Ingredients
16 ounces (about 450 grams) tricolor rotini pasta
8 ounces (225 grams) chopped salami, pepperoni, or beef summer sausage
1 cup (about 150 grams) Italian vinaigrette dressing (store-bought or homemade)
1 cup (150 grams) cubed fresh mozzarella cheese or mozzarella pearls
1 pint (about 300 grams) grape or cherry tomatoes, halved
½ cup (about 75 grams) sliced black or Kalamata olives
½ green bell pepper, diced
½ orange bell pepper, diced
½ red bell pepper, diced
½ English cucumber, diced (optional for extra crunch)
⅓ cup (about 40 grams) diced red onion
⅓ cup (about 25 grams) shredded Parmesan cheese
3 tablespoons fresh chopped parsley
Optional: ¾ cup chopped pepperoncini or artichoke hearts for added zest
Salt and freshly ground black pepper to taste
Additional fresh basil leaves for garnish
Instructions
1. Cook the pasta according to package instructions until al dente or slightly past al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Toss with a drizzle of olive oil to prevent sticking.
2. In a large bowl, combine the cooled pasta, salami, mozzarella, tomatoes, olives, diced bell peppers, cucumber (if using), red onion, parsley, and Parmesan cheese. Add pepperoncini or artichoke hearts if desired.
3. Pour the Italian vinaigrette dressing over the salad and toss gently to coat all ingredients evenly. Season with salt and black pepper to taste.
4. Stir in fresh basil leaves and adjust seasoning if necessary.
5. Cover and refrigerate the salad for at least 1 to 2 hours before serving to allow the flavors to meld.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Cut vegetables into small, bite-sized pieces to ensure balanced flavor and crisp texture in every forkful.
🍝 Avoid overcooking pasta to prevent mushiness; immediately rinse with cold water to cool and preserve texture.
🧄 Toss pasta with olive oil after cooking and before adding other ingredients to prevent sticking.
- Prep Time: 15 minutes
- Chill time: 1 to 2 hours
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 325 to 660
- Sugar: 4 to 5 g
- Sodium: 818 to 1559 mg
- Fat: 15 to 42 g
- Saturated Fat: 5 to 11 g
- Carbohydrates: 34 to 49 g
- Fiber: 2 to 3 g
- Protein: 13 to 23 g