Pasta Salad
A colorful and versatile cold pasta salad loaded with fresh veggies, cheese, and tossed in a zesty Italian-style dressing. Perfect for potlucks, barbecues, or make-ahead lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American / Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 lb (16 oz) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella balls (or cubed cheese of choice)
- 1/2 cup salami or pepperoni slices (optional)
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 1/2 cup Italian dressing (store-bought or homemade)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, salami (if using), and parsley.
- In a small bowl, whisk together Italian dressing, vinegar, olive oil, oregano, salt, and pepper.
- Pour dressing over pasta salad and toss until well coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to develop.
Notes
- Can be made 1–2 days ahead — just refresh with extra dressing before serving.
- For a vegetarian version, skip the salami/pepperoni.
- Switch up veggies with zucchini, broccoli, or roasted peppers for variety.
Find it online: https://yumfamilyrecipes.com/pasta-salad/
