If you’re craving a vibrant and flavorful dish that’s perfect for any gathering, the Italian Pasta Salad Recipe will quickly become your new go-to. This colorful medley combines tender rotini pasta with crisp vegetables, savory salami, creamy mozzarella, and a zesty, homemade dressing bursting with herbs and a touch of heat. Whether you’re packing a picnic, prepping a potluck, or simply want a satisfying meal that’s fresh and light, this Italian Pasta Salad Recipe hits every mark with ease and impressive taste.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential. Each one brings its own unique texture, taste, and color that come together perfectly in this Italian Pasta Salad Recipe.
- 12 ounces rotini pasta: The spiral shape holds the dressing beautifully and traps bits of veggies and cheese for every bite.
- 1 cup cherry tomatoes, halved: Juicy bursts of sweetness add a refreshing pop of color and flavor.
- 1 cup sliced cucumber: Crisp, cool, and light for balance and crunch throughout the salad.
- 1 cup diced green bell pepper: Adds a mild, grassy crunch and vibrant green hue.
- 1/2 cup sliced red onion: Sharp and slightly sweet, it brings an essential bite to the mix.
- 1 cup sliced black olives: These lend a briny depth and lovely contrast to the fresh veggies.
- 1 cup cubed mozzarella or mini mozzarella pearls: Creamy, mild cheese melts beautifully into the salad’s texture.
- 1 cup chopped salami or pepperoni (optional): Adds a savory, smoky element that makes this salad extra special.
- 1/3 cup chopped fresh parsley: Bright and herbaceous for a garden-fresh lift.
- 1/3 cup chopped fresh basil: Fragrant and sweet, basil complements every other ingredient perfectly.
- Dressing ingredients: Olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, black pepper, sugar or honey, and optional red pepper flakes — each one transforms this salad with layers of flavor and just the right touch of tang and spice.
How to Make Italian Pasta Salad Recipe
Step 1: Cook the Pasta
Start with a large pot of salted water brought to a rolling boil. Cook your rotini pasta following the package instructions until it’s perfectly al dente. This is important because you don’t want mushy pasta, just tender enough to offer a satisfying bite. Once cooked, drain and rinse it under cold water to stop the cooking process and cool the pasta. This ensures the salad stays fresh and pleasant to eat.
Step 2: Combine Fresh Ingredients
Transfer the cooled pasta into a large mixing bowl as the base of your salad. Now it’s time to pile on the vibrant veggies: cherry tomatoes, cucumbers, green bell pepper, red onion, and black olives. Add the mozzarella cheese next so its creamy texture can mingle with the crisp veggies. If you’re using salami or pepperoni, toss that in now to add a salty, savory punch. Finally, sprinkle in the fresh parsley and basil to brighten everything up.
Step 3: Make the Dressing
Whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, black pepper, sugar (or honey), and red pepper flakes in a small bowl or jar. The dressing is where the magic happens — it brings all the ingredients together with a perfectly balanced mix of tang, herbaceous notes, and just a hint of heat. This homemade touch elevates the entire salad experience far beyond store-bought dressings.
Step 4: Toss and Chill
Pour the dressing over your colorful pasta and veggie mix. Toss everything gently but thoroughly to coat every bit with the flavorful dressing. Taste and adjust seasoning if you need a little more salt, pepper, or vinegar to make it just right. Then, place the salad in the refrigerator for at least 30 minutes. This resting time allows all those flavors to meld beautifully, making each forkful a harmonious combination of tastes and textures. Give it one last toss just before serving to refresh the mix.
How to Serve Italian Pasta Salad Recipe
Garnishes
To make your Italian Pasta Salad Recipe even more inviting, sprinkle on some extra chopped fresh herbs like basil or parsley right before serving. You can also add freshly grated Parmesan for an additional layer of richness.
Side Dishes
This salad pairs wonderfully with grilled chicken, crusty artisan bread, or a simple green salad. It’s perfect as a light meal on its own or as a colorful side that complements heartier dishes.
Creative Ways to Present
Impress your guests by serving this salad in pretty glass bowls, mason jars, or even on a large platter adorned with extra herb sprigs and slices of lemon. For parties, consider portioning it into individual cups to make it easy and fun for everyone to grab and go.
Make Ahead and Storage
Storing Leftovers
This Italian Pasta Salad Recipe keeps beautifully in the fridge for up to 3 days in an airtight container. The flavors deepen over time, but if it ever looks dry after sitting, just stir in a splash of olive oil before serving to refresh it.
Freezing
Because this salad contains fresh vegetables and cheese, freezing is not recommended as it will alter the texture and freshness. It’s best enjoyed fresh within a few days.
Reheating
This salad is designed to be eaten cold. If you prefer it slightly warmer, allow it to sit at room temperature for 15 to 20 minutes, then toss lightly before serving. Avoid microwaving to maintain the crispness and texture.
FAQs
Can I make this pasta salad vegetarian?
Absolutely! Simply omit the salami or pepperoni, and you have a delicious vegetarian Italian Pasta Salad Recipe that’s just as flavorful and satisfying.
What type of pasta works best?
Rotini is ideal because its spirals trap the dressing and ingredients well. However, other shapes like penne or farfalle can work too—just avoid very small or thin pastas that might get soggy quickly.
How long does the Italian Pasta Salad last in the fridge?
If stored properly in an airtight container, it typically lasts 3 days. After that, the pasta may become softer, and the fresh veggies less crisp.
Can I use store-bought dressing?
While you can, the homemade dressing really elevates the salad, giving it a fresh and vibrant flavor that store-bought options often lack. It’s easy to whisk together and well worth the small effort.
Is this salad good for meal prep lunches?
Yes! It’s a fantastic make-ahead dish that stays tasty and fresh when refrigerated. Just remember to toss it gently and add a bit of olive oil before eating if it looks dry.
Final Thoughts
This Italian Pasta Salad Recipe is a true crowd-pleaser that combines simplicity and incredible flavor in every bite. Whether you’re a seasoned cook or just looking for a reliable, delicious dish to impress, this salad is a wonderful choice. Give it a try, and I promise it will become a favorite you’ll want to make again and again!
Print
Italian Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian American
- Diet: Vegetarian
Description
A refreshing and flavorful Italian Pasta Salad combining rotini pasta with fresh vegetables, mozzarella cheese, and a zesty homemade Italian dressing. Perfect as a side dish for picnics, potlucks, or light lunches, this salad is versatile with options to include or omit meat and adapt the cheese.
Ingredients
Pasta and Vegetables
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumber
- 1 cup diced green bell pepper
- 1/2 cup sliced red onion
- 1 cup sliced black olives
Cheese and Meat
- 1 cup cubed mozzarella cheese or mini mozzarella pearls
- 1 cup chopped salami or pepperoni (optional)
Herbs
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh basil
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar or honey
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to cool completely, stopping the cooking process and preventing sticking.
- Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, sliced cucumber, diced green bell pepper, sliced red onion, sliced black olives, cubed mozzarella cheese, and chopped fresh parsley and basil. Add the salami or pepperoni if using.
- Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, salt, black pepper, sugar or honey, and red pepper flakes if desired. Mix until well combined.
- Toss the Salad: Pour the dressing over the pasta and vegetable mixture. Toss well to ensure all ingredients are evenly coated with the dressing, enhancing flavor throughout the salad.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding extra salt, pepper, or vinegar as needed to balance the flavors perfectly.
- Chill: Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
- Serve: Toss the salad gently again just before serving to redistribute the dressing and ingredients for a fresh taste and appearance.
Notes
- For a vegetarian option, omit the salami or pepperoni.
- This pasta salad can be prepared up to one day ahead; add a splash of olive oil and toss before serving if it looks dry.
- Substitute mozzarella with provolone or feta cheese for a different flavor profile.
- Gluten-free pasta is a good alternative but may soften over time; handle dressing gently to avoid mushiness.
