Italian Pasta Salad Inspiration (Print)
A colorful, flavor-packed Italian pasta perfect for gatherings or as a satisfying meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound rotini pasta
02 -
10 ounces summer sausage or salami, cut into small cubes
03 -
1 pint grape tomatoes, halved
04 -
3.8 ounces can black olives, sliced
05 -
½ cup red onion, diced small
06 -
1 cup cucumber, diced
07 -
½ green bell pepper, diced
08 -
½ red bell pepper, diced
09 -
½ yellow bell pepper, diced
10 -
8 ounces mozzarella pearls
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⅓ cup freshly grated parmesan cheese
12 -
3 tablespoons fresh parsley, chopped
13 -
1 cup Italian dressing
14 -
Salt and pepper to taste
# Directions:
01 -
Cook the pasta according to package directions. Cook it for 30 seconds less than directed for best results. Drain and rinse under cold water to stop cooking and cool.
02 -
Cut all vegetables, meat, and cheese into the specified sizes and set aside.
03 -
In a large bowl, add the cooled pasta, prepared vegetables, meat, and cheese. Toss to combine.
04 -
Pour the Italian dressing over the pasta mixture and gently stir until evenly coated.
05 -
Taste the salad and season with salt and pepper as desired. Store in the refrigerator until ready to serve.
# Notes:
01 -
Store pasta salad in an airtight container in the refrigerator for up to 5 days.
02 -
Undercooking the pasta by 30 seconds prevents it from becoming mushy while absorbing the dressing.
03 -
Cutting vegetables into uniform pieces ensures a balance of flavors in every bite.
04 -
Allow the pasta salad to marinate for enhanced flavor absorption.