This Italian Pasta Salad is fresh, colorful, tangy, and packed with tender pasta, juicy tomatoes, crunchy vegetables, olives, mozzarella, and a zesty homemade Italian dressing. It’s perfect for summer cookouts, potlucks, picnics, and easy family dinners!
20 min
Prep time
10 min
Cook time
6–8
Servings
Ingredients
For the pasta salad
- 12 oz (340 g) rotini pasta
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 green bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1 cup mozzarella pearls or diced fresh mozzarella
- 1/2 cup sliced black olives
- 1/2 cup sliced pepperoni or salami, optional
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley or basil, chopped
For the Italian dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or sugar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese, optional
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the rotini and cook according to package instructions until al dente. Drain and rinse briefly under cold water to cool the pasta and stop the cooking. Drain thoroughly.
Step 2: Prepare the vegetables
Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Drain the olives and mozzarella if packed in liquid. Cut the pepperoni or salami into small pieces if using.
Step 3: Make the Italian dressing
In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, garlic powder, salt, and black pepper. Whisk or shake until well combined. Stir in the optional Parmesan cheese.
Step 4: Combine the ingredients
Place the cooled pasta in a large bowl. Add the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and pepperoni or salami if desired. Pour about three-quarters of the dressing over the salad and toss gently.
Step 5: Chill the salad
Cover and refrigerate for at least 30 minutes. This allows the pasta to absorb the dressing and the flavors to blend. Reserve the remaining dressing for serving.
Step 6: Garnish and serve
Toss the salad again before serving. Add the remaining dressing as needed, sprinkle with Parmesan and fresh basil or parsley, and enjoy chilled.
Tips for the Best Italian Pasta Salad
- Cook pasta al dente: This keeps it firm and prevents a mushy salad.
- Don’t skip the chilling time: Even 30 minutes makes the flavors more delicious.
- Reserve some dressing: Cold pasta absorbs dressing as it sits, so add more before serving if needed.
- Customize it: Add artichoke hearts, roasted red peppers, chickpeas, or fresh spinach.
- Make it vegetarian: Leave out the pepperoni or salami.
- Store safely: Refrigerate in an airtight container and enjoy within 3–4 days. Don’t leave it at room temperature for more than 2 hours.
Recipe Details
- Prep time: 20 minutes
- Cook time: 10 minutes
- Chilling time: 30 minutes
- Total time: 1 hour
- Servings: 6–8
- Course: Side Dish, Salad
- Cuisine: Italian-American
- Method: Boiling and mixing
Frequently Asked Questions
Can I make Italian pasta salad ahead of time?
Yes! Make it up to one day ahead, refrigerate it, and toss with a little extra dressing before serving.
What pasta works best?
Rotini, fusilli, bow-tie pasta, and penne all work well because they hold the dressing.
Can I make it without cheese?
Absolutely. Omit the mozzarella and Parmesan for a dairy-free version, and check that your dressing ingredients are dairy-free.
What should I serve with Italian pasta salad?
It pairs beautifully with grilled chicken, burgers, sandwiches, roasted vegetables, or grilled fish.
