Description
A refreshing and colorful Italian pasta salad packed with vegetables, salami, cheese, and a zesty Italian dressing—perfect for picnics, potlucks, or a light meal.
Ingredients
Units
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella cheese cubes
- 1/2 cup salami, diced
- 1/2 cup Italian dressing
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, mozzarella cheese, and salami.
- Pour the Italian dressing over the salad and toss to coat evenly.
- Season with salt and pepper to taste, and sprinkle with chopped fresh parsley.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- You can substitute rotini with penne or farfalle pasta.
- For a vegetarian version, omit the salami.
- Best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg