Italian Pasta Salad Recipe
Description:
Italian Pasta Salad is a colorful, refreshing, and zesty dish made with cooked pasta, fresh vegetables, cheese, olives, and a tangy Italian dressing. It’s a perfect make-ahead meal for potlucks, picnics, lunches, or light dinners. The combination of chewy pasta, crisp veggies, and the sharpness of the dressing gives this salad a beautiful balance of flavor and texture.
Time Breakdown:
Step Time
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time (optional, for best flavor) 30 minutes
Total Time 1 hour (including chill)
Ingredients (Serves 6–8)
For the Salad:
12 oz (340 g) rotini or penne pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, chopped
½ cup yellow bell pepper, chopped
½ cup red onion, finely sliced
½ cup black olives, sliced
1 cup mozzarella balls (bocconcini), halved
½ cup salami, cubed (optional for non-vegetarian version)
¼ cup fresh parsley, chopped
For the Italian Dressing:
½ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey (optional, balances acidity)
1 clove garlic, minced
1 tsp dried oregano
½ tsp dried basil
Salt and freshly ground black pepper, to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook according to package directions until al dente (firm to the bite).
Drain and rinse under cold water to stop the cooking and cool the pasta.
Drizzle lightly with olive oil to prevent sticking, then set aside.
Step 2: Prepare the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, oregano, basil, salt, and pepper.
Taste and adjust seasoning (add more vinegar for tang or olive oil for richness).
Step 3: Combine the Salad
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, peppers, red onion, olives, mozzarella, and salami (if using).
Pour the dressing over the mixture.
Toss gently until everything is evenly coated.
Step 4: Chill and Serve
For best flavor, cover and refrigerate for at least 30 minutes before serving.
Garnish with chopped parsley or grated Parmesan before serving.
Serving Suggestions
Serve chilled or at room temperature.
Pairs well with grilled chicken, fish, or garlic bread.
Ideal for picnics, summer barbecues, or as a light meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving as the dressing may settle at the bottom.
Avoid freezing, as pasta and vegetables lose texture.
Frequently Asked Questions (Q&A)
Q1: Can I use a different type of pasta?
A: Yes! Rotini, fusilli, or penne work best because they hold the dressing well, but you can also use bowtie or shells.
Q2: How can I make it vegan?
A: Omit the cheese and salami, and ensure the dressing doesn’t include honey (use maple syrup instead).
Q3: Can I make it ahead of time?
A: Absolutely! It actually tastes better the next day as the flavors meld together. Just toss again before serving.
Q4: What other add-ins can I use?
A: Try sun-dried tomatoes, artichoke hearts, roasted red peppers, or chickpeas for extra flavor and texture.
Q5: My pasta turned soggy — what did I do wrong?
A: Likely overcooked. Always cook until al dente and rinse under cold water immediately after draining.
Q6: Can I use store-bought dressing?
A: Yes, a good-quality Italian or balsamic vinaigrette can save time, but homemade dressing gives fresher flavor.
Q7: How do I make it more protein-rich?
A: Add grilled chicken, tuna, or even cooked chickpeas for a vegetarian protein boost.
Chef’s Tip:
Add a few torn basil leaves just before serving for an extra fresh, aromatic touch.