4.7 from 528 votes
Italian Pasta Salad
Italian Pasta Salad features rotini pasta tossed with colorful vegetables like broccoli, bell pepper, cucumber, cherry tomatoes, and black olives, combined with diced mozzarella and pepperoni for a balanced mix of textures and flavors. A homemade dressing with garlic powder, oregano, parsley, sugar, and red wine vinegar brings a bright, tangy finish. Chilling the salad enhances the ingredients’ melding, making it a flavorful dish that holds well for gatherings or meal prep.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
10
Servings
Calories:
629 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For The Pasta Salad
- 16 ounces rotini pasta tricolor or original, or other short pasta shape
- 1 cup broccoli about 1 small head of broccoli cut into small pieces
- 1 cup bell pepper diced, about 1 bell pepper
- 1 cup English cucumber sliced thinly and quartered
- ½ cup red onion finely diced, about 1/2 an onion.
- 8 ounces cherry tomato sliced in half
- 8 ounces black olives drained and sliced
- 1 cup mozzarella cheese diced
- 5 ounces pepperoni cut or mini pepperoni, can also use salami, about 1 cup
- 2 tablespoons parsley chopped, plus a little for garnish, fresh
- salt to taste
- black pepper to taste
For The Dressing
- 1 teaspoon garlic powder
- 1 tablespoon oregano dried
- 1 tablespoon parsley dried
- 4 teaspoons sugar
- 1 teaspoon salt or to taste
- 1/4 cup water
- 1 1/2 cups neutral cooking oil generic cooking oil
- 1/4 cup red wine vinegar
- 1 teaspoon lemon juice
Instructions
For The Pasta Salad
- In a large pot of salted water, cook pasta in the water according to the package directions on the box for al dente, or the minimum cooking time. You want your pasta to be cooked, but still have a little bite. Place in a colander to drain, and quickly rinse with cold water to stop the cooking process. Let the pasta drain as much as possible.
- Prep your vegetables by dicing and chopping your broccoli, bell pepper, cucumber, onion (optional) and cherry tomatoes into bite-sized pieces.
- Drain your olives and slice into bite-sized pieces.
- Slice pepperoni and cheese if needed into bite-sized pieces.
Cup of Yum
For The Dressing
- In a medium-sized bowl combine garlic powder, oregano, parsley, sugar, salt and pepper together and mix well.
- Next to the spices add water, oil, vinegar and lemon juice. With a whisk quickly whip together all the dressing ingredients until combined.
Finishing The Salad
- In a large bowl combine pasta, all vegetables, meat, cheese and dressing. Mix well. Chill well!
- Garnish with fresh chopped basil, parsley and a little parmesan just before serving if desired!
Notes
- Chill the pasta salad overnight to deepen the flavor development before serving.
- Italian seasoning can replace the garlic, oregano, and parsley for convenience.
- Homemade dressing is recommended, but bottled Italian dressing can be used as a substitute.
- Sweet onion offers a milder taste than red onion and can be used according to preference.
- The salad is flexible; consider adding marinated cheeses, sundried tomatoes, or different vegetables for variety.
Nutrition Information
Calories
629kcal
(31%)
Carbohydrates
41g
(14%)
Protein
12g
(24%)
Fat
47g
(72%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
28g
(140%)
Trans Fat
1g
(50%)
Cholesterol
23mg
(8%)
Sodium
892mg
(37%)
Potassium
314mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
920IU
(18%)
Vitamin C
35mg
(39%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Servings
Amount Per Serving
Calories 629
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 12g | 24% |
| Fat | 47g | 72% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 892mg | 37% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 920IU | 18% |
| Vitamin C | 35mg | 39% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.