Go Back
Italian Pasta Salad | Allergy Friendly Can be made top 9 free

Italian Pasta Salad

Course Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Food Allergy P.I.


  • 16 oz Pasta (tri-color rotini, bow tie, etc), cooked & rinsed cool
  • 1 8 oz Block of Mozzarella Cheese, cubed
  • 1 Orange Bell Pepper, diced small
  • 1 Green Bell Pepper, diced small
  • 1 Red Bell Pepper, diced small
  • 1 pint Grape Tomatoes, halved lengthwise
  • 1 3.8 oz Can of Sliced Black Olives, drained
  • 1/3 Red Onion, diced small
  • 7 oz Salami, chopped into bite size pieces
  • 1 C Italian Dressing
  • 1 C Shredded Parmesan Cheese


  1. Cook pasta according to package directions so that it is al dente (slightly firm with a bite that slightly sticks to your teeth).

    Having it a little firm will help as when you let the dressing and vegetables marinate with the pasta, that breaks it down and "cooks" it further.

    Rinse pasta after cooking, in cold water to ensure it stops any further cooking.

    Set aside, and chop and prepare all ingredients except the dressing and Parmesan cheese.

    Once chopped and prepared, combine and toss with pasta. Drizzle dressing over salad, give a good toss.

    Add parmesan cheese, and give a final good toss. Store in fridge up to 3 days.