Name: Italian Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz rotini pasta (or penne/fusilli); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 cup bell pepper (red, yellow, or green), diced; ½ cup red onion, finely chopped; 1 cup mozzarella balls (or cubed mozzarella); ½ cup black olives, sliced; ½ cup salami or pepperoni, sliced into strips (optional); ¼ cup fresh parsley or basil, chopped; ½ cup olive oil; ¼ cup red wine vinegar; 1 tbsp Dijon mustard; 2 tsp Italian seasoning; 1 garlic clove, minced; 1 tsp honey or sugar (optional, for balance); Salt and black pepper, to taste

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Bursting with vibrant colors, zippy flavors, and crowd-pleasing textures, this Italian Pasta Salad brings together al dente noodles, crisp vegetables, creamy mozzarella, olives, and savory salami, all tossed in a bold homemade Italian dressing. It’s the perfect answer for summer picnics, backyard gatherings, or anytime you want a dish that’s as hearty as it is refreshing. Whether you enjoy it as a main course or a standout side, Italian Pasta Salad is guaranteed to become your go-to for every occasion that calls for something easy, irresistible, and just a little bit festive.

Italian Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a few simple—but totally essential—ingredients can light up a bowl of Italian Pasta Salad. Each piece here brings its own character, from crunch to creaminess, zing to zip—making every bite a festival of flavors and colors.

Pasta: Rotini, penne, or fusilli all work, lending the perfect ridges to scoop up that fabulous dressing.
Cherry Tomatoes: Their juicy sweetness explodes with every bite and balances the other bold flavors.
Cucumber: Adds a cool, crispy element that keeps things light and fresh.
Bell Pepper: Red, yellow, or green peppers bring crunch and eye-popping color to the party.
Red Onion: Just a little for sharpness and that classic Italian salad zing—finely chopped so it doesn’t overpower.
Mozzarella Balls: Or cubes—these creamy bites offer richness and a lovely, tender contrast to the veggies.
Black Olives: For a salty, briny kick, slice them up and scatter them in.
Salami or Pepperoni (optional): Thin strips bring a robust, savory punch—totally optional but so delicious.
Fresh Parsley or Basil: Chopped herbs bring a burst of freshness and that unmistakable Italian touch.
Olive Oil: The backbone of your homemade dressing, making everything silky and flavorful.
Red Wine Vinegar: Puts the “zing” in zesty, brightening up every bite.
Dijon Mustard: Binds the dressing and adds gentle heat without overwhelming the flavors.
Italian Seasoning: A beautiful, fragrant medley of dried herbs—key for livening up the dressing.
Garlic: One small clove, minced, goes a long way in turning up the flavor dial.
Honey or Sugar (optional): Just a touch, perfect for rounding out the tang.
Salt and Black Pepper: Essential for seasoning—taste as you go and adjust to suit your palate.

How to Make Italian Pasta Salad

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then drop in your pasta of choice—rotini, penne, or fusilli. Cook it just until al dente, so it holds up nicely in the salad. Drain the pasta and rinse it under cold water; this stops the cooking and keeps the noodles delightfully firm and cool.

Step 2: Make the Zesty Dressing

Whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic, and a little honey or sugar if you like a touch of sweetness to balance out the tang. Season with salt and black pepper, then give it a good shake (or stir) until everything is beautifully emulsified and aromatic.

Step 3: Chop and Prep the Add-Ins

While the pasta cools, get your veggies ready: halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, slice the olives, and cut the mozzarella into bite-size pieces if needed. If you’re adding salami or pepperoni, slice it into thin strips. Chop your fresh parsley or basil for that signature Italian vibrance.

Step 4: Toss Everything Together

In a spacious bowl, combine the cooked, cooled pasta with all the veggies, cheese, olives, salami (if using), and fresh herbs. Drizzle on the homemade dressing and toss, making sure everything gets coated in that zesty, herby goodness.

Step 5: Let the Flavors Mingle

Transfer your assembled Italian Pasta Salad to the fridge and let it chill for at least 30 minutes. This gives the flavors time to meld and intensify, taking the salad from tasty to totally irresistible.

How to Serve Italian Pasta Salad

Garnishes

For an extra flourish, sprinkle your salad with freshly grated Parmesan, a handful of chopped fresh basil or parsley, and maybe even a drizzle of good olive oil before serving. If you love a little heat, a few turns of cracked black pepper or some red pepper flakes will bring just the right kick.

Side Dishes

Italian Pasta Salad is a chameleon on your table—pair it with grilled chicken, steak, or fish for a satisfying main, or serve it alongside garlic bread, focaccia, or a light green salad. It’s also the ultimate companion to picnic fare like sandwiches, burgers, or BBQ classics.

Creative Ways to Present

Show off those beautiful layers by building the salad in a clear trifle bowl, or portion it into individual jars or cups for easy, portable servings at parties. For picnics and potlucks, a big platter with color-coordinated veggies arranged on top lets guests “eat with their eyes” before they even dig in.

Make Ahead and Storage

Storing Leftovers

Italian Pasta Salad holds up beautifully in the fridge for 3 to 4 days. Store it in an airtight container, and give it a quick toss before serving to redistribute the dressing and freshen things up. If you notice the pasta absorbing too much dressing, simply splash in a little extra olive oil or vinegar before serving.

Freezing

Freezing is not recommended for this salad, as the fresh veggies and mozzarella tend to lose their crispness and become watery once thawed. For the freshest results, enjoy your Italian Pasta Salad within a few days of making it.

Reheating

This dish shines when served cold or at room temperature—no need to reheat! If you do prefer it slightly warmed, let it sit out for 20 to 30 minutes before serving, but avoid microwaving to maintain the best texture and flavor.

FAQs

Can I make Italian Pasta Salad gluten-free?

Absolutely! Just swap in your favorite gluten-free pasta—there are so many varieties now that hold their shape perfectly in cold salads. Prepare as the recipe instructs and enjoy a delicious, worry-free side.

What’s the best pasta shape to use?

Rotini is a classic because its spirals catch all the dressing and bits of cheese, veggies, and herbs, but penne and fusilli work just as well. Avoid long noodles like spaghetti, which tangle and don’t mix as evenly.

How do I make it vegetarian?

Simply skip the salami or pepperoni and, if you want extra substance, toss in more veggies like artichoke hearts, roasted red peppers, or even chickpeas. You’ll still get amazing flavor and tons of satisfying texture.

Can I make Italian Pasta Salad ahead of time?

Yes, in fact, it’s often even tastier after a few hours in the fridge! The flavors meld and develop, making every bite more delicious. Just give it a toss before serving and adjust the seasoning if needed.

What other add-ins can I try?

This salad is endlessly adaptable—try sun-dried tomatoes for a tangy kick, banana peppers for extra crunch, or a few spoonfuls of capers for salty sophistication. Make it your own by mixing and matching whatever you love best!

Final Thoughts

If you’re ready to bring some color, freshness, and bold Italian flavor to your table, give this Italian Pasta Salad a spot in your regular rotation. It’s easy to make, breeds smiles wherever it goes, and truly gets even better with time. I can’t wait for you to try it!