Ingredients
Pasta
- 12 ounces (3 ¾ cups) dry tri-color rotini pasta
Meat
- 9 ounces (2 cups) dry salami, diced into ¼ inch pieces
Vegetables & Cheese
- 10 ounces (2 cups) cherry tomatoes, cut in half
- 1 (8 ounce) tub of Perlini mozzarella balls, drained
- 1 (3.8 ounce) can of sliced black olives, drained
- 1 large (about 1 cup) yellow bell pepper, diced
- ½ large (about 1/2 cup) red onion, diced
- ¼ cup Italian parsley, finely chopped
Dressing & Seasoning
- ¾ cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the tri-color rotini pasta “al dente” according to the package directions in salted boiling water to enhance flavor. Avoid overcooking to prevent mushy pasta.
- Cool the Pasta: Rinse the cooked pasta under cold water for one to two minutes to stop the cooking process and cool it down completely to room temperature, preserving the crunchiness of the vegetables.
- Chop Veggies & Meat: While the pasta cooks, dice the salami, yellow bell pepper, and red onion into your preferred chunky pieces, preparing the other ingredients for the salad.
- Assemble the Pasta Salad: In a large bowl, combine the cooled pasta, diced salami, cherry tomatoes, Perlini mozzarella balls, black olives, bell pepper, red onion, and Italian parsley. Toss everything well with ¾ cup of Italian dressing, seasoning with salt and pepper to taste.
- Chill and Serve: You can serve the salad immediately or cover it with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld before serving.
- Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freezing is not recommended as it will negatively affect the salad’s texture.
Notes
- The pasta must be fully cooled to maintain vegetable crispness.
- Adjust the dressing quantity to taste or use homemade Italian dressing for a personalized flavor.
- Salami can be substituted with another cured meat or omitted for a vegetarian version.
- Consume leftovers within 3-4 days for the best taste and safety.
- Do not freeze the salad to preserve texture and quality.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian