If there’s one dish I can never resist bringing to summer cookouts, it’s this Italian Pasta Salad Recipe. It’s a bowlful of joyful color—tender rotini snuggled up with juicy tomatoes, crisp cucumbers, briny olives, tiny mozzarella pearls, and just enough salami and cheese to make every bite irresistible. Quick to toss together and even better when made ahead, this classic pasta salad is a crowd-pleaser that’s ridiculously easy to love, whether you’re packing it for a picnic, a potluck, or simply enjoying it for lunch on a sunny day.
Ingredients You’ll Need
There’s something delightfully simple about an Italian Pasta Salad Recipe—each ingredient is thoughtfully chosen to add a pop of flavor, crunch, or color. No fancy tricks, just fresh, honest goodness coming together in one bowl.
- Rotini pasta (12 ounces): The spirals cradle dressing and tidbits perfectly for an ideal bite every time.
- Cherry tomatoes (1 cup, halved): They burst with sweetness and juiciness, making each forkful pop.
- Cucumber (1 cup, diced): Adds crisp, cool freshness that balances all the rich flavors.
- Red bell pepper (1/2 cup, diced): A bright crunch and splash of color that practically smiles up at you.
- Red onion (1/2 cup, thinly sliced): For a mild bite and lovely contrast—soak in ice water if you want to mellow the flavor.
- Black olives (1/2 cup, sliced): Their briny flavor is classic in any Italian Pasta Salad Recipe, bringing an unmistakable Mediterranean punch.
- Mozzarella pearls (1/2 cup): Creamy little bursts that melt just a bit into the dressing.
- Salami or pepperoni slices (1/4 cup, quartered): Adds a savory, meaty depth to the salad—use turkey pepperoni, or omit for a vegetarian twist.
- Fresh parsley (1/4 cup, chopped): The brightest, herbiest note for freshness in every forkful.
- Italian dressing (1/2 cup): A zesty, tangy splash that ties everything together—homemade or your favorite store-bought.
- Grated Parmesan cheese (1/4 cup): Salty magic sprinkled over the top.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasonings that let the main ingredients sing.
How to Make Italian Pasta Salad Recipe
Step 1: Boil the Rotini
Start by bringing a large pot of salted water to a rolling boil. Add your rotini pasta and cook according to the package directions—al dente is the goal, so the pasta holds its shape and doesn’t get mushy in the salad. Drain, then rinse under cool water to stop the cooking and chill the noodles. This simple step ensures the base of your Italian Pasta Salad Recipe is perfectly chilled and ready to soak up all that delicious flavor.
Step 2: Chop and Prepare the Veggies
While the pasta is cooking, get all your veggies prepped. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. If you want a slightly milder onion flavor, soak the slices in ice water for five minutes, then drain well. Chop the fresh parsley. These fresh, colorful ingredients are going to give your salad tons of crunch and summery flavor.
Step 3: Combine Everything in a Big Bowl
In a large mixing bowl, add your cooled rotini, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella pearls, the quartered salami or pepperoni, and parsley. It’s already looking like a celebration in a bowl! Toss gently to mix everything evenly, making sure every bite will get a little bit of everything.
Step 4: Toss With Dressing and Seasoning
Now, pour the Italian dressing right over the top. Use a generous hand here—the pasta will absorb some of that zesty liquid as it chills. Season with the salt and pepper, then toss thoroughly to ensure every spiral and veggie glistens with flavor. Taste and adjust seasoning if needed; sometimes a little extra salt or freshly ground pepper does the trick.
Step 5: Finish With Parmesan and Chill
Right before serving, sprinkle the grated Parmesan cheese all over the salad for that nutty, salty finish. Give it one last gentle toss. Cover the bowl and pop it in the fridge for at least 30 minutes. This rest lets all the flavors mingle and makes the Italian Pasta Salad Recipe taste even better thanks to that cold, refreshing chill.
How to Serve Italian Pasta Salad Recipe
Garnishes
For a final flourish, sprinkle a little more fresh parsley or a few extra mozzarella pearls on top just before serving. If you’re a fan of a bit more zing, a tiny drizzle of balsamic glaze or an extra dusting of Parmesan adds wonderful flavor and visual appeal.
Side Dishes
This Italian Pasta Salad Recipe pairs beautifully with simple grilled chicken, seared fish, or even garlic bread. It’s just as happy next to picnic favorites like deviled eggs, fresh fruit, or a crisp green salad.
Creative Ways to Present
For fun individual servings, scoop the salad into mason jars for a grab-and-go picnic, or serve it inside halved bell peppers for a pop of color. Rustic wooden bowls or big, shallow platters also make it easy for everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Your leftovers will keep perfectly in an airtight container in the refrigerator for 3 to 4 days. The flavors get even more vibrant over time, but the pasta may absorb some of the dressing, so give it a stir before serving.
Freezing
While technically possible, freezing this Italian Pasta Salad Recipe isn’t ideal—fresh veggies lose their crispness and the cheese can get a bit grainy. For best results, enjoy this salad fresh or within the first few days after making it.
Reheating
This salad is meant to be served cool or at room temperature, so there’s no need to reheat. If it’s just come out of the fridge and feels too cold, let it sit on the counter for 15 minutes, then toss again for best texture and flavor.
FAQs
Can I make the Italian Pasta Salad Recipe vegetarian?
Absolutely! Simply leave out the salami or pepperoni, and you’ll have a wonderfully satisfying vegetarian pasta salad that still packs tons of flavor and heartiness.
What kind of pasta works best?
Rotini is classic for Italian Pasta Salad Recipe because the spirals hold the dressing, but penne, fusilli, or bowties work too. Just avoid thin pastas like spaghetti, as they don’t “grab” the goodies as well.
How can I make my own Italian dressing?
Simple! Whisk together olive oil, red wine vinegar, a bit of Dijon mustard, dried oregano, garlic, salt, and pepper. Taste and adjust—homemade dressing really elevates any Italian Pasta Salad Recipe.
Can I add other vegetables?
Go for it! Artichoke hearts, roasted red peppers, or even a handful of baby spinach are tasty additions. Just keep the veggie-to-pasta ratio balanced so the salad stays hearty but not soggy.
Why chill the salad before serving?
Chilling the salad allows the flavors to meld and the pasta to absorb the dressing. This crucial step is what makes an Italian Pasta Salad Recipe especially refreshing and flavorful—don’t skip it!
Final Thoughts
There’s a reason this Italian Pasta Salad Recipe is always the first bowl scraped clean at potlucks and family dinners—it’s just that good! Throw it together for your next gathering or weekday lunch, and watch it disappear. Give it a try and let this colorful, flavor-packed salad earn a permanent spot on your table!
Print
Italian Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This delicious Italian Pasta Salad is a colorful medley of rotini pasta, fresh vegetables, savory meats, and zesty dressing. It’s a perfect side dish for any occasion, from backyard BBQs to potluck gatherings.
Ingredients
Pasta Salad:
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls
- 1/4 cup salami or pepperoni slices, quartered
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/2 cup Italian dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Rinse under cold water.
- Prepare Salad: In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, salami, and parsley.
- Add Dressing: Pour Italian dressing over the salad and toss. Season with salt and pepper.
- Chill: Sprinkle Parmesan cheese, chill for 30 minutes before serving.
Notes
- For a lighter option, use turkey pepperoni or omit the meat entirely.
- This salad can be made a day ahead and kept in the refrigerator.
- Add extra dressing before serving if it has absorbed into the pasta.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Tossing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
