Can I make this pasta salad the day before my event?

Absolutely! This pasta salad actually improves with a little time in the refrigerator. Make it up to 24 hours in advance and store it covered in the refrigerator. If it seems a bit dry when you're ready to serve, simply toss with a little extra Italian dressing to refresh it.

What can I substitute for salami to make this vegetarian?

For a delicious vegetarian version, you can omit the salami entirely or replace it with alternatives like smoked tofu, roasted chickpeas, or additional vegetables like marinated artichoke hearts. Many people enjoy adding cubes of roasted eggplant or zucchini for a hearty texture that replaces the meat component.

My family doesn't like olives. What can I use instead?

If olives aren't popular in your household, try substituting with capers for a similar briny flavor but different texture, or go with something completely different like diced cucumber or blanched green beans for that satisfying crunch. You can also simply increase the amount of the other vegetables you're already including.

How can I prevent my pasta salad from becoming dry in the refrigerator?

Pasta naturally absorbs dressing as it sits. A great strategy is to reserve about 1/4 cup of your Italian dressing when first making the salad. Before serving, give everything a good stir and add this reserved dressing to refresh the salad. This gives you that just-made taste even after sitting overnight.

Easy Italian Pasta Salad Recipe

Name: Easy Italian Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 12 ounces (3 ¾ cups) dry tri-color rotini pasta; 9 ounces (2 cups) dry salami, diced into ¼ inch pieces; 10 ounces (2 cups) cherry tomatoes, cut in half; 1 (8 ounce) tub Perlini mozzarella balls, drained; 1 (3.8 ounce) can 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; ¾ cup Italian dressing; Salt and pepper to taste

Description

This easy Italian pasta salad is a vibrant and flavorful dish featuring tri-color rotini, diced salami, fresh cherry tomatoes, mozzarella pearls, olives, bell pepper, onion, and parsley tossed in zesty Italian dressing. It comes together in just 20 minutes, making it perfect for potlucks, picnics, BBQs, or as a quick side dish you can make ahead.

Ingredients

Units Scale

Main Ingredients

12 ounces (3 3/4 cups) dry tri-color rotini pasta
9 ounces (2 cups) dry salami, diced into 1/4 inch pieces
10 ounces (2 cups) cherry tomatoes, cut in half
1 (8 ounce) tub Perlini mozzarella balls, drained
1 (3.8 ounce) can sliced black olives, drained
1 large (about 1 cup) yellow bell pepper, diced
1/2 large (about 1/2 cup) red onion, diced
1/4 cup Italian parsley, finely chopped

Dressing

3/4 cup Italian dressing
Salt and pepper to taste

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the tri-color rotini pasta “al dente” according to the package instructions. Salting the water adds extra flavor to the pasta. Be careful not to overcook, as mushy pasta won’t hold up well in the salad.
Cool Pasta: Once the pasta is cooked, drain and rinse it under cold water for 1-2 minutes. This cools down the pasta quickly and stops it from cooking further, preventing sogginess.
Let Pasta Cool: Allow the cooked pasta to reach room temperature. Ensuring the pasta is completely cool before mixing prevents the veggies from losing their crisp texture.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced salami, cherry tomatoes, mozzarella balls, black olives, yellow bell pepper, red onion, and Italian parsley.
Add Dressing: Pour the Italian dressing over the salad ingredients. Toss everything together until the dressing evenly coats the pasta and veggies. Season with salt and pepper to taste.
Chill and Serve: Enjoy the pasta salad immediately, or for best flavor, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Do not freeze, as the pasta salad will become mushy when thawed.
For camping or travel, keep tomatoes and dressing separate; mix in right before serving and store in a cold cooler.
If using a 16-ounce pasta box, increase Italian dressing to 1 cup or adjust to taste.
Any color bell pepper can be used, and Perlini mozzarella or quartered fresh mozzarella works well.
Pre-sliced salami can be used, but cutting a salami sausage yourself gives better control over size.
For vegetarian: Omit salami. For vegan: Omit salami and cheese; increase veggies or add smoked tofu; use vegan-friendly dressing.
For gluten-free: Use gluten-free pasta and dressing.
Substitute meats, veggies, or pasta shapes as desired (see substitutions section for ideas).
Recommended dressings: Olive Garden Signature Italian or Primal Kitchen Italian.

Nutrition

Serving Size: 1/8th of recipe (approx. 1.5 cups)
Calories: 400
Sugar: 4g
Sodium: 950mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg