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5 from 1 vote

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.
Prep Time15 minutes
Cook Time8 minutes
Chilling time:2 hours
Course: Main Course
Cuisine: Italian
Keyword: bell pepper, mozzarella, rotini, salami
Servings: 12


  • 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


  • 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.