Ingredients
Scale
- 2 pounds Rotini or Tri-color Fusilli pasta
- 1 bottle (16 oz) high-quality Italian dressing (plus extra for serving)
- 1/2 pound hard salami, cubed
- 1/2 pound pepperoni slices, halved
- 1 pound fresh mozzarella pearls
- 1 can (6 oz) sliced black olives, drained
- 2 cups cherry tomatoes, halved
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon dried oregano
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the rotini pasta according to the package instructions until it reaches “al dente” texture. Avoid overcooking the pasta, as it will soften further while marinating in the dressing. Drain the pasta and rinse it immediately under cold water to stop the cooking process and remove excess starch.
- While the pasta cools, prepare your vegetables and meats. Dice the bell peppers, chop the red onion, and halve the cherry tomatoes. Cut the salami into bite-sized cubes and slice the pepperoni. Having all your ingredients uniform in size ensures that every bite contains a perfect mix of flavors and textures.
- In an extra-large mixing bowl, combine the cooled pasta, chopped vegetables, meats, mozzarella pearls, and black olives. Pour about three-quarters of the Italian dressing over the mixture. Add the Parmesan cheese, fresh parsley, and dried oregano. Toss everything thoroughly until every noodle and vegetable is well-coated.
- Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours, though overnight is best for maximum flavor development. The pasta will absorb the dressing as it sits, so right before serving, pour the remaining dressing over the salad and give it one final toss to refresh the moisture.
- Cook Time: 30 minutes