The BEST Pasta Salad


  • 4 pounds multi-colored rotini pasta
  • 64 ounces Italian dressing
  • 2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • 32 ounces mozzarella cheese cut in small cubes
  • 40 ounces cherry tomatoes cut in half
  • 3 green bell peppers
  • 3 red bell peppers
  • 36 ounces sliced black olives drained


  • Cook half of pasta, drain and rinse quickly with cold water.
  • Use a very large bowl to put half of the pasta in.
  • Pour Italian dressing over the pasta. Sprinkle salt and pepper on top and use a long handled spoon to stir well.
  • Add remaining ingredients and stir well.
  • Pour into 2 or more large foil pans. Cover with foil or plastic wrap and store in the refrigerator until ready to serve.


  • Mixing half a batch at a time makes in a very large bowl makes this recipe easier to mix up.
  • For best results make 24 hours ahead of time so pasta can absorb some of the dressing.
  • Have an extra bottle of dressing available to add to the salad if dry when serving.
  • I have included many more tips that may be helpful in the step by step instructions in this article.

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Calories: 157kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 445mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 0.5mg