Easy Italian Pasta Salad

This refreshing Italian pasta salad features tender tricolor rotini pasta tossed with salami, mozzarella cheese, crisp vegetables, and zesty Italian dressing. Perfect for summer gatherings, it's a make-ahead dish that improves with time and pairs beautifully with grilled meats. The combination of savory, creamy, and crunchy textures creates a balanced side dish that's both satisfying and refreshing.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 8 servings

Calories: 380

Ingredients Equipment Method Notes

Ingredients

16 ounces tricolor rotini pasta
8 ounces salami, chopped
1 cup Italian vinaigrette dressing (store-bought or homemade)
1 cup cubed mozzarella cheese
1 pint grape tomatoes, halved
½ cup sliced black olives
½ green bell pepper, diced
½ orange bell pepper, diced
½ red bell pepper, diced
⅓ cup diced red onion
⅓ cup shredded Parmesan cheese
3 tablespoons chopped fresh parsley
½ teaspoon Italian seasoning
salt and black pepper to taste

Equipment

large pot
colander
large mixing bowl

Method

Instructions

Cook pasta al dente according to package directions. Drain well and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine cooled pasta with chopped salami, mozzarella cubes, halved grape tomatoes, black olives, diced bell peppers, red onion, Parmesan cheese, parsley, and Italian seasoning.
Pour Italian dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
Refrigerate for at least 2 hours before serving to allow flavors to meld together.

Notes

Cook pasta al dente and rinse with cold water to prevent mushiness. The salad improves with refrigeration time - make it up to 24 hours in advance. For vegetarian version, omit salami and add marinated artichoke hearts or chickpeas. Store leftovers for 3-4 days in refrigerator.