Print

Quick Italian Pasta Salad Recipe

Quick Italian Pasta Salad Recipe
Print Recipe

★★★★★

5.2 from 25 reviews

Quick Italian Pasta Salad is a vibrant, flavorful dish combining al dente rotini noodles with a mix of savory pepperoni, salami, fresh vegetables, and mozzarella pearls. Tossed in a zesty homemade Italian dressing and chilled to meld the flavors, this salad is perfect for potlucks, picnics, or a refreshing meal any time.

Ingredients

Scale

Pasta

  • 1 lb rotini noodles

Meats

  • 3.5 to 4 oz pepperoni (about 3/4 cup, quartered)
  • 4 oz salami slices (about 3/4 cup, cut into quarters)

Vegetables & Cheese

  • 1 pint cherry tomatoes (halved)
  • 1 cup black olives (halved and drained)
  • 1 orange bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1/2 cup finely diced red onion
  • 2 tbsp chopped pepperoncini
  • 8 oz mozzarella pearls
  • Grated parmesan cheese and minced parsley, for topping

Dressing

  • 3/4 cup native olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons organic lemon juice
  • 1/4 cup finely freshly grated Parmesan
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 teaspoon salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika powder
  • 1/2 tsp pepper
  • 1/2 teaspoon sugar

Instructions

  1. Prepare the dressing: Put all dressing ingredients including olive oil, red wine vinegar, lemon juice, Parmesan, dried herbs, spices, salt, and sugar into a jar. Shake vigorously for 30 seconds until fully combined. Refrigerate the dressing and shake or whisk again before using to re-incorporate any separated ingredients.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add rotini noodles and cook according to package instructions until al dente. Drain thoroughly and transfer the warm pasta to a large serving bowl, tossing gently to prevent sticking.
  3. Dress the pasta: Pour half of the chilled Italian dressing over the warm rotini and toss until well coated. The heat helps the pasta absorb the flavors for a tastier salad base.
  4. Add meats, vegetables, and cheese: Mix in quartered pepperoni, quartered salami, halved cherry tomatoes, halved black olives, diced orange and green bell peppers, finely diced red onion, chopped pepperoncini, and mozzarella pearls. Toss gently but thoroughly to evenly distribute ingredients, folding in the mozzarella last to maintain its shape.
  5. Chill the salad: Cover the pasta salad and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to develop. Keep the remaining dressing stored separately in the fridge.
  6. Serve: Before serving, toss the chilled pasta salad with the remaining Italian dressing. Garnish with a generous sprinkle of grated Parmesan cheese and minced parsley. Add extra Parmesan if desired for enhanced flavor.

Notes

  • Make sure to shake or whisk the dressing before using, as it separates when refrigerated.
  • For best flavor, let the salad chill for at least 30 minutes to allow ingredients to meld.
  • Use warm pasta when first dressing so it absorbs the dressing better.
  • Store leftover dressing separately in the refrigerator for up to 5 days.
  • Can be made a day ahead to save time and enhance flavor.

Nutrition

Keywords: Italian pasta salad, rotini pasta salad, quick pasta salad, cold pasta salad, easy pasta salad, picnic salad

Find it online: https://todayfoodrecipe.com/quick-italian-pasta-salad-recipe/