Italian Pasta Salad Recipes

Loaded and refreshing Italian Pasta Salad! Made with tender pasta, smoked salami, fresh veggies and herbs, two types of cheese, and a tangy homemade Italian dressing.

What would summer be without at least one cookout or picnic that includes a vibrant and perfectly enjoyable, cold pasta salad?

This will quickly become a new favorite because there is so much goodness and an abundance of fresh flavor. Each of the ingredients blend exceptionally well together, each one complimenting the other.

It has a harmonious blend of textures as well. There’s a nice trio of crisp, soft, and chewy.

This makes a very hearty and satisfying side dish that pairs well with grilled chicken, beef or fish.

Just one thing to note – it does make a very large salad, or enough for a small crowd. The recipe will halve nicely for a family dinner.

Or just make the full recipe anyway and serve the leftovers the following day for lunch.

Italian Pasta Salad

Loaded and refreshing! Made with tender pasta, smoked salami, fresh veggies and herbs, two types of cheese, and a tangy homemade Italian dressing. Perfect for a picnic or summer dinner.

Prep: 30min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 529 kcal, Carbohydrate 36 g, Protein 18 g, Fat 35 g, Saturated Fat 9 g, Cholesterol 38 mg, Sodium 1005 mg, Fiber 3 g, Sugar 5 g, unSaturated Fat 23 g, servingSize 1 serving

Ingredients:

• 16 oz. dry rotini
• 10 oz. hard salami, (sliced 1/4-inch thick then chopped)
• 3 cups (16 oz.) grape tomatoes, (halved)
• 1 (6 oz.) can black olives, (sliced)
• 2 cups chopped bell peppers ((I like to use yellow and green))
• 1/2 cup chopped red onion
• 8 oz. fresh mozzarella pearls*
• 3 oz. freshly grated parmesan,** ((3/4 cup))
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh basil***
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp dried oregano
• 2 tsp dijon mustard
• 1 tsp honey
• 2 tsp minced garlic
• 1/2 tsp red pepper flakes, (or to taste)
• Salt (and freshly ground black pepper)

Instruction:

1. Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.
2. Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
3. While pasta is cooking and cooling chop ingredients and prepare dressing.
4. For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.
5. Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
6. Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.
7. It can be served right away or for a colder, more refreshing pasta salad, chill for 1 – 2 hours (or up to 3 days).

Italian Pasta Salad

Tender pasta, juicy tomatoes, crisp bell peppers, salami, and mozzarella cheese are tossed in an Italian dressing for the perfect make-ahead side dish.

Prep: 15min

Total: 150min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 325 kcal, Carbohydrate 34 g, Protein 13 g, Fat 15 g, Saturated Fat 5 g, Cholesterol 24 mg, Sodium 818 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 16 ounces tricolor rotini
• 8 ounces salami (chopped)
• 1 cup Italian vinaigrette dressing (store-bought or homemade )
• 1 cup mozzarella cheese (cubed)
• 1 pint grape tomatoes (halved)
• ½ cup sliced black olives
• ½ green bell pepper (diced)
• ½ orange bell pepper (diced)
• ½ red bell pepper (diced)
• ⅓ cup red onion (diced)
• ⅓ cup parmesan cheese (shredded )
• 3 tablespoons fresh parsley (chopped)
• ½ teaspoon Italian seasoning
• salt & pepper (to taste)

Instruction:

1. Cook pasta al dente according to package directions. Rinse under cold water.
2. Combine all ingredients in a large bowl. Toss to combine.
3. Refrigerate at least 2 hours before serving.

Italian Pasta Salad

This make-ahead Italian pasta salad is perfect for your next cookout! It’s loaded with mozzarella, salami, olives, and tomatoes.

Prep: 15min

Total: 15min

Yield: 10 – 12 serving(s)

Ingredients:

• 1/3 c. red wine vinegar
• 1/4 c. pesto
• 1 garlic clove, grated
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 c. extra-virgin olive oil
• 1 lb. rotini pasta, cooked and cooled
• 1 pt. cherry tomatoes, halved
• 2 c. diced salami
• 8 oz. mozzarella pearls
• 1 c. sliced black olives
• 1 c. thinly sliced baby bell peppers
• 1/2 c. diced red onion
• 1/2 c. grated parmesan cheese, plus more for serving
• 1/2 tsp. kosher salt
• 1/2 c. chopped fresh basil, plus more for garnish
• 1/4 c. chopped fresh parsley, plus more for garnish

Instruction:

1. For the dressing: Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
2. For the pasta salad: Add the cooked pasta to a large bowl. Add the tomatoes, salami, mozzarella, olives, bell peppers, onion, Parmesan, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
3. Just before serving, sprinkle with more chopped basil, parsley, and parmesan, if you like.

Easy Italian Pasta Salad

Easy Italian Pasta Salad takes just minutes to make with spiral rotini pasta, cucumber, tomatoes, red onion, black olives, and feta cheese covered in Italian dressing. So quick, easy, and delicious!

Prep: 15min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 39 g, Protein 9 g, Fat 14 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 953 mg, Fiber 3 g, Sugar 5 g, calories 313 kcal, servingSize 1 serving

Ingredients:

• 1 box (12 oz) tricolor rotini pasta
• 1 cup chopped cucumber ((peeled and seeded, about 1 cucumber))
• 1 cup halved cherry or grape tomates
• 1 cup crumbled feta cheese
• 1 can (2.25 oz) sliced black olives (drained)
• 1/4 cup finely diced red onion
• 1/2 – 1 cup Italian salad dressing

Instruction:

1. Cook pasta according to box instructions. Remember to salt your pasta water with 1-2 teaspoons of salt. When pasta is done, drain it and run cold water over it so the noodles can cool.
2. In a large mixing bowl, combine the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion. Pour Italian dressing over it and stir together. *Start with 1/2 cup Italian dressing and go from there. I put about 3/4 cup dressing on the salad and then reserve the rest to add to the salad before serving to moisten it back up.
3. Can be eaten right away or refrigerated for a few hours before serving.* I like it cold so I refrigerate for 2-4 hours before serving.

How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING

FAQ

What are the five mistakes to avoid pasta salad?

1. Not using the right size and shape of pasta. …
2. Overcooking or undercooking the pasta. …
3. Not seasoning the pasta enough. …
4. Not dressing the pasta salad while it’s still warm. …
5. Making your pasta salad too far in advance.

Is it better to make pasta salad the night before?

What is the diff between pasta salad and macaroni salad?

How long can you keep Italian pasta salad?