Creamy Italian Pasta Salad
This Creamy Italian Pasta Salad features rotini pasta tossed with crunchy bell peppers, juicy tomatoes, olives, cheese, and salami in a rich and tangy Italian herb dressing. The creamy twist makes it extra comforting and addictive. It’s easy to prep, great for a crowd, and holds well in the fridge.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time : 30 minutes
Total Time: 25–40 minutes
Servings: 6–8 as a side
Ingredients
For the Salad:
12 oz (340g) rotini pasta (or penne, farfalle)
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/2 cup red bell pepper, diced
1/3 cup red onion, finely diced
1/3 cup black olives or green olives, sliced
1/2 cup cubed mozzarella (or mini mozzarella balls)
1/2 cup salami, diced or sliced
2 tbsp fresh parsley or basil, chopped
Creamy Italian Dressing:
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tbsp Italian dressing (store-bought or homemade)
1 tbsp red wine vinegar or lemon juice
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt & black pepper to taste
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta to al dente according to package instructions.
Drain and rinse under cold water to cool it quickly. Set aside.
2. Make the Dressing
In a bowl, whisk together mayonnaise, sour cream, Italian dressing, vinegar, Italian seasoning, garlic powder, salt, and pepper until smooth.
Adjust seasoning to taste (add more vinegar for tang, or seasoning for boldness).
3. Combine Salad
In a large bowl, mix the cooled pasta, veggies, cheese, salami (if using), and olives.
Pour the creamy dressing over and toss well to coat.
4. Chill & Serve
Chill for at least 30 minutes before serving for best flavor.
Garnish with fresh parsley or basil if desired.
Tips & Variations
Make it vegetarian: Skip the salami or add grilled veggies.
Add protein: Try grilled chicken, chickpeas, or diced hard-boiled eggs.
Make ahead: Best made a few hours in advance. If it dries out, stir in 1–2 tbsp extra Italian dressing or a splash of milk before serving.
Spicy version: Add red pepper flakes or pepperoncini slices.
Frequently Asked Questions
Q: Can I use store-bought Italian dressing instead?
A: Yes! Use it in place of the red wine vinegar and Italian seasoning — just reduce salt.
Q: Can I make it dairy-free?
A: Yes! Use a dairy-free mayo and yogurt or skip cheese.
Q: How long does it last in the fridge?
A: 3–4 days, covered. It tastes even better the next day!
Nutritional Information
Calories ~320
Protein ~9g
Carbs ~28g
Fat ~18g
Fiber ~2g
Sugar ~3g
Sodium ~420mg