The Cozy Cookbook is here! 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 Chickpea Salad recipe 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!
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
-
- Chickpea Salad
-
- Stuffed Bell Peppers
-
- Olive Garden Salad
-
- Lemon Pepper Chicken
-
- Stromboli
-
- Creamy Chicken Pasta
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Tried This Recipe?
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Italian Pasta Salad
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
- 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!
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
- ¼ teaspoon garlic powder
The nutritional information provided is an estimate and is per serving. There are 12 servings in this recipe.
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 🙂