Pasta Salad Recipe with Italian Dressing
A fresh, colorful pasta salad tossed in a zesty Italian dressing with vegetables, mozzarella, and salami. Perfect for picnics, potlucks, and easy make-ahead meals everyone will love.
Ingredients
Salad Base
- 12 oz rotini pasta use gluten-free if desired
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup red bell pepper diced
- 0.5 cup red onion thinly sliced
- 1 cup black olives sliced
- 1 cup mozzarella cheese balls halved
- 0.75 cup turkey salami cut into small pieces (use turkey or beef salami instead of pork)
Dressing
- 0.75 cup Italian dressing store-bought or homemade
- 0.25 tsp black pepper to taste
- 0.25 tsp salt to taste
- 1 tbsp fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, and turkey salami.
- Pour the Italian dressing over the mixture. Toss gently until all ingredients are evenly coated.
- Season with salt and black pepper to taste, then sprinkle with chopped parsley.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.
Notes
For extra flavor, try adding artichoke hearts or roasted red peppers. Use gluten-free pasta for a gluten-free version. The salad can be made a day ahead and stored in the refrigerator.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 292 kcal |
| Protein | 13.2 g |
| Carbohydrates | 31.1 g |
| Saturated Fat | 4.6 g |
| Cholesterol | 26.9 mg |
| Sodium | 748.4 mg |
| Fiber | 2.7 g |
| Potassium | 331.2 mg |
| Calcium | 117.8 mg |
| Vitamin C | 39.5 mg |
| Vitamin A | 30.9 mg |
| Iron | 1.6 mg |