopped
- 1 (6-ounce) can sliced black olives, drained
- 8 ounces fresh mozzarella pearls (small mozzarella balls)
- 1 cup Italian-style salad dressing
- 3 packets (.7-ounce each) dry Italian-style dressing mix, or to taste
- 1/2 cup shredded Parmesan cheese
Directions
- Bring a large pot of lightly salted water to a rolling boil. Add the tri-color rotini and cook according to package directions until tender but still slightly firm to the bite, about 8 to 10 minutes.
- Drain the pasta and rinse thoroughly under cold running water until completely cooled. Allow excess water to drain away.
- In a large mixing bowl, combine the cooled pasta, diced salami, green bell pepper, red bell pepper, red onion, black olives, and mozzarella pearls.
- Pour the Italian dressing over the pasta mixture and toss well until all ingredients are evenly coated.
- Sprinkle in the dry Italian dressing mix and stir thoroughly to distribute the seasoning throughout the salad.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Just before serving, sprinkle the Parmesan cheese over the top and gently toss or serve as a garnish.
Chef’s Notes
- For even more flavor, prepare the salad several hours ahead of time and chill overnight.
- Add cherry tomatoes, pepperoncini peppers, cucumber, or artichoke hearts for additional texture and color.
- If the pasta salad seems dry after refrigeration, toss with a little extra Italian dressing before serving.
- Freshly grated Parmesan cheese will provide the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.