Description
This Italian Tri-Color Pasta Salad is a vibrant, crowd-pleasing side dish packed with fresh vegetables, mozzarella pearls, savory meats, and zesty Italian dressing. Perfect for potlucks, picnics, or easy work lunches.
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
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool.
2. While pasta cooks, chop tomatoes, cucumber, onion, bell pepper, and meats (if using).
3. In a large bowl, combine the cooled pasta, chopped vegetables, mozzarella, olives, and meats.
4. Pour the Italian dressing over the salad and toss gently to coat everything evenly.
5. Stir in the Parmesan cheese and fresh parsley. Season with salt and black pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Toss again before serving, adding a splash more dressing if the pasta has absorbed too much liquid.
Notes
Rinsing the pasta with cold water stops the cooking process and prevents it from getting mushy.
For best flavor, let the salad sit in the fridge for an hour before serving.
If making ahead, reserve a little dressing to add right before serving to keep it moist.
Customize with other veggies like broccoli, artichoke hearts, or banana peppers.
- Prep Time: 20
- Cook Time: 10
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg