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Italian Pasta Salad

This Italian pasta salad that's loaded with tri-color rotini pasta, salami, bell peppers, and fresh mozzarella balls is quick to make and full of flavor for a delicious summertime salad.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 996.1 kcal

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Large Mixing Bowl
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 12 ounce package tri-color rotini pasta
  • ¾ pound Italian salami finely diced
  • ½ green bell pepper sliced
  • ½ red bell pepper sliced
  • ½ red onion chopped
  • 1 6 ounce can sliced black olives
  • 8 ounces small fresh mozzarella balls
  • 1 cup Italian-style salad dressing
  • 3 .7 ounce packages dry Italian-style salad dressing mix, or to taste
  • ½ cup shredded Parmesan cheese

Instructions
 

  • Gather all ingredients. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Season pasta salad with dry salad dressing mix and stir to combine. Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser
  • Sprinkle with Parmesan cheese before serving. Enjoy! Photographer: Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Phoebe Hausser

Notes

For optimal flavor, allow the pasta salad to chill for at least 2 hours, ideally overnight. This resting period lets the dressing fully permeate the ingredients. Don't shy away from adding fresh herbs like chopped parsley or basil for a brighter, more aromatic profile. Ensure your salami is good quality, as it contributes significantly to the overall taste. When adding the dry Italian dressing mix, do so gradually and taste as you go; its potency can vary. For a textural contrast, consider blanching the bell peppers briefly if you prefer them softer, though their raw crunch is delightful. A final drizzle of extra virgin olive oil before serving can also enhance the dressing's richness and gloss.