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Italian Pasta Salad

Italian Pasta Salad

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Why You’ll Love This Recipe

Italian Pasta Salad is a refreshing, colorful dish perfect for summer picnics, barbecues, or as a light lunch. Packed with vibrant vegetables, savory meats, cheeses, and tossed in a zesty Italian dressing, this salad delivers a delicious medley of flavors and textures. It’s easy to prepare ahead of time and gets even better as it sits, making it a go-to crowd-pleaser.

ingredients

Italian Pasta Salad this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

rotini pasta (or your preferred short pasta)cherry tomatoesred onioncucumberblack olivesmozzarella balls (or cubed cheese)salami (or pepperoni)Italian dressingfresh parsleyparmesan cheese (optional)salt and pepper

directions

Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.

Chop the cherry tomatoes, cucumber, red onion, and salami into bite-sized pieces.

In a large bowl, combine the cooked pasta, vegetables, olives, mozzarella, and salami.

Pour in the Italian dressing and toss everything until well coated.

Season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give it another stir and top with fresh parsley and optional parmesan cheese.

Servings and timing

This recipe yields approximately 8 servings.Preparation time: 20 minutesChilling time: 30 minutesTotal time: 50 minutes

Variations

Use grilled chicken or tuna instead of salami for a different protein source.

Add artichoke hearts, roasted red peppers, or sun-dried tomatoes for more depth.

Try different cheeses like feta or provolone.

Make it vegetarian by skipping the meat entirely.

Add cooked chickpeas for extra protein and fiber.

storage/reheating

Store Italian Pasta Salad in an airtight container in the refrigerator for up to 4 days.*Do not freeze as the texture of the vegetables and pasta will change.*Stir before serving to redistribute the dressing.

Italian Pasta Salad

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle, or fusilli works well.

Is it okay to make this salad ahead of time?

Absolutely, it’s best when made a few hours ahead or the night before.

Can I use store-bought dressing?

Yes, but you can also make your own with olive oil, vinegar, garlic, and herbs.

Should the pasta be cold before mixing?

Yes, rinse it in cold water to stop the cooking and cool it down quickly.

Can I make this salad vegan?

Yes, omit the cheese and meat, and ensure your dressing is plant-based.

How do I prevent it from getting soggy?

Add the dressing just before chilling, and avoid watery vegetables like overripe tomatoes.

Conclusion

Italian Pasta Salad is a versatile, flavorful dish that fits effortlessly into any meal plan. With its mix of fresh ingredients and tangy dressing, it brings together the best of Italian-inspired flavors in a chilled, easy-to-make salad. Perfect for feeding a crowd or meal prepping for the week, it’s a delicious way to enjoy your veggies and pasta all in one.

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Italian Pasta Salad

Italian Pasta Salad

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes (including chilling)
  • Yield: 6–8 servings
  • Category: Salad
  • Method: No‑cook on assembly (pasta boiling required)
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and savory Italian-style pasta salad loaded with fresh vegetables, olives, cheese, and a tangy vinaigrette—perfect for picnics, potlucks, or a light lunch.

Ingredients

  • 8 oz (about 2 cups) tri‑color or rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup pepperoncini, sliced (optional)
  • 1 cup mozzarella pearls or cubed mozzarella
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste

Instructions

  1. Cook the pasta according to package directions until al dente; drain and rinse under cold water. Let fully cool.
  2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper to make the dressing.
  3. Add cooled pasta to the bowl with the dressing and toss to coat thoroughly.
  4. Fold in cherry tomatoes, cucumber, bell pepper, red onion, olives, pepperoncini (if using), mozzarella, and Parmesan.
  5. Taste and adjust seasoning, adding more salt, pepper or vinegar as needed.
  6. Cover and refrigerate for at least 1 hour (up to overnight) to allow flavors to meld.
  7. Before serving, toss again, garnish with fresh basil, and serve chilled or at room temperature.

Notes

  • Feel free to add salami, pepperoni, or artichoke hearts for extra flavor.
  • Make it vegan by using dairy‑free cheese or omitting cheese entirely.
  • Store leftovers in an airtight container in the fridge for up to 3‑4 days.
  • For crunch, toss in some diced celery or sliced bell peppers.