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.
Servings 6
Calories 290kcal
Cost $10-$12
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.