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Large bowl of homemade summer pasta salad with tri-color rotini, cherry tomatoes, cucumber, broccoli, red onion, black olives, mozzarella cheese, and mini pepperoni tossed in Italian dressing.

Mom’s Famous Summer Pasta Salad (The One My Kids Still Ask For)

This colorful summer pasta salad is packed with tri-color rotini pasta, crisp vegetables, mozzarella cheese, mini pepperoni, and black olives, all tossed in zesty Italian dressing. Perfect for potlucks, barbecues, pool parties, and family gatherings, this make-ahead side dish is fresh, flavorful, and always a crowd favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Course: Side Dish
Ingredients Method

Ingredients
  

  • * 1 lb tri-color rotini pasta
  • * 1 cucumber diced
  • * 1 bell pepper diced
  • * 1/2 red onion diced
  • * 1 pint cherry tomatoes halved
  • * 1–2 cups broccoli florets chopped
  • * 1 can black olives drained
  • * 8 oz mozzarella pearls or cubed mozzarella cheese
  • * 1 bag mini pepperoni
  • * 1 bottle Fat-Free Zesty Italian Dressing or your favorite Italian dressing

Method
 

  1. Cook pasta according to package directions until al dente.
  2. Drain and rinse with cold water to cool completely.
  3. While the pasta cooks, chop all vegetables and add them to a large bowl.
  4. Add the olives, mozzarella, and mini pepperoni.
  5. Add the cooled pasta and toss everything together.
  6. Pour Italian dressing over the salad and mix until evenly coated.
  7. Cover and refrigerate for at least 2 hours. For best flavor, make it the night before serving.
  8. Give it a quick stir before serving and enjoy!