Description
This easy Italian pasta salad recipe features fresh veggies, italian dressing, pepperoni, and cubed mozzarella cheese. It’s a healthy pasta salad perfect for picnics, potlucks, backyard parties, and meal prep. This summer pasta salad is a crowd-pleasing side dish, and it will be a delicious option for your recipe rotation!
Ingredients
Units
Scale
- 8 oz. rotini pasta (Consider chickpea pasta for extra protein)
- 2 1/2 servings pepperoni, quartered (Turkey pepperoni for higher protein, lower calories)
- 8 oz. block mozzarella, cubed (Reduced fat option for lower calorie, higher protein)
- 1 C. black olives, sliced
- 1 C. green pepper, diced
- 1 C. red pepper, diced
- 1 C. cherry or grape tomatoes, halved
- 1/4 C. onion, diced
- 1/3 C. Italian dressing (I used Kraft Zesty Italian)
Instructions
- Cook the pasta according to the package. If the package has a time range (ex. 7-9 minutes), select the time on the lower end to leave the pasta slightly softer than al dente.
- While the water heats up and the pasta cooks, start preparing the vegetables and other ingredients, adding them to a large bowl when ready.
- When the pasta is cooked, rinse with cold water and drain. Let the pasta cool before adding it to the vegetables and other ingredients (saving the dressing for the last step).
- Once the pasta cools, add it to the large bowl with the other ingredients. Top with the Italian dressing.
- Mix carefully, making sure not to break up the pasta or cut the noodles. Scoop up any dressing that settles to the bottom and redistribute it to the top.
- Store in the refrigerator and mix well before serving.
Notes
- Feel free to substitute your favorite vegetables, diced or cut finely
- Prep Time: 30
- Cook Time: 10
- Category: Salad