Italian Pasta Salad Recipe
Rotini noodles coated in flavorful Italian dressing and loaded with pepperoni and mozzarella cheese and is a welcome addition at picnics and potlucks. Makes a great side dish or a full meal.
Servings: 12
Calories: 325kcal
Equipment
Ingredients
- 16 ounces dry pasta rotini suggested
- 8 ounces mozzarella cheese cut into ¼ inch dice
- 6 ounce can black olives drained and cut into halves or slices
- 5 ounces mini pepperoni
- 5 ounces cherry tomatoes sliced in half
- 1 cup Italian Dressing bottled is fine
Instructions
- Cook pasta according to the package directions.
- When the pasta is done remove the pan from the heat and drain into a colander and rinse with cold water. Allow the pasta to drain for a few more minutes to allow some of the excess water to drain.
- While the pasta is draining, prep the remaining ingredients if not already diced.
- Combine all of the ingredients in a large bowl and stir to mix.
- Cover the salad and place into the refrigerator for at least an hour to allow some of the Italian dressing to absorb into the pasta. Stir well before serving.
Notes
The pasta salad is ready to eat immediately, but flavors will improve with at least one hour of refrigeration.
More dressing can be added to the pasta salad if it is dry.
Pasta can be stored for up to 1 week in the refrigerator, if using chicken as a substitute, do not store this for longer than 3 days.
More dressing can be added to the pasta salad if it is dry.
Pasta can be stored for up to 1 week in the refrigerator, if using chicken as a substitute, do not store this for longer than 3 days.
Nutrition
Serving: 1Cup | Calories: 325kcal | Carbohydrates: 32g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 745mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg
