This easy Italian pasta salad is piled with juicy cherry tomatoes, crisp cucumber, fresh mozzarella, spicy salami, tangy pepperoncini, red onion and olives, all tossed with a bright homemade Italian dressing for bold flavor in every bite.
This Italian pasta salad is a versatile, crowd-pleasing side that’s just as welcome at picnics and cookouts as it is at a weeknight dinner table. The recipe combines warm, textured pasta with fresh vegetables, bite-sized mozzarella, and slices of spicy salami. A zesty homemade Italian vinaigrette ties everything together, coating the pasta and allowing the flavors to meld whether you serve it immediately or after a few hours of marinating in the fridge. It works beautifully next to grilled chicken, fish or steak, and it can be served warm or chilled.
Why You’ll Love This Recipe
- Bright, balanced flavors — fresh vegetables, salty olives and salami, creamy mozzarella, and tangy dressing.
- Quick to prepare: about 25 minutes from start to finish, including cooking the pasta.
- Highly adaptable — swap or add vegetables, change the cheese, or adjust the heat to your preference.
- Great for make-ahead meals: flavors deepen if you let the salad chill for a few hours or overnight.
Ingredients You’ll Need
- Pasta: 16 oz rotini is ideal because its nooks capture the dressing, but cavatappi, fusilli, farfalle or penne work well too.
- Tomatoes: 1 pint cherry or grape tomatoes, sliced.
- Cucumber: 1 English cucumber, chopped for crunch and freshness.
- Red onion: 1/2 red onion, thinly sliced to add a sharp, sweet bite.
- Mozzarella: 8 oz fresh mozzarella balls (mozzarella pearls/Bocconcini) or chopped fresh mozzarella.
- Salami: 4 oz spicy salami, sliced or roughly chopped for savory depth.
- Olives: 3/4 cup sliced Kalamata olives, or black/green olives if preferred.
- Pepperoncini: 3/4 cup (optional) for tang and mild heat; red pepper flakes also work for added spice.
- Fresh herbs: 1/2 cup chopped fresh parsley and fresh basil combined.
- Dressing: a bright homemade Italian vinaigrette made with olive oil, vinegar, Parmesan, garlic, Dijon, honey and Italian herbs (prepare separately and toss in when ready).
How to Make Italian Pasta Salad
- Prep the produce and herbs. Slice the tomatoes and red onion, chop the cucumber, and roughly chop the salami, olives and fresh herbs. Having everything ready before the pasta finishes cooking makes assembly quick.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking and cool the pasta slightly.
- Make the dressing. While the pasta cooks, whisk together olive oil, vinegar, grated Parmesan, Dijon mustard, a touch of honey, minced garlic, dried Italian herbs, salt and pepper. Adjust to taste. The dressing can be made ahead and stored in the refrigerator.
- Combine and toss. In a large bowl, combine the cooked pasta, chopped vegetables, mozzarella, salami, pepperoncini, olives and herbs. Drizzle the dressing over the salad and toss until everything is evenly coated. Taste and season with additional salt and pepper as needed.
- Serve or marinate. Serve immediately for a fresher, slightly warm salad, or cover and refrigerate for a few hours to let the flavors meld. If refrigerated, reserve a bit of extra dressing to toss in before serving because the pasta soaks up dressing as it sits.
Prepping and Storage
To store: Transfer leftovers to an airtight container and refrigerate. The salad will keep well for 3 to 4 days. Textures are best within the first two days.
To prep ahead: Make the Italian vinaigrette up to a week in advance and keep it chilled. Bring it to room temperature and shake well before tossing with the pasta salad.
Variations and Tips
- Make it vegetarian by swapping salami for roasted chickpeas or marinated artichoke hearts.
- Add grilled vegetables like bell peppers, zucchini, or asparagus for extra depth.
- Use whole wheat or gluten-free pasta to suit dietary needs.
- Reserve a little dressing for serving to revive the salad if it becomes dry after chilling.
Nutrition (per serving)
Serving: 1/8 of recipe | Calories: 452 kcal | Carbohydrates: 47.3 g | Protein: 17.1 g | Fat: 23.3 g | Saturated Fat: 6.6 g | Sodium: 467.4 mg | Fiber: 6.2 g | Sugar: 3.7 g
Enjoy this easy, flavorful Italian pasta salad as a side at summer gatherings or a simple, satisfying meal any day of the week. It’s adaptable, quick to make, and full of bright, fresh flavor.
