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Cold Italian Pasta Salad

This is the pasta salad you batch on Sunday and portion into four containers for the week. Rotini holds dressing really well without getting soggy, and the salami and olives make it feel like a real meal rather than a side dish. Kids who like pizza flavors tend to love this.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups rotini pasta cooked and cooled
  • 1/2 cup Italian dressing
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup sliced black olives
  • 1/4 cup mini pepperoni or diced salami
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup diced green bell pepper

Method
 

  1. Cook rotini according to package directions, drain, and rinse under cold water until completely cooled.
  2. Combine pasta with cherry tomatoes, olives, pepperoni, mozzarella, and bell pepper in a large bowl.
  3. Pour Italian dressing over everything and toss well to coat.
  4. Refrigerate for at least 30 minutes before portioning into lunch containers.
  5. Stir before packing and add an extra splash of dressing if it looks dry.