Italian Grinder Pasta Salad
A vibrant salad loaded with Mediterranean flavors, combining rotini pasta, fresh vegetables, and zesty Italian dressing for a delightful summer dish.
Ingredients
Pasta and Dressing
- 12 ounces rotini pasta Cook until al dente.
- 1 cup Italian dressing
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers (any color), diced Use your choice of color.
- ½ cup red onion, thinly sliced
- 1 cup black olives, sliced Substitute with green olives if needed.
Cheese and Meat (optional)
- ½ cup shredded mozzarella cheese
- 1 cup salami (or other deli meats, optional) Feel free to omit for a vegetarian version.
Garnish
- to taste Fresh parsley For garnish.
Instructions
Preparation
- In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water until cooled.
- While the pasta cooks, chop the cherry tomatoes, cucumbers, bell peppers, and red onion into bite-sized pieces.
Mixing
- In a large mixing bowl, combine the cooled pasta, fresh veggies, black olives, shredded mozzarella cheese, and sliced salami.
- Pour the Italian dressing over the mixture and gently toss until well combined. Taste and adjust seasoning as needed.
Chilling and Serving
- Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes.
- When ready to serve, give it a good toss, garnish with fresh parsley, and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider freezing the pasta without dressing for longer storage.