Name: Italian Tri-Color Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Italian-American
Ingredients: 1 box (12-16 oz) tri-color rotini pasta; 1 cup Italian salad dressing (store-bought or homemade); 8 oz fresh mozzarella pearls (or cubed mozzarella); 1 cup cherry tomatoes, halved; 1/2 cup black olives, sliced; 1/2 English cucumber, diced; 1/2 red onion, finely diced; 1 bell pepper (any color), diced; 4 oz hard salami or pepperoni, chopped (optional); 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; Salt and black pepper to taste

The Potluck Hero You Need

Hey friends! If you have ever needed a dish that screams “I got this” without actually requiring you to stress out in the kitchen, this Italian Tri-Color Pasta Salad is it. It’s vibrant, tangy, and packed with enough crunch and flavor to steal the show at any barbecue or work lunch.

I love this recipe because it’s endlessly adaptable. Just like my Mason Jar Greek Salad, it gets better as it sits, meaning you can prep it on Sunday and actually look forward to lunch on Tuesday. The tri-color rotini makes it look festive effortlessly, and the zesty vinaigrette soaks into every spiral for a bite that is never boring. If you are looking for lunch ideas for work that don’t involve a microwave, this is your winner.

Why This Salad Works

The secret here is texture. We are balancing soft pasta with crisp fresh veggies, creamy mozzarella pearls, and savory bits of salami or pepperoni. It’s a full meal in a bowl that satisfies every craving salty, fresh, tangy, and cheesy.

It’s basically a deconstructed version of my Italian Grinder Pasta Salad, but lighter and brighter. Whether you serve it alongside grilled chicken or eat it straight from the container, it’s always a hit.

Your Salad Essentials

Tri-Color Rotini: The different colors (usually plain, tomato, and spinach) add visual appeal and hold dressing perfectly.
Italian Dressing: Store-bought is fine in a pinch (I love Olive Garden’s bottle!), but a homemade vinaigrette takes it to the next level.
Mozzarella Pearls: These little balls of fresh cheese are the perfect size. You can also cube a block of mozzarella.
Meats: Salami, pepperoni, or summer sausage, cubed or sliced thin. Skip for a vegetarian version.
Veggies: Cherry tomatoes, cucumber, black olives, red onion, and bell peppers. Go for a mix of colors!.
Fresh Herbs: Parsley or basil adds a necessary fresh pop.
Parmesan: Because more cheese is always the right answer.

Mix It Like a Pro

Step 1: Boil your pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking and cool it down quickly. This keeps the pasta firm, not mushy.

Step 2: While the pasta cools, chop all your veggies and meats into bite-sized pieces. Try to keep everything roughly the same size as the pasta spirals for the perfect bite.

Step 3: In a huge bowl, toss the cooled pasta with about half of the dressing. The warm-ish pasta will absorb this first layer of flavor.

Step 4: Add the tomatoes, cucumbers, olives, onions, peppers, meats, and cheese. Toss gently to combine.

Step 5: Pour over the remaining dressing and toss again. Sprinkle with grated Parmesan and fresh herbs.

Step 6: Cover and refrigerate for at least 30 minutes before serving. This lets the flavors meld. Give it one last toss before serving, as the dressing tends to settle at the bottom.

Customize Your Bowl

Add Creaminess: Stir in a little pesto or mayo for a creamy Italian version.
** veggie heavy:** Add broccoli florets or artichoke hearts for more green goodness.
Spice It Up: Add pepperoncini peppers or red pepper flakes for a kick.
Pair It: Serve alongside Turkish meatballs for a protein-packed dinner spread.

The Ultimate Side Dish

This Italian Tri-Color Pasta Salad is reliable, colorful, and delicious. It’s the recipe I pull out when I need to bring a dish to a party because I know the bowl will come home clean every single time. Enjoy!