Zesty Italian Pasta Salad is an easy classic pasta salad made with lots of vegetables and a bottled Italian dressing. We enjoy this salad as a meal during the hot Summer months when you need something refreshing and light.
1 green bell pepperseeds and membranes removed, diced
1cupgrape tomatoeshalved lengthwise
4 oz. hard salami sliced into strips
2 oz. mini pepperoni
8 oz. mini mozzarella balls
2 Tbs. sliced pepperoncini peppersoptional
1/2cupgrated Parmesan
Instructions
Cook the rotini pasta according to package directions; drain well and reserve.
In a large mixing bowl, toss the cooked pasta with the sliced red onion, olives, bell pepper, tomatoes, salami, pepperoni, mozzarella balls, and pepperoncini; drizzle with the salad dressing then gently toss once more. Top with the Parmesan, then cover and store in the fridge. Salad is best served at room temperature.Reserve the remaining 1/2 cup salad dressing to toss with the salad just prior to serving.
Notes
Rotini pasta is a more fragile pasta because of its shape and the many edges it has. Overcooked rotini pasta will fall apart when you toss it with the vegetables and dressing. Cook the pasta just until al dente in texture. The only way to know this is to do a taste test - the pasta should be firm to the bite, but not chewy or crunchy at the center. Overcooked pasta will tend to be very gummy in texture, tending to stick to the sides of the pot. To keep pasta from becoming overcooked, do a taste test half way through the cooking time, then again three-quarters of the way through the cooking time. If you feel you've overcooked the pasta, immediately drain the hot cooking liquids, then plunge cooked pasta into a bowl of ice water to stop the cooking process. Most pasta package directions advise to cook the pasta in water. I typically use chicken or vegetable broth to cook my pasta (as well as potatoes) since it adds more flavor, yet not more calories. I prefer using rotini pasta when making this classic Italian pasta salad, but any pasta can be substitute. I like the rotini shape the best because the ridges seem to hold in the dressing better. :)