Italian Pasta Salad
- Brianne Thomas
- Dec 1, 2022
- 3 min read
Updated: Feb 27
Tender pasta, juicy tomatoes, crisp bell peppers, savory pepperoni, and creamy Mozzarella cheese are tossed in a homemade Italian dressing for the perfect make-ahead side dish!
Have you ever been invited to a potluck and had no idea what dish you were going to bring? Do you wait until the night before (or the day of, eek!) to try to throw something tasty together quickly? Friends, that has happened to me more times than I can count, and I usually resorted to stopping by a deli or bakery on the way to the event. Sometimes it's hard to think of something that'll be different enough from what everyone else is bringing, but not so different that no one eats it. This recipe is one of my favorite go-tos for potlucks because it's usually the only dish like it, and people devour it quickly. I especially like that it takes little effort and planning, which really suits my procrastinating personality.
Why You’ll Love This Italian Pasta Salad
Affordable. Seasonal ingredients keep this recipe super budget-friendly.
Easy. This dish comes together in about 15 minutes!
Meal Prep. This is the perfect dish to make ahead of time. The flavors get better the longer it sits in the fridge.
Give it a stir. If you refrigerate the pasta overnight, give it a good stir. If it appears or tastes dry, add additional Italian dressing to taste.
How to Serve Italian Pasta Salad
Enjoy this as a light and quick lunch, or serve alongside potluck favorites like grilled burgers, chicken, or chops!
Helpful Tips for Making Italian Pasta Salad
Make Ahead. Italian Pasta Salad can be made up to 24 hours in advance.
Pasta. Don’t overcook the pasta! You want it to be just al dente, then shock it with the cold water.
Chill. For the best flavor, cover the pasta salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
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Ingredients
12 ounces of Rotini pasta
8 ounces of Mozzarella cheese, cubed
4 ounces of Pepperoni, sliced into halves or quarters
1 cup of sliced black olives
1 cup of diced bell peppers (use a mix of colors for a vibrant look)
½ cup of sliced red onions
1 cup of grape tomatoes, halved
Directions
Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat.
Add 12 ounces of Rotini pasta to a large pot of salted boiling water. Cook for approximately 11-12 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
While the pasta is cooking, prepare the other ingredients. Cube 8 ounces of Mozzarella, slice 4 ounces Pepperoni, 1 cup black olives, and ½ cup red onions, dice 1 cup bell peppers, and halve 1 cup grape tomatoes.
In a large bowl, combine the cooked and cooled pasta, Mozzarella, Pepperoni, olives, bell peppers, red onions, and grape tomatoes. Gently toss everything together to evenly distribute the ingredients.
In a small bowl, whisk together ¼ cup Cayenne and Garlic Infused Oil, 3 Tablespoons red wine vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon each of salt and pepper until well combined.
Pour the dressing over the pasta salad and toss again to ensure everything is well coated. Taste and adjust seasonings if necessary.
How to Store Italian Pasta Salad
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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