Ingredients
Scale
- 16 ounces tricolor rotini
- 8 ounces salami chopped
- 1 cup Italian vinaigrette dressing store-bought or homemade
- 1 cup cubed mozzarella cheese
- 1 pint grape tomatoes halved
- ½ cup sliced black olives
- ½ green bell pepper diced
- ½ orange bell pepper diced
- ½ red bell pepper diced
- ⅓ cup diced red onion
- ⅓ cup shredded Parmesan cheese
- 3 tablespoons chopped fresh parsley
- ½ teaspoon Italian seasoning
- salt and black pepper to taste
Instructions
- Cook pasta al dente according to package directions. Rinse under cold water.
- Combine all ingredients in a large bowl. Toss to combine.
- Refrigerate at least 2 hours before serving.
Notes
- Tricolored rotini works best for visual appeal.
- Rinsing the pasta stops cooking and cools it down.
- Essential mix-ins include salami, cheese, and fresh veggies.
- You can make this dish ahead of time.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg