This easy Italian pasta salad recipe features fresh veggies, italian dressing, pepperoni, and cubed mozzarella cheese. It’s a healthy pasta salad perfect for picnics, potlucks, backyard parties, and meal prep. This summer pasta salad is a crowd-pleasing side dish, and it will be a delicious option for your recipe rotation!
Ingredients for Italian pasta salad
This pasta salad is extremely easy and my favorite part is the zesty dressing. I was looking for a pasta salad without mayonnaise, and this recipe is perfect!
- Pasta — I used Banza chickpea rotini pasta, which is gluten-free and higher in protein than many other pasta options. This pasta holds up extremely well even after a couple days in the fridge.
- Pepperoni — If you are looking for lower calorie higher protein, I would recommend using turkey pepperoni for this recipe, but any kind of pepperoni or diced salami would work well.
- Veggies — Colorful veggies make this summer salad recipe so fresh, and you can use ones that you have on hand. I recommend peppers, tomatoes, and onions.
- Mozzarella — Cheese adds an extra boost of protein to this pasta salad with italian dressing. I recommend low-fat block mozzarella for its higher protein and lower calorie nutrition.
- Italian dressing — Using italian dressing is what makes this pasta salad recipe so easy! You can measure it out, mix it in, and enjoy the salad right away. I recommend the Kraft Zesty Italian brand.
How to make pasta salad with Italian dressing
Making this recipe is quite easy! The key for this gluten-free pasta salad is to prepare the vegetables while the pasta is cooking. Once the pasta is cooked and cooled, add it to the vegetable bowl along with the cheese, pepperoni, and olives. Then, top with the Italian dressing.
Make sure to mix the salad well, scooping up any Italian dressing that has settled to the bottom and redistributing it back to the top. If you store this pasta salad in the refrigerator, make sure to mix it well before serving.
How to store this easy Italian pasta salad
Pasta salad is often SO much better the next day! Store for up to three days in the refrigerator.
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Italian Pasta Salad (with extra protein)
- Total Time: 40 minutes
Description
This easy Italian pasta salad recipe features fresh veggies, italian dressing, pepperoni, and cubed mozzarella cheese. It’s a healthy pasta salad perfect for picnics, potlucks, backyard parties, and meal prep. This summer pasta salad is a crowd-pleasing side dish, and it will be a delicious option for your recipe rotation!
Ingredients
- 8 oz. rotini pasta (Consider chickpea pasta for extra protein)
- 2 1/2 servings pepperoni, quartered (Turkey pepperoni for higher protein, lower calories)
- 8 oz. block mozzarella, cubed (Reduced fat option for lower calorie, higher protein)
- 1 C. black olives, sliced
- 1 C. green pepper, diced
- 1 C. red pepper, diced
- 1 C. cherry or grape tomatoes, halved
- 1/4 C. onion, diced
- 1/3 C. Italian dressing (I used Kraft Zesty Italian)
Instructions
- Cook the pasta according to the package. If the package has a time range (ex. 7-9 minutes), select the time on the lower end to leave the pasta slightly softer than al dente.
- While the water heats up and the pasta cooks, start preparing the vegetables and other ingredients, adding them to a large bowl when ready.
- When the pasta is cooked, rinse with cold water and drain. Let the pasta cool before adding it to the vegetables and other ingredients (saving the dressing for the last step).
- Once the pasta cools, add it to the large bowl with the other ingredients. Top with the Italian dressing.
- Mix carefully, making sure not to break up the pasta or cut the noodles. Scoop up any dressing that settles to the bottom and redistribute it to the top.
- Store in the refrigerator and mix well before serving.
Notes
- Feel free to substitute your favorite vegetables, diced or cut finely
- Prep Time: 30
- Cook Time: 10
- Category: Salad
