Italian Pasta Salad
Try our vibrant and delicious Italian Pasta Salad recipe with colorful veggies, creamy mozzarella cheese, and zesty dressing. Perfect for picnics, BBQs, or any meal of the day.
My Italian pasta salad recipe is one of our absolute favorites.
This easy pasta salad recipe is a true crowd-pleaser, combining fresh, colorful veggies with creamy cheese and a zesty dressing.
It’s perfect for any occasion, whether you’re planning a picnic, BBQ, or just need a quick and delicious meal.
John and I love whipping up this fresh pasta salad, especially on warm Florida afternoons when we want something light and refreshing.
If you love this Italian pasta salad, be sure to check out some of our other delicious salads, like our BLT pasta salad or our chicken caesar pasta salad.
These easy pasta salad recipes are sure to please and add variety to your meal planning.
Tips for Making the Best Italian Pasta Salad
Tips
Marinate the Vegetables: For a extra flavor, marinate your chopped vegetables in a bit of the dressing for 20-30 minutes before mixing them with the pasta.
Chill the Dressing: Make the dressing a few hours in advance and let it chill in the fridge. This allows the flavors to meld together, resulting in a more cohesive and flavorful dressing.
Add a Crunch: For extra crunch, consider adding toasted pine nuts, sunflower seeds, or even crispy chickpeas.
Add Protein: Turn this pasta salad into a main dish by adding grilled chicken, shrimp, or even canned tuna. This makes it more filling and adds a protein punch.
How to Store Leftovers
Refrigerator: Store any leftover pasta salad in an airtight container in the fridge for 3-4 days. We recommend making extra dressing to freshen it if desired.
FAQs (Frequently Asked Questions)
More Pasta Salad Recipes to Try
Ingredients
For the Pasta:
- 1 pound rotini pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup mozzarella cheese, cubed or pearl mozzarella balls
- 4 ounces mini pepperoni
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup black olives, sliced
- ½ cup green olives, sliced
- ¼ cup red onion, finely chopped
- ¼ cup Parmesan cheese, grated
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
For the Dressing:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
To Make the Pasta Salad:
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly. Set aside.1 pound rotini pasta
- In a large bowl, combine the cherry tomatoes, cucumber, mozzarella cheese, pepperoni, red and yellow bell peppers, black olives, green olives, red onion, Parmesan cheese, basil, and parsley.1 cup cherry tomatoes1 cup cucumber1 cup mozzarella cheese4 ounces mini pepperoni½ cup red bell pepper½ cup yellow bell pepper½ cup black olives½ cup green olives¼ cup red onion¼ cup Parmesan cheese¼ cup fresh basil¼ cup fresh parsley
To Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, dried basil, minced garlic, salt, and pepper until well combined.½ cup extra virgin olive oil¼ cup red wine vinegar1 tablespoon Dijon mustard1 tablespoon honey1 teaspoon dried oregano1 teaspoon dried basil1 clove garlicSalt and pepper
- Add the cooked pasta to the bowl with the vegetables and cheese. Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Before serving, give the pasta salad a good stir and adjust the seasoning if necessary.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pasta salad. Actual calories will vary.
- If you plan on storing the pasta salad, we recommend that you make extra dressing to “freshen it up” later.