Description
A refreshing and colorful rotini pasta salad, perfect for any gathering!
Ingredients
Scale
- 1 lb. rotini pasta (uncooked)
- 2 cups fresh diced or bite-sized vegetables of choice (blanched broccoli, bell peppers, etc.)
- 2 cups cherry tomatoes (halved)
- 8 oz. mozzarella pearls or halved mozzarella balls
- 8 oz. salami (chopped)
- ½ cup black olives (sliced)
- ½ cup pepperoncini (sliced)
- ½ cup red onion (sliced)
- ½ cup fresh parsley (chopped)
- ¼ cup grated Parmesan cheese (optional)
- 1 batch homemade Italian dressing or 1 ½ cups store-bought
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and toss with a few dashes of oil to prevent sticking. Transfer to a large, parchment paper-lined baking sheet to cool, about 10 minutes.
- In a large mixing bowl, add pasta and remaining ingredients except for the Italian dressing.
- Drizzle with dressing, using less if desired. Toss to coat, adding more as needed. If needed, add salt and pepper to taste.
- Cover and chill in the refrigerator about 1-2 hours before serving. Keeps for 2-3 days in the fridge. Enjoy!
Notes
- This pasta salad is customizable; feel free to add or substitute your favorite ingredients.
- If using homemade Italian dressing, adjust the amount to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg