italian pasta salad

italian pasta salad

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Italian Pasta Salad: The Perfect Summer Side Dish

There’s something about summer that calls for food that’s colorful, cool, and bursting with flavor—and nothing hits that trifecta better than a hearty Italian Pasta Salad. This dish is a staple at every family barbecue, potluck, or poolside spread in my family. My mom would whip up a giant bowl the night before any summer gathering, and by noon the next day, it was already half gone.

This recipe is a celebration of both American summer vibes and classic Italian ingredients—fresh basil, sun-dried tomatoes, cured meats, and tangy vinaigrette. It’s versatile, easy to prep ahead, and crowd-pleasing every time.

Why You’ll Love This Italian Pasta Salad

  • Fresh and Flavorful: Packed with vibrant summer ingredients

  • Served Cold: Perfect for hot days

  • Loaded with Texture: Pasta, veggies, cheese, and meats

  • Tossed in Zesty Dressing: No mayo, just bold Mediterranean flavors

  • Make Ahead Friendly: Gets even better after a few hours in the fridge

Ingredients

Pasta

  • 8 oz rotini (or penne/fusilli)

  • Salted water, for boiling

Salad Add-ins

  • 1 cup cherry tomatoes, halved

  • ½ cup cucumber, sliced and quartered

  • ½ cup red bell pepper, diced

  • ¼ cup red onion, thinly sliced

  • ½ cup black olives, sliced

  • ½ cup mozzarella pearls or cubed cheese

  • ¼ cup sun-dried tomatoes, chopped

  • ¼ cup pepperoni or salami slices, halved

  • Fresh basil leaves, torn

Italian Dressing

  • ⅓ cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 clove garlic, minced

  • 1 teaspoon dried oregano

  • Salt and black pepper, to taste

Optional Add-Ins

  • Artichoke hearts

  • Roasted red peppers

  • Chickpeas

  • Parmesan shavings

  • Arugula or baby spinach

Equipment You’ll Need

  • Large mixing bowl

  • Whisk or small jar for dressing

  • Pot for boiling pasta

  • Cutting board and knife

  • Salad tongs or serving spoon

How to Make Italian Pasta Salad

 1. Cook the Pasta

Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool down quickly.

 2. Mix the Dressing

In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper. Taste and adjust seasoning if needed.

 3. Combine the Salad

In a large bowl, toss together cooked pasta, cherry tomatoes, cucumber, bell pepper, onion, olives, cheese, sun-dried tomatoes, and meat slices.

Pour the dressing over the salad and toss to coat everything evenly.

 4. Chill and Serve

Let the salad chill in the fridge for at least 30 minutes (up to 24 hours). Add fresh basil right before serving for maximum flavor.

Tips for the Best Italian Pasta Salad

  • Use short pasta with grooves to catch the dressing (rotini, fusilli, penne).

  • Rinse the pasta after boiling to cool it down and prevent sticking.

  • Dress generously—the pasta will absorb some of the dressing while chilling.

  • Let it rest in the fridge to develop deeper flavor.

  • Fresh herbs like basil or parsley bring it to life right before serving.

Make It Your Own

  • Vegetarian: Omit meat and double the veggies or add beans.

  • Cheesy: Try feta, goat cheese, or provolone instead of mozzarella.

  • Spicy: Add red pepper flakes or chopped pepperoncini.

  • Low-carb: Sub pasta with cooked zucchini noodles or cauliflower.

Storage & Prep Tips

  • Make Ahead: Best when chilled for 2–12 hours.

  • Storage: Keeps in an airtight container for up to 4 days in the fridge.

  • Meal Prep: Great as a base for weekday lunches—just add grilled chicken or tofu.

Nutritional Info (Per Serving – Approx.)

  • Calories: 420

  • Protein: 10g

  • Carbs: 36g

  • Fat: 25g

  • Fiber: 3g

Pair With:

  •  Grilled chicken or steak

  •  Burgers or veggie burgers

  •  Garlic bread or focaccia

  •  A chilled glass of Pinot Grigio or sparkling lemonade

 FAQ: Italian Pasta Salad

Can I make Italian Pasta Salad the day before?

Yes! In fact, it tastes better after the flavors have melded overnight.

What kind of pasta works best?

Short, sturdy shapes like rotini, penne, or fusilli are ideal. Avoid long noodles.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free pasta and follow the same directions.

Is it served warm or cold?

This is a cold pasta salad—perfect for summer days and picnics.

How can I make this a full meal?

Add grilled chicken, chickpeas, or tuna for protein and more staying power.

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