Perfect Pasta Salad

I’ve made my fair share of pasta salads, but they always seem like they are missing something. One of my good friends made this recipe (I made some tweaks to it) for a group get together and it was out of this world. I love anything with mozzarella cheese in it so you know I went back for seconds. This recipe is perfect for a summer BBQ or a side dish at dinner. Also, the left-overs are great! Make it the night before, let it chill in the fridge over night and add some extra Italian Dressing in the morning.


With Memorial Day weekend coming up this could be the perfect addition to your BBQ.

You will need:

  • Tricolor Rotini Pasta
  • 1 onion-chopped
  • 1 red pepper-chopped
  • 1 green pepper-chopped
  • 1 ball mozzarella cheese-cut into cubes
  • 1 16 oz bottle Italian Dressing
  • 1 tsp Italian Seasoning
  • Salt & Pepper to taste


  1. Cook pasta according to directions
  2. Rinse with cold water & drain well
  3. Combine pasta and all vegetables & cheese listed above
  4. Use 3/4 bottle of Italian Dressing
  5. Add italian seasoning
  6. Toss to coat
  7. Salt & Pepper to taste
  8. Refrigerate over night
  9. Toss it with the rest of the dressing after you take it out of the refrigerator the following day & Enjoy!




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  1. That looks delicious! Pinned it, to remember for our summer BBQs. Thanks for sharing. :D

  2. This looks delicious! I love quick, easy meals!

  3. I am gonna make this…

  4. What size bottle of dressing do you use? 16 oz?
    How much cheese? 2 cups?

    • Hi Elaine,
      Thanks for the great questions! I used a 16 oz bottle of italian dressing and I bought a ball of mozzarella cheese and cut it into cubes. You can use how ever much cheese you’d like though. I updated the recipe on my blog too. Enjoy!

  5. Sounds yummy.. How many will this recipe serve? I have an event coming up for 50 ..

  6. How much uncooked pasta?

  7. Will this last 5 days as a school lunch? Also, instead of cutting the mozz. A quick solution are pearling mozz. Balls!:)

    • I’d say it would last a good 3-5 days. I’ve never pearled mozzarella before, but I will definitely have to try that next time. Enjoy! – Doree

  8. what kind of onion did you use?


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