Description
This Italian pasta salad with salami, bell peppers, and mozzarella is quick to make and full of flavor.
Ingredients
Scale
- 1 (12 ounce) package tri-color rotini pasta
- ¾ pound Italian salami, finely diced
- ½ green bell pepper, sliced
- ½ red bell pepper, sliced
- ½ red onion, chopped
- 1 (6 ounce) can sliced black olives
- 8 ounces small fresh mozzarella balls (ciliegine)
- 1 cup Italian-style salad dressing
- 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
- ½ cup shredded Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
- Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
- Season pasta salad with dry salad dressing mix and stir to combine. Sprinkle with Parmesan cheese before serving.
Notes
This simple Italian pasta salad comes together quickly with salami, colorful vegetables, and flavorful salad dressing.
Store your leftover Italian pasta salad in an airtight container in the refrigerator for up to five days.
Nutrition
- Serving Size: 6-8 people
- Calories: 371
- Sugar: 5g
- Sodium: 1893mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 46mg