Description
This Italian Pasta Salad combines zesty flavors, crunchy vegetables, and satisfying pasta into one bowl of perfection, ideal for busy weeknights and meal prep.
Ingredients
Scale
16 oz Rotini or Fusilli
4 oz Genoa Salami, diced
4 oz Pepperoni, diced
8 oz Fresh Mozzarella Pearls
1 cup Red Bell Pepper, chopped
1 cup Cucumber, chopped
1/2 cup Black Olives, sliced
1/2 cup Red Onion, sliced
12–16 oz Zesty Italian Dressing (to taste)
1 tsp Dried Oregano
1 tsp Parsley
Instructions
- Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your rotini and cook until it reaches al dente texture. Do not overcook it
- Prep the Mix-ins: While the pasta cooks, dice your salami, bell peppers, and cucumbers. Slice the red onions thinly and drain the mozzarella pearls
- Shock the Pasta: Once cooked, drain the pasta and immediately rinse it under cold running water
- Combine Ingredients: In a large mixing bowl, toss the cooled pasta with the prepared meats, cheeses, and vegetables. Pour about two-thirds of the Italian dressing over the mixture
- Season and Toss: Add the dried oregano and parsley. Toss thoroughly to coat all ingredients
- Chill and Set: Cover the bowl and refrigerate for at least 30 minutes for the flavors to meld together
Notes
This salad can be made up to 12 hours in advance.
Reserve some dressing to refresh the salad before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 840 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg