Description
A vibrant and zesty Italian pasta salad packed with rotini, cured meats, fresh vegetables, mozzarella pearls, and a tangy homemade Italian dressing. Perfect for potlucks, barbecues, or a refreshing make-ahead side dish.
Ingredients
- 1 lb rotini pasta
- 3.5–4 oz pepperoni, quartered
- 4 oz sliced salami, quartered
- 1 pint cherry tomatoes, halved
- 1 cup black olives, drained and halved
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup finely diced red onion
- 2 tablespoons chopped pepperoncini
- 8 oz fresh mozzarella pearls
- Parmesan cheese, for garnish
- Fresh parsley, for garnish
- 1/2 cup extra virgin olive oil
- 1/4 cup vinegar
- 1 tablespoon lemon juice
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
1. Prepare the dressing by whisking together olive oil, vinegar, lemon juice, Parmesan cheese, sugar, dried parsley, dried basil, dried oregano, garlic powder, onion powder, paprika, salt, and pepper in a bowl or jar. Refrigerate until ready to use.
2. Cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente.
3. Drain the pasta and transfer it to a large serving bowl while still warm.
4. Pour half of the prepared dressing over the warm pasta and toss well so the pasta absorbs the flavor.
5. Add pepperoni, salami, cherry tomatoes, black olives, orange bell pepper, green bell pepper, red onion, pepperoncini, and mozzarella pearls.
6. Toss everything together until evenly combined.
7. Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours to allow the flavors to blend.
8. Before serving, toss the salad with the remaining dressing and garnish with Parmesan cheese and fresh parsley.
Notes
For best flavor, allow the salad to chill for at least 30 minutes before serving.
You can substitute mozzarella pearls with diced fresh mozzarella if needed.
This pasta salad keeps well in the refrigerator for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg