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Most pasta salads? Meh. They're cold, kind of tangy, and honestly…forgettable.
But this one? This one's different.
My Tri Color Rotini Pasta Salad is briny, cheesy, meaty, and bold-with Genoa salami, creamy mozzarella cubes, juicy tomatoes, and not one but two types of olives, all tossed in a homemade Italian dressing that clings to every curl of tri-color rotini. It's the side dish that disappears first at potlucks-and tastes even better the next day.
Table of Contents
🥗 Recipe at a Glance
| Feature | Detail |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 1 hour |
| Total Time | 1 hour 20 minutes |
| Servings | 8 |
| Calories | 522 kcal |
| Make Ahead? | Yes – great for potlucks & meal prep |
❤️ Why You'll Love This Pasta Salad
This isn't your typical soggy, veggie-loaded side dish. It's built for real flavor and texture:
🧀 Real mozzarella cubes - Not shreds or pearls. Blocks hold their shape and give every bite some creamy chew.
🥓 Savory Genoa salami - Salty, rich, and bold. Turns this into a dish with substance.
🫒 Double olive action - Black and green olives with pimentos = briny, layered flavor.
🌈 Tri-color rotini - Not just pretty-it grips onto all that tangy Italian dressing.
It's basically an antipasto platter in pasta salad form-and we're not mad about it.
👩🍳 Why I Make This One Again and Again
I've made some version of this pasta salad for years-tweaking it every time.
At first, I used bottled dressing and shredded cheese, but it always fell flat. The flavor didn't soak in, and the cheese got lost in the mix. After tons of trial runs, I landed on this version: diced mozzarella from a block (for the best texture), homemade Italian dressing (zippy and bold), and tri-color rotini (grabs all that dressing).
It's the one I bring to BBQs, the one I meal prep on Sundays-and the one people always ask me to bring again.
🛒 Ingredient Notes
(See the recipe card below for full amounts.)
Here's why a few of these ingredients matter:
- Genoa Salami - Adds savory richness. Use a deli cut and slice into small cubes.
- Mozzarella Block (Diced) - Holds its shape and delivers a better bite than shreds or pearls.
- Black + Green Olives - Briny, bold flavor combo you won't get from just one type.
- Tri-Color Rotini - The ridges trap all that tangy dressing, and the colors pop on the plate.
💡 Pro Tip: Always chill the salad before serving to let the flavors meld.
🍽️ How to Make Tri Color Rotini Pasta Salad
Here's a quick overview. (See the recipe card below for full step-by-step instructions.)
Cook the pasta - Boil until al dente in well-salted water.
💡 Pro Tip: Rinse with cold water to stop cooking.
Make the dressing - Whisk together olive oil, red wine vinegar, Dijon, garlic, parmesan, and seasonings.
Toss warm pasta with a bit of dressing - While still warm, mix in a few tablespoons of the dressing. It soaks in better this way!
Prep the add-ins - Halve the tomatoes, dice the mozzarella and salami, and slice the onions and bell pepper.
Combine - Toss everything in a big bowl.
Dress The Pasta Salad – Pour the rest of the dressing over the pasta salad.
Chill – Cover and chill at least 1 hour before serving.
💡 Pro Tips for the Best Pasta Salad
✔️ Salt your water - It's your first layer of flavor.
✔️ Rinse that pasta - Stops cooking + keeps it from getting mushy.
✔️ Toss warm pasta with dressing - Helps it soak up flavor early.
✔️ Let it rest - Chill for at least 1 hour before serving.
✔️ Add extra dressing if making ahead - Pasta tends to absorb it over time.
✔️ Use mozzarella block - For the best texture and flavor.
🔄 Variations & Swaps
Want to make it your own? Try these:
- 🥒 Add cucumbers for extra crunch.
- 🌶️ Toss in banana peppers or artichokes for tang.
- 🍕 Swap salami for pepperoni or prosciutto.
- 🌈 Use red, orange, or yellow bell peppers for more color.
- 🌿 Add fresh basil or a sprinkle of parmesan before serving.
🧊 Storage & Make Ahead
- Fridge: Store in an airtight container for up to 3 days.
- Make Ahead: Best when made the night before. Add a splash of dressing before serving if needed.
❓ FAQ
Yes, but homemade makes a huge difference-and only takes 5 minutes.
Sure! Penne, fusilli, or farfalle all work-just choose a shape with grooves because it helps the dressing stay on the pasta.
Both! It's hearty enough for lunch or dinner, especially with extra salami or cheese.
📣 Final Call to Action
This is the real deal pasta salad-cheesy, meaty, briny, and bold. Whether you're prepping for a summer potluck or just want something satisfying for lunch, this one brings the flavor.
Tried it? I'd love to hear what you think! Drop a ⭐️⭐️⭐️⭐️⭐️ rating and a comment-and don't forget to pin it so you've got it ready for your next gathering. 🥗🎯
Recipe
Ingredients
Tri-Color Rotini Pasta Salad
- 12 ounces tri-color rotini pasta
- 4 ounces deli genoa salami (cut into 1/4 inch cubes)
- 1 pint grape tomatoes (cut in half)
- 8 ounces mozzarella cheese block (cit into small cubes)
- 1 cup small-diced green bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup canned sliced black olives (drained)
- 1/4 cup canned sliced green olives with pimento (drained)
Italian Dressing
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic (minced)
- 2 tablespoons grated parmesan cheese
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
Instructions
Cook The Rotini
- Cook the tri-color rotini pasta per the instructions on the back of the box to al dente. Drain and rinse the rotini with cold water to stop it from cooking, drain well. Transfer the pasta to a large bowl.
Make the Italian Dressing
- In a medium-sized bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, grated parmesan cheese, sugar, salt, black pepper, and celery seed until well combined.
Make The Pasta Salad
- Cut the Genoa salami into half inch cubes, and add to the bowl with the halved cherry tomatoes, cubed mozzarella, chopped green bell pepper, thinly sliced red onion, black olives, and green olives, and pasta. Set aside.
- Pour the Italian dressing into the bowl and toss the ingredients so everything is covered in the dressing. Cover with plastic wrap and place in the refrigerator to chill for one hour and then serve.
Caroline says
Love all the color and tasty add-ins, this looks perfect to take for a picnic lunch.
Michelle says
This was such a flavourful and delicious pasta salad! Will be making it again soon!
Kali Alexandria says
This is the perfect recipe for Memorial Day weekend! Thank you!
Traci says
Yummy and classic! This disappears at every event. Easy to make and sooo much flavor. Thanks for sharing 🙂
Sue says
This easy pasta salad is the perfect side for us, all summer long!