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Italian Pasta Salad

Italian pasta salad made with tri-color rotini and a zesty Italian dressing mix, fully marinated so every shape soaks up flavor. Loaded with pepperoni, salami, provolone, olives, cherry tomatoes, and bell peppers for a glossy, party-ready side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta and add-ins
  • 1 lb tri-color rotini
  • 6 oz pepperoni halved
  • 4 oz salami strips
  • 4 oz provolone cubed
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 cup black olives sliced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion diced
  • 0.25 cup pepperoncini sliced
  • 1 bottle (16 oz) Italian dressing
  • 1 dry Italian mix packet
Garnish
  • 0.25 fresh basil for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Boil tri-color rotini until al dente, then drain and rinse the pasta under cold water to stop cooking.
  2. Spread the rinsed pasta on a sheet pan to cool completely before assembling the salad.
Make the zesty dressing
  1. Stir Italian dressing together with the dry Italian mix until the seasoning is fully dissolved.
Assemble and marinate
  1. In a large bowl, combine tri-color rotini, pepperoni, salami, provolone, green bell pepper, red bell pepper, black olives, cherry tomatoes, red onion, and pepperoncini.
  2. Pour the zesty Italian dressing over everything and toss thoroughly until all pasta is glossy and evenly coated.
  3. Refrigerate the salad for at least 2 hours so the pasta absorbs the flavor.
  4. Before serving, toss again and add more dressing if needed for the desired sheen.
  5. Finish by topping with fresh basil for a bright, fresh garnish.

Notes

Pro tip: fully cool the pasta before mixing so the dressing coats without turning watery, and toss again right before serving to keep the rotini glossy. Store covered in the refrigerator for 3–4 days; the flavor often improves after chilling. Freezing isn’t recommended because the deli meats and cheese can change texture. If you want a lighter option, swap in low-fat provolone and reduced-sodium pepperoni while keeping the same dressing blend.