Zesty Italian Pasta Salad
This cold Italian pasta salad is the ultimate crowd-pleaser—tender rotini, crisp veggies, savory meat, and creamy cheese, all drenched in a zesty Italian dressing that ties it all together. It’s quick, customizable, and dangerously addictive. Perfect for potlucks, barbecues, or anytime you need a side dish that steals the spotlight (sorry, main course).
Equipment
- Large pot
- Colander
- Large bowl
- Sharp Knife
- Cutting board
Ingredients
- 16 ounces rotini pasta
- 1 small head fresh broccoli chopped (about 1 cup)
- 1 large bell pepper or 1 cup multi-colored bell peppers diced
- 1 can 8 ounces black olives, drained and sliced
- 1 cup cherry tomatoes halved
- 8 ounces mozzarella cheese cubed (about 1 ½ to 2 cups)
- ½ cup red onion finely diced
- 1 cup English cucumber quartered and sliced thin
- 5 ounces mini pepperoni or 1 cup quartered pepperoni or salami
- 2 tablespoons fresh parsley chopped (plus extra for garnish)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 bottle 16 ounces zesty Italian dressing
- 2 tablespoons fresh basil chopped (plus extra for garnish, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and either rinse it under cold water or toss it with 1 tablespoon of olive oil to prevent sticking.16 ounces rotini pasta
- Prepare Ingredients: While the pasta is cooking, chop the broccoli, bell pepper, cherry tomatoes, red onion, cucumber, black olives, pepperoni, and mozzarella into bite-sized pieces.1 small head fresh broccoli, 1 large bell pepper or 1 cup multi-colored bell peppers, 1 can, 1 cup cherry tomatoes, 8 ounces mozzarella cheese, ½ cup red onion, 1 cup English cucumber
- Combine Ingredients: In a large bowl, add the drained pasta, chopped vegetables, black olives, mozzarella, pepperoni, parsley, salt, and black pepper. Toss gently to combine.5 ounces mini pepperoni or 1 cup quartered pepperoni or salami, 2 tablespoons fresh parsley, ½ teaspoon salt, ¼ teaspoon black pepper
- Add Dressing: Pour the zesty Italian dressing over the pasta salad and toss until everything is evenly coated.1 bottle
- Chill the Salad: Cover the bowl tightly and refrigerate for at least 2 hours before serving to allow the flavors to blend.
- Serve and Garnish: Before serving, stir the salad again and garnish with extra parsley and fresh basil, if desired. Enjoy!2 tablespoons fresh basil