Easy Italian Pasta Salad
Easy Italian Pasta Salad is a classic summer salad with pasta, three kinds of cheese, mini pepperoni, fresh veggies, fresh herbs and a zesty Italian dressing!
Ingredients
- 12 oz tri colored rotini pasta
- 8 oz fresh mozzarella cheese pearls
- 4 oz cubed sharp cheddar cheese
- 5 oz mini pepperoni or cubed salami
- 6 oz black olives
- 2 cups cherry tomatoes
- 1/2 cup red onion diced
- 1/3 cup fresh parsley chopped
- 1/2 cup grated parmesan cheese
- 1 tsp salt
- 1 tsp fresh ground black pepper
Dressing:
- 3 Tbsp Homemade Dry Italian Dressing Mix or 2 (0.6oz) envelopes of Good Seasonings Zesty Italian Dressing dry mix
- 1/3 cup red wine vinegar
- 1/4 cup water
- 2/3 cup canola or olive oil
Instructions
- For the Pasta Salad: Cook pasta according to package instructions. Drain and then rinse with cold water. Set aside in the colander for just 5 minutes or so.
- In a large mixing bowl, combine the drained pasta, fresh mozzarella pearls, cubed cheddar, mini pepperoni (or cubed salami), olives, tomatoes, red onion, parsley, and half of the parmesan. Toss together gently, sprinkling in the salt and pepper as you toss.
- For the dressing: In a 16oz mason jar (or other sealable container with a lid) add the vinegar, water and seasoning mix. Shake well until combined, then add the oil and shake again until completely combined.
- Drizzle the dressing all over and toss gently , then sprinkle the remaining parmesan over the top.
- Cover and refrigerate for at least 4 hours before serving. Store in the fridge for up to 4 days.
Notes
Tips for the best Italian Pasta Salad:
- Use 1–1½ cups of Italian dressing. Homemade is best. My Dry Italian Dressing Mix Recipe mixed with red wine vinegar, water, and oil gives the salad incredible flavor. You can also substitute 2 packets Good Seasons Zesty Dry Italian Seasoning Mix or your favorite bottled dressing.
- Tri‑color rotini holds flavor beautifully. I love Barilla’s version for its texture and color. Other shapes like penne, farfalle, or ditalini work too—just know the flavor and texture will shift slightly.
- Chop your own cheese. Store‑bought cubes are too large. An 8oz block gives perfect bite‑size pieces.
- Customize the veggies. Bell pepper, cucumber, or sliced pepperoncini add great crunch and brightness.
- Halve or leave whole. Olives and tomatoes can go in whole or cut. I halve the olives but leave cherry tomatoes whole—especially the “Flavor Bomb” tomatoes from Costco.
- Fresh herbs make it pop. Parsley is classic, but basil or chives are delicious additions. A finely minced garlic clove adds extra punch if you love bold flavor.