This Italian pasta salad that's loaded with tri-color rotini pasta, salami, bell peppers, and mozzarella is quick to make and full of flavor for a delicious summer meal.
Ingredients
- tri-color rotini pasta: 1 pack (12 ounce pack)
- Italian salami: 0.75 pound (diced)
- green bell pepper: 0.5 piece (sliced)
- red bell pepper: 0.5 piece (sliced)
- red onion: 0.5 piece (chopped)
- black olives: 1 can (6 ounce can, sliced)
- ounces small fresh mozzarella balls (ciliegine): 8 piece
- Italian-style salad dressing: 1 cup
- dry Italian-style salad dressing mix: 3 packages (.7 ounce packages, to taste)
- Parmesan cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.
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Season pasta salad with dry salad dressing mix and stir to combine. Sprinkle with Parmesan cheese before serving.
