Italian Pasta Salad
servings
Looking for a refreshing and effortless summer meal? Try Italian Pasta Salad! Made with fresh veggies and zesty herbs, it's perfect for hot days and potlucks.
Ingredients
- 12 ounces tri-colored rotini pasta
- 15 ounces Italian salad dressing
- ¼ cup Good Seasons Italian Dressing and Recipe Mix I bought the box of 4 envelopes and used 3
- 16.5 ounces cherry tomatoes sliced in half
- 8 ounces mozzarella pearls
- 6 ounces artichoke hearts drained and chopped
- 3 ounces pepperoni sliced in half
- 2.25 ounces sliced black olives drained
- 2 cups chopped broccoli florets
- ½ cup freshly shredded Parmesan cheese
- ½ cup sliced red onion
- ¼ cup chopped fresh parsley
- 3 tablespoons drained and chopped peperoncini
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the pasta according to directions on the package, but for 30 seconds to 1 minute less than is recommended for al dente. The pasta will soften when refrigerated and marinating. Drain and let sit while preparing remaining ingredients.
- In a large bowl, place the cooled pasta, cherry tomatoes, mozzarella, artichoke hearts, pepperoni, olives, broccoli, Parmesan cheese, red onion, peperonicini, chopped orange and yellow bell peppers. Mix together. If you do not have a bowl big enough to fit all of the ingredients, use two smaller bowls and place half of each ingredient into two bowls.
- In a medium bowl, whisk the Italian dressing with the salad seasoning mix until completely combined. Pour over the salad and mix well to coat completely.
- Refrigerate for at least 8 hours or overnight.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 41g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1576mg | Potassium: 399mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1109IU | Vitamin C: 70mg | Calcium: 211mg | Iron: 2mg