Bright, fresh, and loaded with bold flavor, this Italian Pasta Salad is the kind of easy side dish that disappears fast at every cookout and potluck. Tender rotini pasta is tossed with salami, mozzarella, crisp veggies, pepperoncini, black olives, and zesty Italian dressing for a colorful cold pasta salad that’s ready in about 20 minutes, then chills.
One of my favorite things about this recipe is how easy it is to make ahead. Since there’s no mayo, it travels beautifully for barbecues, pool parties, picnics, and summer gatherings. The pasta soaks up all that tangy dressing as it chills, so every bite is packed with salty, tangy, creamy, crunchy goodness.
Table of contents
Easy to Make & Easy to Take
This Italian Pasta Salad is one of the easiest cold side dishes to prep ahead for parties, potlucks, and summer dinners. It’s colorful, hearty, and packed with pasta, salami, mozzarella, and crisp veggies in every bite.
Because this pasta salad uses a zesty vinaigrette instead of mayonnaise, it holds up especially well for warm-weather gatherings. You can make it the night before, chill it until serving time, and pack it straight into a cooler for barbecues, pool parties, camping trips, and picnics.
It’s also filling enough to work as a light lunch on its own, which makes leftovers extra delicious the next day.
What Readers are Saying
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“I just made this to take to an outing, gave it a quick sample, Hubby did too, it is yummy!” – Michelle
Ingredients
Pasta: Rotini is my favorite pasta shape for Italian Pasta Salad because the spirals hold onto the dressing and little bits of herbs and veggies. Bow tie pasta, shells, penne, or cavatappi also work really well and stay sturdy after chilling.
Veggies: Cherry tomatoes, orange bell pepper, and red onion add fresh crunch and bright color. Pepperoncini and black olives bring the salty, tangy flavor that gives this pasta salad its classic Italian-style taste.
Meat & Cheese: Salami adds savory richness while fresh mozzarella keeps the salad creamy and balanced. Mozzarella pearls are easy to toss in whole, but chopped fresh mozzarella works just as well.
Dressing: A bold Italian dressing ties everything together. Homemade Italian dressing gives the freshest flavor, but a zesty bottled Italian dressing is perfect for a quick, easy version.
Italian Pasta Salad Variations
This pasta salad is easy to customize with different meats, cheeses, vegetables, and pasta shapes depending on what you have on hand.
- Make it vegetarian: Skip the salami and add extra veggies like artichoke hearts, roasted red peppers, cucumbers, or chickpeas.
- Add more protein: Grilled chicken, pepperoni, diced ham, or even prosciutto all work great in this pasta salad.
- Try different cheeses: Swap the mozzarella for provolone, feta, parmesan, or small cubes of cheddar cheese.
- Change the pasta: Rotini is classic, but bow ties, shells, penne, and cavatappi are all great options because they hold onto the dressing well.
How to Make Italian Pasta Salad
STEP ONE: Bring a large pot of salted water to a boil and cook the rotini according to the package directions just until al dente. Drain the pasta, rinse briefly under cold water, and let it drain well before adding it to a large serving bowl.
STEP TWO: Add the salami, tomatoes, bell pepper, pepperoncini, olives, red onion, mozzarella, parsley, and Italian dressing to the bowl with the pasta. Toss gently until everything is evenly coated.
STEP THREE: Cover and refrigerate the pasta salad for at least 2 hours or overnight before serving, so the flavors have time to meld.
Tips for the Best Italian Pasta Salad
A few simple tricks make the difference between a good pasta salad and one that everyone comes back for seconds of.
- Cook the pasta correctly: Cook the noodles just until al dente. Pasta that’s too soft can become mushy once chilled, while undercooked pasta can turn chewy in a cold salad.
- Use fresh ingredients: Fresh, crisp vegetables and flavorful salami and cheese make a huge difference in both texture and flavor.
- Dress the pasta while it’s warm: Slightly warm pasta absorbs vinaigrette better than fully chilled pasta, helping flavor every bite rather than just coating the outside.
- Chill before serving: Let the pasta salad chill for at least 2 hours so the dressing, veggies, cheese, and pasta have time to blend.
Can you make pasta salad ahead of time?
Absolutely! Italian Pasta Salad actually tastes even better after it has time to chill. You can make it up to 24 hours ahead and keep it covered in the refrigerator until you’re ready to serve.
Before serving, give the salad a good toss and add a splash of extra Italian dressing if the pasta has absorbed too much overnight.
Storing Leftovers
Store leftover Italian Pasta Salad in an airtight container in the refrigerator for up to 4 days.
As the pasta sits, it will continue soaking up the dressing, so leftovers may need an extra drizzle of Italian dressing before serving again. Give everything a quick toss to freshen it up.
FAQ
Can I use bottled Italian dressing?
Yes! Bottled Italian dressing works great for a quick version. A zesty Italian dressing gives the best flavor.
Can I use different meats in Italian pasta salad?
Absolutely. Pepperoni, ham, grilled chicken, or prosciutto are all delicious swaps for salami.
What’s the best shape for pasta salad?
Rotini is a favorite because the spirals catch the dressing well, but bow ties, shells, penne, and cavatappi are all great options, too.
Why does pasta salad dry out in the fridge?
The pasta continues absorbing dressing as it chills. Just stir in a little extra dressing before serving leftovers.
*This post originally posted on 04/23/2019.
Italian Pasta Salad Recipe
Ingredients
- 16 ounces rotini pasta
- 12 ounces salami cut into bite-sized pieces
- 2 pints cherry tomatoes cut in half
- 1 ½ cups orange bell pepper cored and diced
- 12 ounces sliced pepperoncini drained
- 1 cup black olives sliced, drained
- ½ cup red onion peeled and diced
- 16 ounces fresh mozzarella cheese cut into bite-sized pieces
- ¼ cup fresh parsley finely chopped
- 1 cup Italian dressing
Method
- Bring a large pot of salted water to a boil. Add 16 ounces rotini pasta and cook according to package instructions until al dente. Drain and transfer to a serving bowl.
- Add 12 ounces salami, 2 pints cherry tomatoes, 1 1/2 cups orange bell pepper, 12 ounces sliced pepperoncini, 1 cup black olives, ½ cup red onion, 16 ounces fresh mozzarella cheese, and ¼ cup fresh parsleyto a large serving bowl. Toss to combine.
- Pour 1 cup Italian dressing over the salad and gently toss until evenly combined.
- Cover with plastic wrap and chill in the refrigerator for at least 2 hours to let the flavors meld together. Serve cold.
Aubrey’s Tips
- Make ahead: Chill the pasta salad for at least 2 hours, or overnight if you have time, so the flavors can really come together.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Refresh: If the pasta soaks up too much dressing as it sits, stir in a little extra Italian dressing before serving.
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!What to Serve with Italian Pasta Salad
Italian Pasta Salad pairs perfectly with cookout favorites like juicy burgers, grilled chicken, bacon wrapped hot dogs, and grilled ribs. We especially love serving it with Italian Chicken Burgers, grilled sausages, or easy sandwiches for summer dinners and potlucks.
To finish the meal, add a light dessert, like Italian Almond Cake or fresh fruit, for an easy warm-weather menu.
More Pasta Salad Recipes to Try
If you love easy cold side dishes for potlucks, cookouts, and summer dinners, these pasta salad recipes are always crowd favorites, too.
- Crab Pasta Salad
- Orzo Pasta Salad
- Easy BLT Pasta Salad
- Tortellini Pasta Salad
- Spinach Artichoke Pasta Salad
- Creamy Ham & Cheese Pasta Salad
- Dill Pickle Pasta Salad
- Greek Pasta Salad
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