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Classic Italian Pasta Salad

Classic Italian pasta salad with pepperoni, mozzarella, and tri-color rotini tossed in Italian dressing for a tangy, satisfying bite. The chilled pasta salad develops deeper flavor after a short rest, making it a timeless side dish for parties.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Tri-color rotini pasta
  • 1 lb tri-color rotini pasta
Pepperoni and cheese
  • 8 oz pepperoni slices
  • 8 oz mozzarella cheese
  • 1 bottle (16 oz) Italian dressing
  • 0.25 cup Parmesan cheese grated
Vegetables and mix-ins
  • 1 cup cherry tomatoes halved
  • 1 cup green bell pepper diced
  • 0.5 cup black olives sliced
  • 0.5 cup red onion diced
Seasoning
  • 2 tsp Italian seasoning
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook tri-color rotini pasta according to package directions, then drain.
  2. Rinse the pasta with cold water until cool, and spread it out on a sheet pan to help it cool quickly.
Build the pasta salad
  1. Add the cooked pasta to a large bowl.
  2. Add halved pepperoni slices, cubed mozzarella cheese, halved cherry tomatoes, diced green bell pepper, sliced black olives, and diced red onion to the bowl.
  3. Pour in Italian dressing, then add grated Parmesan cheese and Italian seasoning.
  4. Toss until everything is evenly coated.
  5. Season with salt and pepper, then toss once more to distribute the seasoning.
Chill and finish
  1. Refrigerate the pasta salad for at least 3 hours or overnight, tossing occasionally during chilling.
  2. Right before serving, toss again and add more Italian dressing if needed for the right consistency.

Notes

For best texture, rinse the pasta thoroughly to stop cooking and cool it fast; it helps prevent clumping. Refrigerate leftovers in a covered container for up to 4 days. Freezing isn’t recommended because the pasta and mozzarella can change texture. For a lighter option, use part-skim mozzarella and reduce the Italian dressing slightly.