Pasta Salad with Zesty Italian Dressing
A refreshing cold pasta salad featuring al dente pasta, crispy vegetables, meat and cheese with a tangy Italian dressing. Perfect for potlucks, picnics, cookouts or a light meal on a hot day.
Servings: 12
Calories: 374kcal
Ingredients
- 16 ounces rotini pasta
- 1 small head fresh broccoli (about 1 cup), chopped into small pieces
- 1 large bell pepper or 1 cup of multi-colored peppers, diced
- 8 ounce can black olives drained and sliced
- 8 ounce package cherry tomatoes halved
- 1 cup mozzarella cheese cubed
- ½ cup red onion finely diced
- 1 cup English cucumber quartered & sliced thinly
- 5 ounces mini pepperoni or 1 cup quartered pepperoni or salami pieces
- 2 tablespoons fresh parsley chopped, plus a little extra for garnish
- salt and pepper to taste
- 16 ounce bottle Zesty Italian Dressing
- fresh basil chopped, optional for garnish
Instructions
- Bring a pot of salted water to a boil. Following the package directions, add the pasta and cook to al dente. Drain the cooked pasta and rinse in cold water to stop the cooking process.
- Add drained pasta to a large bowl.
- While the pasta is cooking, chop the vegetables, pepperoni and cheese.
- Add the vegetables, cheese, meat, salt & pepper to the drained pasta and gently stir to combine.
- Add the salad dressing, tossing to evenly coat the ingredients.
- Tightly cover and refrigerate for at least 2 hours before serving.
Notes
- This recipe is very forgiving - substitute ingredients based on preferences or ingredients what you have on hand.
- Leftovers should be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 374kcal | Carbohydrates: 40g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 937mg | Potassium: 417mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1010IU | Vitamin C: 68mg | Calcium: 102mg | Iron: 1mg