Zesty Italian Pasta Salad
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Zesty Italian Pasta Salad
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This is the BEST pasta salad thanks to the BEST Italian dressing that readers call: “Out of this world!” “Beyond amazing,” “The very best Italian Dressing I’ve ever had!!!” and “Gourmet bright fresh and complexly wow yummy!” Additionally, key ingredients like tangy, zippy pepperoncini, Genoa salami, and mozzarella pearls elevate this recipe and will have everyone coming back for more! The recipe can be made 24 hours ahead for stress-free entertaining while remaining amazingly bright and fresh, thanks to my expert tips!
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Ingredients
- 1 recipe Italian dressing <click for the recipe, homemade
- 1 lb. rotini pasta
- 3.5-4 oz. pepperoni quartered (about ¾ cup
- 4 oz. salami quartered (about ¾ cup, sliced
- 1 pint cherry tomatoes halved
- 1 cup black olives drained and halved
- 1 bell pepper chopped, orange
- 1 green bell pepper chopped
- ½ cup red onion finely diced
- 2 tablespoons Pepperoncini chopped
- 8 oz. fresh mozzarella pearls
- parmesan for garnish
- parsley for garnish
Instructions
- Prepare the Italian Dressing according to the directions (click here for the recipe). Refrigerate until ready to use, then shake to recombine before using.
- Cook the pasta in salted water according to the package directions. Drain and add to a large serving bowl.
- Pour HALF of the Dressing over the warm pasta and toss to combine. Add the rest of the pasta salad ingredients and toss to combine.
- For best results, chill for at least 30 minutes before serving (up to 24 hours). Chill the remaining Dressing separately.
- When ready to serve, toss with the remaining Dressing and garnish with fresh parsley and Parmesan.
Notes
- Storage: Cover leftover pasta salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 4-5 days. Keep in mind that the salad may become drier over time as the pasta absorbs the dressing. You can add more dressing to your portion to freshen it up.
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