Quick And Easy Make Ahead Zesty Italian Pasta Salad
This quick and easy make ahead zesty Italian pasta salad is light, fresh, colorful, and bursting with flavor. Fresh veggies are diced and tossed with perfectly cooked rainbow twist pasta then coated with Italian dressing. Italian dressing is a versatile condiment that has a tangy, slightly sweet flavor with a hint of herbs.
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Ingredients
- 12 ounce Tri-colored Rotini
- 1/2 (1 1/4 cups) Engish cucumber diced
- 1 cup Cherry tomatoes quartered
- 1 cup Mozzarella diced or thickly shredded
- 3/4 cup Mini Pepperoni
- 1 cup Yellow Bell Pepper diced
- 3/4 cup Italian Dressing
- 1/4 teaspoon Salt, Pepper, Red Pepper Flakes, Dried Basil & Oregano
- Freshly chopped Herbs
Instructions
- Boil the pasta according to the package directions for al dente and then rinse under cold water. Add to a large mixing bowl.
- Chop up the vegetables and cheese. See the notes for a full explanation.
- In the large bowl with the cooled and rinsed pasta, add in the chopped vegetables, pepperoni, cheese, and top with the dressing.
- Mix all the ingredients well, cover, and store in the refrigerator. Let it sit for at least 2 hours before eating. Can be made a day ahead.
- Give it and good stir and top with fresh herbs before serving. Stays fresh for up to 5 days in the refrigerator.
Notes
- English cucumbers- they don't need to be peeled. Slice them in quarters down the length and then dice. Use 1/2 or a whole if you really like cucumber,
- Cherry tomatoes - cut into quarters or halves if they are small.
- Cheese - mozzarella cheese, either diced or large shreds, is great in this dish. Any soft cheese would be tasty - try Fontina or Monterey Jack.
- Pepperoni - Using the little pepperoni saves time, but it is also acceptable to use the regular-size ones and cut them into quarters (stacking them makes this easy).
- Bell Pepper- I love the look and taste of yellow bell peppers but any color will work. Cut off the tops, remove the seeds, and slice & dice. Try a red bell pepper - they are so sweet!
- Dressing - Make your own Italian dressing or buy some at your local grocery store. I usually buy some to save time but I always read the labels. The fewer ingredients there are, the better it is going to be for you. Watch out for high fructose corn syrup and dyes. There are plenty of healthier options.
- Seasonings- Keeping it simple will please even the picky eaters. Salt, pepper, basil, and oregano. Feel free to add whatever you like.
- Topping - In the summer months when the garden is bursting, I love adding chopped fresh herbs like parsley, basil, or thyme.
Servings: 8 1 cup servings