Italian Pasta Salad

This Italian pasta salad is bursting with flavor from the pepperoni, salami, mozzarella, and veggies! The homemade Italian dressing is perfect for this salad!

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 8

Chill Time 30

Total Time 48

Servings servings

Calories 586kcal

Author Karly Campbell

Ingredients

For the pasta salad

1 pound tri-colored rotini
8 ounces mozzarella balls
8 ounces salami
8 ounces pepperoni
2 cups cherry tomatoes
1 cup spinach
1/2 cup sliced red onion
1/2 cup pepperoncini

For the dressing

3/4 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced

Instructions

To make the pasta salad, bring a large pot of water to a boil. Add the rotini and cook until al dente. Drain and rinse under cold water until pasta is cool.
While the pasta is cooking, cut the mozzarella balls in half. Cut the salami and pepperoni into small pieces. Halve the cherry tomatoes and roughly chop the spinach. Dice the peperoncini into small pieces.
Add the pasta to a large mixing bowl with the prepared mozzarella, salami, pepperoni, tomatoes, spinach, onion, and pepperoncini.
To make the dressing, whisk together all of the ingredients until well combined.
Pour the dressing over the pasta salad and stir well to coat.
Refrigerate for at least 30 minutes prior to serving.
Taste and add additional seasoning as desired.

Video

Notes

Feel free to swap around the ingredients in the pasta salad with other types of meats or veggies. Black olives, artichokes, banana peppers all make great additions.

We love our homemade dressing, but store-bought dressing will be fine too, if you're in a time crunch.

Nutrition