Italian Pasta Salad

A fresh, colorful Italian pasta salad loaded with veggies, meats, and cheese. Tossed in a bold homemade dressing that brings everything together. Perfect for BBQs, beach days, or feeding a crowd.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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Pasta & Mix-Ins

• 3 cups tricolor rotini pasta

• ½ small red onion, diced

• ½ green bell pepper, diced

• ½ red bell pepper, diced

• ½ orange bell pepper, diced

• ½ yellow bell pepper, diced

• ½ cup black olives

• Bunch of fresh parsley, finely minced

• 1 cup diced mozzarella cheese (or mozzarella pearls)

• 1 cup grape tomatoes, halved

• Pepperoni, sliced

• Hard salami, diced

Dressing

½ cup extra virgin olive oil

• ½ cup apple cider vinegar (or red wine vinegar)

• 2 tbsp Italian seasoning

• 1 tbsp salt

• 2 garlic cloves, grated

• 1 tsp black pepper

• 1 tbsp Dijon mustard

• 1 tbsp honey

• 1 tsp red pepper flakes

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Step-by-Step Instructions

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1. Cook the pasta

   Bring a large pot of water to a boil.
   Add 1 tablespoon of salt.
   Add tricolor rotini and cook for 10 minutes.
   Drain and set aside to cool.

1. Prep the mix-ins

   Dice red onion and all bell peppers.
   Slice olives.
   Finely mince parsley.
   Dice mozzarella, hard salami, and pepperoni.
   Halve grape tomatoes.

2. Make the dressing

   In a bowl, combine olive oil, vinegar, Italian seasoning, salt, grated garlic, black pepper, Dijon mustard, honey, and red pepper flakes.
   Whisk until fully combined.

3. Assemble the salad

   In a large bowl, combine cooled pasta with all vegetables, meats, cheese, and parsley.
   Pour dressing over the salad.
   Toss thoroughly to coat.

4. Serve

   Serve immediately or keep refrigerated.

Notes from My Kitchen

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1. Letting the pasta cool prevents the dressing from soaking in too fast.

2. This gets even better after chilling.

3. Perfect for BBQs, beach days, and family parties.

Yield: 6-8

Author: Michelle Disla

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Italian Pasta Salad

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

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Ingredients

Pasta & Mix-Ins

• 3 cups tricolor rotini pasta
• ½ small red onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• ½ orange bell pepper, diced
• ½ yellow bell pepper, diced
• ½ cup black olives
• Bunch of fresh parsley, finely minced
• 1 cup diced mozzarella cheese (or mozzarella pearls)
• 1 cup grape tomatoes, halved
• Pepperoni, sliced
• Hard salami, diced

Dressing

• ½ cup extra virgin olive oil
• ½ cup apple cider vinegar (or red wine vinegar)
• 2 tbsp Italian seasoning
• 1 tbsp salt
• 2 garlic cloves, grated
• 1 tsp black pepper
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp red pepper flakes

Instructions

1. Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add tricolor rotini and cook for 10 minutes. Drain and set aside to cool.
2. Dice red onion and all bell peppers. Slice olives. Finely mince parsley. Dice mozzarella, hard salami, and pepperoni. Halve grape tomatoes.
3. In a bowl, combine olive oil, vinegar, Italian seasoning, salt, grated garlic, black pepper, Dijon mustard, honey, and red pepper flakes. Whisk until fully combined.
4. In a large bowl, combine cooled pasta with all vegetables, meats, cheese, and parsley.
5. Pour dressing over the salad. Toss thoroughly to coat.
6. Serve immediately or keep refrigerated.

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