Italian pasta salad is one of the best, most flavorful pasta salads you’ll ever enjoy.
It’s packed with bold flavors and textures from an array of fresh ingredients. And the homemade zesty dressing ties it all together.
It’s also endlessly customizable with your favorite mix-ins. Stick to the tomatoes, mozzarella, salami, and herbs. Or add bell peppers, bacon, capers, and more!
If you need a summer potluck side dish, this recipe is it.
Why You’ll Love This Italian Pasta Salad
Vibrant Visuals: This salad has a whole mix of colorful ingredients. Cherry tomatoes, roasted red peppers, and black olives are just a few. It’s a strikingly lovely salad, and yes, it tastes great, too!
Easy to Prepare: Like most pasta salads, this one isn’t hard to make. It uses easily found ingredients, and the recipe has simple, straightforward steps. Just about anyone can whip it up.
Time-Saving & Convenient: Prep this salad ahead of time for a hassle-free meal solution when you’re short on time. It’s tasty, satisfying, and perfect for meal-prepping.
Versatile: Italian pasta salad works well as a main course or a side dish. It offers flexibility for different meal settings.
Ingredients
- Pasta: Fusilli and rotini work best. Their twisty shapes are perfect for locking in the dressing and other ingredients.
- Fresh Mozzarella Balls: These soft, mild, and creamy morsels will practically melt in your mouth.
- Salami: A little savory meat goes a long way. It adds a salty robustness that rounds out the tangy salad nicely.
- Cherry Tomatoes: For that bright burst of juicy sweetness only tomatoes can provide. If they’re fresh from the garden, that’s even better.
- Roasted Red Peppers: Their subtly charred, smoky flavor pairs nicely with the salami and mozzarella.
- Black Olives: For that briny Mediterranean kick.
- Red Onion: They add a bit of crunch and that earthy, pungent onion flavor we all know and (most of us) love.
- Fresh Parsley & Basil: The parsley is herbal and peppery. The basil is slightly sweet and the very essence of an Italian summer.
- Italian Dressing: Make it yourself with extra virgin olive oil, red wine vinegar, Parmesan, honey, garlic, and Italian herbs and spices. It’s bold, zesty, and the perfect finishing touch for this zingy pasta salad.
How to Make Italian Pasta Salad
Follow these simple steps to make this pasta salad.
1. Cook the pasta. Cook according to the package directions for al dente pasta. Then, drain, rinse, and transfer it to a large bowl. Drizzle with olive oil to prevent sticking. Set aside to cool.
2. Make the dressing. Combine all the dressing ingredients in a jar with a tight-fighting lid. Shake vigorously to combine, then set aside. (Prepare it while the noodles cook.)
3. Combine. Add the tomatoes, mozzarella, salami, peppers, olives, onions, parsley, and basil to the bowl with the cooled pasta. Then, pour the dressing over the top and toss gently to coat.
4. Season & adjust. Taste the dish and adjust the seasonings as needed. If it’s too dry, add a bit of the reserved pasta water or extra dressing.
5. Chill & serve. Cover and refrigerate the pasta salad for at least 30 minutes. Then, serve and enjoy!
Tips for the Best Italian Pasta Salad
Here are a few tips and variations before we get to the recipe card:
- Use short, sturdy pasta. As mentioned, fusilli and rotini work best because of their twisty shape. However, in a pinch, you could also substitute penne, farfalle, or another small pasta shape.
- Save your pasta water. You may need it later to add moisture to the salad.
- Quality is key. Use high-quality fresh herbs, garden veggies (if they’re in season), and quality oil, vinegar, and cheese.
- Be precise. When cutting the veggies, chop them into similarly sized, bite-sized pieces. That way, you can get a little bit of everything in each mouthful.
- Get ahead of the game. The pasta salad tastes best after the flavors have had time to meld. Make it up to 24 hours in advance and keep it refrigerated.
- Pack in more protein. For a protein-packed salad, add diced pepperoni, prosciutto, or even shredded chicken! Crumbled bacon and summer sausage are other nice touches.
- Add extra veggies. I’ve tossed practically everything into this pasta salad over the years. Capers, diced green olives, cucumbers, artichoke hearts, bell peppers, etc.
What to Serve with Italian Pasta Salad
You can serve Italian pasta salad with anything you want, but I prefer it with other traditional “summer cook-out” dishes.
Try it with any of the following:
- Grilled chicken, shrimp, or fish
- Steak, pork chops, or ribs
- Korean BBQ
- Burgers or veggie burgers
How to Store
Avoid leaving this salad at room temperature for long periods. It also doesn’t freeze well.
To Store: Transfer the pasta salad to an air-tight container. Refrigerate it for up to 4 days. Before serving, stir it well and add more dressing if needed.
More Delicious Pasta Salads to Try
Ditalini Pasta Salad
Tri-Color Pasta Salad
Bruschetta Pasta Salad
Italian Pasta Salad
8
servings10
10
minutes487
kcalLiven up your next cookout with this Italian pasta salad! The addition of salami, mozzarella, tomatoes, olives, and roasted red peppers is just too good.
Ingredients
- For the Pasta Salad
1 pound fusilli or rotini pasta
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella balls (bocconcini), halved
1 cup hard salami, diced
1 cup roasted red peppers, chopped
1/2 cup black olives, sliced
1/2 cup red onion, finely diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
- For the Italian Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon freshly grated Parmesan cheese
1 teaspoon honey
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain, rinse under cold water, and transfer to a large bowl. Drizzle with a little olive oil to prevent sticking, and let cool.
- While the pasta cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, Parmesan, honey, garlic, oregano, basil, red pepper flakes, salt, and pepper. Shake vigorously to emulsify. Set aside.
- To the bowl with the cooled pasta, add the tomatoes, mozzarella, salami, roasted peppers, olives, onion, parsley, and basil. Pour the dressing over the top and gently toss to combine, making sure everything is well coated.
- Taste and adjust seasoning with additional salt and pepper as needed. If the pasta salad seems a little dry, add a splash of reserved pasta water or more dressing.
- For the best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld. Enjoy!
Notes
- Don’t overcook the pasta. Al dente is ideal, so it doesn’t get mushy when tossed with the dressing.
- Let the pasta cool before adding the other ingredients. Otherwise, it will absorb too much dressing.
