Name: Italian Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 pound pasta (such as penne, elbow, fusilli, or rotini); 1 medium green bell pepper, diced; 1 medium red bell pepper, diced; 1 small red onion, diced; ½ cup black olives, sliced; 1 cup mozzarella cheese, cut in ½ inch cubes; 1 cup cherry tomatoes, cut in half; ½ cup Parmesan cheese, shredded; 8 ounces salami, cut into small pieces; 1 cup Italian dressing; Salt & pepper, to taste

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Introduction

This Italian Pasta Salad is a colorful, flavorful dish perfect for gatherings or a refreshing weeknight meal. Packed with fresh vegetables, savory salami, and cheesy goodness, it’s easy to make and loved by all.

The image shows a white bowl filled with a colorful pasta salad made of spiral-shaped rotini pasta in light yellow. Mixed in the pasta are layers of sliced black olives, small cubes of white cheese, halved bright red cherry tomatoes, chopped green bell peppers, and bits of reddish-brown meat or sausage scattered throughout. A small sprig of rosemary sits on top near the center for garnish. The bowl is placed on a white marbled surface next to a silver fork on the right side, with a striped cloth in white, gray, and teal behind it. There are two loose red cherry tomatoes and rosemary sprigs beside the bowl. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pasta (such as penne, elbow, fusilli, or rotini)
1 medium green bell pepper (diced)
1 medium red bell pepper (diced)
1 small red onion (diced)
½ cup black olives (sliced)
8 ounces salami (cut in small pieces)
1 cup mozzarella cheese (cut in ½ inch cubes)
1 cup cherry tomatoes (cut in half)
½ cup Parmesan cheese (shredded)
1 cup Italian dressing
Salt & pepper (to taste)

Instructions

Step 1: Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool.
Step 2: In a large bowl, combine the cooked pasta, diced green and red bell peppers, red onion, black olives, salami pieces, mozzarella cubes, cherry tomatoes, and Parmesan cheese.
Step 3: Pour the Italian dressing over the salad and toss gently to coat all ingredients evenly. Season with salt and pepper to taste.
Step 4: Chill the salad in the refrigerator for at least one hour before serving to allow the flavors to meld.

Tips & Variations

Use your favorite type of pasta, but shapes like rotini or fusilli hold the dressing well.
For a vegetarian version, omit the salami and add extra vegetables like cucumbers or artichoke hearts.
Make it a day ahead; the flavors improve after resting overnight.
Use freshly grated Parmesan for a sharper, more authentic flavor.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best served cold or at room temperature and can be refreshed with a little extra Italian dressing if it feels dry.

How to Serve

A clear glass bowl filled with a colorful pasta salad sits on a white marbled surface. The pasta is short, corkscrew-shaped and pale yellow. Mixed in are halved bright red cherry tomatoes, black olive slices, small green pepper pieces, triangular chunks of pale cheese, and thin slices of reddish-brown salami. The salad has a mix of textures from smooth pasta to soft tomatoes and firm cheese. Around the bowl are small sprigs of fresh green rosemary adding a natural touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different dressing instead of Italian?

Yes, you can substitute the Italian dressing with vinaigrette, ranch, or a homemade dressing to suit your taste preferences.

Does the salad freeze well?

It’s not recommended to freeze this salad, as the texture of the vegetables and cheese may change and become less enjoyable after thawing.