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Italian Pasta Salad

Italian pasta salad with rotini tossed in Italian dressing and loaded with salami, mozzarella cubes, olives, and bell peppers. Chilled for a classic antipasto-style picnic salad with bright cherry tomatoes and zesty flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian Pasta Salad
  • 1 lb rotini pasta
  • 16 oz Italian dressing
  • 8 oz salami, cubed
  • 8 oz mozzarella cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup black olives, sliced
  • 1 cup green bell pepper, diced
  • 1 cup red bell pepper, diced
  • 0.5 cup red onion, diced
  • 0.25 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook rotini pasta according to package directions, until tender. Drain and rinse under cold water to cool quickly and stop further cooking.
Build the salad
  1. In a large bowl, combine the pasta with Italian dressing and toss to coat evenly. Make sure every piece looks glossy with dressing.
  2. Add salami, mozzarella cheese, cherry tomatoes, black olives, green bell pepper, red bell pepper, and red onion. Fold gently so the vegetables stay bright and intact.
  3. Sprinkle Parmesan cheese and Italian seasoning over the top. Toss again until the cheese and herbs are distributed throughout.
Chill and serve
  1. Refrigerate the pasta salad for at least 2 hours, tossing occasionally to keep everything coated. Cover for best results and let the flavors meld cold.
  2. Before serving, check the texture and add more Italian dressing if needed. Toss just until combined so the salad isn’t dry.

Notes

Pro tip: rinse the pasta until fully cool so the salad doesn’t get watery and the cheese cubes stay distinct. Refrigerate leftovers in an airtight container for 3–4 days; freezing isn’t recommended because the vegetables and cheese can lose texture. For a gluten-free option, use gluten-free rotini and keep the rest of the method the same.