Pasta Salad Recipe with Italian Dressing
Simple to make, this Italian pasta salad goes great with any meal or get-together, and it will quickly become one of your summer staples!
Servings: 12
Calories: 244kcal
Ingredients
- 16 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- ½ zucchini, diced
- ½ cup red onion, diced
- ½ green bell pepper
- ½ cup black olives, sliced
- ⅓ cup parmesan cheese, shredded
- 1 cup mozzarella cheese, cubed
- 7.5 ounces salami
- 2 tablespoons fresh parsley, chopped
- 1 cup Italian vinaigrette dressing
- 1 lemon, juiced
Instructions
- Cook the rotini pasta according to the package directions until al dente and still slightly firm. Drain and rinse with cold water.
- Add all ingredients to a large bowl and stir gently to combine.
- For best flavor, refrigerate for 4 hours before serving.
Notes
- This is a great make-ahead dish for potlucks. Keep it in the fridge for up to 5 days!
- Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the cooking process, and it keeps the pasta loose for the salad.
- Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.
Nutrition
Calories: 244kcal | Carbohydrates: 34g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 390mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 1mg