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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 gives the red, white, and green look while chilling helps everything soak up flavor.
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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
  • 8 oz pepperoni slices
mozzarella
  • 8 oz mozzarella cheese
vegetables
  • 1 cup cherry tomatoes
  • 1 cup green bell pepper
  • 1 /2 black olives
  • 1 /2 red onion
dressing and seasonings
  • 1 can (16 oz) Italian dressing
  • 0.25 cup Parmesan cheese
  • 2 tsp Italian seasoning
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook the tri-color rotini pasta according to package directions until tender, then drain. Rinse under cold water to stop cooking and cool it quickly.
Build the salad
  1. In a large bowl, combine the cooled pasta with pepperoni, mozzarella, cherry tomatoes, green bell pepper, black olives, and red onion. Fold gently so the tri-color pasta stays visible.
Dress and season
  1. Pour in the Italian dressing and add Parmesan cheese and Italian seasoning, then toss until everything is evenly coated. The mixture should look glossy from the dressing.
Season to taste
  1. Season with salt and pepper to taste, then toss again. Taste and adjust so the flavors pop without being overpowering.
Chill
  1. Cover and refrigerate for at least 3 hours or overnight, tossing occasionally. The pasta should look more set and the vegetables should soften slightly while staying crisp.
Serve
  1. Before serving, toss again and add more Italian dressing if needed to loosen the salad. Serve cold for the best texture and flavor.

Notes

Pro tip: rinse the pasta well and drain thoroughly so the Italian dressing clings instead of turning watery. Refrigerate covered for 3–5 days; toss once more after the first hour if the dressing settles. Freezer: no, since the vegetables and cheese texture can break down. Dietary swap: use low-sodium Italian dressing and choose reduced-fat mozzarella for a lighter version without changing the method.