Get my Cookbooks! Italian Pasta Salad
This Italian Pasta Salad is loaded with Italian favorites like pepperoni, salami, mozzarella, veggies, and homemade or bottled Dressing! It’s easy to make and a perfect summer side dish!
Be sure to try my Thai Chicken Salad and my Chickpea Salad recipes next!
Italian Pasta Salad
I have quite a few pasta salad recipes on my site now, and they’re all incredible… but dare I say that this Italian Pasta Salad is my new favorite?
The mozzarella, Parmesan, salami, pepperoni, and olives are just quintessential Italian! And the vibrant tomatoes, bell peppers, and red onions add the perfect crunch and pop of color along with a sprinkling of fresh parsley and of course, Italian Dressing!
I know this will be a huge hit at your next gathering or potluck! We also love having it in the fridge during the hot summer months for an easy and satisfying snack!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Boil the pasta to al dente and drain. Spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
Combine the salad ingredients in a large bowl and toss with Italian dressing. If possible, chill for 2 hours prior to serving.
Make Ahead Method
- This pasta salad can be assembled 8-12 hours ahead of time. Note: The pasta will absorb a lot of the dressing during storage, so you’ll need to add up to 1/2 cup additional dressing prior to serving.
Pro Tips
- Be sure to use a timer when you boil your pasta to ensure that you don’t overcook it. I like to cook it for 30 seconds less than al dente, as it cools gradually, during which time it finishes cooking.
- Salt the pasta water well to ensure that the pasta itself has plenty of flavor.
- Rotini: I love using Rao’s Rotini, it’s extra sturdy for this salad!
- Don’t rinse your pasta with cool water after it’s drained. Drizzle it with a little olive oil and let it cool on parchment paper or a tray on the counter. The starch on the pasta helps it cling onto the dressing, cheese, etc.
- Dressing: I use Olive Garden Italian Salad Dressing. I also have a homemade version!
- For a Creamier Italian Dressing: Combine 1/4 cup mayo with 1 cup of Italian dressing for the pasta.
- Veggies: I slice the tomatoes and put them middle-side-down on paper towels to absorb excess juice. I also lay the diced bell peppers on paper towels to remove excess moisture. (To avoid a watery salad.)
- Be sure to try my Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!
- 📘 Find this recipe on page 60 of my 2nd cookbook, Let’s Eat!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Pasta Strainer– This is the one I use, it’s the perfect size.
- Cutting Boards
- My Favorite Chef Knife
- Glass Serving Bowl
- Salad Dressing Shaker and Cruet
Try These Next
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- Thai Chicken Salad
-
- Peach Cobbler
-
- Tortellini Pasta Salad
-
- Macaroni Salad
-
- Egg Roll in a Bowl
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Tried This Recipe?
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Italian Pasta Salad
This Italian Pasta Salad is loaded with pepperoni, salami, mozzarella, veggies, and homemade or bottled Italian Dressing! It's easy to make and a perfect summer side dish!
Ingredients
- 1 lb. Rotini pasta
- 1 small red bell pepper, about 1 cup diced
- 1 small green pepper, about 1 cup diced
- 1 pint cherry tomatoes, sliced
- 8 oz. Mozzarella pearls, about 1 ¼ cups
- ¾ cup chopped salami, 4-5 oz.
- ¾ cup mini pepperoni
- 1 cup sliced black olives
- ½ cup finely diced red onion
- ¼ cup fresh chopped parsley
- 1/3 cup grated Parmesan cheese
- 1 ¼ cup Italian salad dressing, see notes for homemade recipe
Instructions
Boil the Pasta
- Begin boiling a large pot of water for the pasta. Once a boil is reached, salt the water generously. (I use 1 tbsp. kosher salt.)
- Add the pasta and cook to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it).
- Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
Make the Salad
- Prepare the other salad ingredients while the pasta boils and cools. Ensure your ingredients are finely diced and are of equal size for best results. Use paper towels to dab off any excess moisture from the veggies.
- Combine the salad ingredients in a large bowl and toss with dressing. If possible chill for 2-3 hours prior to serving.
- If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing as needed prior to serving, as the pasta continues to absorb the dressing during storage.
Notes
Pro Tips
Storage:
Homemade Dressing: (Yields 1 ¼ cup)
The nutritional information provided is an estimate and is per serving. There are 12 servings in this recipe.
- Dressing: Start with 1 ¼ cups of dressing and refrigerate for 2-3 hours if possible. You may want to toss with a little additional dressing before serving. If serving 8-12 hours later, add up to ½ cup additional dressing.
- For a Creamier Italian Dressing: Combine 1/4 cup mayo with 1 cup of bottled Italian dressing.
- Rotini: I love using Rao's Rotini, it's extra sturdy for this salad!
- Don't rinse your pasta with cool water after it's drained. Drizzle it with a little olive oil and let it cool on parchment paper or a tray on the counter. The starch on the pasta helps it cling onto the dressing, cheese, etc.
- Be sure to try my Greek Pasta Salad, Chicken Caesar Pasta Salad, and my other Pasta Salad Recipes!
- 📘 Find this recipe on page 60 of my 2nd cookbook, Let’s Eat!
Storage:
- Store in an airtight container for up to 3 days.
Homemade Dressing: (Yields 1 ¼ cup)
- 3/4 cup extra virgin olive oil
- 1 (.7 oz.) packet Italian Dressing Mix
- ¼ cup + 2 Tablespoons distilled white vinegar
- ¼ cup water
- ½ tablespoon mayonnaise
- ½ teaspoon EACH: sugar, Italian seasoning, salt
- ¼ teaspoon EACH: pepper, garlic powder
The nutritional information provided is an estimate and is per serving. There are 12 servings in this recipe.
Nutrition
Calories: 363kcal, Carbohydrates: 36g, Protein: 14g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 24mg, Sodium: 814mg, Potassium: 311mg, Fiber: 2g, Sugar: 6g, Vitamin A: 722IU, Vitamin C: 32mg, Calcium: 121mg, Iron: 1mg
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I was looking for a new Italian pasta salad recipe with a homemade dressing, and tried yours. The family loved it! I loved it! I almost ALWAYS print off the recipes I use, and because my printer was acting up, I didn’t. I literally just spent at least 30 minutes going through my browser’s history for the last month and searching recipes with these ingredients to find it again!! I am printing and bookmarking this page so I don’t lose it! We don’t do olives so we just left those out, but we loved the ease of the dressing as well as the salad–thank you!!!
I’m so happy it was such a hit with the family Carrie! I’ll be making this a lot during the summer months. Thanks so much for taking the time to leave a review!!🩷
What kind of parm do you use/prefer? Fresh from the rind or the kind in a shaker that’s finely ground?
Hi LS! I highly recommend grating fresh Parmesan from a rind, I use Belgioioso Parmesan! ❤️
I have been making my own pasta salad recipe for years, but decided to try something different and am glad I did! Family and guests loved this! I will probably make it again this week so I have more leftovers 🙂 Thank you for the Pro Tips, they are always helpful!
You’re very welcome Courtnie! I’m so happy it was such a success! Thanks so much for the great review💖
My entire family loved this pasta salad! Even the ones who don’t usually eat tomatoes or olives cleaned their plates. I now make this regularly and it always gets rave reviews from everyone! Thank you for the recipe!
I’m soo happy to hear that Christine!! That’s amazing! It seems to go the same way every time that I serve it as well, thank you so much for the review! 🙂 -Stephanie
I have a bowl of this in my frig most weeks during hot months. Best pasta salad recipe ever! I use Good Seasons zesty italian dressing packets and sometimes sub in summer sausage.
Yes! I do the same! My husband likes eating it for a quick snack when he’s doing yard work. Thanks so much for the review!🩷
Excellent. I add some torn spinach and top it off with fresh basil at the end and it elevates the flavors.
Perfect!! Sounds delicious with that fresh spinach and basil, thank you for the review Molly!! 🙂
so so so so good
Wonderful!! I’m so happy that you loved it!
I made this for my daughter’s, bridal shower. It was a big hit with her guests. Yummy!😋
I did switch the ingredients a little bit because I am not a fan of onions or peppers. I added cucumbers in its place. I used veggie rotini pasta, which added great color. I made this a vegetarian pasta salad.
Thank you for giving me direction on how to make this for 35 people.
It turned out really good. A light but full of flavor pasta salad.
Another great recipe from Stephanie!
I’m so happy it was such a success for your daughter’s bridal party, how fun!!! Thanks so much for the great comments and congrats to your daughter!💗
Hi Stephanie,
I have a question about this pasta salad recipe.
I’m making this for my daughter’s bridal shower this coming Sunday, and your serving number for people above only goes up to 24. I need to make enough for at least 35 people. How much pasta would I use and how many bottles of zesty Italian dressing? I’m really bad with measurements and I don’t want this to turn out bad or not have enough. I do know how many veggies to put in.
I will definitely post a review after I make this.
Also, I wanted to know if you have a pinwheel sandwich recipe that’s on here? (I can’t find one)
If you don’t, I would greatly appreciate you doing a pinwheel recipe if you have a good one that you use.
I love your recipes! Your cozy Cook website is pretty much the only place I go to now when needing a recipe. I enjoy them all, and so does my family.
🫶😄
Thanks so much!!
Kristin
Hi Kristin!!! I would plan on making 3 batches if you’re feeding at least 35 people, you could even do it in 3 separate bowls, whatever is easier! Every ingredient would be multiplied by 3. (3 lbs. of pasta and 3+3/4 cups of dressing, or 30 ounces of dressing total.) I am so happy to hear that you are loving the recipes! I don’t currently have a pinwheel sandwich recipe but I’ll add that to my list! Thank you SO much for your support, I really appreciate it! -Stephanie
Thank you Stephanie! That’s such a big help!! I feel more confident making it now!!
🫶
Holy moly! That is some good pasta salad.
Didn’t change one thing.
It’s gonna be a hit at the party.
Thank you.
I’m so happy that it was a hit Roberta!!! Thank you soooo much for the review!!! -Stephanie 🙂