Italian Pasta Salad

Why You’ll Love This Recipe

Italian pasta salad is bursting with flavor and color. It’s easy to prepare, customizable, and can be made ahead of time. The combination of tangy dressing, salty meats, creamy cheese, and fresh veggies offers a balanced taste and texture in every bite. Plus, it travels well, making it ideal for picnics, potlucks, and lunchboxes.

Ingredients

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

• Rotini or fusilli pasta
• Cherry tomatoes, halved
• Cucumber, sliced or diced
• Red onion, thinly sliced
• Bell peppers, chopped
• Black olives or Kalamata olives, sliced
• Mozzarella balls or cubes
• Salami or pepperoni, sliced or chopped
• Parmesan cheese, grated (optional)
• Fresh parsley or basil
• Italian dressing (store-bought or homemade with olive oil, red wine vinegar, garlic, and herbs)
• Salt and pepper

Directions

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine cooled pasta with cherry tomatoes, cucumber, red onion, bell peppers, olives, mozzarella, and salami or pepperoni.
3. Add the Italian dressing and toss until everything is well coated.
4. Season with salt and pepper to taste.
5. Sprinkle with grated Parmesan (if using) and fresh herbs.
6. Chill for at least 30 minutes before serving for the best flavor.

Servings and timing

This Italian pasta salad serves 6 to 8 people. Prep time is about 15 minutes, pasta cooking time is 10–12 minutes, and chilling time is 30 minutes. Total time: approximately 1 hour.

Variations

• Use tortellini instead of regular pasta for a more indulgent twist.
• Make it vegetarian by omitting the meat and adding artichoke hearts or chickpeas.
• Swap mozzarella with provolone or feta for a different flavor.
• Add sun-dried tomatoes or roasted red peppers for more depth.
• Use homemade Italian dressing for maximum freshness and flavor control.

Storage/Reheating

Store Italian pasta salad in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. It’s best served cold or at room temperature, and reheating is not recommended.

FAQs

What pasta works best for Italian pasta salad?

Short, ridged shapes like rotini, fusilli, or penne work well because they hold the dressing and ingredients nicely.

Can I make Italian pasta salad ahead of time?

Yes, it’s a great make-ahead dish. Chill it for at least 30 minutes and up to a day for enhanced flavor.

Is it better to use store-bought or homemade dressing?

Both work well. Homemade dressing offers better control over taste and ingredients, while store-bought is more convenient.

Should I rinse pasta after cooking?

Yes, rinsing helps cool the pasta and prevents it from sticking together.

Can I make it without meat?

Absolutely. Skip the salami or pepperoni and consider adding beans, tofu, or extra veggies.

What kind of cheese is best?

Mozzarella is classic, but provolone, feta, or even cubed cheddar can work depending on your taste.

How do I keep pasta salad from getting soggy?

Don’t overcook the pasta, and drain it thoroughly. Also, dress the salad just before serving if you’re preparing it well in advance.

Can I freeze Italian pasta salad?

Freezing is not recommended due to the texture changes in pasta and fresh veggies after thawing.

How long can it sit out?

It can sit at room temperature for up to 2 hours. Keep it cool if serving outdoors or at an event.

Can I use gluten-free pasta?

Yes, gluten-free pasta works well. Just make sure not to overcook it, as it can become mushy quickly.

Conclusion

Italian pasta salad is a flavorful and colorful dish that’s perfect for sharing. With its fresh vegetables, savory additions, and zesty dressing, it’s sure to become a staple at your table. Whether you’re planning a summer cookout or a quick weekday lunch, this recipe delivers satisfying taste and simplicity every time.

Italian Pasta Salad

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A colorful and zesty Italian pasta salad made with tender pasta, fresh vegetables, savory meats, cheese, and a tangy Italian dressing. Perfect for summer meals, potlucks, and gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Salad
• Method: Mixing
• Cuisine: Italian
• Diet: Halal

Ingredients

• 12 oz rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced or diced
• 1/2 red onion, thinly sliced
• 1 cup bell peppers, chopped
• 1/2 cup black olives or Kalamata olives, sliced
• 1 cup mozzarella balls or cubes
• 1 cup salami or pepperoni, sliced or chopped
• 1/4 cup Parmesan cheese, grated (optional)
• 2 tbsp fresh parsley or basil, chopped
• 3/4 cup Italian dressing (store-bought or homemade)
• Salt and pepper, to taste

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Instructions

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine pasta, cherry tomatoes, cucumber, onion, bell peppers, olives, mozzarella, and salami or pepperoni.
3. Add Italian dressing and toss until evenly coated.
4. Season with salt and pepper to taste.
5. Sprinkle with Parmesan and garnish with fresh herbs.
6. Chill for at least 30 minutes before serving.

Notes

• Use tortellini for a richer variation.
• Make vegetarian by omitting meat and adding artichoke hearts or chickpeas.
• Swap cheeses for variety: provolone, feta, or cheddar.
• Best served cold or at room temperature, not reheated.

Nutrition

• Serving Size: 1 cup
• Calories: 340
• Sugar: 3g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 13g
• Cholesterol: 35mg