This EASY Italian Pasta Salad is loaded with juicy tomatoes, cucumbers, fresh mozzarella, spicy salami, pepperoncini, red onion and olives all tossed together with a zesty homemade Italian dressing. Perfect for cookouts, picnics, parties and meal prep!
This Italian Pasta Salad recipe is everything you want in the perfect side dish during the summer months. Fresh, colorful, hearty, and bursting with bold Italian flavors in every bite! Tender pasta is tossed with juicy tomatoes, crisp cucumbers, creamy mozzarella, savory salami, briny olives, pepperoncini, and plenty of fresh herbs, then coated in a zesty homemade Italian dressing that ties everything together beautifully. Whether hosting a backyard barbecue, packing lunch for the week, or simply looking for an easy make-ahead meal, this is the BEST Italian pasta salad recipe guaranteed to be a crowd favorite!
Why You’ll Love This
- Packed with bold flavors – every bite is loaded with savory salami, creamy mozzarella, juicy tomatoes, briny Kalamata olives, tangy pepperoncini, and fresh herbs, all tossed in a homemade Italian vinaigrette.
- Perfect for making ahead – this pasta salad tastes even better after a few hours in the refrigerator as the pasta soaks up the dressing and all that bold flavor.
- Customizable – add grilled chicken, swap in turkey pepperoni, make it vegetarian with chickpeas and more fresh veggies, or use gluten-free pasta.
- Great for a crowd – from cookouts and backyard barbecues to summer gatherings, potlucks, picnics, or simple weekday lunches, this cold pasta salad is always a hit.
Pasta Salad Ingredients
- pasta – rotini is my favorite pasta for this recipe because all those little twists and ridges grab onto the dressing, ensuring every bite is full of flavor. Fusilli, bow ties or farfalle, penne, or cavatappi are also great options if that’s what you have on hand.
- veggies – for this pasta salad I used sliced cherry tomatoes (or grape tomatoes), crisp cucumbers and red onion. You could also add in other vegetables such as red bell pepper, broccoli or asparagus.
- mozzarella cheese – creamy mozzarella cheese pearls (or bocconcini cut into bite-sized pieces) make every bite rich and satisfying while adding plenty of protein. You could also use crumbled feta cheese.
- salami – spicy salami brings that classic Italian deli flavor that makes this pasta salad so irresistible. Slice it into thin strips or bite-sized pieces so it’s evenly distributed throughout the salad.
- pepperoncini – these mildly spicy pickled peppers add brightness and acidity that perfectly balances the richness of the cheese and salami. You could also add a little red pepper flakes for more spice.
- olives – I used sliced kalamata olives, but feel free to use black olives (or even green olives), if you prefer.
- fresh herbs – a combination of fresh basil and parsley add vibrant flavor and make the salad taste incredibly fresh. Fresh parsley makes a great option as well.
- dressing – this easy homemade Italian dressing is what brings everything together! Made with a combination of extra-virgin olive oil, red wine vinegar, parmesan cheese, garlic and spices, this dressing coats every piece of pasta with incredible flavor.
How to Make Italian Pasta Salad
- Cook the pasta. Bring a large pot of generously salted water to a boil and cook the rotini according to the package instructions until just al dente. Be careful not to overcook the pasta, as it will continue to soften slightly as it absorbs the salad dressing. Drain pasta well and rinse briefly under cold water to stop the cooking process and avoid mushy pasta salad. Allow it to cool completely before assembling.
- Prepare the ingredients. While the pasta cools, halve the tomatoes, chop the cucumber, slice the onion, cut the salami into strips, slice the olives and pepperoncini, and chop the fresh herbs. Having everything prepared ahead makes assembly quick and easy.
- Assemble the salad. In a very large bowl, combine the cooled pasta with the tomatoes, cucumber, onion, mozzarella balls, salami, olives, pepperoncini peppers, parsley, and basil.
- Add the dressing. Pour the zesty Italian dressing over the salad and gently toss until every ingredient is evenly coated. Taste and season with additional salt and freshly cracked black pepper if needed.
- Chill the pasta salad. While you can certainly serve this salad immediately, it becomes even more flavorful after chilling for several hours. The pasta absorbs the dressing, allowing all of the flavors to meld together. If making ahead, reserve about ¼ cup of dressing to toss with the salad right before serving to freshen everything up.
Frequently Asked Questions
Absolutely! In fact, this salad tastes even better after chilling for several hours or overnight. The flavors have time to meld together, making every bite even more delicious.
Stored in an airtight container, it will stay fresh in the refrigerator for 3 to 4 days.
Pasta naturally absorbs dressing as it sits. Reserve a little extra dressing and toss it with the salad just before serving to bring it back to life.
Yes, but homemade dressing gives the freshest flavor and really makes this recipe stand out.
No. Freezing changes the texture of the pasta, fresh vegetables, and mozzarella, making the salad watery once thawed.
Rotini is my favorite pasta shape because it holds onto the tangy Italian dressing so well, but fusilli, penne, cavatappi, and bow ties are all excellent choices.
Absolutely! Simply omit the salami and add chickpeas, white beans, or marinated artichokes for extra heartiness.
Yes. For cold pasta salads, rinsing under cold water stops the cooking process and cools the pasta quickly so it doesn’t continue to soften.
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Prepping and Storage
- To Store: The great thing about this easy pasta salad recipe is that it tastes great warm OR cold and will last up to 3 to 4 days in your refrigerator. Just make sure to store any leftovers in a sealed, airtight container.
- To Prep: The Italian vinaigrette can be made up to a week ahead of time and stored in glass jar the fridge prior to making the pasta salad. Just make sure to let the dressing sit at room temperature at least 15 minutes before tossing with with the pasta salad and give the dressing a good shake to mix it all up.
More Pasta Salad Recipes
- Summer Pesto Pasta Salad
- Roasted Veggie Pasta Salad
- Marinated Summer Caprese Salad
- Loaded Veggie Pasta Salad
- Rainbow Orzo Salad
- Pea and Arugula Pesto Pasta Salad
- Broccoli Grape Harvest Salad
Hope you all enjoy this Easy Italian Pasta Salad recipe! If you love this as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Italian Pasta Salad
Video
Ingredients
- 16 oz rotini pasta
- 1 pint cherry (or grape) tomatoes, sliced
- 1 english cucumber, chopped
- 1/2 red onion, thinly sliced
- 8 oz fresh mozzarella balls , I used mozzarella pearls (or Bocconcini)
- 4 oz salami, sliced
- 3/4 cup kalamata olives, sliced
- 3/4 cup pepperoncini
- 1/2 cup fresh parsley and fresh basil, chopped
- Italian salad dressing
Instructions
- Bring a large pot of water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente.
- Mix together the cooked pasta, chopped veggies, mozzarella, salami, pepperoncini, olives and fresh herbs in a large bowl and drizzle the whole thing with the Italian dressing. Give it a good toss, season with additional salt and pepper, as needed.
- You can either serve this immediately or marinate for a few hours before serving. To marinate, cover the pasta salad and place it in the fridge allowing the flavors to marinate for a few hours or even overnight. I even like to reserve a little extra dressing to toss right before serving since the pasta really soaks up a lot of it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe!!! I will definitely be making again!
This is so good!!! I will definitely be making again!
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This is so delicious!!!
I have been “eyeballing” the amount of Salad Supreme I use for years. . . after a while, you just “know”. I did stress about this at first though!
My daughter put me on to your website. I’ve been making this pasta salad for years! It’s always a favorite! Your “light” version will be what I use in the future with whole wheat pasta, (hubbie is diabetic – no whites) and I will definitely use the “light” Italian dressing! Very excited to be checking out ALL your recipes!
After I initially commented I seem to have clicked the -Notify me when new comments are added- checkbox and now every time a comment is added
I get four emails with the same comment. Is there an easy method you can remove
me from that service? Cheers!
OK I looked up the seasoning and see it’s a bottle. But this recipe just says “1/3 of..”. How much do you use? It comes in different sized bottles. Thanks!