Italian Pasta Salad Recipe
A refreshing, zesty, and colorful Italian pasta salad loaded with rotini, fresh veggies, salami, pepperoni, and cheese—perfect for summer gatherings and potlucks.
Equipment
- Large pot for boiling the pasta
- Colander to drain and rinse the cooked pasta
- Cutting Board for prepping vegetables, meats, and cheese
- Chef's Knife: to chop, dice, and slice ingredients
- Large mixing bowl to toss all the ingredients together
- Measuring Cups and Spoons for precise dressing and seasoning
- Wooden Spoon or Salad Tongs for mixing the salad
- Plastic Wrap or Airtight Container to chill and store the salad
Ingredients
- 1 lb rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red, yellow, or green), diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup salami, diced
- 1/2 cup pepperoni, sliced
- 1 cup mozzarella balls (bocconcini), halved
- 1/4 cup grated Parmesan cheese
- 3/4 cup Italian dressing (store-bought or homemade)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente (about 8–10 minutes). Drain and rinse under cold water. Set aside.
- Prepare Ingredients: While pasta cools, chop vegetables, meats, and cheeses as described.
- Mix: In a large bowl, combine pasta, vegetables, meats, and cheeses. Pour in Italian dressing, add parsley, and season with salt and pepper. Toss to combine.
- Chill: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve: Toss again before serving. Adjust seasoning as needed.
Notes
- Best made a day ahead for deeper flavor.
- Customize with vegetarian or Mediterranean ingredients.
- Keeps well for 3–4 days in the refrigerator.