This is the kind of pasta salad you make once… then keep coming back to all summer.
It’s loaded with bold, punchy flavors and tossed in a zesty dressing.
Make it ahead, chill it down, and let the flavors soak in.
It only gets better as it sits.
No last-minute stress, no complicated steps—just a big bowl of seriously good food
that disappears fast every single time.
For Italian Pasta Salad
- Rotini Pasta – the base of the salad; holds the dressing well, especially the multi-colored variety for a vibrant look.
- Cherry Tomatoes – add a fresh, juicy bite and a pop of sweetness.
- Mozzarella Cheese – soft, creamy cubes that balance the tangy dressing.
- Pepperoni – brings a savory, slightly spicy flavor that makes the salad more filling.
- Green Bell Pepper – adds crunch and a mild, fresh flavor.
- Black Olives – give a salty, briny contrast that rounds out the dish.
- Italian Dressing – the key to bold flavor; ties everything together with a zesty kick.
- Parmesan Cheese – adds a sharp, salty finish and extra depth.
25 Minutes Italian Pasta Salad
Notes
Ingredients
- 16 oz rotini pasta (We love the multi-colored)
- 2 cups cherry tomatoes, halved
- ½ pound mozzarella cheese, cubed
- 4 oz pepperoni, cut in half
- 1 green bell pepper, diced
- 1 can black olives (6 oz), drained
- 8 oz Italian dressing
- 6 oz shredded Parmesan cheese
Instructions
- Fill a large pot with water and bring it to a boil.
- Add the pasta and cook until al dente, keeping it slightly firm.
- Drain the pasta, rinse it under cold water, and set it aside.
- In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, mozzarella, pepperoni, diced green pepper, and black olives.
- Pour the Italian dressing over the mixture. Add the shredded Parmesan cheese and toss everything together until well coated.
- Cover and refrigerate for at least one hour to allow the flavors to blend.
- For extra flavor, consider adding red onion. You could also mix in fresh mozzarella or sprinkle in some fresh herbs for a different twist.
1. Do I really need to rinse the pasta?
Yes, and this is one time you don’t want to skip it!
Rinsing stops the cooking and cools the pasta fast so it doesn’t turn mushy or stick together.
2. Can I make this ahead of time?
Absolutely! In fact, it’s even better that way.
Let it chill for at least an hour so all those bold flavors can soak in and mingle.
3. Why does my pasta salad taste a little bland?
It probably just needs more dressing or seasoning.
Pasta soaks things up as it sits, so don’t be shy—give it an extra toss before serving.
4. What’s the best pasta to use?
Short pasta like rotini is the way to go.
All those twists grab onto the dressing so every bite is loaded with flavor.
5. How do I keep it from drying out?
Make sure not to overcook (or undercook) the pasta.
And if it’s been sitting in the fridge, add a splash of dressing before serving to bring it back to life.
