Description

This amazing Italian Pasta Salad is full of meat and cheese, featuring plump pasta and zesty Italian dressing enhanced with parmesan. Red onion, pepperoncini, black olives, and an abundance of fresh vegetables complete this flavorful dish.

Ingredients

Scale

1 lb. rotini pasta (uncooked)
2 cups fresh diced or bite-sized vegetables of choice (blanched broccoli, bell peppers, etc.)
2 cups cherry tomatoes (halved)
8 oz. mozzarella pearls (or halved mozzarella balls)
8 oz. turkey salami (chopped)
½ cup black olives (sliced)
½ cup pepperoncini (sliced)
½ cup red onion (sliced)
½ cup fresh parsley (chopped)
¼ cup grated Parmesan cheese (optional)
1 ½ cups Italian dressing
Salt and pepper to taste

Instructions

Step: Cook pasta according to package directions. Drain and toss with a few dashes of oil to prevent sticking. Transfer to a large, parchment paper-lined baking sheet to cool, about 10 minutes.
Step: In a large mixing bowl, add pasta and remaining ingredients except for the Italian dressing.
Step: Drizzle with dressing, using less if desired. Toss to coat, adding more as needed. If needed, add salt and pepper to taste.
Step: Cover and chill in the refrigerator about 1-2 hours before serving.

Notes

This salad tastes best 1 day later, allowing flavors to meld. If the salad becomes dry after a day or two, add ¼ to ½ cup more dressing. Store in an airtight container in the refrigerator for 2-3 days maximum.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dishes, Pasta, Salads
Method: Mixing
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 301 kcal
Sugar: 5 g
Sodium: 776 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0.02 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 25 mg

Keywords: Italian pasta salad, rotini, pasta salad with Italian dressing, summer salad