Italian Pasta Salad Recipe
by Sommer Collier — last updated on Jun 15, 2026 I love to make my simple Italian pasta salad recipe when I need a fresh, crowd-pleasing side dish. I toss tender pasta, fresh vegetables, and an herb dressing together to give every bite the perfect balance of flavor and texture. It’s easy to prepare and makes the perfect cold pasta salad for cookouts, potlucks, and summer dinners.
Italian Pasta Salad
I know many families have an Italian-style pasta salad recipe that gets pulled out for picnics and large events. I’m partial to the ones that are heavily loaded with fresh veggies and pops of rich flavor from the salami, olives, and soft mozzarella. My personal adaptation is to add jarred grilled piquillo peppers to offer a bit of tangy sweetness. If you can’t find them, jarred roasted red peppers provide a similar appeal. Therefore, this is what I consider my best Italian pasta salad recipe… It’s bold, texturally diverse, and holds up well for several days in the refrigerator, so it’s a fabulous make-ahead dish. Even though I’m partial to my macaroni salad recipes, I’ve never tasted another version that I like better than this one.
Thomas Platt – ⭐⭐⭐⭐⭐ Simply the Best Pasta Salad, my son who is a pasta connoisseur ask for this at least once a month. I also like to add red bell pepper for even more flavor.
Table of Contents
Sommer’s Recipe Highlights
Loaded with all my favorite Italian flavors! I don’t believe pasta salad should be mostly bland pasta, so I pack mine with tons of flavor and texture from smoky cold cuts, cheese, briny ingredients, and sweet perky tomatoes to make every bite exciting. Plus, this is a great recipe to customize to suit your personal tastes. Read the comments below to see how other people have doctored this salad.
The homemade garlic vinaigrette is the secret weapon. I skip bottled dressing and toss everything in a zesty red wine vinegar and garlic vinaigrette that soaks into every twist and ridge of the pasta for bold flavor from the inside out. It’s super easy to make… You’ve got this!
It’s even better after it chills. I love making this pasta salad ahead because the flavors mingle and deepen in the fridge, making it the ultimate meal-prep side dish.
Key Ingredients and Tips
- Red Wine Vinegar – I love using red wine vinegar because it adds a rich, tangy flavor that gives this dressing its classic Italian taste. If I want something a little brighter and fresher, I’ll swap it for freshly squeezed lemon juice instead, like in my Greek pasta salad recipe.
- Olive Oil – Since olive oil is the star of the show here, I always reach for a good-quality cold-pressed extra virgin olive oil. The better the oil, the better the dressing! If your olive oil tastes great on its own, it’ll taste amazing in this recipe.
- Garlic – Fresh minced garlic is a must for me. It adds so much bold flavor, and I find it’s absolutely worth the extra minute of prep. For a milder garlic flavor, let the dressing sit for 10-15 minutes before serving.
- Honey – A touch of honey balances the acidity and ties all the flavors together beautifully. I’ve also made this dressing with agave nectar or even a little granulated sugar when that’s what I have on hand.
- Dried Italian Seasoning – This convenient blend packs in all the herbs needed for that classic Italian flavor. If you’re out of the store-bought version, don’t worry, I have a homemade Italian seasoning recipe that’s just as delicious. And if you really want to elevate the flavor, try adding a pinch of crushed red pepper flakes for a subtle kick!
- Fusilli Pasta – Fusilli is my go-to pasta for this salad because the fun corkscrew twists and ridges grab onto every drop of dressing. That said, feel free to use any small pasta shape you have on hand, like rotini, farfalle, or penne.
- Hard Salami – Smoky, savory, and packed with flavor, hard salami is the perfect hearty addition. I like to slice it into thin strips that mimic the shape of the pasta, so you get a little bit in every bite.
- Roasted Red Peppers – I usually use jarred grilled piquillo peppers because they’re extra sweet and tender. Regular roasted red peppers work beautifully, too, and add gorgeous color to the salad.
- Black Olives – Pitted and sliced black olives bring a delicious briny, salty flavor that balances the richness of the cheese and salami. If you’re an olive lover like me, feel free to add a little extra!
- Fresh Veggies – I love the combination of crisp red onion, juicy cherry tomatoes, and fresh Italian parsley. The onions add a little bite, the tomatoes bring natural sweetness, and the parsley gives everything a bright, fresh finish. For even more crunch, you can toss in diced cucumber or bell peppers.
- Mini Mozzarella Balls – These little mozzarella pearls are almost too cute to eat! They’re soft, creamy, and mild, making them the perfect complement to all the bold Italian flavors. If you can’t find the mini version, simply chop larger fresh mozzarella into bite-sized chunks.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Cook the pasta – First, I bring a large pot of generously salted water to a boil. (Don’t skip salting the water; it gives the pasta flavor from the inside out!) Then I cook the fusilli until it’s just al dente. Since the pasta will continue to absorb dressing as it sits, I avoid overcooking it. Once done, I drain and rinse it under cold water to cool it quickly and stop the cooking process. After draining well, I transfer the pasta to a large serving bowl.
Mix the dressing – While the pasta cooks, I whisk together the red wine vinegar, olive oil, garlic, honey, Italian seasoning, and salt until smooth and well blended. I always taste the dressing before adding it to the salad. If I want it a little brighter, I add an extra splash of vinegar or a squeeze of fresh lemon juice.
Prep the mix-ins – Next, I slice the salami into thin strips, halve the tomatoes, chop the roasted peppers, thinly slice the red onion, and drain the mozzarella and olives. For the best flavor and texture, I try to keep everything bite-sized so you get a little bit of everything in each forkful.
Toss everything together – I add all the prepared ingredients to the bowl with the cooled pasta and pour the dressing over the top. Then I toss it thoroughly, making sure the dressing gets into all those corkscrew ridges. If the pasta seems dry after a few minutes, I sometimes add an extra drizzle of olive oil to keep everything silky and fresh.
Chill for maximum flavor – While you can serve it right away, I think this pasta salad is at its absolute best after chilling for at least 1 hour. This gives the pasta time to soak up all the zesty Italian flavors. Before serving, I give it one final toss and, if needed, add a splash of olive oil or vinegar to freshen it up.
Serve and enjoy – Right before serving, I like to sprinkle a little extra parsley over the top for a fresh pop of color! I always want dishes to look and taste like a party!
Expert Tips
Add additional veggies – The beauty of pasta salad is that you can add different veggies and it will still be so delicious. Sometimes I like to add bell pepper, spinach, and fresh herbs like basil or rosemary.
Protein swaps – Instead of salami, you can use chopped pepperoni, ham, or mortadella.
Freshness matters – Make sure to use fresh mozzarella balls here. They are creamy and so delicious! If I can only find one large mozzarella ball or log, then I dice it up into bite-sized pieces.
In a hurry? For ease, you can use your favorite store-bought Italian dressing. I prefer making mine homemade, so I know exactly what’s in it, but it will still be delicious with premade dressing. You can also buy pre-chopped onions, sliced olives, and chopped roasted peppers to reduce prep time.
Serving Suggestions
My zesty pasta salad is amazing as a side dish in the summertime, when you can serve it with all your favorite grilled proteins and other hearty sides! I highly recommend taking this to your next cookout or gathering, since it is seriously great for feeding a crowd. Here are some of my personal favorites:
- The Best Potato Salad
- Grilled Vegetables Recipe
- Cucumber Onion Salad (with Dill)
- Zesty Italian Burgers
- Grilled Salmon
- Italian Sausage and Peppers
- Grilled Blackened Chicken
Frequently Asked Questions
Yes, you want to add cooled pasta to pasta salad. Instead of taking the time to allow it to cool down, simply rinse the pasta in a colander with cold water!
Oh yes. With all the meats, cheeses, and fresh produce in the mix, you do need to keep it chilled until you are ready to serve it.
More Pasta Salad Recipes
Italian Pasta Salad Recipe
Video
Ingredients
For the Vinaigrette:
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon Dried Italian Seasoning
- 1/2 teaspoon salt
For the Italian Pasta Salad:
- 1 pound fusilli pasta
- 1 pint cherry tomatoes, halved
- 1 cup chopped hard salami slices
- 3/4 cup chopped grilled piquillo peppers or jarred roasted red peppers
- 1/2 cup chopped red onion
- 1/4 cup chopped Italian parsley
- 12 ounces mini mozzarella balls, drained and halved (22-24 balls)
- 3.8 ounces sliced black olives (1 can), drained
Instructions
- Place a large pot of water over high heat and bring to a boil. Add a large spoonful of salt to the water. Then stir in the dried pasta. Cook according to package instructions, usually 6-8 minutes to al dente. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large salad bowl.
- While the pasta is boiling, whisk all the ingredients for the vinaigrette in a small bowl. Set aside. Then chop all the salad ingredients.
- Pour the tomatoes, sliced hard salami, chopped piquillo peppers, red onion, parsley, mozzarella ball and olives over the pasta. Pour the vinaigrette over the top and toss well to coat. Taste, then season with salt and pepper as needed.
This is absolutely the best pasta salad I’ve ever had. The dressing is so good I could drink it.
I don’t like olives so I left those out and added peppercinis.
I love this recipe! I have a question though. Is it 1/4 cup parsley leaves before chopping it? Or 1/4 cup chopped? I used 1/4 cup chopped and it seemed like a little too much.
Thanks!
Hi Laurie,
I used 1/4 cup of chopped parsley, but feel free to adjust it to your likeing.
thanks for sharing
This is my go to, I serve it at parties and family get togethers, everyone loves it!
This is a great recipe. I dice the red onion, green/red peppers and marinate them in Italian dressing for at least an hour, then pour it in with the other ingredients. It almost pickles the onion and the flavor is amazing. It also takes the bite out of the onions.
very good recipe will try soon..
Really good! I did cheat and added Paul Newman’s Italian salad dressing. Rave reviews from hubby after first of two bowls.
I m searching Russian salad recipe but i found here pasta salad recipe its very tasty i like it recipe i also try this one at tis weekend.
I will try this recipe and my family will love this. Thank you so much!
Great post! Thanks
Just tried this recipe and my family loved it. Thank you so much!
I made this a day before serving it and the flavors developed so much to bring this recipe over the top in deliciousness!