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This is my most requested PASTA SALAD

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A crowd-pleasing, make-ahead Italian-style pasta salad with rotini, fresh vegetables, cheeses, salami (or pepperoni), and a zesty vinaigrette — served chilled and perfect for potlucks and cookouts.

Ingredients

Scale
  • 12 ounces rotini pasta (or 1 pound for a larger batch)
  • 1 teaspoon olive oil
  • 1 cup halved cherry tomatoes (about 185 g)
  • 1/2 red bell pepper, diced (about 95 g)
  • 1/2 green bell pepper, diced (about 95 g)
  • 1/2 cup diced red onion (about 60 g)
  • 1 cup diced salami or pepperoni (about 5–6 oz)
  • 1 cup cubed mozzarella or 8 oz mozzarella pearls
  • 1/2 cup sliced black olives (about 4 oz)
  • 1/4 cup chopped fresh parsley (optional)
  • 1/4 cup grated Parmesan cheese
  • 3/4 to 1 cup Italian-style vinaigrette dressing (store-bought or homemade)
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup pepperoncini slices or sliced cucumbers

Instructions

  1. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente; drain, toss with 1 teaspoon olive oil, rinse under cold water, and let cool to room temperature.
  2. While pasta cools, prepare or shake the Italian vinaigrette dressing; taste and adjust seasoning.
  3. In a large bowl combine the cooled pasta, halved cherry tomatoes, diced red and green bell peppers, diced red onion, diced salami (or pepperoni), cubed mozzarella, sliced black olives, chopped parsley (if using), and grated Parmesan.
  4. Pour 3/4 cup of the dressing over the salad and toss gently to coat evenly; add more dressing if desired and season with salt and pepper to taste.
  5. Cover and refrigerate at least 30–60 minutes (or up to overnight) to allow flavors to meld; stir again before serving and garnish with extra Parmesan or fresh basil if desired.

Notes

1) Make ahead: pasta salad tastes better after a few hours or overnight as the dressing melds with the ingredients. 2) Swap-ins: use salami, pepperoni, or cooked chicken for protein; feta instead of mozzarella for a tangy twist. 3) Drain any very juicy tomatoes or reduce dressing slightly to avoid soggy salad.

Nutrition

Find it online: https://www.receipster.com/most-requested-pasta-salad/

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