Name: Italian Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 ounces rotini pasta, uncooked; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/2 cup black olives, sliced; 1/2 cup red onion, thinly sliced; 3/4 cup salami, diced; 3/4 cup mozzarella cheese, diced; 1/3 cup grated Parmesan cheese; 3/4 cup Italian dressing; 2 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

Italian Pasta Salad Recipe hits all the notes: tangy, herby, salty, crunchy, and super satisfying in under 30–40 minutes. It works perfectly for busy families, potlucks, meal prep, or anyone who wants a cold pasta salad that actually tastes like something. I first made a version of this in my tiny college apartment, and my roommates still text me for the recipe every summer.

Why Make This Italian Pasta Salad Recipe at Home

Homemade Italian pasta salad tastes brighter and fresher than any store-bought tub. You control the salt, the oil, and the mix-ins, so every bite hits your exact favorite combo.

You also save money, especially if you use pantry staples like dried pasta, canned olives, and jarred peppers. You can prep it ahead, chill it, and eat it for days without getting bored.

“This Italian Pasta Salad Recipe tastes like something from a good deli counter, only fresher and way more loaded with the good stuff. ★★★★★”

Ingredients You Need

You can tweak this Italian pasta salad recipe to your taste, but this version hits a classic, crowd-pleasing balance.

Pasta

12 ounces short pasta
- Rotini, fusilli, penne, or farfalle all work well.
- I like rotini because the spirals hold the Italian dressing and herbs.

Vegetables & Mix-ins

1 cup cherry or grape tomatoes, halved
1 cup cucumber, chopped (English or Persian so you skip peeling and seeding)
1 small red bell pepper, diced
1/3 cup red onion, very finely diced (or use green onion for a milder bite)
1/2 cup black olives, sliced (canned olives work great)
1/2 cup pitted Kalamata olives, halved (optional but adds nice briny flavor)
1/2 cup jarred roasted red peppers, sliced (great pantry shortcut)
1/3 cup pepperoncini rings, drained (adds tang and a tiny kick)

Cheese & Protein

3/4 cup mozzarella pearls or diced mozzarella
1/3 cup grated Parmesan or Pecorino Romano
1 cup diced salami or pepperoni (use turkey pepperoni if you want it lighter)
Optional: 1 cup cooked chickpeas for extra protein and fiber

Herbs

1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped or torn
1 teaspoon dried oregano (or Italian seasoning blend from your pantry)

Italian Dressing (Homemade)

You can use a good-quality bottled Italian dressing, but this quick homemade version tastes brighter.

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, very finely minced or grated
1 teaspoon honey or sugar (balances the acidity)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

Equipment

Large pot for boiling pasta
Colander
Large mixing bowl
Small jar with lid or small bowl and whisk for the dressing
Cutting board and sharp knife
Measuring cups and spoons
Rubber spatula or large spoon for tossing

Tips & Mistakes

Salt the pasta water generously so the pasta carries flavor from the inside out.
Cook the pasta just to al dente; soft, overcooked pasta turns mushy in salad.
Rinse the cooked pasta under cold water so it cools quickly and stops cooking.
Dry the pasta well after rinsing so the dressing clings instead of sliding off.
Toss the pasta with a few spoonfuls of dressing while it still feels slightly warm so it absorbs more flavor.
Cut vegetables and cheese into similar bite-size pieces so every forkful feels balanced.
Do not drown the salad in dressing at once; start with most of it, then add more after chilling if it needs it.
Taste and adjust salt and acidity after chilling, since cold pasta salad often needs a little extra salt or vinegar.
Add fresh herbs near the end so they stay bright and green.
Avoid watery vegetables like regular cucumbers with lots of seeds unless you seed them first.
Do not skip the chill time; at least 30 minutes in the fridge helps the flavors meld.
Stir the salad before serving and add a drizzle of olive oil if it looks dry.

How to Make Italian Pasta Salad Recipe

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil. Add the pasta and cook to al dente, following the package time but start checking a minute early. Taste a piece; it should feel tender with a little bite in the center.

Drain the pasta in a colander. Rinse under cold water until the pasta feels cool. Shake off as much water as possible, then transfer to a large mixing bowl.

Step 2: Mix the Italian Dressing

Add olive oil, red wine vinegar, lemon juice, Dijon, garlic, honey, dried oregano, dried basil, salt, pepper, and red pepper flakes to a small jar. Close the lid and shake until the dressing looks emulsified and slightly thick. If you use a bowl, whisk until everything blends smoothly.

Taste the dressing and adjust with a pinch more salt or a splash of vinegar if you like it sharper. Set it aside while you prep the vegetables.

Step 3: Prep the Vegetables and Mix-ins

Chop the tomatoes, cucumber, bell pepper, and red onion into small, even pieces. Slice the olives, roasted red peppers, and pepperoncini. Dice the mozzarella and salami or pepperoni into small cubes if you do not use pre-cut pieces.

Add all the vegetables, olives, roasted peppers, pepperoncini, mozzarella, Parmesan, and salami to the bowl with the cooled pasta. Toss gently to combine.

Step 4: Dress the Pasta Salad

Pour about two thirds of the Italian dressing over the pasta mixture. Toss until everything looks evenly coated. If it looks dry, add more dressing a little at a time.

Sprinkle in the fresh parsley, basil, and dried oregano. Toss again and taste. Adjust with more salt, pepper, or vinegar if needed.

Step 5: Chill and Serve

Cover the bowl and place it in the fridge for at least 30 minutes, or up to a few hours. This rest time helps the pasta absorb the Italian dressing and lets the flavors come together. Before serving, give the salad a good stir and add a small splash of olive oil or remaining dressing if it looks tight.

Top with a little extra Parmesan and a few fresh herb leaves for a pretty finish. Serve cold or at cool room temperature.

Variations I've Tried

I often swap the salami for grilled chicken or rotisserie chicken when I want a lighter Italian pasta salad recipe with more lean protein. Chickpeas or white beans also work well if you want a vegetarian version that still feels hearty. You can skip the meat and double the olives and cheese for a more antipasto-style pasta salad.

Sometimes I use sun-dried tomatoes in place of fresh tomatoes, especially in cooler months. I also like to add artichoke hearts, either marinated or canned, for extra tang. If I cook for kids, I cut back on the red onion and pepperoncini and add more mozzarella and mild black olives.

How to Serve Italian Pasta Salad Recipe

Serve this Italian pasta salad cold or slightly chilled as a main dish or side. It pairs well with grilled chicken, simple baked fish, or veggie burgers. You can pack it into lunch boxes with some fruit and carrot sticks for a complete meal.

I also like to spoon it into lettuce cups for a crunchy, fresh twist. If you host a gathering, set it out in a big bowl with a spoon and small plates so people can help themselves.

How to store

Store leftover Italian pasta salad in an airtight container in the fridge for up to 4 days.
Stir before serving and add a drizzle of olive oil or a spoonful of extra dressing if it looks dry after chilling.
I do not recommend freezing this pasta salad, since the vegetables and pasta change texture and turn mushy.
If you want to prep ahead, cook the pasta and chop the mix-ins, store them separately from the dressing, then combine and dress within 24 hours for the best texture.