Ingredients
Method
Cook and cool the pasta
- Cook rotini pasta according to package directions, then drain and rinse with cold water until no longer hot to the touch. Look for fully cooked, springy pasta strands that hold their shape.
Build the salad
- In a large bowl, combine pasta with Italian dressing and toss to coat thoroughly. The pasta should look glossy and evenly tinted.
- Add salami, mozzarella, cherry tomatoes, black olives, green bell pepper, red bell pepper, and red onion. Spread the mix so the colorful vegetables and cubes are visible throughout.
- Sprinkle Parmesan cheese and Italian seasoning over the top. Finish with even coverage so every bite has seasoning.
- Toss everything together until well combined and no dry pasta pockets remain. The mixture should look balanced with visible peppers, tomatoes, and cheese cubes.
Chill and serve
- Refrigerate for at least 2 hours, tossing occasionally during chilling. You should see the dressing cling more to the pasta and flavors look more blended.
- Before serving, check the texture and add more dressing if needed, then toss briefly. Serve cold so the salad holds its shape and crunch.
Notes
Pro tip: Rinse the pasta well with cold water to stop cooking and keep the rotini from turning mushy. Store covered in the refrigerator for up to 4 days; freezer is not recommended because the vegetables and cheese can soften. For a lighter option, use low-sodium Italian dressing and part-skim mozzarella to reduce sodium without changing the salad’s structure.