Italian Pasta Salad
A vibrant and flavorful pasta salad packed with crunchy veggies, bold meats, and creamy cheese, perfect for potlucks and gatherings. This dish gets better as it sits, making it ideal for meal prep.
Ingredients
Pasta and Veggies
- 12 ounces rotini pasta Cooked until just tender
- 1 cup chopped bell peppers Use a mix of colors for visual appeal
- 1 cup chopped cucumbers
- 1/2 cup chopped red onion
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh parsley
Proteins and Cheese
- 8 ounces salami or pepperoni Chopped
- 8 ounces mozzarella pearls or chopped provolone Cheese option
Dressing
- 1 cup Italian dressing Store-bought or homemade
Briny Flavor Enhancements
- 1/4 cup slice of olives
- 2 tablespoons pepperoncini brine Optional, for added flavor
Instructions
Preparation
- Cook the rotini pasta until just tender, then rinse with cold water and drain well.
- Chop the bell peppers, cucumbers, and red onion into bite-sized pieces.
- In a large bowl, mix the pasta with about two-thirds of the Italian dressing.
- Add the chopped veggies, salami or pepperoni, cheese, and the remaining dressing, mixing gently.
- Chill the salad for at least 1 hour, then taste and adjust seasoning with salt, pepper, or extra vinegar.
Notes
Make it ahead but hold back some dressing to add right before serving to keep it fresh. Store in a sealed container in the fridge for 3-4 days. This pasta salad is highly customizable with different veggies or cheeses.