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Classic Italian Pasta Salad

Classic Italian pasta salad with pepperoni, mozzarella, and crunchy vegetables tossed in Italian dressing. Tri-color rotini creates a red, white, and green look while the salad chills so the flavors blend.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 3 hours
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Tri-color rotini pasta
  • 1 lb tri-color rotini pasta
Pepperoni and cheese
  • 8 oz pepperoni slices Halve slices before mixing.
  • 8 oz mozzarella cheese Cube the mozzarella.
  • 0.25 cup Parmesan cheese Grate before adding.
Vegetables and olives
  • 1 cup cherry tomatoes Halve tomatoes.
  • 1 cup green bell pepper Dice bell pepper.
  • 0.5 cup black olives Slice olives.
  • 0.5 cup red onion Dice onion.
Dressing and seasonings
  • 1 16 oz Italian dressing Use one bottle.
  • 2 tsp Italian seasoning
  • 0.25 salt and pepper to taste Season to taste, as listed.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the tri-color rotini pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking.
  2. Spread the rinsed pasta on a sheet pan in a single layer for a few minutes to cool, then let it come back to room temperature before assembling.
Mix the salad
  1. In a large bowl, combine the pasta, pepperoni slices, mozzarella cheese, cherry tomatoes, green bell pepper, black olives, and red onion.
  2. Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss until every piece is coated and looks evenly distributed.
  3. Season with salt and pepper to taste, then toss again so the seasoning is mixed throughout.
Chill and finish
  1. Cover and refrigerate for at least 3 hours or overnight, tossing occasionally so the dressing soaks in evenly.
  2. Right before serving, toss again and add more Italian dressing if needed for the right moisture and flavor balance.

Notes

For best texture, rinse the pasta well so it doesn’t clump, then let it cool briefly before mixing. Refrigerate in a covered container for 3–4 days; freezer is not recommended because the vegetables and cheese can break down. For a lighter option, use low-fat mozzarella and choose a reduced-sugar Italian dressing while keeping the same chilling time.