Description
A vibrant and refreshing pasta salad combining tricolor rotini, halal-certified beef salami, fresh vegetables, and Italian dressing. Perfect for gatherings or a light lunch, this dish balances savory, tangy, and fresh flavors in every bite.
Ingredients
16 oz tricolor rotini (or any short pasta)
8 oz halal beef salami (chopped)
1 cup Italian dressing (alcohol-free, store-bought or homemade)
1 cup mozzarella cheese (cubed)
1 pint grape tomatoes (halved)
1/2 cup black olives (sliced)
1/2 green bell pepper (diced)
1/2 orange bell pepper (diced)
1/2 red bell pepper (diced)
1/3 cup red onion (diced)
1/3 cup Parmesan cheese (shredded)
3 tbsp fresh parsley (chopped)
1/2 tsp Italian seasoning
Salt & black pepper (to taste)
Instructions
Boil saltwater in a large pot. Add the tricolor rotini and cook until al dente. Drain the pasta in a colander and rinse under cold water to cool it down quickly.
In a large mixing bowl, combine the cooled pasta, chopped halal beef salami, cubed mozzarella, and all the diced vegetables including red onion and bell peppers. Gently fold the mixture to ensure even distribution.
Pour the alcohol-free Italian dressing over the pasta salad mixture. Toss everything thoroughly so the dressing coats all ingredients evenly, enhancing their flavors.
Add in the Italian seasoning, salt, and pepper to taste. Mix again to incorporate the seasonings well.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
Replace halal beef salami with plant-based salami for a vegan option
Dress the salad just before serving to prevent sogginess
Store in an airtight container in the refrigerator for up to 3 days
Add cherry tomatoes for extra color and juiciness
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Make & Chill
- Cuisine: Italian