Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 12 oz rotini pasta (or any short pasta); 1 cup cherry tomatoes (halved); 1 cup cucumber (diced); ¾ cup red bell pepper (chopped); ½ cup red onion (finely diced); 1 cup mozzarella balls (bocconcini, halved); ¾ cup sliced black olives; ½ cup sliced pepperoni or salami (optional); ⅓ cup grated Parmesan cheese; ½ cup Italian dressing (store-bought or homemade); ¼ cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; ½ teaspoon dried oregano; Salt and pepper (to taste)

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I recall the first time I made an Italian pasta salad that turned out well. Not the soggy, over-dressed versions I’d brought to church picnics in my twenties, or the ones that sat untouched on buffet tables, limp and lost among brighter, bolder dishes. No, this was different.

I was standing in my sister Elena’s kitchen on a sticky July afternoon, our kids tumbling in and out of the sliding door while we prepped dinner for a backyard get-together. She handed me a bowl—pasta, vegetables, little cubes of salami and mozzarella—and said, “Here, just toss this with the dressing and let it sit.” I followed her lead, and something clicked. It was simple, yes—but vibrant, balanced, and alive with flavor.

Since then, I’ve made this pasta salad more times than I can count. It’s become my answer to potlucks, hot weeknights, packed lunches, and impromptu summer dinners on the porch.

This version is my own—tweaked over time, a little more lemon here, a handful of fresh herbs there—but every bite still takes me back to that easy summer day with my sister and a bowl full of something honest and good.

Table of Contents

Why You’ll Love This Recipe:

It’s easy to make ahead and gets better as it sits.
Perfect for potlucks, picnics, or light dinners.
Budget-friendly and adaptable to what you have on hand.
Packed with texture—crisp veggies, chewy pasta, creamy cheese.
Naturally served cold, so no last-minute rush.

Ingredients You’ll Need:

Short pasta: I usually go with rotini because all those little ridges soak up the dressing beautifully, but penne or bowties work too. I avoid spaghetti or long noodles here—they don’t hold the mix-ins quite right.

Cherry tomatoes: I halve them so they release just enough juice to mingle with the dressing. If they’re out of season, I’ll sometimes use sun-dried tomatoes, finely chopped.

Cucumber: Adds a crisp bite. I like English cucumber because it’s seedless and has a thin skin, but if you’ve only got the regular kind, just peel and de-seed it.

Red bell pepper: Sweet, colorful, and a nice contrast to the brininess in the dish.

Red onion: I slice it paper-thin, then soak it in a bit of lemon juice or cold water to tame the sharpness.

Black olives: I use kalamata when I have them, but plain canned black olives are just fine—especially if you’re making it for kids.

Mozzarella: I dice up a block or use ciliegine (those little mozzarella balls), torn in half. Fresh mozzarella brings such a creamy richness.

Salami or pepperoni (optional): This turns it into more of a meal. I cube up good-quality salami, but when I’m out, even a few slices of sandwich pepperoni chopped up will do.

Fresh basil and parsley: Don’t skip the herbs—they lift everything. I always throw in more than I think I need.

For the dressing: Olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, a squeeze of lemon juice, and salt and pepper. Sometimes I whisk in a spoonful of mayo to emulsify—it’s not traditional, but it makes the dressing cling better to the pasta.

How to Make It (Step-by-Step Instructions):

Bring a big pot of salted water to a boil and cook your pasta until it’s just past al dente—firm but not chalky. Don’t undercook it, or the salad will taste unfinished. Drain and rinse it under cold water, which stops the cooking and keeps it from turning gummy. This step also cools it quickly, so you’re not tossing hot pasta with fresh vegetables.

While the pasta’s cooling, prep your vegetables. Halve the cherry tomatoes, chop the cucumber, dice the bell pepper, and slice the red onion thinly. If the onion’s too strong for your liking, soak the slices in cold water with a splash of vinegar for about 10 minutes. It makes all the difference.

In a large bowl, whisk together the dressing ingredients: about ½ cup olive oil, ¼ cup red wine vinegar, a teaspoon of Dijon mustard, a minced clove of garlic, a pinch of dried oregano, salt, pepper, and a squeeze of lemon. Taste and adjust—some days I need more vinegar, some days more oil. Trust your palate.

Toss the cooled pasta with the dressing first so it absorbs the flavor. Then gently fold in your vegetables, mozzarella, olives, and salami if using. Add the herbs last so they stay bright and fresh. I like to let the whole thing sit, covered, in the fridge for at least 30 minutes before serving. It helps the flavors come together, and you can always adjust the seasoning after it rests.

Expert Tips for the Best Results:

One thing I’ve learned over the years is to salt the pasta water generously—much more than you think. It’s your first and best chance to season the pasta itself. And don’t skip the rest time after assembling; pasta salad straight from the mixing bowl can taste flat. Give it a little fridge time, then taste again before serving. A splash of vinegar or a drizzle of olive oil can refresh everything. Lastly, chop your ingredients small and uniform—it makes every bite more balanced and enjoyable. This salad is all about contrast and cohesion.

Variations & Substitutions:

Some of my favorite versions of this salad have happened by accident. Once, I had no red wine vinegar and used white balsamic—it gave the whole dish a sweeter tang that was perfect with summer peaches I threw in on a whim. Another time, I swapped the mozzarella for feta and added roasted red peppers, which gave it a brinier Mediterranean feel. If you’re out of fresh herbs, a little dried oregano and thyme can fill in nicely, though I always add a handful of arugula or spinach if I want to bulk it up with greens. The truth is, this recipe’s incredibly forgiving—use what you have, trust your taste, and make it your own.

Serving Suggestions:

I love serving this pasta salad chilled, in a big bowl right in the middle of the table, with a simple grilled protein on the side—chicken thighs, sausages, even shrimp skewers if I’m feeling fancy. It’s also one of those dishes that holds its own at potlucks and picnics because it doesn’t mind sitting out for a while. Sometimes I’ll pack it into lunch containers with a wedge of lemon and a little extra olive oil drizzled on top. It’s light enough for warm weather, but hearty enough to feel like a real meal.

Storage & Reheating Instructions:

This pasta salad keeps beautifully in the fridge for 3 to 4 days, tightly covered. The flavors actually deepen over time. If it starts to look a bit dry, I just drizzle on a little olive oil and give it a good toss. I never reheat it—it’s meant to be eaten cold or at room temperature—but I do try to let it sit out of the fridge for 15–20 minutes before serving to take the chill off. The mozzarella might firm up a bit, but it softens again once it’s not straight from the cold.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

Can I skip the meat to make it vegetarian?
Absolutely. I often leave out the salami when serving vegetarians. The salad still has plenty of flavor and substance.

What if I don’t have fresh herbs?
You can use dried herbs in a pinch—just use less, since they’re more concentrated. I’d suggest starting with ½ teaspoon of oregano or basil and adjusting from there.

Is there a gluten-free version?
Yes, just swap in your favorite gluten-free pasta. Just make sure not to overcook it—it can get mushy quicker than wheat pasta.

How do I keep the pasta from sticking together?
Rinsing the pasta under cold water after cooking helps, and tossing it with a bit of dressing right away keeps it slick and separate as it cools.

I hope this Italian pasta salad finds its way into your kitchen the way it did mine—slowly, then all at once. It’s one of those recipes that becomes part of your rhythm, a dish you reach for without overthinking, because it just works. Whether you’re making it for a crowd or scooping it into lunch containers for the week, I hope you enjoy every bite. If you give it a try, I’d love to hear how you made it your own—feel free to share in the comments. And above all, enjoy the process, and cook with heart. That’s always the best ingredient.

Nutrition Information (approx. per serving):

Calories: 380
Protein: 12g
Carbohydrates: 32g
Fat: 22g
Fiber: 3g
Sugar: 4g
Sodium: 540mg