This make-ahead friendly chilled pasta salad is loaded with crispy, crunchy fresh vegetables, a zesty Italian dressing, and savory mozzarella. For the meat eaters, add some spiced turkey pepperoni for even more deliciousness.
PREP TIME 10 minutesminutes
CHILL TIME: 4 hourshours
COOK TIME 9 minutesminutes
TOTAL TIME 4 hourshours19 minutesminutes
YIELD 12servings
Ingredients
1(16 oz) box of rotini pastaor other short noodle like penne, farfalle, or ditalini
1pintcherry tomatoesquartered
1red bell pepperdiced
1orange bell pepperdiced
2/3English cucumberdiced
1/2red oniondiced
2tablespoonschopped fresh parsleyfrom a small handful
2cupsprepared Italian dressingwe used Olive Garden brand
1(8 oz) package of fresh mozzarella balls
1/3cupturkey pepperoniquartered, optional
Instructions
Add a generous pinch of kosher salt to a large pot of water and bring it to a boil. Cook the pasta according to the lowest time listed on the package. Drain the pasta and rinse in cold water. Set aside.
Meanwhile prepare all the vegetables and add them to a large mixing bowl.
Add the drained pasta to the bowl of veggies. Add the chopped parsley and pour the salad dressing over the top. Gently toss the salad together with two large spoons until the pasta and veggies are well combined and everything is coated in dressing.
Drain the fresh mozzarella and add the chopped pepperoni (if using.) Gently stir them in. Season with salt and pepper as desired.
Chill the pasta salad for at least 4 hours before serving for the flavors to marinate. The dish will keep well covered in the fridge for up to 4 days.