To showcase an easy pasta salad recipe

Pasta Salad to eat for Days!

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Recently, we had some people over for dinner and they brought pasta salad as a side. It was so tasty and it prompted a search for a good recipe. So, I decided to look up a recipe and try it out. I found one that sounded promising and delicious from Spend with Pennies. I made sure to add salad dressing little by little. It’s important to not over season while it chills. I ended up using half of what it called for. I made this salad and ate it twice! It surely reminded me how great a pasta salad could be as an appetizer, side salad or simply a late night snack.

Course: SidesCuisine: ItalianDifficulty: Easy


Prep time


Assemble time


Total time



Husband’s Rating: Make it again!


  • 16 oz Tri-color Rotini noodles

  • 8 oz Salami cut into cubes

  • 1 cup of fresh mozzarella cheese cut into cubes

  • 1/3 cup of Parmesan cheese (shredded or grated)

  • Hand full of grape tomatoes sliced in half

  • 1/2 bell pepper finely diced

  • 1/4 red onion finely diced

  • 1/2 bottle of Italian Vinaigrette dressing (or to taste)


  • Cook pasta to al dente. Do not overcook your pasta!
  • Mix all ingredients together
  • Chill in the fridge for at least one hour
  • Eat and enjoy!

Tips and Tricks

  • The original recipe said to chill for 2 hours, only 1 is necessary
  • Instead of tossing in the Parmesan cheese into the salad, I used it as a topping for that extra salty goodness
  • Not overcooking your pasta is important with any dish, but in pasta salad, the dressing will absorb into the pasta as it chills. This will make it softer, so it’s perfect from al dente
  • Italian seasoning can be used instead of the dressing to add flavor without more moisture
  • Add fresh parsley (not dried) for the finishing touches, it’ll bring out the other flavors in the dish


Total time

25 minutes



Husband’s Rating

Make it again!

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