Zesty Italian Pasta Salad
This zesty pasta salad is the kind of make-ahead dish I love bringing to picnics, potlucks, and easy family dinners. It is bright, colorful, and full of bold Italian-inspired flavor in every bite.
Equipment
- 1 Large Pot
- 1 Large mixing bowl
Ingredients
- 1 pound short pasta like rotini, fusilli, or penne
- 1 cup turkey pepperoni sliced into quarters
- 1 cup black olives sliced
- 1 cup cherry tomatoes halved
- 1 cup mozzarella pearls or diced mozzarella
- 1 cup cucumber diced
- 1 piece red bell pepper chopped
- 0.5 small red onion thinly sliced
- 0.5 cup grated Parmesan cheese
- 0.75 cup Italian dressing store-bought or homemade
- 1 tablespoon lemon juice optional for extra brightness
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it well, then rinse briefly with cool water so it stops cooking and does not clump.
- While the pasta cooks, slice the turkey pepperoni, halve the tomatoes, chop the vegetables, and get everything ready in a large mixing bowl.
- Add the cooled pasta, turkey pepperoni, olives, tomatoes, mozzarella, cucumber, red bell pepper, red onion, and Parmesan to the bowl.
- Pour in the Italian dressing, then add lemon juice, oregano, garlic powder, salt, and black pepper. Toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes if you have time. This helps the flavors settle in and makes the salad taste even better.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold or at cool room temperature, so there is no need to reheat it. If making ahead, hold back a little dressing and stir it in right before serving.