This Italian Pasta Salad is loaded with fresh veggies, hearty pasta, and zesty flavors that transport you straight to an Italian summer day. It’s a quick and easy dish that’s perfect for BBQs, picnics, or as a light meal on its own. Tossed in a tangy homemade Italian dressing, every bite bursts with flavor.
Author: Premachi Recipe Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Table of Contents
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Italian Pasta Salad Recipe Video:
Ingredients:
- 12 oz pasta (rotini, penne, or bowtie work well)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black or kalamata olives, halved
- 1/2 cup roasted red peppers, sliced
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup mozzarella balls or cubed provolone
- 1/4 cup pepperoni slices, halved (optional for meat lovers)
- 1/4 cup salami slices, chopped (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated or shaved
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Instructions:
Step 1: Cook the Pasta
Start by boiling a large pot of salted water, then cook the pasta until it’s al dente, following the directions on the package. Drain it, rinse with cold water to halt the cooking, and set it aside.
Step 2: Prepare the Veggies and Cheeses
While the pasta cools, prep your veggies. Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, halve the olives, and slice the roasted red peppers. Chop your sun-dried tomatoes and mozzarella balls or provolone cubes.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, and basil. Season with salt and pepper to taste. Set aside to let the flavors mingle while you finish prepping the salad.
Step 4: Combine the Ingredients
In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, red onion, olives, roasted red peppers, sun-dried tomatoes, and mozzarella. If using, add the pepperoni and salami for that extra Italian deli touch.
Step 5: Add the Dressing
Pour the dressing over the pasta and veggies, tossing gently until everything is evenly coated. Be sure to mix it well so every bite is infused with the zesty Italian dressing.
Step 6: Garnish with Basil and Parmesan
Sprinkle the salad with freshly chopped basil and a generous amount of grated Parmesan. These finishing touches bring out the fresh and savory notes in the salad.
Step 7: Chill or Serve
For the best flavor, cover the salad and let it chill in the fridge for about 30 minutes. However, it’s just as delicious served at room temperature if you’re short on time.
Step 8: Enjoy
Once ready, give the pasta salad a final toss and serve! This dish is perfect on its own or as a side to grilled meats, sandwiches, or pizza.
Tips:
- Make It Vegetarian: Skip the pepperoni and salami for a delicious meat-free option.
- Add Protein: Grilled chicken, shrimp, or chickpeas make a great addition if you want to bulk it up.
- Store Leftovers: This salad keeps well in the fridge for up to 3 days. Give it a quick stir before serving to mix everything evenly, as the dressing may have settled a bit.
- Switch the Veggies: Feel free to add extras like artichoke hearts, spinach, or blanched broccoli for more variety.
This Italian Pasta Salad is vibrant, fresh, and full of classic Mediterranean flavors. It’s a go-to for any gathering or simply a make-ahead dish to enjoy throughout the week.
Tips for Italian Pasta Salad
- Cook Pasta in Advance: Cook your pasta a day or two ahead of time. After draining, toss it with a little olive oil to prevent sticking. Let it cool completely, then store it in an airtight container in the fridge. When ready to assemble, just toss the pasta with the dressing and other ingredients.
- Make the Dressing Ahead: The dressing can be made 3-5 days in advance. Store it in a jar or airtight container in the fridge, and give it a shake before using. Homemade dressing often gets better with time as the flavors blend together.
- Prep Veggies in Advance: Dice your veggies (like tomatoes, cucumbers, and onions) the night before and store them in separate containers or bags in the fridge. This makes it super quick to throw the salad together when you’re ready to assemble.
- Assemble in Layers: If you’re making this salad a day or two ahead, layer the ingredients in your container or bowl with the pasta on the bottom and the softer veggies (like tomatoes and cucumbers) on top. This prevents the veggies from getting soggy. Toss everything together with the dressing right before serving.
- Add Herbs and Cheese Last: Fresh basil and Parmesan cheese can lose their flavor and texture if they sit too long in the salad. Add them just before serving to keep the salad tasting fresh and vibrant.
- Keep it Fresh with Lemon: If you’re storing the salad for a couple of days, squeeze a little extra lemon juice over the top before sealing it in the fridge. The acidity helps keep everything fresh, especially the veggies.
- Store Separately for Maximum Freshness: If you don’t plan to eat the salad right away, keep the dressing, pasta, and other ingredients in separate containers. Mix them together when you’re ready to serve for a fresher taste and texture.
- Bulk Up with Protein: Add grilled chicken, tuna, or chickpeas when prepping to turn your Italian pasta salad into a complete meal. You can store the protein separately if you prefer, and add it right before eating.
- Divide into Portions: For easy grab-and-go meals, divide the salad into individual servings in meal prep containers. This way, you can quickly grab a ready-made lunch or snack for the week.
- Refreshing Leftovers: If your salad seems a little dry after sitting in the fridge, refresh it with an extra drizzle of olive oil, a splash of lemon juice, or a spoonful of pesto before eating.
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 350 kcal |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Sodium | 600 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Protein | 12 g |
| Calcium | 15% of Daily Value |
| Iron | 10% of Daily Value |
Health Benefits
- Rich in Healthy Fats: Olive oil in the dressing provides heart-healthy monounsaturated fats.
- High in Antioxidants: Tomatoes, cucumbers, and olives are packed with antioxidants, which help protect against cellular damage.
- Supports Bone Health: Parmesan and mozzarella contribute to calcium intake, essential for strong bones.
- Good Source of Fiber: Vegetables and whole-grain pasta (if used) provide fiber, supporting healthy digestion.
- Boosts Immunity: Garlic, basil, and oregano have immune-boosting properties due to their antibacterial and antiviral compounds.
- Promotes Heart Health: Red wine vinegar and olive oil help regulate blood cholesterol levels.
- High in Protein: With the optional pepperoni, salami, and cheese, this salad offers a good amount of protein to support muscle growth.
- Hydration: Cucumbers and tomatoes have high water content, which helps with hydration.
- Anti-Inflammatory: Basil, oregano, and olive oil all have anti-inflammatory properties, which can help reduce chronic inflammation.
- Energy Boosting: The carbohydrates from the pasta provide a steady source of energy, making this a great meal for active individuals.
Storage Instructions
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving as the dressing may settle.
- Freezing: Not recommended as the texture of the vegetables and pasta can degrade when thawed.
Reheat & Reuse Instructions
Reheat Ideas:
- Reheating: This salad is best enjoyed cold or at room temperature. No reheating is needed.
Reuse Ideas:
- Wraps: Use the salad as a filling in wraps with extra lettuce for a light lunch.
- Grain Bowl: Mix with cooked quinoa or farro for a heartier dish.
- Add Greens: Serve over a bed of spinach or arugula to make it a more substantial salad.
This Italian Pasta Salad is a versatile, fresh, and flavorful dish, perfect for any occasion from picnics to meal prep. Enjoy its zesty taste and vibrant ingredients.
FAQ’s
How do you make a classic Italian Pasta Salad?
Cook your pasta (rotini, penne, or farfalle work well) until al dente, then toss it with diced salami, mozzarella cubes, cherry tomatoes, cucumbers, black olives, and red onions. Dress it with a tangy Italian vinaigrette made from olive oil, red wine vinegar, garlic, and herbs like oregano or basil. Chill before serving to let the flavors meld.
What’s the best pasta to use for Italian Pasta Salad?
Short, sturdy pasta shapes like rotini, farfalle (bowtie), or penne are perfect for pasta salad. They hold up well to the dressing and mix-ins without getting mushy and their ridges help capture the flavors of the dressing.
What kind of dressing is used in Italian Pasta Salad?
Italian vinaigrette is the classic choice, made with olive oil, red or white wine vinegar, garlic, and a mix of Italian herbs like oregano, basil, and parsley. You can use store-bought dressing or make your own for a fresher, more customized flavor.
Can Italian Pasta Salad be made ahead of time?
Yes, Italian Pasta Salad actually tastes better when made ahead because it gives the ingredients time to absorb the flavors of the dressing. Just store it in the fridge for up to 2-3 days, and toss it again before serving. You might want to add a little extra dressing to freshen it up right before serving.
What are some good add-ins for Italian Pasta Salad?
Aside from the basics like salami, mozzarella, and olives, you can add roasted red peppers, marinated artichoke hearts, pepperoncini, fresh basil, or spinach for extra flavor. You can also throw in some grated Parmesan or sun-dried tomatoes for more richness.
Can I make Italian Pasta Salad without meat?
Definitely, You can easily make this dish vegetarian by leaving out the salami or pepperoni. For added protein, consider using chickpeas or mozzarella for a heartier option. It’s still flavorful with all the veggies, cheese, and Italian dressing.