Homemade Pasta Salad

There’s something about a big bowl of homemade pasta salad—cool, colorful, and glistening with a light dressing—that feels like instant relaxation.

Tender pasta curves, crisp bell peppers, juicy tomatoes, and flecks of fresh herbs all mingle together, creating a revitalizing, make-ahead meal that’s ready in about 30 minutes.

It’s perfect for busy weeknights, easy lunches, and anyone who loves to meal prep without spending hours in the kitchen.

I still remember throwing this together before an unexpected weeknight get-together. The fridge was nearly bare, but a box of pasta, some vegetables, and a simple vinaigrette turned into a generous bowl that fed everyone—and earned more compliments than the main dish.

This pasta salad shines at Sunday suppers, potlucks, picnics, or those “I need something ready for tomorrow” moments.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty Italian flavor in every bite
• Comes together quickly with simple, fresh ingredients
• Stays delicious for days, perfect for make-ahead meals
• Easily customizable with your favorite veggies, cheeses, or proteins
• Travels well for potlucks, picnics, and lunchboxes

Ingredients

• 12 oz pasta, short shape (fusilli, rotini, or penne) — choose sturdy shapes that hold dressing well
• 1 Tbsp salt, for pasta water — seasons the pasta from within
• 1 cup cherry tomatoes, halved — use sweet, firm tomatoes
• 1 cup cucumber, diced — seed if very watery
• 1/2 cup red bell pepper, diced — pick a crisp, glossy pepper
• 1/2 cup yellow bell pepper, diced — adds color and sweetness
• 1/3 cup red onion, finely chopped — rinse briefly if you want milder bite
• 3/4 cup black olives, sliced — use brined, not canned, for best flavor
• 1 cup mini mozzarella balls, halved — choose mozzarella packed in brine
• 1/3 cup salami, sliced into strips (optional) — choose a good-quality cured salami
• 1/4 cup fresh parsley, chopped — flat-leaf has better flavor
• 1/4 cup fresh basil, chopped — add just before mixing to keep it bright

Dressing

• 1/3 cup extra-virgin olive oil — a fruity, good-quality oil shines here
• 3 Tbsp red wine vinegar — brings classic Italian-style tang
• 1 tsp Dijon mustard — helps emulsify and adds subtle sharpness
• 1 clove garlic, minced — fresh garlic gives the best punch
• 1 tsp dried oregano — rub between fingers to release aroma
• 1/2 tsp salt — adjust to taste after tossing
• 1/4 tsp black pepper — freshly ground if possible
• 1/4 tsp sugar (optional) — softens the acidity if needed

Step-by-Step Method

Bring a large pot of water to a rolling boil. Add the tablespoon of salt to season the water well. Stir in the pasta and cook according to package directions until just al dente.

Avoid overcooking so it stays firm after chilling. Once done, turn off the heat and prepare to drain immediately.

Prep the Vegetables and Add‑Ins

While the pasta cooks, wash and chop the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, and finely chop the red onion.

Slice the olives, mozzarella balls, and salami if using. Chop the parsley and basil. Keep everything in neat piles or small bowls, ready to mix.

Whisk the Dressing

In a small bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and sugar if using. Whisk vigorously until the mixture looks thickened and uniform.

Taste and adjust seasoning as needed. Set the dressing aside so the flavors begin to meld.

Cool and Dry the Pasta

Drain the cooked pasta in a colander. Rinse under cold running water, stirring gently, until the pasta is completely cool.

Let it drain very well to remove excess water, which can dilute the dressing. Shake the colander a few times, then let the pasta sit for a minute to dry further.

Combine Pasta and Vegetables

Transfer the cooled, drained pasta to a large mixing bowl. Add the tomatoes, cucumber, bell peppers, red onion, olives, mozzarella, salami, parsley, and basil.

Gently toss with a wooden spoon to distribute the ingredients evenly without crushing the vegetables or cheese. Make certain everything looks well mixed.

Dress and Season the Salad

Pour the dressing evenly over the pasta mixture. Toss thoroughly until every piece of pasta and vegetable is lightly coated.

Taste and adjust with more salt and pepper if needed. Make sure the flavors are bright and balanced, as they’ll mellow slightly during chilling.

Chill and Serve

Cover the bowl tightly and refrigerate the pasta salad for at least 30 minutes. Let the flavors meld and the pasta absorb some dressing.

Before serving, toss again and check seasoning. Add a drizzle of olive oil or a sprinkle of fresh herbs on top if desired, then serve chilled.

Ingredient Swaps

• Cheese: Swap mozzarella with feta, goat cheese, provolone cubes, or skip entirely for dairy-free.
• Meat/Protein: Replace salami with pepperoni, prosciutto, grilled chicken, tuna, or chickpeas/white beans for a vegetarian option.
• Veggies: Use whatever’s on hand—zucchini, carrots, celery, artichoke hearts, or sun-dried tomatoes all work well.
• Olives: Substitute with green olives, capers, or omit if you prefer a milder flavor.
• Dressing: Red wine vinegar can be replaced with white wine, apple cider, or lemon juice; Dijon can be swapped for whole-grain mustard or left out for a simpler vinaigrette.

You Must Know

– Make-Ahead – To keep herbs vibrant on day 2–3, hold back half the parsley and basil and store them separately; fold them into the salad just before serving so they stay bright green (no black edges) and smell freshly cut.

Serving Tips

• Serve chilled in a large shallow bowl to showcase colorful ingredients.
• Pair with grilled chicken, fish, or sausage for a complete summer meal.
• Offer extra dressing, herbs, and grated Parmesan on the side for customization.
• Spoon into small cups or jars for easy potluck or picnic portions.
• Garnish with whole basil leaves and a drizzle of olive oil before serving.

Storage & Make-Ahead

Pasta salad keeps 3–4 days in the fridge in an airtight container.

It’s great for making a day ahead; the flavors meld as it chills.

If prepping early, reserve some dressing and herbs to stir in before serving.

This salad doesn’t freeze well—the vegetables and pasta turn mushy.

Reheating

To gently reheat pasta salad, warm small portions briefly in the microwave or in a covered oven-safe dish at low heat.

For saucier versions, reheat slowly on the stovetop, stirring often.

Picnic and Potluck Favorite

While reheating leftovers works in a pinch, I really love this pasta salad most when I pack it up fresh for a picnic or potluck. I pile it into a chilled glass bowl, snap on the lid, and as I walk out the door, I can hear the pasta and mozzarella clink softly together.

Out on the grass or around a crowded buffet table, this bowl always disappears first. The colors—red tomatoes, green cucumbers, yellow peppers, dark olives—shine like confetti.

When you lift the lid, there’s a rush of garlic, oregano, and vinegar that mingles with the warm air. I love watching guests take a first bite, then quietly circle back for seconds, paper plate balanced, fork scraping for one more basil-speckled spiral.

Final Thoughts

Give this homemade pasta salad a try and see how easy (and delicious) it’s to bring together fresh flavors in one bowl.

Don’t be afraid to tweak the veggies, cheese, or add-ins to make it your own perfect version!

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free, and Which Pasta Shapes Work Best?

Yes, you can—just swap in your favorite gluten-free short pasta. I love spirals or shells; they cradle the vinaigrette, squeak lightly between my teeth, and still taste bright and herb-laced after a night chilling.

How Can I Adjust the Dressing for Low-Sodium or Low-Fat Diets?

You can lower sodium by cutting salt, using more vinegar, garlic, herbs. For low-fat, I’d whisk extra vinegar with a splash of pasta water; it still clings, tastes bright, and feels sun‑warm on your tongue.

What Protein Additions Make This Salad a Complete One-Bowl Meal?

You’ll turn this into a full meal with grilled chicken, chickpeas, tuna, or salami. I love tender chicken soaking up garlicky dressing, salty olives popping, mozzarella squeaking softly between bites—it feels like an Italian picnic in a bowl.

Is This Pasta Salad Safe for Pregnant People and Young Children?

Yes, it’s generally safe if you tweak it a bit. I’d use pasteurized cheese, fully cooked meats, and super-fresh veggies, then chill it quickly so each cool, garlicky bite feels bright, clean, and reassuring.

How Do I Scale This Recipe for a Crowd of 20 or More?

I’d triple everything for 18 and edge up to 3½ times for 20–22. I picture heaping bowls, glistening with oil and herbs, everyone going back for seconds, plates clinking, that vinegary perfume filling the room.