This easy pasta salad recipe is loaded with tri-color rotini, mozzarella, crisp veggies, olives, and pepperoni, all tossed in a creamy Italian dressing. Perfect for potlucks, cookouts, or make-ahead lunches!

Pasta Salad: When You Need to Feed a Crowd
When it comes to crowd-pleasing side dishes, pasta salad always delivers—and this Easy Pasta Salad is no exception. Packed with colorful rotini pasta, fresh cherry tomatoes, mozzarella cheese, bell peppers, olives, and a touch of savory pepperoni, it’s as vibrant as it is delicious.
Tossed in a creamy Italian dressing (I used the Olive Garden version), this dish is hearty enough to enjoy on its own yet versatile enough to complement any main course.
Whether you’re hosting a backyard barbecue, heading to a potluck, or meal prepping for the week, this pasta salad is a go-to recipe you’ll come back to again and again, and not just because it’s delicious. You can truly feed a crowd with this recipe! In fact, I often double this recipe if it’s needing to feed a big group.
My Pasta Salad Story

I will confess, I never ate pasta salad growing up. I had an aversion to cold pasta. Back in those days I wasn’t a fan of Italian dressing, either. Oh, how times have changed!
I made this recipe for a women’s event last year. Trust me when I say that it was well received! In fact, one friend reached out to me for the recipe and she’s been making it for her family ever since.
At that particular event we served it in a large beautiful bowl but we also prepped several pretty see-through cups with foods so that the women could have grab-and-go options. And this salad was so colorful, so enticing, that every last bite got eaten that day.

This recipe is delicious, for sure, but it’s also extremely versatile. For example, I don’t care for bell peppers. So, I simply don’t add them. And the cheese? Well, that’s versatile, too.
I’ll share more of my variation suggestions in a bit, but first let’s look at what you’ll need.
Easy Pasta Salad Ingredients (makes about 12 servings)
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are all simple ingredients you can find at your local grocery store.

- 1 lb tri‑color rotini pasta, precooked
- 8 oz mozzarella cheese, diced
- 2 cups cherry tomatoes, halved
- 8 oz pitted black olives, (typically sliced or whole)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- Sun-dried tomatoes (optional, about 1/3 cup)
- Pepperoni or salami (about a cup, chopped)
- 2 cups Creamy Italian Dressing (recipe follows)
How to Make Easy Pasta Salad
This is a simple meal, friends! (You’re welcome!)
Start by gathering all of your ingredients. If your pasta isn’t already cooked, take care of that up front. I like to cook mine al dente so that it doesn’t end up mushy. Rotini is a bit harder to get just right. It sometimes takes a bit longer to cook, but don’t over-do it.

It’s important to rinse the pasta well so that it’s not starchy. Otherwise your dressing won’t taste as good or keep it as moist.
Now it’s time for the other ingredients:

If you haven’t already done so, cut the cherry tomatoes in half.
If your olives are whole, you’ll want to chop them into smaller bits. I buy sliced (ready to go).
Now prep any other veggies you might be adding. (If you’re using bell pepper just cut it to the size you like. Same with the sun-dried tomatoes, which are optional.)
Chop the pepperoni (or salami) to the size you like.
As for the cheese: I usually use string cheese. It find that it’s easy to cut and the perfect size and texture. You can really use whatever type of mozzarella you like.
Place the pasta in a large mixing bowl.
Add all of the other ingredients except the Italian dressing.

Add the dressing and stir well to make sure all of the pasta is completely coated and the ingredients are well mixed.

Cover and place in refrigerator until time to serve.
This is one dish that’s even better after it’s been refrigerated a while. In fact, I love it on the second or third day. And it makes enough to keep eating for a couple of days! (Well, depending on the size of your family.)
Serve and enjoy!

Store covered in the refrigerator up to 3-4 days. I don’t recommend freezing this dish.
Variations to this Recipe
I told you this was/is a versatile recipe, and I wasn’t kidding. Look at all of these ways you can change this pasta salad up, friends! There are so many things you can add:
Protein Boosts
- Grilled chicken or rotisserie chicken for extra heartiness.
- Salami or prosciutto for an Italian deli vibe.
- Chickpeas or white beans for a vegetarian-friendly protein.
- Tuna for a Mediterranean touch.
Veggie Upgrades
- Cucumbers for a cool, refreshing crunch.
- Artichoke hearts (marinated or canned) for tanginess.
- Roasted red peppers for a smoky-sweet flavor.
- Broccoli florets (lightly blanched) for added crunch and nutrition.
- Red onion or green onions for sharpness.
- Spinach or arugula to bring in some leafy greens.
Cheese & Dairy
- Parmesan shavings for a nutty bite.
- Feta cheese for a salty, tangy contrast.
- Fresh mozzarella pearls (if you want a more delicate bite-sized option).
Flavor Extras
- Fresh basil or parsley for brightness.
- Capers for a briny pop.
- Banana peppers or pepperoncini for a little kick.
- Pine nuts or toasted sunflower seeds for crunch.
Dressing Twists
- Swap creamy Italian with a zesty vinaigrette (red wine, balsamic, or lemon herb).
- Mix in a little pesto for a rich, herby variation.
The possibilities are truly endless!
Other Italian Favorites from Storybook Kitchen:
Chicken & Gnocchi Soup: This is the Olive Garden copycat and it’s beyond delicious!
Aunt Rosa’s Garlic Knots: If you’ve read my Weddings by Bella books you know that one of the main characters, Aunt Rosa, is know for her Garlic Knots. I did my best to come up with a recipe that would make Rosa proud!
Easy Chicken Parmesan Casserole: This is a quick and easy recipe that starts with shredded chicken. (Rotisserie is fine!)
Traditional Sunday Gravy: I passed this off to the grandkids, along with some pasta, and one them told me that it was the most delicious spaghetti she’d ever eaten.
Italian Cannoli-Inspired Cupcake: If you’re looking for the perfect sweet treat to follow your Italian dinner, these cupcakes should hit the spot!
Thanks for stopping by! If you’re a fan of Italian food you’ll want to stick close because more recipes are coming!
Before you go, why not pin some photos to your Pinterest boards?



About the Author
Janice is an author, baker, and blogger who believes food is best when it’s shared. From easy weeknight meals to indulgent baked treats, she loves creating recipes that bring comfort and joy to the table. When she’s not in the kitchen testing new flavors, you’ll find her writing, dreaming up stories, or enjoying a good cup of tea. Through her blog, she hopes to inspire others to cook with confidence, celebrate everyday moments, and savor every bite.
Creamy Italian Pasta Salad

This easy pasta salad recipe is loaded with tri-color rotini, mozzarella, crisp veggies, olives, and pepperoni, all tossed in a creamy Italian dressing. Perfect for potlucks, cookouts, or make-ahead lunches!
Ingredients
- 1 lb tri‑color rotini pasta, precooked
- 8 oz mozzarella cheese, diced
- 2 cups cherry tomatoes, halved
- 8 oz pitted black olives, (typically sliced or whole)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- Sun-dried tomatoes (optional, about 1/3 cup)
- Pepperoni or salami (about a cup, chopped)
- 2 cups Creamy Italian Dressing (recipe follows)
Instructions
- Gather all of your ingredients. If your pasta isn’t already cooked, take care of that up front. I like to cook mine al dente so that it doesn’t end up mushy. Rotini is a bit harder to get just right. It sometimes takes a bit longer to cook, but don’t over-do it.
It’s important to rinse the pasta well so that it’s not starchy. Otherwise your dressing won’t taste as good or keep it as moist.
If you haven’t already done so, cut the cherry tomatoes in half.
If your olives are whole, you’ll want to chop them into smaller bits. I buy sliced (ready to go).
Now prep any other veggies you might be adding. (If you’re using bell pepper just cut it to the size you like. Same with the sun-dried tomatoes, which are optional.)
Chop the pepperoni (or salami) to the size you like.
As for the cheese: I usually use string cheese. It find that it’s easy to cut and the perfect size and texture. You can really use whatever type of mozzarella you like.
Place the pasta in a large mixing bowl.
Add all of the other ingredients, waiting until the end to add the creamy Italian dressing.
Stir well to make sure all of the pasta is completely coated and the ingredients are well mixed.
Cover and place in refrigerator until time to serve.
This is one dish that’s even better after it’s been refrigerated a while. In fact, I love it on the second or third day. And it makes enough to keep eating for a couple of days! (Well, depending on the size of your family.)