Simple Italian Pasta Salad

Pasta salad is one of those dishes I always forget how much I love until I make it again. There’s something so satisfying about opening the fridge and finding a big bowl ready to go. It’s perfect for those busy weeknights when everyone’s coming and going at different times.

I’ve been making this Italian pasta salad for years, and it never gets old. The kids will actually eat it without complaining, which is saying something. Plus, it gets better as it sits, so I can make it on Sunday and we’re set for lunch all week.

The best part? You probably have most of these ingredients already. A little salami, some cheese, maybe a few olives if you’re feeling fancy. Toss it all together and you’ve got yourself a meal that works for lunch, dinner, or that potluck you forgot about until this morning.

What Kind of Pasta Should I Use?

Rotini is the classic choice for pasta salad because those spiral grooves grab onto the dressing and other ingredients really well. But honestly, any short pasta shape will work great – penne, fusilli, or even bowtie pasta are all good options if that’s what you have on hand. The key is using a pasta shape that has some texture or curves to hold the dressing, rather than something smooth like spaghetti. Make sure to cook your pasta just until it’s al dente since it will continue to soften a bit as it sits in the salad, and nobody wants mushy pasta salad!

Options for Substitutions

This pasta salad is super forgiving and works great with whatever you have in your fridge:

• Rotini pasta: Any short pasta shape works here – try penne, fusilli, or bowtie pasta. They all hold the dressing and ingredients nicely.
• Italian dressing: You can make your own with olive oil, red wine vinegar, garlic, and Italian herbs, or swap it for balsamic vinaigrette or Greek dressing for a different flavor profile.
• Bell peppers: Don’t feel like you need all three colors – use whatever peppers you have on hand. Even just one color works fine, or try adding some roasted red peppers from a jar.
• Hard salami: Switch it up with pepperoni, turkey, ham, or even grilled chicken for a lighter option. Vegetarians can skip the meat entirely or add chickpeas for protein.
• Mozzarella pearls: Regular mozzarella cut into cubes works just as well, or try feta, provolone, or cheddar cheese instead.
• Fresh herbs: If you don’t have fresh basil or parsley, use about 1 tablespoon each of dried herbs instead. Add them to the dressing first to help them rehydrate.
• Pepperoncini: Banana peppers or even pickled jalapeños can step in here if you want to change up the tangy kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is not cooking the pasta properly – you want it al dente since it will continue to soften as it sits with the dressing, so aim for just slightly firmer than you’d normally eat it.

Another common error is adding the dressing to hot pasta, which causes the oil to separate and creates a greasy mess instead of a well-coated salad – always let your pasta cool completely first, or better yet, rinse it with cold water to stop the cooking process.

Don’t forget to reserve some extra dressing for later, as pasta salad tends to absorb the liquid over time, and you’ll want to refresh it before serving.

For the best flavor, add delicate ingredients like fresh basil and mozzarella pearls right before serving to prevent them from getting soggy or losing their texture.

What to Serve With Italian Pasta Salad?

Italian pasta salad is pretty much a complete meal on its own with all those veggies, cheese, and salami, but it pairs beautifully with grilled chicken or fish for a heartier dinner. I love serving it alongside garlic bread or focaccia to soak up any extra dressing, and it’s perfect for barbecues next to grilled burgers or Italian sausages. Since this salad is so rich and flavorful, a simple mixed green salad with a light lemon dressing helps balance everything out. It’s also great as a side dish for pizza night or any casual Italian-themed meal.

Storage Instructions

Refrigerate: This pasta salad actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Store it covered in the refrigerator for up to 4 days. I always make this the night before a party because it tastes so much better the next day!

Make Ahead: You can prep this pasta salad up to 2 days in advance, which makes it perfect for busy weekends or potluck dinners. Just give it a good stir and maybe add a splash more dressing before serving since the pasta tends to soak it up over time.

Serve: Before serving leftover pasta salad, let it sit at room temperature for about 15-20 minutes to take the chill off. Give it a good toss and taste – you might want to add a bit more Italian dressing or a pinch of salt to brighten up the flavors again.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 130-150 g
• Fat: 200-220 g
• Carbohydrates: 250-270 g

Ingredients

For the pasta:

• 16 oz rotini pasta
• 1 cup italian vinaigrette

For the vegetables:

• 2 cups cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup sliced black olives
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup sliced pepperoncini peppers
• 1/2 cup chopped zucchini

For the meats and cheese:

• 8 oz cubed hard salami (about 1 3/4 cups)
• 1 1/3 cup mozzarella pearls
• 1/4 cup mini pepperoni slices
• 1/2 cup shredded parmesan cheese

For the herbs:

• 1/2 cup sliced fresh basil
• 1/4 cup chopped flat-leaf parsley

Step 1: Cook and Cool the Pasta

• 16 oz rotini pasta

Bring a large pot of salted water to a boil.

Add the rotini pasta and cook according to the package directions until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process.

Set the pasta aside to cool completely before assembling the salad.

Step 2: Prepare and Combine the Vegetables

• 2 cups cherry tomatoes, halved
• 1/2 cup chopped red onion
• 1/2 cup sliced black olives
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup sliced pepperoncini peppers
• 1/2 cup chopped zucchini
• 1/4 cup chopped flat-leaf parsley

While the pasta is cooking, chop the red onion, cherry tomatoes, red bell pepper, yellow bell pepper, green bell pepper, zucchini, and flat-leaf parsley as needed.

Slice the black olives and pepperoncini peppers.

In a large mixing bowl, combine all of these prepared vegetables and herbs to make a colorful, flavorful base for the salad.

Step 3: Add Meats, Cheese, and Fresh Herbs

• 8 oz cubed hard salami (about 1 3/4 cups)
• 1 1/3 cup mozzarella pearls
• 1/4 cup mini pepperoni slices
• 1/2 cup shredded parmesan cheese
• 1/2 cup sliced fresh basil

To the bowl with the vegetables, add the cubed hard salami, mini pepperoni slices, mozzarella pearls, shredded parmesan cheese, and fresh basil.

Stir gently to combine everything without breaking up the cheese or meats.

I like to toss gently with my hands to keep the ingredients evenly mixed and looking vibrant.

Step 4: Dress the Pasta

• cooked and cooled rotini pasta (from Step 1)
• 1 cup Italian vinaigrette

Place the cooled rotini pasta (from Step 1) into a separate large bowl.

Pour about 2/3 of the Italian vinaigrette over the pasta and toss until the pasta is nicely coated.

This ensures that every noodle is flavorful before combining with the other ingredients.

Step 5: Combine Everything and Finish the Salad

Add the vegetable, meats, cheese, and herb mixture (from Steps 2 and 3) to the dressed pasta (from Step 4).

Stir gently to combine all ingredients well.

If you like a zestier salad or it looks a little dry, add the remaining Italian vinaigrette to taste.

For an even better flavor, I like to let the pasta salad chill in the fridge for at least an hour before serving.