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Easy Loaded Pasta Salad with Italian Dressing

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This loaded pasta salad with Italian dressing is a quick, easy, and endlessly adaptable dish perfect for potlucks, busy weeknights, or any day you need a satisfying bowl of comfort. It features rotini pasta, fresh vegetables, pepperoni, mozzarella pearls, and a tangy homemade Italian dressing.

Ingredients

Scale
  • 1 lb (450g) rotini pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 medium red bell pepper, diced
  • 1/2 medium red onion, thinly sliced
  • 1 cup (120g) pepperoni, sliced into quarters
  • 8 oz (225g) mozzarella pearls
  • 1/2 cup (75g) black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente (about 8-10 minutes). Drain in a colander and rinse with cold water to stop the cooking process. Shake off excess water and set aside.
  2. Make the dressing: While the pasta cooks, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, red pepper flakes, salt, and pepper in a small bowl. Alternatively, add everything to a mason jar, screw the lid on tight, and shake vigorously until emulsified. Taste and adjust seasoning.
  3. Prep the vegetables: Halve the cherry tomatoes, dice the cucumber, dice the red bell pepper, and thinly slice the red onion. If sensitive to raw onion, soak the slices in cold water for 10 minutes, then drain well.
  4. Prep the add-ins: Slice the pepperoni into quarters. If using a larger block of mozzarella, cut it into small cubes. Drain and slice the black olives. Chop the fresh parsley.
  5. Combine everything: In a large mixing bowl, add the cooled pasta, all the prepped vegetables, pepperoni, mozzarella pearls, black olives, and fresh parsley. Pour the dressing over the top.
  6. Toss and chill: Use two large spoons or spatulas to gently toss everything together until evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld.

Notes

For best results, let the salad rest in the fridge for at least 30 minutes. Double the dressing if you like extra coating. Use fresh garlic for the dressing. Dry vegetables well to avoid watering down the dressing. Leftovers keep for up to 4 days in the refrigerator.

Nutrition

Keywords: pasta salad, Italian dressing, loaded pasta salad, easy pasta salad, potluck recipe, weeknight dinner

Find it online: https://coracooks.com/easy-loaded-pasta-salad-with-italian-dressing/