Description
This vibrant and flavorful Pasta Salad with Italian Dressing combines tender tri-color rotini pasta with crisp bell peppers, juicy cherry tomatoes, olives, and creamy mozzarella balls. Tossed in a zesty Italian dressing and fresh herbs, this easy-to-make salad is a perfect potluck dish or refreshing meal for any occasion.
Ingredients
Pasta
- 1 (1-pound) box tri-color rotini pasta
Vegetables & Cheese
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups cherry tomatoes, sliced in half
- ½ red onion, sliced
- 1 cup sliced olives
- 8 ounces small mozzarella balls
Dressing & Herbs
- 1 cup Italian dressing, more if desired
- 2 tablespoons chopped fresh herbs (parsley or basil)
Optional Toppings
- Shredded parmesan cheese, optional
- Optional add-ins: Chickpeas, snap peas, chopped salami or pepperoni
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the tri-color rotini pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain the pasta and rinse thoroughly under cold running water to stop the cooking process and cool it down, preventing the pasta from sticking together.
- Combine ingredients: In a large bowl, add the cooled rotini pasta, chopped red and green bell peppers, halved cherry tomatoes, sliced red onion, sliced olives, and mozzarella balls. Gently toss to mix all ingredients evenly.
- Add dressing and herbs: Pour 1 cup of Italian dressing over the pasta and vegetable mixture. Sprinkle in the chopped fresh herbs like parsley or basil. Toss gently to ensure everything is well coated with the dressing and herbs.
- Chill the salad: Cover the bowl with plastic wrap or a lid. Refrigerate the pasta salad for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Add final touches and serve: Before serving, optionally sprinkle shredded parmesan cheese over the salad and add any additional desired toppings such as chickpeas, snap peas, or chopped salami or pepperoni for extra protein and flavor. Serve cold as a refreshing side or main dish.
Notes
- Use tri-color rotini to add a fun visual appeal, but any short pasta like penne or fusilli works well.
- Rinsing the pasta with cold water prevents it from overcooking and becoming mushy.
- Feel free to customize the salad by adding cooked chickpeas or your favorite deli meats for a heartier dish.
- The salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.
- For a vegetarian option, omit any meat add-ins.
- Make sure to chill the salad long enough for the flavors to fully develop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
