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Italian Pasta Salad

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12

16 ounces tri color rotini8 ounces salami chopped1 cup Zesty Italian Dressing1 cup mozzarella cheese cubed1 pint grape tomatoes halved6 oz sliced black olives½ green bell pepper diced½ orange bell pepper diced½ red bell pepper diced13/ cup red onion diced⅓ cup Parmesan cheese shredded½ teaspoon Italian seasoning

Cook pasta to al dente according to the package directions. Drain in colander then rinse with cold water.

In a large bowl combine the rest of the ingredients, add pasta and toss to combine.

Refrigerate at least 2 hours before serving.

After you’ve chilled the salad, let it sit out at room temperature for a few minutes before serving it. Ice cold pasta salad is okay, but letting it warm up a little is even better!
I don’t recommend freezing this Italian pasta salad so if you want to make it ahead plan to do that a day in advance. Allow it to sit overnight and the flavors will develop even more.
If you have leftovers and they dry out a little just add a little more Italian dressing to it, toss and serve. You can also leave some of the dressing off if you make it ahead of time and add it right before serving so it doesn’t have the chance to soak it all in.

Calories: 334kcal (17%), Carbohydrates: 34g (11%), Protein: 13g (26%), Fat: 16g (25%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 24mg (8%), Sodium: 951mg (41%), Potassium: 312mg (9%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 806IU (16%), Vitamin C: 22mg (27%), Calcium: 107mg (11%), Iron: 1mg (6%)

Italian Pasta Salad
Quick and easy Italian Pasta Salad recipe is the perfect pasta salad. It’s our go-to for potlucks, picnics and gatherings. Loaded with tender pasta, salami, fresh vegetables, cheese and tossed in an Italian Dressing. It’s always the first salad gone whenever we bring it to a gathering! It’s one of my favorite salad recipes because…
READ: Italian Pasta Salad

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