Italian Pasta Salad Recipe hits with bright, tangy herbs, briny olives, creamy mozzarella, and a peppery kick that makes every bite pop. It suits cookouts, meal prep, and lunches, and you can finish it in about 30 minutes. I keep a fork in the fridge because I “taste test” this every time I pass by.
Why Italian Pasta Salad Recipe Is Worth It
Italian Pasta Salad Recipe delivers bold flavor with minimal effort, plus it travels like a champ. The vinegar and oregano soak into the pasta, so leftovers taste even better on day two. You can customize it with what you have, which saves a last-minute grocery run.
It checks every box for potlucks and picnics. It holds at room temp for a bit, stands up to grilling nights, and feeds a crowd. You can scale it up without extra fuss.
Ingredients You Need
- Short pasta, 12 ounces rotini or fusilli (De Cecco or Barilla hold texture well; use gluten-free pasta if needed)
- Cherry tomatoes, 2 cups halved
- Cucumber, 1 medium seeded and chopped (Persian cucumbers stay crisp)
- Red bell pepper, 1 chopped
- Red onion, 1/2 small thinly sliced (mellow it by soaking in cold water 10 minutes)
- Kalamata olives, 3/4 cup pitted and halved (use black olives if you prefer mild flavor)
- Pepperoncini, 1/2 cup sliced (or mild banana peppers)
- Salami, 5 ounces chopped (turkey salami or mini pepperoni work; skip for vegetarian)
- Mozzarella, 8 ounces ciliegine halved or diced block
- Parmesan, 1/2 cup shaved
- Fresh parsley, 1/3 cup chopped
- Fresh basil, 1/3 cup sliced (add near serving to keep it bright)
- Marinated artichoke hearts, 1 cup quartered (jarred pantry shortcut)
- Sun-dried tomatoes, 1/2 cup slivered, oil-packed and drained
- Lemon zest, 1 teaspoon
- Extra-virgin olive oil, 1/2 cup (California brands taste fruity)
- Red wine vinegar, 1/4 cup
- Dijon mustard, 2 teaspoons
- Garlic, 2 cloves finely grated
- Dried oregano, 2 teaspoons
- Dried basil, 1 teaspoon
- Honey or sugar, 1/2 teaspoon
- Crushed red pepper flakes, 1/4 teaspoon
- Fine sea salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Pantry shortcut: use 1 cup good bottled Italian dressing, plus 1 tablespoon red wine vinegar for brightness
Equipment:
- Large pot and colander
- Large mixing bowl
- Small jar with lid or whisk and bowl for dressing
- Chef’s knife and cutting board
- Measuring cups and spoons
- Large spoon or tongs
Quick Tips & substitutions
- Salt your pasta water like the sea so the noodles taste seasoned from the inside.
- Cook to just shy of al dente, then rinse under cold water to stop cooking and remove excess starch.
- Toss warm pasta with a few spoonfuls of dressing so it absorbs flavor.
- Keep some dressing back and add it after chilling to refresh texture.
- Mellow sharp onion by soaking slices in cold water 10 minutes or in a splash of vinegar.
- Use gluten-free pasta and rinse well; it firms up as it chills.
- Go vegetarian by skipping salami and doubling artichokes or chickpeas.
- Dairy-free version: omit mozzarella and Parmesan, add olives and roasted peppers.
- Herb tip: fold in basil right before serving to keep color and aroma.
- Make it lighter: swap half the olive oil with pasta cooking water and an extra teaspoon Dijon.
How to Make Italian Pasta Salad Recipe
Step 1: Cook the pasta
Bring a large pot of well-salted water to a rolling boil. Cook the pasta until al dente, about 8 to 10 minutes, checking early. Drain, rinse under cold water until cool, and shake off excess water.
Step 2: Mix the dressing
Add olive oil, red wine vinegar, Dijon, garlic, oregano, dried basil, honey, red pepper flakes, salt, and black pepper to a jar. Shake until emulsified, about 15 seconds. Taste and adjust salt or vinegar to balance tang and richness.
Step 3: Prep the mix-ins
Chop tomatoes, cucumber, bell pepper, olives, pepperoncini, salami, mozzarella, and herbs. Soak red onion in cold water while you chop, then drain well. Pat any wet ingredients dry so the salad stays punchy, not watery.
Step 4: Toss and season
Transfer cooled pasta to a large bowl and add 1/3 of the dressing. Fold in tomatoes, cucumber, bell pepper, red onion, olives, pepperoncini, artichokes, sun-dried tomatoes, and salami. Add mozzarella, half the parsley, and half the basil, then drizzle in more dressing until everything glistens and tastes seasoned.
Step 5: Chill and finish
Cover and chill 30 to 60 minutes so flavors mingle. Before serving, add remaining dressing as needed, then top with Parmesan and the rest of the herbs. Finish with lemon zest and a few cracks of black pepper.
Variations
- Antipasto style: add roasted red peppers, chunks of provolone, and a spoon of olive brine for extra zing.
- Caprese style: swap dressing for 1/4 cup balsamic vinegar plus olive oil, load up cherry tomatoes and mozzarella, and add extra basil.
- Pesto vinaigrette: whisk 1/4 cup pesto with 3 tablespoons vinegar and 1/3 cup olive oil; great with grilled zucchini.
- Greek-ish: use feta, cucumber, tomatoes, olives, and a pinch of dried oregano with lemon juice.
- Seafood twist: fold in oil-packed tuna or grilled shrimp and add a squeeze of lemon.
- Spicy Calabrian: stir in chopped Calabrian chile and a splash of its oil, plus extra salami.
Ways to Serve
- Serve with grilled chicken, steak kebabs, or salmon.
- Pack it for picnics and road trips; it holds up in a cooler.
- Spoon it next to burgers or hot dogs at a backyard cookout.
- Make it lunch-ready with a handful of arugula and a squeeze of lemon.
Storage
Store the pasta salad in an airtight container in the fridge for 3 to 4 days. Keep a small jar of extra dressing to loosen it before serving, since pasta keeps absorbing liquid. Add basil and Parmesan right before eating to keep them fresh. If you plan to hold it longer than a day, store mozzarella and salami in a separate container and mix in at serving time.
Italian Pasta Salad Recipe
Ingredients
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely.
- While the pasta cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell pepper, slicing the olives and red onion, and chopping the parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, olives, red onion, salami, mozzarella, and pepperoncini if using.
- Pour the dressing over the salad and toss well until everything is evenly coated.
- Stir in the chopped parsley, taste, and adjust seasoning with additional salt and pepper if needed.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Toss again just before serving.
Notes
Approximate per serving (1/8 of recipe): 340 calories; fat 18 g; saturated fat 5 g; carbohydrates 33 g; fiber 2 g; sugars 4 g; protein 12 g; sodium 640 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.