Easy Italian Pasta Salad: Potluck Classic

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This pasta salad is made with tri-color rotini, filled with vegetables and cheeses, and coated in a flavorful dressing. The perfect recipe to feed a crowd.

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This pasta salad is made with tri-color rotini, filled with vegetables and cheeses, and coated in a flavorful dressing. The perfect recipe to feed a crowd.
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Prep Time 30 minutes
Chili time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Servings 10

Ingredients
  

Pasta ingredients

  • 1 pound tri-colored pasta
  • 3/4 cup black olives, sliced
  • 3 cups cherry tomatoes, sliced in half
  • 8 ounces small fresh mozzarella cheese balls, sliced in half
  • 1 pound salami or summer sausage, cut into cubes
  • 1 bell pepper, chopped (any color)
  • 1 small red onion, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh basil or 1 tablespoon dried
  • 1/2 cup pepperoncini or banana peppers, sliced (optional)

Dressing ingredients

  • 1 1/2 cups olive oil
  • 1/2 cup red or white wine vinegar (white vinegar can be used as a alternative, if desired)
  • 2 garlic cloves, minced
  • 1 teaspoon crushed red pepper flakes (optional)
  • salt and pepper to taste

Instructions
 

  • Cook pasta according to package directions.
    Drain and rinse in cold water and set aside.
    In a small bowl, whisk dressing ingredients together or shake in a jar.
    Toss all ingredients together and refrigerate.
    It is best to refrigerate pasta for at least one hour before serving to allow pasta salad ingredients to meld together.
    Keep in the fridge for 2 to 3 days.