Italian Pasta Salad
This Italian Pasta Salad is a must-make for summer parties, BBQs, potlucks, or even weekday lunches. Packed with tender pasta, crisp veggies, savory meats, and tangy Italian dressing, this dish is a flavorful, crowd-pleasing side that’s easy to prepare and even easier to enjoy.
I still remember the first time I brought this Italian Pasta Salad to a neighborhood picnic.
It disappeared from the bowl faster than anything else on the table!
Inspired by a family recipe passed down from my aunt who lived in New Jersey’s Little Italy, this pasta salad has become my go-to for all warm-weather gatherings.
It’s incredibly versatile, and every time I make it, someone asks for the recipe.
Whether you’re hosting a backyard BBQ or need a side for meal prep, this dish is guaranteed to impress.
Why you’ll love this
- Bursting with flavor: The mix of salty salami, crunchy veggies, cheese, olives, and zesty Italian dressing makes every bite exciting.
- Perfect for make-ahead: Tastes even better after a few hours in the fridge, making it a great prep-ahead dish.
- Great for gatherings: A true crowd-pleaser that holds up well outdoors—ideal for BBQs, potlucks, and picnics.
- Customizable: You can swap out veggies, pasta shapes, or even make it vegetarian—it’s endlessly flexible.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Cuisine: Italian-American
Servings: 6–8
Estimated Cost: $10–$12
Equipment:
- Large pot
- Colander
- Cutting board and knife
- Large mixing bowl
- Measuring cups and spoons
- Salad tongs or serving spoon
Ingredients
- 12 oz rotini pasta (or your favorite shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¾ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- ¾ cup mozzarella pearls or cubed cheese
- ½ cup salami or pepperoni, chopped (optional)
- ⅓ cup pepperoncini, sliced (optional)
- ½ cup Italian dressing (store-bought or homemade)
- 2 tbsp grated Parmesan (optional)
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
Step-by-Step Instructions
- Cook the pasta: Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Chop the vegetables: While the pasta cools, dice and slice all vegetables and any add-ins like salami or cheese.
- Mix ingredients: In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, and salami.
- Add dressing: Pour Italian dressing over the salad and toss well to coat. Add Parmesan, salt, and pepper to taste.
- Chill and serve: Refrigerate for at least 1 hour before serving for best flavor. Garnish with parsley or basil before serving.
Nutrition Facts
(Per serving, approx. 1 cup)
- Calories: 290
- Protein: 9g
- Carbohydrates: 30g
- Fat: 15g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 3g
- Sodium: 580mg
Tips for Success
- Don’t overcook the pasta: Al dente texture holds up better in salads and prevents a mushy result.
- Chill for flavor: Let the salad rest in the fridge for at least an hour before serving so the flavors can meld together.
- Use quality dressing: Whether homemade or store-bought, a good Italian dressing can elevate the entire dish.
- Prep ahead: This pasta salad keeps well for 3–4 days in the fridge—perfect for meal prep or next-day lunches.
Italian Pasta Salad
Ingredients
- 12 oz rotini pasta or your favorite shape
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ¾ cup red bell pepper diced
- ½ cup red onion thinly sliced
- ½ cup black olives sliced
- ¾ cup mozzarella pearls or cubed cheese
- ½ cup salami or pepperoni chopped (optional)
- ⅓ cup pepperoncini sliced (optional)
- ½ cup Italian dressing store-bought or homemade
- 2 tbsp grated Parmesan optional
- Salt and pepper to taste
- Fresh parsley or basil chopped (for garnish)
Instructions
- Cook the pasta: Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- Chop the vegetables: While the pasta cools, dice and slice all vegetables and any add-ins like salami or cheese.
- Mix ingredients: In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, and salami.
- Add dressing: Pour Italian dressing over the salad and toss well to coat. Add Parmesan, salt, and pepper to taste.
- Chill and serve: Refrigerate for at least 1 hour before serving for best flavor. Garnish with parsley or basil before serving.
Notes
- Don’t overcook the pasta: Al dente texture holds up better in salads and prevents a mushy result.
- Chill for flavor: Let the salad rest in the fridge for at least an hour before serving so the flavors can meld together.
- Use quality dressing: Whether homemade or store-bought, a good Italian dressing can elevate the entire dish.
- Prep ahead: This pasta salad keeps well for 3–4 days in the fridge—perfect for meal prep or next-day lunches.
Common Questions
1. Can I make this pasta salad vegetarian?
Absolutely! Just omit the salami or pepperoni and add more veggies or beans like chickpeas for protein.
2. What pasta shape works best?
Rotini, penne, or farfalle are ideal—they hold dressing well and mix evenly with the other ingredients.
3. Can I make it dairy-free?
Yes, simply skip the mozzarella and Parmesan or use dairy-free alternatives.
4. How long can I store it in the fridge?
This pasta salad stays fresh for up to 4 days when stored in an airtight container.
This Italian Pasta Salad is simple, satisfying, and full of bold flavors—just the way summer meals should be.
Whether you’re sharing it with friends or enjoying a solo lunch, it’s a dish that never fails to deliver.
Happy cooking and buon appetito!
