Italian Pasta Salad Recipe
This Italian Pasta Salad is my go-to for summer gatherings, and I’ve tested it dozens of times to get the perfect balance of tangy, savory, and fresh. The combination of tender rotini, juicy cherry tomatoes, and creamy mozzarella creates a wildly satisfying dish that disappears fast. I’ve found that using high-quality Italian dressing makes all the difference here, so don’t skimp on that bottle.
PrintItalian Pasta Salad
Ingredients
Scale
- 16 oz rotini pasta ((We love the multi-colored))
- 2 cups cherry tomatoes (halved)
- 1/2 pound mozzarella cheese (cubed)
- 4 oz pepperoni (cut in half)
- 1 green bell pepper (diced)
- 1 can black olives (6 oz, drained)
- 8 oz Italian Dressing
- 6 oz shredded Parmesan cheese
Instructions
- Bring a large of of water to a boil.
- Cook 16 oz rotini pasta according to package directions until al dente.
- Drain, and rinse with cold water. Set aside.
- In a large bowl, combine the cooked pasta, 2 cups cherry tomatoes (halved), ½ pound mozzarella cheese (cubed), 4 oz pepperoni (cut in half), 1 diced green bell pepper, and 1 can (6 oz) black olives (drained).
- Pour 8 oz Italian dressing over the pasta mixture and toss until evenly coated. Stir in 6 oz shredded parmesan cheese and mix well.
- Let sit in the refrigerator for at least one hour for the flavors to come together.
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