Italian Pasta Salad
This amazing Italian Pasta Salad is full of meat and cheese, featuring plump pasta and zesty Italian dressing enhanced with parmesan. Red onion, pepperoncini, black olives, and an abundance of fresh vegetables complete this flavorful dish.
Servings: 15 -30 servings (about 16 cups)
Ingredients
- 1 lb. rotini pasta uncooked
- 2 cups fresh diced or bite-sized vegetables of choice blanched broccoli, bell peppers, etc. – I used red and green bell peppers
- 2 cups cherry tomatoes halved
- 8 oz. mozzarella pearls or halved mozzarella balls
- 8 oz. salami chopped
- ½ cup black olives sliced
- ½ cup pepperoncini sliced
- ½ cup red onion sliced
- ½ cup fresh parsley chopped
- ¼ cup grated Parmesan cheese optional
- 1 batch homemade Italian dressing or 1 ½ cups store-bought use less dressing if desired
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and toss with a few dashes of oil to prevent sticking. Transfer to a large, parchment paper-lined baking sheet to cool, about 10 minutes.
- In a large mixing bowl, add pasta and remaining ingredients except for the Italian dressing.
- Drizzle with dressing, using less if desired. Toss to coat, adding more as needed. I used the full amount. If needed, add salt and pepper to taste.
- Cover and chill in the refrigerator about 1-2 hours before serving. Keeps for 2-3 days in the fridge. Enjoy!
Notes
Tip: This salad tastes best 1 day later—it allows the flavors to meld and deepen deliciously.
Tip: If you find that the pasta salad is not moist enough the next day or two, go ahead and add ¼ cup to ½ cup dressing until you reach your desired consistency. Toss to coat.
Storing Instructions: Store Italian pasta salad in an airtight container in the refrigerator for 2-3 days maximum.