This Italian Pasta Salad is a delicious cold salad that can be made quickly, but that does not lack in flavor! It is packed with pasta, crisp veggies, fresh mozzarella, black olives and salami. Make a double batch to share at your next summer gathering.
Why This Recipe Works
The Italians know what’s up when it comes to combining ingredients. Every single Italian recipe I’ve ever eaten has been a delicious explosion in my mouth. Which is why I need to go to Italy pronto.
Have you been? This zesty Italian Pasta Salad is no exception. It doesn’t disappoint! It’s hearty, versatile, zesty and totally packed with flavor.
How To Make Italian Pasta Salad
Cook a package of Rotini pasta in boiling water until al dente. Drain and rinse with cold water.
Add to a large bowl along with the remaining pasta salad ingredients: a red, orange or green bell pepper, onion, tomatoes, olives, Mozzarella, salami, vinegar, olive oil, Parmesan cheese, parsley, Italian seasoning, garlic powder, salt and pepper.
Mix well, cover tightly and refrigerate until ready to serve! That’s it!
Recipe Notes
- Other ingredient options to toss into your salad: Pepperoncini would add additional zing and delicious flavor! Roasted red peppers or sun-dried tomatoes are delicious additions, too.
- Don’t forget to salt the water when cooking your pasta – it adds flavor!
- Use grape or cherry tomatoes for this salad, OR! If you have Roma tomatoes on hand, use them! Cut them in half, remove the seeds (discard), then chop the rest of the tomato into bite sized bits.
- If you love garlic (ME!) you can use 1 to 2 cloves of fresh garlic in place of garlic powder! Using your garlic press makes it super fast and easy.
- Be sure to prepare this salad just prior to serving it. If you do make it early in the day and let it sit in the fridge, give it a quick stir and add a squirt or two of Italian salad dressing because some of the liquids will soak into the pasta.
- Add 1/2 to 1 cup of sliced green olives!
- Replace grated Parmesan with freshly shredded Parmesan, if desired.
- Make this as a side dish for your next meal or serve at your next party.
Can You Freeze Pasta Salad
Since this pasta salad contains mayonnaise, it is not ideal for freezing. Cream-based ingredients like mayo will not separate entirely after being removed from the freezer and may have an undesirable texture. If you plan to freeze an entire batch, add the mayo after the remaining ingredients have thawed and just before serving.
If you DO freeze this pasta salad with the mayo mixed in, be sure to thaw it in the fridge since mayo-based dishes can produce bacteria quickly when sitting at room temperature for more than a few hours.
What To Serve With Pasta Salad
Pasta Salad Recipe
- Best Ever Pasta Salad is my favorite pasta salad recipe of ALL TIME. It is packed full of delicious bites (think olives, salami, chunks of cheese, sun-dried tomatoes and artichokes!) and it is the perfect food to bring to potlucks.
- Having a pasta salad that shares the crunchy wonderful zingy flavors of a taco dinner is great for potlucks and summer BBQs! You can cater this Taco Ranch Pasta Salad to your liking, but make sure to chop up some tomatoes and black olives.
- Caprese Pasta Salad is a huge hit at parties! Serve this delicious dish as a side, salad or appetizer. The combination of tomatoes, Mozzarella cheese and basil is absolute perfection!
- Easy Classic Macaroni Salad is creamy, crunchy, filling and totally delicious! We’ve got hard-boiled eggs, crunchy celery and dill pickles all mixed in.
- This Mediterranean Pasta Salad will be a perfect addition to a summer BBQ, your work potluck or at dinner on the table.
- Spruce up your party with an Asian Pasta Salad! Packed with an irresistible sweet and salty flavor and full of colorful, crunchy vegetables.
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Italian Pasta Salad Recipe
Ingredients
- 12 oz package Rotini pasta
- 1 orange bell pepper chopped
- 1/2 of a red onion, chopped
- 1 pint cherry or grape tomatoes halved
- 15 oz can sliced black olives
- 8 oz package fresh Mozzarella pearls halved
- 8 oz sliced salami cut into pieces
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh flat-leaf parsley finely chopped
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook pasta in boiling water until al dente; drain and rinse with cold water.
- Add pasta to a large mixing bowl along with pepper, onion, tomatoes, olives, Mozzarella, salami, vinegar, olive oil, Parmesan, parsley, Italian seasoning, garlic powder, salt and pepper.
- Mix well, cover tightly and refrigerate until ready to serve.
Notes
- If you love garlic, use 1 to 2 cloves of fresh garlic in place of garlic powder! Using your garlic press makes it super fast and easy.
- Be sure to prepare this salad just prior to serving it. If you do make it early in the day and let it sit in the fridge, give it a quick stir and add a squirt or two of Italian salad dressing because some of the liquids will soak into the pasta.
- Add 1/2 to 1 cup of sliced green olives!
- Replace grated Parmesan with freshly shredded Parmesan, if desired.
- Make this as a side dish for your next meal or serve at your next party.
This was such a simple recipe that was so tasty! It will be my go to summer dinner!
Yes! This is one of those all summer long recipes. This and my caprese pasta salad recipe. I keep them in rotation. So glad you enjoyed them too Mika!
I love pasta salad! Reminds me of summer BBQ! Thanks for sharing!
Isn’t summer BBQ the best? It’s ALWAYS good! Glad you liked it! Thanks for commenting!