Description
Bright, bold, and bursting with flavor, this Zesty Italian Pasta Salad is a crowd-pleasing potluck favorite. It’s packed with fresh vegetables, tender pasta, and tossed in a tangy homemade Italian vinaigrette.
Ingredients
- 16 ounces dry tri-colored rotini pasta
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 cup cherry tomatoes, cut in half
- 1 cup sliced black olives
- 1 cup diced green bell peppers
- ½ cup sliced red onions
- ½ cup Pepperoncini peppers, thinly sliced
- 8 ounces pearl mozzarella or small mozzarella balls, halved
- ¼ cup grated parmesan cheese
- ¼ cup chopped parsley
- 1 batch prepared Italian dressing
Instructions
1. Boil the pasta until al dente according to package directions in a large pot of extra salty water. Rinse the pasta under cold running water until cooled. Drain well.
2. In a large bowl, toss together all the ingredients for the salad.
3. Drizzle with the Italian dressing and toss until all the ingredients are coated.
4. Taste and adjust with salt as needed.
5. Allow the pasta salad to refrigerate for at least 2 hours or until ready to serve.
Notes
Feel free to add up to 8 ounces of salami if desired—this version is kept vegetarian so everyone can enjoy it!
Store leftover pasta salad in an airtight container for up to 3 days.
Consider making an extra batch of dressing to refresh the salad before serving for the best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg