Italian Pasta Salad
An Italian Pasta Salad is a quick and easy way to serve a refreshing cold side at your next potluck or barbecue or make it as a main meal. Colorful, flavorful, and filled with freshness.
Servings: 12
Calories: 371kcal
Ingredients
- 1 pound rotini pasta
- 10 ounces summer sausage or salami cut into small cubes
- 1 pint grape tomatoes halved
- 3.8 ounces can black olives sliced
- ½ cup red onion diced small
- 1 cup cucumber diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 8 ounces mozzarella pearls
- ⅓ cup freshly grated parmesan cheese
- 3 tbsp fresh parsley chopped
- 1 cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. You can cook it for 30 seconds less than the directions say for best results. Drain and run under cold water to stop the cooking and cool quickly.
- Have all the vegetables, meat and cheese cut and add to the cooled pasta.
- Toss to combine. Pour the dressing over the pasta and gently stir.
- Taste and season with salt and pepper if needed.
- Keep refrigerated till ready to serve.
Notes
Storage:
Store your pasta salad in an airtight container in the refrigerator for up to 5 days.
Tips:
- Undercook your pasta by 30 seconds. If it is too done, it will get mushy as it soaks up the dressing.
- Cutting your vegetables into small, uniform pieces will ensure that you get a taste of everything in each bite and makes a pretty pasta salad.
- Make this pasta to fit your family. If your family doesn’t like onions, you can omit them. If your family likes lots of meats, you can add all you want.
- Allow pasta salad some time to marinade so the veggies and pasta absorb more flavor.
Nutrition
Calories: 371kcal | Carbohydrates: 35g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 930mg | Potassium: 351mg | Fiber: 2g | Sugar: 5g | Vitamin A: 671IU | Vitamin C: 27mg | Calcium: 126mg | Iron: 1mg