Easy Italian Pasta Salad
A colorful main course of rotini pasta, kale, bell pepper, and mozzarella pearls. For best flavor, refrigerate for at least 2 hours (or up to 3 days) before serving.
Servings: 12
Ingredients
- 12 ounces tri-color rotini pasta
- 6 cups (approximately) torn, bite-size pieces of curly-leaf kale (not the tough stems)
- 2 red bell peppers, cut into bite-size pieces
- 1 large red onion, chopped or diced
- 6 ounces Italian salami, roughly diced
- Sliced black olives from a 3.8 ounce can, drained
- 8-12 ounces mozzarella pearls
- 15 ounces Italian salad dressing (store-bought or homemade)
- Salt and freshly-ground black pepper to taste
Instructions
- Put the pasta and kale in a large pot of boiling, salted water. Cook for exactly 8 minutes; drain. Tip the pasta and kale into a large bowl or casserole. Then fold in the bell peppers, onion, salami, olives, and mozzarella. Pour on the dressing, and then toss to coat.
- Cover with cling film, and chill for at 2 hours. Taste for seasonings after the salad has thoroughly chilled. You might like to add more salt and/or pepper.