This is the perfect summer salad Italian Pasta Salad

Ingredients

• 1 pound Tri‑Color Rotini Pasta (dry)
• 1 medium English Cucumber (seedless, diced)
• 1 Orange Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 8 oz Cheddar Cheese (cold, cubed)
• 8 oz Cooked Ham (diced)
• 10 Cherry Tomatoes (halved)
• 4 oz Salami (sliced into thin strips)
• 1 oz Black Olives (sliced)
• 1 tablespoon Italian Seasoning
• 10 oz Italian Dressing (store‑bought or homemade)
• 1 teaspoon Salt (for pasta water)

Instructions

1. Boil Pasta

   Fill a large pot with water, bring to a rolling boil, add 1 tsp salt, then add the tri‑color rotini. Cook for 7‑8 minutes until al dente.

   Time: PT10M

   Temperature: 100°C

2. Drain and Cool Pasta

   Drain the pasta in a colander, rinse briefly under cold water to stop cooking, and let it sit to cool.

   Time: PT5M

3. Prep Vegetables

   While the pasta cools, dice the cucumber and both bell peppers, halve the cherry tomatoes, and set aside.

   Time: PT5M

4. Prep Proteins & Cheese

   Cube the cheddar cheese, dice the ham, slice the salami into thin strips, and slice the black olives.

   Time: PT5M

5. Combine All Ingredients

   In the large mixing bowl, combine the cooled pasta, vegetables, cheese, ham, salami, and olives. Sprinkle 1 tbsp Italian seasoning, pour in 10 oz Italian dressing, and toss gently until everything is evenly coated.

   Time: PT5M

6. Chill (Optional)

   Cover the bowl and refrigerate for at least 15 minutes to let flavors meld before serving.

   Time: PT0M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

60g

Fat

25g

Fiber

4g