Description
A vibrant and flavorful Italian pasta salad packed with salami, fresh vegetables, cheese, and a zesty homemade dressing—perfect for potlucks, picnics, or as a hearty side dish.
Ingredients
Units
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 cup salami, sliced into thin strips
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, salami, olives, mozzarella, and Parmesan cheese.
- Pour the Italian dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with fresh parsley before serving.
Notes
- Use tri-color rotini for a more colorful presentation.
- You can substitute turkey salami for a lighter version.
- For a vegetarian version, omit the salami and add extra cheese or beans.
- This salad can be made a day ahead for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg