This is one of the easiest Italian pasta salad recipes that you will find. It is loaded with delicious meat, vegetables, and cheese that is then tossed with your favorite Italian dressing. Serve this at your summer get-togethers and parties.

Italian Pasta Salad

Summer is almost here which means it is time for BBQs and potlucks! I am a huge fan of taking pasta salads to these events because they are so easy! I usually choose between my shrimp pasta salad, my Bacon ranch pasta salad and of course this easy tri-color italian pasta salad.

You will love this recipe for so many reasons.

It is quick.
Has tons of flavors.
Is super versatile based on your family’s preferences.
Has a lot of crunchy flavors.
And is loaded with so many delicious vegetables.

What do I need to make Italian Pasta Salad

Rotini pasta – garden pasta or any shape of pasta you prefer
Summer sausage – or salami
Grape tomatoes
Black olives – or green
Red onion – any
Cucumber – this is optional
Green bell pepper- I like all the colors of the green peppers, but you can just use one kind of pepper if you want
Red bell pepper
Yellow bell pepper
Mozzarella pearls – or cubed mozzarella cheese
Parmesan
Parsley
Italian dressing – your favorite brand or a homemade dressing
Salt and pepper to taste

How to Make Italian Pasta Salad

Cook the pasta according to package directions. You can cook it for 30 seconds less than the directions say for best results. Drain and run under cold water to stop the cooking and cool quickly.
Have all the vegetables, meat, and cheese cut and add to the cooled pasta.

Toss to combine. Pour the dressing over the pasta and gently stir.

Taste and season with salt and pepper if needed.
Keep refrigerated till ready to serve.

Tips Tricks and FAQs

You will want to undercook your pasta by about 30 seconds. If you cook it all the way, the noodles will get mushy as it soaks up the dressing.
The recipe is super versatile. You can omit any items that you choose, or add extras of all your favorites.
If you are going for a great presentation, cut all your vegetables about the same size.
Undercook your pasta by 30 seconds. If it is too done, it will get mushy as it soaks up the dressing.
When it comes to the mozzarella cheese you can use mozzarella pearls or chunks of mozzarella cheese, whichever you prefer.
I love to use Zesty Italian dressing to add in a little extra zing to the salad.
The tri-noodles are the perfect choice when making this salad. They don’t get as mushy as others when you add in all the vegetables and add the dressing, but you can easily use any noodle that you have on hand. Bite-sized noodles work the best.
Be sure to cool your noodles completely prior to adding in the other ingredients.

Storage

You will want to Store your pasta salad in an airtight container in the refrigerator for up to 5 days.

Can I make Italian Pasta Salad Ahead of time?

Yes, you can make this ahead of time, in fact I highly recommend it. This helps the flavor of the dressing soak into the noodles and the vegetables making it super flavorful.

Italian Pasta Salad

Name: Italian Pasta Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound rotini pasta; 10 ounces summer sausage or salami, cut into small cubes; 1-pint grape tomatoes halved; 1 (3.8 ounces) can of black olives, sliced; 1/2 cup red onion, diced small; 1 cup cucumber, diced; 1/2 green bell pepper, diced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 8 ounces mozzarella pearls; 1/3 cup freshly grated parmesan cheese; 3 tablespoons fresh parsley, chopped; 1 cup Italian dressing; Salt and pepper to taste

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

1 pound rotini pasta
10 ounces summer sausage or salami, cut into small cubes
1-pint grape tomatoes halved
1 (3.8 ounces) can of black olives, sliced
1/2 cup red onion, diced small
1 cup cucumber, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
8 ounces mozzarella pearls
1/3 cup freshly grated parmesan cheese
3 tablespoons fresh parsley, chopped
1 cup Italian dressing
Salt and pepper to taste

Instructions

Cook the pasta according to package directions. You can cook it for 30 seconds less than the directions say for best results. Drain and run under cold water to stop the cooking and cool quickly.
Have all the vegetables, meat, and cheese cut and add to the cooled pasta.
Toss to combine. Pour the dressing over the pasta and gently stir.
Taste and season with salt and pepper if needed.
Keep refrigerated till ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 53mgSodium: 1065mgCarbohydrates: 29gFiber: 2gSugar: 7gProtein: 18g

Italian Pasta Salad