Easy Italian Pasta Salad

Why You’ll Love This Recipe

This pasta salad comes together quickly with simple ingredients and delivers big flavor. The mix of crunchy vegetables, savory cheese, and a bright, herby dressing makes it satisfying and refreshing. It’s great served cold, makes plenty of leftovers, and can easily be customized to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rotini or other short pasta
cherry or grape tomatoes
cucumber
red bell pepper
red onion
black olives or kalamata olives
cubed mozzarella or mozzarella pearls
pepperoni or salami (optional)
fresh basil or parsley
extra virgin olive oil
red wine vinegar
Italian seasoning
garlic
salt
black pepper

Directions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to cool.
2. Chop the vegetables: halve cherry tomatoes, dice cucumber and bell pepper, and thinly slice the red onion.
3. In a large bowl, combine the cooled pasta with the chopped vegetables, olives, cheese, and optional pepperoni or salami.
4. In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and pepper to make the dressing.
5. Pour the dressing over the pasta salad and toss until everything is evenly coated.
6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Servings and timing

Servings: 6–8 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Add artichoke hearts or roasted red peppers for extra flavor
• Substitute feta cheese for mozzarella for a tangier profile
• Toss in chickpeas for more protein
• Add pepperoncini for a bit of heat
• Use balsamic vinegar instead of red wine vinegar for a sweeter tang

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold or at room temperature. If it seems dry after refrigeration, add a drizzle of olive oil or extra vinegar before serving.

FAQs

What type of pasta works best?

Short pastas like rotini, bowties, or penne work well because they hold the dressing and mix easily with the vegetables.

Can I make this salad ahead of time?

Yes, making it a few hours ahead helps the flavors develop even more.

Is Italian pasta salad gluten‑free?

Not unless you use gluten‑free pasta; regular pasta contains wheat.

How do I keep the pasta from sticking together?

Rinse the cooked pasta with cold water and toss with a bit of olive oil to prevent sticking.

Can I make this vegan?

Yes, omit the cheese and meat and use vegan substitutes if desired.

How long does it last in the fridge?

Up to 4 days when stored in an airtight container.

Can I add protein to make it more filling?

Yes — grilled chicken, tuna, or beans like chickpeas make great additions.

What herbs should I use?

Fresh basil or parsley adds great flavor, but dried Italian seasoning works too.

Should I serve the salad chilled?

Yes, it tastes best chilled or at room temperature.

Can I freeze Italian pasta salad?

Freezing isn’t recommended as the texture of the vegetables and pasta can change when thawed.

Conclusion

Easy Italian Pasta Salad is a flavorful, versatile crowd‑pleaser that’s perfect for warm weather meals, family gatherings, or easy lunches throughout the week. With simple ingredients and bold Italian flavors, it’s sure to be a hit every time.

Easy Italian Pasta Salad

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Easy Italian Pasta Salad is a classic, colorful dish made with cooked pasta and a mix of fresh veggies, salty olives, tangy cheese, and Italian herbs all tossed in a zesty vinaigrette. It’s perfect for potlucks, picnics, or a quick weeknight meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: Boiling + Tossing
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 12 oz rotini or other short pasta
• 1 cup cherry or grape tomatoes, halved
• 1 cup cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/2 cup black or kalamata olives, sliced
• 3/4 cup cubed mozzarella or mozzarella pearls
• 1/2 cup sliced pepperoni or salami (optional)
• 1/4 cup chopped fresh basil or parsley
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Italian seasoning
• 1 clove garlic, minced
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water to cool.
2. Prepare the vegetables: halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
3. In a large bowl, combine the cooled pasta, chopped vegetables, olives, mozzarella, optional meat, and herbs.
4. In a small bowl or jar, whisk together olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper.
5. Pour the dressing over the pasta salad and toss until evenly coated.
6. Chill for at least 30 minutes before serving for best flavor.

Notes

• Add chickpeas, artichokes, or roasted red peppers for extra texture and flavor.
• Use gluten-free pasta if needed.
• Best served cold or at room temperature.
• Drizzle extra olive oil or vinegar before serving if salad dries out in the fridge.

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 4g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 20mg