Ingredients
- 1 (16 ounce) package tricolor rotini pasta
- 1 ½ cups Italian-style salad dressing
- ½ cup diced pepperoni
- ½ cup diced salami
- ½ cup diced Cheddar cheese
- ½ cup diced Monterey Jack cheese
- ½ cup crumbled feta cheese
- 12 cherry tomatoes, halved
- ½ medium cucumber, diced
Why This Dish Is Hard To Resist
This pasta salad is fresh, flavorful, and easy to make. It combines simple ingredients that come together perfectly for a light meal or a great side dish. It’s also versatile and can be enjoyed year-round.
Cooking Techniques
- Cook the pasta just until al dente to avoid mushiness.
- Rinse pasta with cold water after cooking to stop the cooking process and keep it cool.
- Use fresh herbs and crisp vegetables for the best texture and flavor.
- Rinse pasta with cold water after cooking to stop the cooking process and keep it cool.
- Use fresh herbs and crisp vegetables for the best texture and flavor.
Step 1
Bring a large pot of salted water to a boil. Add the rotini and cook it until it’s tender but still has a bit of bite—about 8 minutes. Once it’s done, drain the pasta and rinse it with cold water to stop it from cooking any further; this helps keep it from getting mushy. Transfer the pasta to a big bowl.
Step 2
Toss in the salad dressing along with the pepperoni, salami, Cheddar, Monterey Jack, and feta cheeses. Add the black olives, cherry tomatoes, cucumber, and red onion, then give everything a good mix so all the flavors come together.
Step 3
Cover the bowl and pop it in the fridge for at least an hour. This resting time lets the flavors meld and makes the salad taste even better when you serve it.
Serving Suggestions
Serve chilled or at room temperature alongside grilled meats or as part of a picnic spread. It pairs well with crusty bread and a crisp green salad to make a balanced meal.
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. Stir gently before serving again to redistribute the dressing and flavors.
