Description
Creamy Italian Pasta Salad is a quick and colorful side dish loaded with rotini pasta, pepperoni, veggies, and two dressings that create a tangy, smooth finish. Perfect for BBQs, potlucks, and easy weeknight meals.
Ingredients
- 1 box rotini (spiral) pasta
- 1 cup pepperoni, chopped
- 1 cup banana peppers, roughly chopped
- 1 cup tomatoes, chopped
- 1 cup mozzarella cheese, cubed or shredded
- 1/2 cup Parmesan cheese, shredded
- 1 cup Italian dressing
- 1 cup ranch dressing
- 1 tablespoon Italian seasoning
- 2 teaspoons seasoned salt
- 2 teaspoons black pepper
Instructions
1. Boil rotini in salted water until just tender, then drain and rinse under cold water to stop the cooking process and prevent stickiness.
2. While the pasta cooks, chop the pepperoni, banana peppers, and tomatoes. Cube or shred the mozzarella and grate the Parmesan.
3. In a large bowl, add the cooled pasta, pepperoni, peppers, tomatoes, mozzarella, and Parmesan. Mix gently with a large spoon to distribute the ingredients evenly.
4. Pour in the Italian and ranch dressings. Sprinkle the Italian seasoning, seasoned salt, and black pepper over the mixture. Stir well until all ingredients are thoroughly coated.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Stir again just before serving.
Notes
Use tri-color rotini for extra visual appeal.
For a lighter version, use turkey pepperoni and low-fat cheese.
Store leftovers in the refrigerator for up to 4 days.
If the salad seems dry after chilling, add a splash of extra dressing before serving.
Swap or add vegetables like cucumbers, olives, or red onions for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 4g
- Sodium: 927mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 26mg