Zesty Italian Pasta Salad
A vibrant, tangy pasta salad packed with fresh vegetables, savory meats, and bold Italian dressing. Perfect for parties, meal prep, or solo indulgence.
Ingredients
- 12 oz rotini pasta because spirals hold more dressing
- 1 cup cherry tomatoes halved (juicy bursts of freshness)
- 1 cup cucumber diced (for that refreshing crunch)
- ½ cup red bell pepper chopped (adds sweetness and color)
- ½ cup black olives sliced (briny perfection)
- ½ cup salami diced (a little salty indulgence)
- ½ cup mozzarella pearls because cheese is essential
- ¼ cup red onion thinly sliced (adds a sharp kick)
- ⅓ cup Parmesan grated (because there’s no such thing as too much cheese)
- ½ cup Italian dressing homemade or store-bought
- 1 tbsp olive oil for extra richness
- ½ tsp black pepper season like you mean it
- ½ tsp salt adjust to taste
- 1 tsp oregano because it makes everything better
Instructions
- Boil pasta in salted water until al dente—because overcooked pasta is a crime. Drain and rinse under cold water.
- Chop all the vegetables, meats, and cheese while resisting the urge to snack on everything.
- Whisk together Italian dressing, olive oil, oregano, salt, and pepper in a small bowl.
- Toss pasta, meats, veggies, and cheese in a large bowl until well combined.
- Pour in the dressing and mix thoroughly so every bite is packed with flavor.
- Sprinkle Parmesan on top like your life depends on it. Serve immediately or chill for even better flavor.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Calcium: 18%
- Iron: 10%
- Vitamin A: 12%
- Vitamin C: 8%
- Potassium: 10%
Additional Notes & Tips
- Swap salami for pepperoni if you like a little spice.
- Use whole-wheat pasta to pretend it’s healthy.
- Add fresh basil for extra Italian vibes.
- Make it a day ahead—flavors get even better overnight.
- Double the batch if you want leftovers (trust me, you will).