Italian Pasta Salad

There’s something about a big bowl of Italian pasta salad that just looks like a celebration.

Twirls of pasta gleam with a glossy vinaigrette, dotted with ruby cherry tomatoes, inky olives, ribbons of salami, and flecks of bright green basil.

It’s cool, crisp, and invigorating—the kind of no-fuss dish you can toss together in about 30 minutes and let the fridge do the rest.

This pasta salad is perfect for busy weeknights, potlucks, and anyone who loves make-ahead meals.

I still remember one hectic Sunday when friends dropped by unexpectedly; I boiled some pasta, raided the fridge for veggies and cheese, and this salad turned a near-panic into easy entertaining.

We ate it on the porch, straight from a big serving bowl, and no one guessed it started as a “what do I’ve on hand?” moment.

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 for vegetarian, gluten-free, or meat-lover preferences
• Travels well, ideal for picnics, potlucks, and work lunches

Ingredients

• 340 g rotini pasta, dry — choose a short, ridged shape so dressing clings well
• 15 ml salt, for pasta water — generously season to flavor the noodles
• 180 g cherry tomatoes, halved — use ripe, firm tomatoes for best sweetness
• 120 g cucumber, diced — English or Persian cucumbers stay crisp longer
• 80 g red bell pepper, diced — adds sweetness and bright color
• 80 g yellow bell pepper, diced — balances color and mild crunch
• 60 g red onion, finely chopped — soak briefly in cold water to mellow sharpness
• 80 g black olives, sliced — choose pitted olives with good briny flavor
• 120 g mozzarella pearls, drained — pat dry so they don’t dilute the dressing
• 60 g salami, sliced into strips — pick a quality salami with good marbling
• 15 g fresh parsley, chopped — flat-leaf parsley gives the best flavor
• 60 ml extra-virgin olive oil — use a fruity, good-quality oil for the dressing
• 30 ml red wine vinegar — provides classic Italian-style tang
• 5 ml Dijon mustard — helps emulsify and flavor the dressing
• 5 ml dried oregano — rub between fingers to release aroma
• 2 g garlic powder — gives gentle garlic flavor without overpowering
• 2 g salt — season the dressing lightly; other ingredients add saltiness
• 1 g black pepper, freshly ground — adds a subtle, fresh heat

Step-by-Step Method

Bring a large pot of water to a rolling boil. Stir in the salt so it dissolves. Add the dry rotini and cook according to the package directions until al dente.

Stir occasionally to prevent sticking. Once cooked, immediately drain the pasta in a colander to stop further cooking and maintain a firm texture.

Cool and Drain the Pasta

Rinse the hot pasta under cold running water until completely cool. Toss gently with your hands or a spoon to cool all surfaces evenly.

Let the pasta sit in the colander for several minutes so excess water drains away.

Make certain it’s well-drained; excess moisture can dilute the dressing and make the salad watery.

Prep and Combine the Mix-Ins

Chop the cherry tomatoes, cucumber, bell peppers, and red onion as directed. Slice the black olives and salami, then chop the fresh parsley. Add all these ingredients to a large mixing bowl.

Gently toss them together to distribute colors and textures evenly, creating a balanced base before adding the cooled pasta.

Add the Pasta to the Bowl

Transfer the cooled, thoroughly drained rotini into the bowl with the vegetables, olives, mozzarella, salami, and parsley. Use a large spoon to toss everything gently.

Fold from the bottom up to avoid crushing the pasta or soft ingredients. Make certain the mix-ins are evenly dispersed throughout the pasta for consistent flavor in every bite.

Whisk the Dressing

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

This emulsifies the dressing, helping it cling to the pasta. Taste and adjust seasoning lightly, remembering that olives, cheese, and salami add saltiness.

Dress and Chill the Salad

Pour the dressing evenly over the pasta mixture. Toss thoroughly so every piece gets coated, scraping the bowl’s sides and bottom.

Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. Before serving, toss again, taste, and adjust with a bit more salt, pepper, or olive oil if the salad seems dry.

Ingredient Swaps

• Use gluten-free rotini or another short pasta shape for a gluten-free version; whole-wheat pasta adds extra fiber on a budget.
• Swap mozzarella with feta, provolone, or a dairy-free cheese; replace salami with chickpeas or marinated tofu for a vegetarian/vegan option.
• Try kalamata or green olives instead of black, use whatever bell pepper colors are cheapest or available, and substitute white wine or apple cider vinegar for red wine vinegar if needed.

You Must Know

– Avoid – Soggy or Slippery Pasta

Avoid leaving the pasta even slightly warm or wet before dressing; let it sit in the colander 5–10 minutes after rinsing and shake well until it looks matte, not shiny with water.

This prevents the oil-and-vinegar dressing from sliding off and keeps the salad from watering out.

– Flavor Boost – Proper Seasoning Check

When tasting after chilling at least 30 minutes, add extra salt and pepper only after you’ve tasted a full forkful with olive, salami, and cheese in it.

These ingredients “wake up” over time, so seasoning too early can leave the finished salad about 1–2 g salt too salty.

– Troubleshoot – Dry Salad After Chilling

If the salad feels tight or dry after 12–24 hours in the fridge, splash on 10–15 ml olive oil and 5 ml red wine vinegar, then toss until the pasta looks lightly glossy again.

The pasta gradually absorbs dressing, so a small top‑up restores moisture and brightness without overwhelming the flavors.

– Scale – Serving a Crowd or a Couple

For a party, double all ingredients (340 g pasta → 680 g, 60 ml oil → 120 ml, etc.) and use two large bowls so tossing is easy and ingredients distribute evenly.

For 2 servings, use roughly one‑third of everything (about 110–115 g pasta) to keep the pasta‑to‑extras ratio and dressing strength the same.

– Make-Ahead – Best Texture Timing

For ideal bite and freshness, assemble completely and chill 2–6 hours before serving, but don’t go past 24 hours with cut cucumber and onion.

Within this window the veggies stay crisp, the pasta stays al dente, and the flavors meld without the salad turning watery or mushy.

Serving Tips

• Serve chilled in a wide, shallow bowl to showcase colorful ingredients.
• Garnish with extra parsley, cracked pepper, and a drizzle of olive oil.
• Pair with grilled chicken, steak, or fish for a complete summer meal.
• Offer alongside crusty bread and a simple green salad for gatherings.
• Portion into individual jars or cups for picnics and potlucks.

Storage & Make-Ahead

Italian pasta salad keeps well in the fridge for up to 3 days in an airtight container.

Stir and taste for seasoning before serving.

It’s perfect to make a day ahead, letting flavors meld.

This salad doesn’t freeze well—freezing ruins the pasta texture and fresh vegetables.

Reheating

Gently reheat Italian pasta salad in a microwave on low power, stirring often.

Alternatively, warm briefly in a covered oven-safe dish or on the stovetop with a splash of olive oil.

Picnic and Potluck Favorite

Whenever I’m planning a picnic or potluck, this pasta salad is the dish I know will disappear first. It’s colorful, sturdy, and holds beautifully on a buffet table without wilting or turning sad and soggy.

You can toss it together the night before, let it chill, then walk out the door with a big bowl that’s completely low-maintenance.

I like to serve it cold, in a wide, shallow bowl so everyone can see the spirals of pasta, glossy tomatoes, and creamy mozzarella pearls.

Give it a quick toss just before setting it out, and keep a serving spoon ready.

Because it’s filling but not heavy, guests happily scoop it alongside grilled meats, sandwiches, or anything else you’ve brought to share.

Final Thoughts

Give this Italian Pasta Salad a try the next time you need a fresh, make-ahead dish—it’s simple, colorful, and always a crowd-pleaser.

Feel free to tweak the mix-ins and dressing to match your tastes and make it truly your own.

Frequently Asked Questions

Can I Make This Italian Pasta Salad Without Cheese for a Dairy-Free Version?

Yes, you absolutely can. I’d simply skip the mozzarella, then boost texture and richness with extra olives, salami, and a drizzle more olive oil. Taste, adjust salt, and you’ve got a fully dairy‑free, vibrant bowl.

How Can I Adjust This Recipe for Low-Sodium or Heart-Healthy Diets?

You can absolutely make it heart-friendlier. I’d cut added salt, use low-sodium olives and salami (or skip them), load extra veggies, choose whole-wheat pasta, boost herbs and vinegar, and taste before adding any remaining salt.

What Protein Additions Work Best to Turn This Into a Main Dish?

Grilled chicken, garlicky shrimp, or ribbons of peppery salami work beautifully, but I’d nudge you toward marinated chickpeas or cannellini beans—they soak up the dressing, add silky heft, and turn each forkful into dinner.

How Long Can This Salad Safely Sit Out at Room Temperature When Serving?

It can safely sit out about 2 hours, or just 1 if it’s really warm. After that, I’d chill or discard it. I like setting it over ice so you can linger and nibble worry‑free.

Can I Freeze Italian Pasta Salad, and What Happens to the Texture?

You technically can freeze it, but I wouldn’t. The pasta turns mealy, tomatoes and cucumbers go watery, cheese gets rubbery. I’d freeze just the cooked pasta and dressing separately, then add fresh veggies later.