Ingredients
Equipment
Method
Cook and cool the pasta
- Bring a Dutch oven of salted water to a boil, then cook tri-color rotini pasta according to package directions. Cook until tender, then drain.
- Rinse the drained pasta under cold water until cooled. This stops cooking and keeps the pasta from getting mushy.
Toss the salad
- In a large bowl, combine pasta, halved pepperoni slices, cubed mozzarella, halved cherry tomatoes, diced green bell pepper, sliced black olives, and diced red onion. Mix until the ingredients are evenly distributed.
- Add Italian dressing, grated Parmesan cheese, and Italian seasoning, then toss thoroughly to coat all the pasta and vegetables. The mixture should look glossy and evenly dressed.
- Season with salt and pepper to taste, then toss once more. Stop and check that the flavors are balanced before chilling.
Chill and finish
- Transfer the salad to the refrigerator and refrigerate for at least 3 hours or overnight, tossing occasionally. The pasta should absorb dressing and the vegetables should stay crisp.
- Before serving, toss again and add more Italian dressing if needed. If the salad seems dry, add dressing a little at a time until it looks well coated.
Notes
For best texture, rinse pasta in cold water until fully cool, then drain well so it doesn’t dilute the dressing. Refrigerate covered for 3–4 days; freezer is not recommended because pasta texture softens. To make it vegetarian, use a meat-free deli pepperoni or omit the pepperoni and add extra olives or chopped roasted vegetables.