Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A classic, light pasta salad featuring Italian dressing. I much prefer it to a the heavy mayo-based varieties. Fast, simple, and easy to make in bulk for parties.

Recipe Summary

prep:
40 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl.

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  • Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine.

  • Cover and let sit in the refrigerator for at least 1 hour before serving.

Nutrition Facts

367 calories; protein 12.5g; carbohydrates 33.6g; fat 20.3g; cholesterol 32.4mg; sodium 939.8mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2020
10.10.20 Made as written with the exception of using swiss instead of Monterey Jack (what I had on hand). This certainly has a lot going on, and if I make again, I’d use either pepperoni or salami, but don’t think both are needed. Rather than mix in the feta, I just sprinkled it over the top (primarily for presentation). Fair amount of prep work involved in chopping and slicing, but the Italian dressing was a nice change of pace. Thanks for sharing your recipe. Read More