Italian Dressing Pasta Salad
This Italian Dressing Pasta Salad is inspired by your favorite Italian deli, combining salty meats, cheese balls, and fresh vegetables for a tangy and savory pasta salad for the summer.
Ingredients
- 16 ounces rotini
- 1 cup mozzarella balls
- 1 cup sliced pepperoni (quartered)
- 1 cup sliced salami (quartered)
- 1 cup cherry tomatoes (halved)
- 1 cup sliced black olives (drained)
- 1 medium green bell pepper (chopped)
- ¼ cup finely diced red onion
- 3 tablespoons chopped parsley
For the Italian dressing
- ¾ cup olive oil
- ⅓ cup red wine vinegar
- 1 tablespoon Italian seasoning
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the pasta according to the package directions (I like to go a few minutes PAST al dente because pasta salads are meant to be tender). Rinse under cold water, then drain.
- Combine all the salad dressing ingredients in a bowl and whisk until smooth. Set aside.
- Add all the salad ingredients to a large bowl.
- If you're making the salad ahead of time, toss it with only half of the dressing. Cover and refrigerate until ready to serve. Right before serving, toss with the remaining dressing.
- If you're serving it right away, toss the salad with all of the dressing and serve immediately. Though it tastes best after being chilled for 30 minutes.