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Italian Pasta Salad

A colorful and easy-to-make pasta salad packed with veggies and a zingy dressing, perfect for potlucks and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pasta Salad
  • 12 ounces tri-color rotini pasta Can substitute with any short pasta
  • 1 cup cherry tomatoes, halved Add more for extra color
  • 1 cup bell peppers, diced Use different colors for a vibrant salad
  • 1/2 cup red onion, diced
  • 1 cup cucumbers, diced
  • 1/2 cup black olives, sliced Omit if not a fan
  • 1 cup salami, diced Optional, for extra protein
  • 1 cup mozzarella cheese, cubed
For the Dressing
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Italian seasoning Store blend is fine
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard Optional for extra flavor

Method
 

Preparation
  1. Cook the tri-color rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta with cherry tomatoes, bell peppers, red onion, cucumbers, olives, salami, and mozzarella cheese.
Making the Dressing
  1. In a jar, combine olive oil, red wine vinegar, Italian seasoning, minced garlic, and Dijon mustard.
  2. Shake well until mixed. Taste and adjust seasoning as necessary.
Combining
  1. Pour the dressing over the pasta salad and toss to coat evenly.
  2. Serve immediately or refrigerate for an hour to let flavors meld together.

Notes

This salad can be made ahead of time and tastes better the next day. Keep some dressing aside to add right before serving for freshness.