Italian Pasta Salad Recipe
Italian pasta salad is a vibrant, flavor-packed dish loaded with crisp vegetables, tender pasta, salami, and cheese tossed in zesty vinaigrette. It’s the ultimate side dish for gatherings.
This colorful salad comes together quickly and tastes even better after chilling. Fresh, filling, and endlessly versatile, it’s your go-to make-ahead recipe for warm-weather meals.
What You’ll Need for This Zesty Italian Pasta Salad
- Tricolor rotini – Adds a fun, colorful base with great texture that holds onto the dressing beautifully.
- Salami – Offers a savory, meaty contrast that brings bold Italian flavor.
- Mozzarella cheese – Cubed for creaminess that balances the tangy vinaigrette.
- Grape tomatoes – Juicy bursts of sweetness that brighten every bite.
- Bell peppers (green, red, orange) – Provide crunch and vibrant color variety.
- Black olives – Add a briny depth that complements the dressing.
- Red onion – A sharp, pungent bite that mellows slightly after chilling.
- Parmesan cheese – Nutty and salty, it layers umami into every spoonful.
- Italian vinaigrette – The heart of the salad, tying all elements together with herby, tangy flavor.
How to Make Italian Pasta Salad: A Quick Peek
Boil your pasta just until al dente, then rinse under cold water to cool quickly and prevent sticking. In a large bowl, toss the chilled pasta with salami, cheeses, vegetables, and olives.
Pour the Italian dressing over everything and toss again until well-coated. Let it chill for at least two hours to allow the flavors to blend and deepen. It’s even better the next day!
Pro Tips & Tasty Variations
For the best texture, be sure not to overcook the pasta—al dente keeps it sturdy enough to soak up dressing without getting mushy. If using store-bought vinaigrette, look for one with a strong herb profile and a touch of acidity.
Want to switch things up? Try adding pepperoncini, artichoke hearts, or even marinated mushrooms. For a vegetarian version, skip the salami and bulk it up with chickpeas or roasted zucchini. A sprinkle of crushed red pepper adds a hint of heat for spice lovers.
Keeping It Fresh: How to Store Italian Pasta Salad
Store leftovers in an airtight container in the fridge for up to three days. The flavors continue to develop over time, but the pasta may absorb some of the dressing.
Before serving again, give it a good stir and refresh with a drizzle of extra vinaigrette if it seems dry. This salad isn’t freezer-friendly, but it’s perfect for making a day ahead.
Italian Pasta Salad Recipe
Ingredients
- ½ teaspoon Italian seasoning
- ½ green bell pepper finely diced
- 8 ounces salami chopped
- 1 cup Italian vinaigrette dressing homemade or store-bought
- ⅓ cup diced red onion
- 1 cup cubed mozzarella cheese
- ½ red bell pepper diced
- ⅓ cup shredded Parmesan cheese
- ½ orange bell pepper chopped
- 3 tablespoons chopped fresh parsley
- ½ cup sliced black olives
- 16 ounces tricolor rotini pasta
- Salt and black pepper to taste
- 1 pint grape tomatoes halved
Instructions
- Bring a large pot of salted water to a boil and cook the tricolor rotini until al dente according to package instructions. Drain and rinse under cold water to halt cooking.
- In a spacious mixing bowl, combine the cooked pasta with chopped salami, mozzarella cubes, halved tomatoes, black olives, diced bell peppers, red onion, shredded Parmesan, fresh parsley, and Italian seasoning.
- Pour the vinaigrette over the mixture and toss thoroughly until all components are evenly coated.
- Cover and chill in the refrigerator for a minimum of 2 hours to allow flavors to meld.
- Season with salt and freshly ground black pepper before serving.
