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Zesty Italian Pasta Salad

This zesty Italian pasta salad is a showstopper for summer gatherings, combining tender veggie rotini with a vibrant mix of grape tomatoes, bell peppers, crisp cucumbers, and a kick of jalapeños. Savory additions like pepperoni and fresh mozzarella, all tossed in a tangy Italian dressing, create a perfect balance of textures and flavors that only gets better after a few hours in the fridge.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces veggie rotini pasta Barilla brand recommended
  • 10 ounces grape tomatoes halved
  • 2 red bell peppers chopped
  • 2 green bell peppers chopped
  • 2 large yellow onions chopped
  • 5 jalapeño peppers chopped
  • 6 ounces black olives sliced
  • 2 cucumbers chopped (English or regular)
  • 25-35 pepperoni slices
  • 12 ounces fresh mozzarella cheese torn
  • 1 tablespoon vegetable oil
  • 1-2 cups Italian dressing Newman's Own recommended
  • Salt and pepper to taste

Equipment

  • Large pot
  • Large mixing bowl
  • Cutting board

Method
 

  1. Bring a large pot of salted water to a boil and add 12 ounces of veggie rotini pasta. Cook the pasta for 7-8 minutes until al dente.
  2. Drain the pasta and transfer it to a large mixing bowl. Toss with 1 tablespoon of vegetable oil to prevent sticking and refrigerate briefly to cool the pasta.
  3. While the pasta is cooling, prepare the vegetables by halving the grape tomatoes (seasoning them separately with salt and pepper if desired) and chopping the red bell peppers, green bell peppers, large yellow onions, jalapeño peppers (wear gloves if needed), and cucumbers.
  4. Once the pasta is completely cooled, combine it with all the prepped vegetables along with the sliced black olives, pepperoni slices, and torn fresh mozzarella cheese in the mixing bowl.
  5. Pour in 1-2 cups of Italian dressing and toss the salad well, adding additional dressing if you prefer a saucier consistency. Season with salt and pepper to taste.
  6. Refrigerate the salad for at least one hour before serving to allow the flavors to meld together.

Notes

This pasta salad is a perfect make-ahead dish that tastes even better after the flavors have had time to meld in the fridge. You can easily adapt the recipe by switching out the pepperoni for ham, salami, or even a completely vegetarian option. The recipe allows for creative variations with different cheeses and vegetables, making it ideal for potlucks or a light summer dinner.