Zesty Italian Pasta Salad
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!
Servings 12 servings
Ingredients
- 1 recipe homemade Italian Dressing <click for the recipe
- 1 lb. rotini pasta
- 3.5-4 oz. pepperoni, quartered (about ¾ cup)
- 4 oz. sliced salami, quartered (about ¾ cup)
- 1 pint cherry tomatoes, halved
- 1 cup black olives, drained and halved
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup finely diced red onion
- 2 tablespoons chopped pepperoncini
- 8 oz. fresh mozzarella pearls
- Parmesan and 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.
Video
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.