Italian Pasta Salad
Italian Pasta Salad is a colorful, flavor-packed side dish made with cooked pasta, crisp vegetables, salami, mozzarella, and a zesty Italian dressing. It’s quick to prepare, perfect for picnics, potlucks, and BBQs, and can be made ahead for easy entertaining.
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
Optional Homemade Italian Dressing:
- 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
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Make the dressing (if homemade): Whisk together olive oil, vinegar, mustard, garlic powder, oregano, salt, and pepper until well combined.
- Assemble the salad: In a large mixing bowl, combine cooked pasta, tomatoes, cucumber, bell pepper, red onion, mozzarella, olives, salami (if using), and Parmesan.
- Add dressing: Pour the Italian dressing over the salad and toss well to coat all ingredients.
- Chill and serve: Refrigerate for at least 30 minutes before serving for best flavor. Toss again just before serving.
Notes
- Make it vegetarian by omitting the meat and adding chickpeas or marinated artichokes.
- Can be made 1 day ahead—just reserve some extra dressing to refresh it before serving.
- Add fresh herbs like basil or parsley for extra brightness.
- Store leftovers in the fridge for up to 3 days.