Stacked Italian Pasta Salad

A colorful and hearty layered pasta salad packed with Italian flavors, crisp vegetables, cheese, and zesty dressing. Perfect for potlucks, BBQs, meal prep, or summer gatherings.

Ingredients

For the Salad

• 12 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup romaine lettuce, chopped
• 1/2 cup red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1 cup mozzarella cheese cubes
• 1/2 cup salami, chopped
• 1/2 cup pepperoni slices
• 1/4 cup grated Parmesan cheese

For the Italian Dressing

• 3/4 cup Italian dressing
• 1 tablespoon red wine vinegar
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
2. In a small bowl, whisk together the Italian dressing, red wine vinegar, Italian seasoning, garlic, and black pepper.
3. In a large glass bowl or trifle dish, begin layering the salad ingredients:
   • Pasta
   • Lettuce
   • Cucumbers
   • Tomatoes
   • Red onion
   • Olives
   • Salami and pepperoni
   • Mozzarella cheese
4. Pour the dressing evenly over the top layer.
5. Sprinkle Parmesan cheese on top for the finishing touch.
6. Cover and refrigerate for at least 1 hour before serving to let the flavors blend together beautifully.

Tips

• Add banana peppers for extra tangy flavor.
• Use tri-color pasta for a more vibrant presentation.
• You can substitute ham or grilled chicken for the salami.
• Best served chilled.

Storage

Store covered in the refrigerator for up to 3 days. Toss gently before serving if desired.