Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (rotini or penne); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, chopped; 1/4 cup red onion, thinly sliced; 1/3 cup black olives, sliced; 1 cup mozzarella pearls or cubed mozzarella; 1/2 cup salami or pepperoni, chopped (optional); 2 tablespoons fresh parsley or basil, chopped; Dressing:; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Italian seasoning; 1 garlic clove, minced; Salt and black pepper to taste

I love this Italian Pasta Salad because it’s fresh, colorful, and full of bold Mediterranean-style flavors. The combination of tender pasta, crisp vegetables, savory extras, and a zesty dressing makes it incredibly satisfying without feeling heavy. It’s one of those dishes I enjoy making when I want something easy, reliable, and perfect for sharing.

Why You’ll Love This Recipe

I like this recipe because it’s quick to prepare and even better after it sits for a bit. I enjoy how the flavors blend together over time, making it ideal for meal prep, picnics, or gatherings. It’s versatile, customizable, and always a crowd-pleaser in my experience. Italian Pasta Salad

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Pasta such as rotini or penne
Cherry tomatoes
Cucumber
Red bell pepper
Red onion
Black olives
Mozzarella pearls or cubed mozzarella
Salami or pepperoni (optional)
Fresh parsley or basil

For the dressing
Olive oil
Red wine vinegar
Italian seasoning
Garlic
Salt
Black pepper

Directions

I start by cooking the pasta in well-salted water until al dente. I drain it and let it cool completely so it doesn’t soak up too much dressing too quickly.

While the pasta cools, I chop the vegetables and any add-ins I’m using. I place everything into a large bowl.

In a small bowl or jar, I whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper until well combined.

I add the cooled pasta to the bowl with the vegetables, pour the dressing over everything, and toss gently until evenly coated. I finish by mixing in fresh herbs.

I like to refrigerate the salad for a short time before serving so the flavors can come together.

Servings And Timing

This recipe makes about 6 to 8 servings.
Preparation takes around 15 minutes, cooking time is about 10 minutes, and total time comes to roughly 25 minutes.

Variations

I sometimes add grilled chicken or chickpeas to make it more filling. When I want extra tang, I mix in pepperoncini or banana peppers. I also like swapping mozzarella for feta when I want a sharper flavor.

Storage/Reheating

I store Italian Pasta Salad in an airtight container in the refrigerator for up to 4 days. I don’t reheat it, as I enjoy it best cold or at room temperature. If it seems dry after chilling, I stir in a little extra olive oil or vinegar before serving.

FAQs

Can I make Italian pasta salad ahead of time?

I often make it a day in advance, and I find it tastes even better the next day.

What pasta works best for this salad?

I like short pasta with ridges, such as rotini or penne, because they hold the dressing well.

Is this salad vegetarian?

It can be, as long as I leave out the meat and use vegetarian-friendly cheese.

Can I use bottled Italian dressing?

I can, but I prefer homemade dressing for fresher flavor.

What can I serve with Italian pasta salad?

I enjoy serving it with grilled meats, sandwiches, or as part of a buffet-style meal.

Conclusion

I enjoy making Italian Pasta Salad because it’s simple, flavorful, and incredibly versatile. It’s a dependable recipe that works for so many occasions, and it’s one I come back to whenever I want an easy dish that always delivers.