Why You’ll Love House Salad
Recipe
This pasta salad is hearty enough to serve as a main dish yet works beautifully as a side. It’s vibrant, tangy, and refreshing — with a mix of textures from crisp vegetables to chewy pasta and savory meats. Plus, it’s make-ahead friendly, so you can prepare it the day before and let the flavors meld.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta tri-color rotini
Italian dressing
Genoa salami
mozzarella balls
Parmesan cheese
dry Italian style salad dressing mix
red onion
red bell pepper
green bell pepper
grape tomatoes
sun-dried tomatoes
pepperoncinis
black olives
fresh basil
fresh parsley
salt and pepper, Italian seasoning, and sugar to taste
Directions
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Cook the tri-color rotini according to package directions until al dente, then drain well.
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While the pasta is still warm, toss it in a large bowl with the Italian dressing and dry Italian salad dressing mix; let it cool.
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In a serving bowl, combine the cooled pasta with Genoa salami, mozzarella balls, shredded Parmesan, red onion, red and green bell peppers, sun-dried tomatoes, grape tomatoes, pepperoncinis, and black olives.
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Cover and refrigerate for at least 6 hours or overnight to allow the flavors to develop.
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Just before serving, fold in fresh basil and parsley. Adjust seasoning with salt, pepper, Italian seasoning, and a pinch of sugar. Add a little olive oil if needed.
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Serve chilled.
Servings and timing
Serves: 12
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
• Swap Genoa salami with grilled chicken, pepperoni, or a plant-based meat alternative.
• Add extra vegetables like cucumbers, artichoke hearts, roasted red peppers, or zucchini.
• Use different pasta shapes such as bowtie, penne, or shells.
• Substitute mozzarella balls with cubed cheddar, provolone, or feta.
• For a spicier kick, add red chili flakes or jalapeños.
Storage/Reheating
Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days.
There is no need to reheat this dish — it’s best served cold.
If the salad thickens as it sits, stir in a little extra Italian dressing to loosen it before serving.
FAQs
What type of pasta is best for this salad?
Short, shaped pasta like rotini is ideal because the twists hold the dressing and other ingredients well.
Can I make this pasta salad ahead of time?
Yes, it’s even better when made ahead. Refrigerate for at least 6 hours or overnight for the best flavor.
Do I need to rinse the pasta after cooking?
Yes, rinsing the pasta under cold water helps cool it and prevents sticking, which is important for cold salads.
Can I use a different dressing?
Absolutely. You can use any store-bought or homemade Italian dressing you prefer.
Is this recipe vegetarian?
To make it vegetarian, omit the salami or replace it with a plant-based protein like chickpeas or vegetarian deli slices.
Can I add additional veggies?
Yes — feel free to add vegetables such as cucumbers, broccoli, shredded carrots, or artichoke hearts.
What can I substitute for fresh herbs?
If you don’t have fresh basil or parsley, you can use dried herbs, but reduce the quantity since dried herbs are more potent.
Can I freeze this pasta salad?
Freezing is not recommended as it can negatively affect the texture of the pasta and vegetables once thawed.
How long does it last in the fridge?
When stored properly in an airtight container, the pasta salad will stay fresh for 3–4 days.
Can I adjust the seasoning?
Yes, taste and adjust with salt, pepper, Italian seasoning, or a pinch of sugar to balance acidity and enhance flavor.
Conclusion
This Pasta Salad With Italian Dressing is a crowd-pleasing favorite that’s perfect for summer gatherings and everyday meals alike. With its blend of savory meats, fresh vegetables, and bold dressing, every bite delivers big flavor. Make it ahead, serve it cold, and enjoy a dish that’s as versatile as it is delicious.
