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Supreme Pasta Salad

Supreme salad loaded pasta salad with tri-color rotini, cubed mozzarella, cured meats, and crunchy vegetables tossed in creamy Italian dressing. Chilled for at least 2 hours so the flavors meld for a crowd-pleaser side.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Supreme Pasta Salad
  • 1 lb tri-color rotini pasta Use dry pasta for proper texture and holding power after chilling.
  • 8 oz salami Cube for even bites and consistent distribution.
  • 8 oz pepperoni Quarter for quicker melting and snacking-size pieces.
  • 8 oz mozzarella cheese Cube to keep pockets of creamy cheese.
  • 1 cup cherry tomatoes Halve so juices blend without overwhelming the salad.
  • 1 cup cucumber Dice for a crisp bite and easy fork scooping.
  • 1 cup black olives Slice for better spread through the pasta.
  • 1 cup green bell pepper Dice for a bright crunch.
  • 0.5 cup red onion Dice finely so it mellows during chilling.
  • 1 cup Italian dressing Add more at the end only if the salad looks dry.
  • 0.25 cup Parmesan cheese Grate fresh for better texture and flavor.
  • 1 tbsp Italian seasoning Use a blend labeled Italian seasoning for a classic profile.
  • Salt and pepper to taste Season to balance the meats and dressing.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook tri-color rotini pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool it down quickly.
Mix the salad
  1. Combine pasta, salami, pepperoni, mozzarella, cherry tomatoes, cucumber, black olives, green bell pepper, and red onion in a large bowl. Toss just until everything is evenly distributed.
  2. Add Italian dressing, Parmesan cheese, and Italian seasoning to the bowl. Toss until the pasta and vegetables are fully coated with a creamy sheen.
  3. Season with salt and pepper to taste. Toss again and check that the mix isn’t under-seasoned.
Chill
  1. Refrigerate for at least 2 hours, tossing occasionally. Keep it covered so the pasta absorbs the dressing and the flavors meld.
  2. Before serving, taste and add more Italian dressing if needed. Toss to restore the creamy coating and serve cold.

Notes

Pro tip: rinse the pasta well and cool it fully before mixing so the salad stays firm instead of mushy. Refrigerate in an airtight container for 3-4 days; it does not freeze well because the cheese and vegetables can soften. For a lighter option, use reduced-fat Italian dressing and part-skim mozzarella while keeping the same chilling time for best flavor meld.