Start by boiling a large pot of water over high heat. Once it reaches a rolling boil, add a pinch of salt and the tricolor rotini pasta. Cook according to the package instructions, about 8–10 minutes, until al dente. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process, then set aside to cool completely.

In a large serving bowl, add the cooled rotini pasta alongside the creamy mozzarella, chopped yellow bell pepper, halved cherry tomatoes, diced Vidalia onion, fresh basil leaves, and sliced Genoa salami. Use a spatula to gently combine the ingredients, ensuring the colorful components are evenly distributed throughout this Italian Pasta Salad With Salami.

Sprinkle in a few pinches of salt and freshly ground black pepper to taste. Drizzle your favorite Italian dressing over the mixture, starting with a modest amount. Toss everything together gently until all ingredients are well-coated with dressing and seasoning, allowing vibrant flavors to meld together beautifully.

This Italian Pasta Salad With Salami can be enjoyed immediately for a fresh taste, or you can cover and refrigerate it for about 30 minutes to let the flavors deepen. Serve chilled as a delightful side at your next summer gathering or enjoy it solo for a light meal.