Few dishes scream summer quite like a Classic Italian Pasta Salad. It’s that go-to side dish that makes an appearance at every cookout, picnic, and potluck—and for good reason.
Packed with vibrant veggies, savory meats, tangy cheese, and a zesty homemade Italian dressing, this salad is the ultimate combination of flavors and textures.
The best part? It’s ridiculously easy to throw together, making it a lifesaver for busy weeknights, meal prep, or last-minute gatherings. Plus, it only gets better as it sits, allowing all those delicious ingredients to meld into something even more irresistible.
If you’re ready to make a pasta salad that will have everyone asking for seconds (and the recipe), let’s get started.
Ingredients
This pasta salad is all about fresh, high-quality ingredients that create a perfectly balanced dish.
For the Salad:
- 12 oz rotini pasta (or any short pasta like fusilli or penne)
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ¾ cup black olives, sliced
- ¾ cup red bell pepper, diced
- ½ cup red onion, finely diced
- ¾ cup mozzarella pearls (or cubed fresh mozzarella)
- ½ cup salami or pepperoni, chopped
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
For the Dressing:
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for a bit of heat)
How to Make Classic Italian Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of well-salted water to a rolling boil. Using enough salt in the water is crucial—it’s the first opportunity to season the pasta itself.
Once the water is boiling, add the pasta and cook just until al dente, following the package instructions but shaving off about a minute of the recommended cooking time.
You want the pasta to be firm yet tender—this ensures it holds up well when mixed with the dressing and other ingredients. Overcooked pasta can turn mushy, especially after absorbing the dressing.
Once the pasta reaches the perfect texture, immediately drain it in a colander. To stop the cooking process and cool it down quickly, rinse it under cold water for about 30 seconds.
This helps prevent clumping and keeps the pasta from becoming too soft. Let it drain completely before adding it to the salad.
Step 2: Make the Dressing
The dressing is what gives this salad its signature bold, tangy, and herby flavor. In a small mixing bowl or a mason jar with a lid, combine:
- ½ cup olive oil (extra virgin for the best flavor)
- 3 tablespoons red wine vinegar (adds the perfect tangy bite)
- 1 tablespoon Dijon mustard (helps emulsify the dressing and adds a mild kick)
- 1 teaspoon garlic, minced (fresh garlic is best, but garlic powder works in a pinch)
- 1 teaspoon dried oregano (brings an authentic Italian flavor)
- ½ teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
Whisk everything together until well combined. If using a jar, just seal it and give it a good shake. The oil and vinegar may separate over time, so give the dressing another shake just before adding it to the salad.
Step 3: Assemble the Salad
In a large mixing bowl, combine:
- The cooled pasta
- Cherry tomatoes, halved
- Cucumber, diced
- Black olives, sliced
- Red bell pepper, diced
- Red onion, finely diced
- Mozzarella pearls or cubes
- Salami or pepperoni, chopped
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Step 4: Toss with Dressing
Pour the prepared Italian dressing evenly over the salad. Using a large spoon or tongs, toss everything thoroughly to ensure that every piece of pasta and vegetable is coated.
At this point, you could serve the salad immediately, but for the best flavor, cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to an hour.
This resting time allows the flavors to meld, making the pasta salad even more delicious as the dressing soaks into the pasta and vegetables.
Step 5: Serve and Enjoy
Before serving, give the salad a good toss to redistribute the dressing and ingredients. Taste and adjust seasoning if necessary—sometimes, a pinch of salt or an extra splash of vinegar makes all the difference.
For a finishing touch, garnish with:
- Extra grated Parmesan for more savory depth
- More fresh parsley for color and freshness
- A few extra cracks of black pepper
Serve chilled or at room temperature for the best flavor. Pair it with grilled meats, sandwiches, or enjoy it as a light meal on its own.
Tips for the Best Pasta Salad
Don’t Overcook the Pasta: Slightly undercooked pasta holds up better and won’t turn mushy.
Use Fresh Ingredients: Juicy tomatoes, crisp cucumbers, and high-quality cheese make all the difference.
Chill Before Serving: Letting the salad rest allows the flavors to meld beautifully.
Make It Your Own: Try adding grilled chicken, artichokes, sun-dried tomatoes, or even a handful of arugula.
How to Store
This pasta salad keeps well in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving, as the dressing tends to settle. If it seems dry, drizzle a little extra olive oil and vinegar to refresh it.
Pairing Suggestions
Serve this Italian pasta salad with:
Grilled Steak or Chicken – A hearty protein balances out the fresh flavors.
Burgers & Hot Dogs – A must-have at summer BBQs.
Crusty Bread – Because who can resist soaking up that delicious dressing?
A Glass of Chianti – The perfect wine pairing for those Italian vibes.
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