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Supreme Pasta Salad

Supreme pasta salad with tri-color rotini, cubed mozzarella, crisp vegetables, and hearty meats tossed in creamy Italian dressing. Chilled for a couple hours so every bite tastes loaded and cohesive—ideal as a crowd-pleaser side dish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb tri-color rotini pasta Use about 1 pound dry pasta for a full, hearty salad.
  • 8 oz salami Cube for bite-size pieces.
  • 8 oz pepperoni Quarter for even distribution.
  • 8 oz mozzarella cheese Cube for pockets of melted-cheese flavor without browning.
  • 1 cup cherry tomatoes Halve to keep juicy, not mushy.
  • 1 cup cucumber Dice for crunch.
  • 1 cup black olives Slice for easy scooping.
  • 1 cup green bell pepper Dice into small pieces.
  • 0.5 cup red onion Dice finely so the bite is balanced.
Italian dressing and seasoning
  • 1 cup Italian dressing Add the full amount, then adjust before serving.
  • 0.25 cup Parmesan cheese Grated for quick mixing.
  • 1 tbsp Italian seasoning Provides classic herby flavor.
  • 1 Salt and pepper to taste Season after tossing, then taste again before serving.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the tri-color rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Spread the rinsed pasta on a sheet pan to cool for a few minutes while you prep the remaining ingredients so it doesn’t steam the salad.
Build the salad
  1. Combine the pasta, salami, pepperoni, mozzarella, cherry tomatoes, cucumber, black olives, green bell pepper, and red onion in a large bowl.
  2. Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss until every piece is coated.
  3. Season with salt and pepper and toss again so seasoning is evenly distributed.
Chill and finish
  1. Refrigerate for at least 2 hours, tossing occasionally to keep the dressing coating consistent.
  2. Before serving, taste and add more Italian dressing if needed to loosen the mixture and boost flavor.

Notes

Pro tip: Rinsing the pasta with cold water prevents clumping and helps it hold its texture after chilling. Store covered in the refrigerator for 3–4 days; the flavors deepen as it chills. Freezing isn’t recommended because the vegetables can become watery after thawing. For a lighter option, use low-sodium Italian dressing and part-skim mozzarella to reduce sodium and calories.