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Italian Deli Pasta Salad

A flavorful and customizable Italian Deli Pasta Salad, perfect for family picnics, barbecues, or weeknight dinners, bursting with vibrant ingredients and a zesty dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz rotini or fusilli pasta
  • 1 cup sliced cherry tomatoes
  • 1 cup diced bell peppers (red and yellow)
  • 1 cup sliced black olives
  • 1 cup diced salami or pepperoni
  • ½ cup diced mozzarella cheese
Dressing and Seasoning
  • ½ cup Italian salad dressing
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta, cooking according to package instructions until al dente, usually about 8-10 minutes. Drain and let cool for a few minutes.
Preparing Vegetables
  1. While the pasta is cooking, chop the cherry tomatoes and bell peppers into bite-sized pieces. Slice the black olives, salami, and mozzarella cheese.
Mixing the Salad
  1. In a large bowl, combine the cooled pasta, chopped vegetables, olives, salami, and mozzarella.
Dressing the Salad
  1. Drizzle the Italian dressing over the salad, sprinkle with dried oregano, and season with salt and pepper. Toss everything together until well coated.
Chilling To Serve
  1. For the best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, stirring before serving. Adding an extra splash of dressing may be necessary to rehydrate. Avoid freezing dressed salads; instead, freeze the pasta and add fresh ingredients when ready to serve.