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A colorful pasta salad recipe with glossy tricolor rotini, salami, mozzarella, and crisp diced bell peppers.

Pasta Salad Recipe

Rebecca Blumer
Toss al dente rotini with salami, mozzarella, crisp bell peppers, and zesty Italian vinaigrette. This colorful pasta salad chills for two hours to let every savory flavor meld.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Salad, Side Dish
Cuisine American, Italian
Servings 12 servings
Calories 325 kcal

Ingredients
 

  • 16 ounces tricolor rotini
  • 8 ounces salami chopped
  • 1 cup Italian vinaigrette dressing store-bought or homemade
  • 1 cup cubed mozzarella cheese
  • 1 pint grape tomatoes halved
  • 1/2 cup sliced black olives
  • 1/2 green bell pepper diced
  • 1/2 orange bell pepper diced
  • 1/2 red bell pepper diced
  • 1/3 cup diced red onion
  • 1/3 cup shredded Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 1/2 teaspoon Italian seasoning
  • salt and black pepper to taste

Instructions
 

  • Boil the rotini in generously salted water and cook it until it is al dente, following the package timing. The center should still have a firm, pleasant bite rather than tasting soft or swollen.
  • Drain the pasta and rinse it immediately under cold running water until the noodles are cool. The rotini should separate easily and feel firm, with excess surface starch rinsed away.
  • Place the cooled pasta, salami, vinaigrette, mozzarella, tomatoes, olives, bell peppers, red onion, Parmesan, parsley, Italian seasoning, salt, and black pepper in a large bowl, then toss thoroughly. Keep folding until the colors look evenly scattered and the pasta is glossy from edge to edge.
  • Cover the bowl and refrigerate for at least 2 hours before serving. The oregano and vinegar aroma will become more rounded as the pasta and vegetables absorb the dressing.

Notes

Dressing tip: For make-ahead prep, toss the salad with most of the vinaigrette and hold back a portion to fold in right before serving to restore gloss and vibrant flavor.
Produce handling: Dry grape tomatoes and bell peppers well after washing to prevent excess moisture from pooling and diluting the dressing at the bottom of the bowl.
Storage: Keep leftovers in an airtight container in the refrigerator. Toss with a splash of olive oil and red wine vinegar before serving if the pasta has absorbed the dressing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 325kcalCarbohydrates: 34gProtein: 13gFat: 15gSaturated Fat: 5gCholesterol: 24mgSodium: 818mgPotassium: 210mgFiber: 2gSugar: 5gVitamin A: 420IUVitamin C: 28mgCalcium: 140mgIron: 2mg
Keyword cold pasta salad, Italian pasta salad, pasta salad recipe, rotini pasta salad
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