This simple Italian pasta salad comes together quickly with salami, colorful vegetables, and flavorful salad dressing.
How to Make Italian Pasta Salad
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Italian Pasta Salad Ingredients
These are the ingredients you’ll need to make this quick and easy Italian pasta salad recipe:
- Pasta: This colorful Italian pasta salad recipe starts with tri-color rotini pasta.
- Salami: Finely diced Italian salami lends meaty, salty flavor.
- Vegetables: You’ll need green and red bell peppers, a red onion, and canned black olives.
- Cheese: Small fresh mozzarella balls add creaminess and rich bursts of flavor. Shredded Parmesan cheese, meanwhile, is the perfect finishing touch.
- Dressing: You’ll need a cup of Italian-style dressing and three packages of dry Italian-style salad dressing mix.
How to Make Pasta Salad With Italian Dressing
Here’s a brief overview of what you can expect when you make this Italian pasta salad at home:
- Boil the pasta until tender-yet-firm.
- Combine the pasta, salami, veggies, and mozzarella in a bowl.
- Toss in salad dressing, then stir in the dressing mix.
- Sprinkle with Parmesan before serving.
Can You Make Italian Pasta Salad Ahead of Time?
This Italian pasta salad is a great make-ahead potluck dish. In fact, since the flavors will continue to meld as they sit together in the fridge, this dish might actually taste better if you make it a day in advance.
How to Store Italian Pasta Salad
Store your leftover Italian pasta salad in an airtight container in the refrigerator for up to five days.
Allrecipes Community Tips and Praise
“The best recipe ever,” raves The happy traveller. “My husband was licking the empty bowl. I added cherry tomatoes and will go lighter on the red onion next time.”
“Delicious,” according to one Allrecipes community member. “Looking for a recipe for a summer family reunion, with no mayo. This was perfect! Even looks nice.”
“Yummy and easy,” says another community member. “I don't worry about the color of the peppers — I use whatever I have on hand. Hubby isn't a fan of raw onions, so I add chopped chives instead which are much milder, but still give a hint of onion taste.”
Editorial contributions by Corey Williams
