Easy Italian Pasta Salad
This Italian pasta salad is perfect for BBQs and summer parties. Easy to make with fresh ingredients and a delightful Italian dressing.
Equipment
- 1 Large pot
- 1 Large mixing bowl
- 1 Colander
- 1 Wooden spoon
Ingredients
Salad Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup salami chopped
- 1 cup mozzarella balls halved
Dressing
- 1 cup Italian dressing
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta is cooking, chop the cherry tomatoes, bell peppers, and red onion. Slice the black olives and chop the salami. Halve the mozzarella balls.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, olives, salami, and mozzarella balls.
- Pour the Italian dressing over the pasta mixture. Add the grated Parmesan cheese and chopped fresh basil. Toss everything gently to combine.
- Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
- Before serving, stir the salad to redistribute the dressing. If needed, add more dressing to taste. Garnish with extra fresh basil if desired.
Storage
- Place any leftovers in an airtight container and store in the refrigerator for up to 3 days. Stir the salad before serving to refresh the flavors.
Notes
Pro Tips: Make the salad a day in advance for better flavor. Ingredient Substitutions: Use any pasta shape you like, or swap out vegetables based on preference. How to Serve: Serve as a side dish or main course. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prep the ingredients separately and mix them just before serving for freshness.