Recipe for Italian Pasta Salad with Italian Dressing
A classic pasta salad made with rotini noodles, complimented with cherry tomatoes, mozzarella balls, olives, onion, cucumber, pepperoni, and topped with basil! It's so easy to customize, the perfect side salad, and easy to double to feed a large crowd!
Cook the Pasta: Boil a large pot of salted water. Add about 6 cups of pasta and cook until al dente. Drain and rinse under cold water.
Prepare the Dressing: Prepare the homemade dressing from scratch here: https://overthebigmoon.com/zesty-italian-dressing/ or prepare from a Zesty Italian Seasoning packet.
Combine the Salad: In a large bowl, combine the cooked pasta, 2.25 cups halved cherry tomatoes, 1.5 cups mozzarella balls, ¾ cup olives, thinly sliced medium red onion, 1.5 cups diced cucumber, and ¾ cup halved pepperoni.
Combine the Salad: Toss the salad with the dressing to combine well.
Garnish and Serve: Sprinkle with torn basil leaves and grated Parmesan cheese. Adjust seasoning. Chill in the refrigerator for at least 30 minutes before serving.
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Notes
Variations for Italian Pasta Salad
Artichoke hearts: Canned or marinated artichoke hearts, quartered or chopped.
Pepperoncini: Sliced, for a spicy and tangy kick.
Roasted red peppers: Adds a sweet and smoky flavor.
Arugula: For a green, leafy component that introduces a peppery taste.
Sun-dried tomatoes: Provide a chewy texture and intense tomato flavor.
Peas: Fresh or thawed from frozen, adding a sweet, crisp texture.
Zucchini: Raw, ribboned, or diced for a fresh, mild addition.
Chickpeas: For a vegetarian protein boost.
Cheddar cheese: Cubed for a sharp, rich taste.
Pine nuts: Toasted, for a nutty crunch.
Capers: For a briny, salty flavor.
Olives: A variety of olives, beyond just black, like green or Kalamata, can introduce new flavors.
Fresh herbs: Beyond basil, consider adding chopped parsley, chives, or mint for fresh, vibrant notes.
Croutons: For an extra crunch, consider adding garlic or herb-flavored croutons just before serving.