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Classic Italian Pasta Salad

This classic Italian pasta salad is made with tri-color rotini and a zesty Italian dressing, then chilled until the pasta soaks up flavor. Expect a deli-style mix of pepperoni, salami, provolone, black olives, and crunchy diced bell peppers.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Tri-color rotini salad base
  • 1 lb tri-color rotini Tri-color pasta for the signature look.
  • 4 oz sliced pepperoni Halve the slices for easy bites.
  • 4 oz salami Cut into strips.
  • 4 oz provolone Cube for creamy, melty bites.
  • 1 green bell pepper Dice into small pieces.
  • 1 red bell pepper Dice into small pieces.
  • 0.5 red onion Dice.
  • 1 cup black olives Slice.
  • 1 cup cherry tomatoes Halve.
  • 1 bottle (16 oz) Italian dressing Use the full bottle for classic zesty flavor.
  • 1 packet (0.7 oz) Italian dressing mix (dry) Mix into the dressing to boost tang.
  • fresh parsley for garnish Use as needed to finish before serving.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil and cook the tri-color rotini until al dente, 8-10 minutes. Drain the pasta, rinse cold under running water, and spread on a sheet pan to cool completely so it doesn’t clump.
Build the salad
  1. In a large bowl, combine the cooled tri-color rotini with sliced pepperoni, salami, cubed provolone, diced green bell pepper, diced red bell pepper, diced red onion, sliced black olives, and halved cherry tomatoes. Toss gently to distribute the ingredients evenly.
Dress and chill
  1. Stir the Italian dressing with the Italian dressing mix (dry) in a bowl until smooth and evenly blended. Pour the mixture over the pasta salad.
  2. Toss until every bite looks glossy with dressing, adding a splash of extra dressing only if the pasta seems dry. Cover and refrigerate at 40°F (4°C) for at least 60 minutes.
Finish and serve
  1. Right before serving, toss again and add more Italian dressing if needed to refresh the coating. Garnish with fresh parsley for a bright finish.

Notes

Pro tip: rinse the pasta cold right after draining and cool it completely—this prevents sticky pasta and keeps the tri-color texture crisp. Refrigerate in a sealed container for 3-4 days; the pasta salad can be frozen? No, freezing will soften the vegetables and change the deli meats’ texture. Dietary swap: use a vegetarian Italian dressing mix and replace the pepperoni/salami with plant-based deli slices for a vegetarian version.