Italian Pasta Salad Recipe

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This week I shared a lot of salads on this blog, and I’m so happy they received such good feedback from all of you. One recipe that got lots of attention and special requests was this Italian Pasta Salad.

It’s honestly a family favorite in our home, and it’s one of those dishes that everyone loves to see on the table—colorful, fresh, and full of flavor.

For me, it was a great recipe to discover. I love how versatile it is—you can make it ahead, take it to a picnic, or just keep it in the fridge for a quick lunch. The mix of tender pasta with juicy tomatoes, creamy mozzarella, crisp cucumbers, and that tangy homemade dressing makes every bite pop. It’s simple to put together but always feels satisfying and festive.

If you want, you can serve your Italian Pasta Salad as a side dish at barbecues, a light main for lunch, or even as part of a brunch spread. Add some grilled chicken or shrimp if you want more protein. Some crusty bread on the side, and this salad turns into a perfect little meal.

What is Italian Pasta Salad?

Italian Pasta Salad is a cold salad made with cooked pasta, chopped vegetables like tomatoes and cucumbers, olives, cheese (usually mozzarella), and a tangy Italian-style dressing. It’s fresh, colorful, and bursting with Mediterranean flavors. The best part is that you can make it ahead of time, which makes it perfect for parties, potlucks, or busy weeknights.

Perfect for:

  • Summer parties and picnics: This salad travels well and stays tasty even after a few hours, making it great for outdoor gatherings.
  • Weekday lunches: It’s easy to pack, doesn’t need reheating, and keeps you full without being heavy.
  • Family dinners: Everyone loves it, and you can pair it with so many things like grilled meats or veggie dishes.
  • Potlucks and celebrations: It’s colorful, appealing, and can feed a crowd easily.
  • Meal prepping: Make a big batch and store in the fridge—it tastes even better the next day!

Salad Recipes To Make This Week

Ingredients

  • 12 oz (340g) rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup mozzarella pearls or cubes
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley or basil
  • Salt and pepper to taste

For the Dressing:

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Kitchen Equipment You’ll Need

How to Make Italian Pasta Salad

Step 1:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool. Set aside.

Step 2:

In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, oregano, salt, and pepper until smooth and combined. Taste and adjust seasoning if needed.

Step 3:

While the pasta is cooling, slice the tomatoes, cucumber, red onion, and olives. Cut the mozzarella if not using pearls.

Step 4:

In a large mixing bowl, add the cooled pasta, chopped veggies, olives, mozzarella, and Parmesan cheese. Pour the dressing over the top.

Step 5:

Gently toss the salad until everything is well coated with dressing. Cover and refrigerate for at least 30 minutes so the flavors can blend.

Step 6:

Before serving, give it one more toss and sprinkle with fresh herbs like parsley or basil. Serve cold or at room temperature.

Notes

  • Cook your pasta just until al dente so it holds its shape and doesn’t get mushy in the salad. Soft pasta can fall apart once tossed with dressing.
  • Rinse the pasta under cold water right after cooking to cool it down and stop it from cooking further. This also helps remove some starch.
  • Use a variety of colors—cherry tomatoes, red onion, green cucumber—to make it look extra pretty. The color makes it appetizing and festive.
  • Make the dressing from scratch—it’s easy and adds so much fresh flavor compared to bottled ones. A homemade vinaigrette tastes brighter.
  • Toss the salad with only half the dressing at first, then add more just before serving if needed. This keeps the salad from getting soggy.
  • Add the cheese last so it doesn’t melt or get too soft in the warm pasta. Keeping it cold helps it stay fresh and creamy.
  • Taste before serving and adjust salt, pepper, or a splash of vinegar to balance the flavor. A touch of lemon juice works well too.

Optional Ingredients You Can Add

  • Artichoke hearts for a briny, Mediterranean twist
  • Sliced pepperoncini for a little tangy kick
  • Grilled zucchini or eggplant for a smoky depth
  • Sun-dried tomatoes for extra richness
  • Fresh basil or parsley to brighten things up
  • Crumbled feta for a saltier, bolder cheese swap

How to serve Italian pasta salad?

For lunch or dinner, serve it cold in a large shallow bowl with a protein like grilled chicken or salmon. It’s filling, colorful, and perfect for when you want something satisfying but not too heavy.

When hosting a party, offer it in individual cups or small jars for a cute and convenient appetizer. Garnish each with a fresh basil leaf and a sprinkle of Parmesan for a fancy finish.

For everyday meals, simply scoop it into a bowl and enjoy on its own or with some toasted bread. It’s super flexible and pairs well with anything from soup to sandwiches.

Is Italian Pasta Salad healthy?

Yes, it can be! It’s full of fresh veggies and made with olive oil, which is heart-healthy. If you control the amount of cheese and use whole wheat pasta, it becomes even better. Plus, you’re getting fiber, vitamins, and protein in every bite without needing heavy sauces or processed ingredients.

Variations and Substitutions

Gluten-Free Option: Use gluten-free pasta to make this salad celiac-friendly without losing any taste or texture. There are lots of great corn- or rice-based options available. Just check cooking times—they vary.

Low-Carb Version: Try using zucchini noodles or hearts of palm pasta instead of traditional pasta for a lighter option. It works well with the same dressing and toppings. Keep portions chilled for best texture.

Vegan Style: Skip the cheese and add chickpeas or white beans for protein and creaminess. The beans give it substance while keeping it dairy-free. Add nutritional yeast for a cheesy flavor.

Spicy Kick: Mix in some chopped jalapeños or a drizzle of hot sauce for heat lovers. Even spicy Italian sausage works well here. Crushed red pepper is an easy addition, too.

Meaty Upgrade: Add grilled Italian sausage, prosciutto, or salami to make it more hearty. Great for turning it into a main course. Cube the meat small for easy eating.

Creamy Dressing: Replace the vinaigrette with a light Italian-style creamy dressing for a richer feel. This version is a hit with kids! It’s also a good way to use up sour cream.

Caprese Style: Add more mozzarella, lots of basil, and a balsamic glaze drizzle for a Caprese-inspired version. Great for tomato season. Use heirloom cherry tomatoes for extra flavor.

Pesto Pasta Salad: Toss with a little pesto instead of vinaigrette for a fresh herby twist that’s also super flavorful. Pine nuts and Parmesan add a nice finishing touch. Try a lemony pesto for brightness.

How to Store

Keep leftovers in an airtight container in the fridge. It’s best eaten within 3 days, though it will still taste good on day four—it just might be a bit softer.

If possible, store the dressing separately and toss before serving. This keeps everything crisp and flavorful, especially if you’re prepping ahead for a party.

FAQ

What kind of pasta works best for Italian pasta salad?

Short pasta like rotini, fusilli, or penne works best. These shapes hold onto the dressing and mix well with chopped vegetables.

Should I rinse the pasta after cooking?

Yes, rinse it with cold water after boiling. This stops the cooking process and helps the pasta cool quickly, so it doesn’t get mushy.

What dressing is used in Italian pasta salad?

Usually, a vinaigrette is made with olive oil, vinegar, garlic, and Italian herbs. Homemade dressing tastes fresher than store-bought.

Can I add meat or protein to this salad?

Yes! Grilled chicken, shrimp, or salami are great options. They make the salad more filling and turn it into a complete meal.

Is this recipe gluten-free?

Not by default, but you can use gluten-free pasta. Just make sure to check the labels of any added ingredients like dressing or cheese.

Italian Pasta Salad
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Italian Pasta Salad

Recipe by Wasian CookeryCourse: Uncategorized
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

This Italian Pasta Salad is a colorful mix of pasta, fresh veggies, mozzarella, and tangy dressing. It’s perfect for picnics, meal prep, or a refreshing side dish anytime.

Ingredients

  • 12 oz (340g) rotini or penne pasta

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1/2 red onion, thinly sliced

  • 1/2 cup black olives, sliced

  • 1/2 cup mozzarella pearls or cubes

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup chopped fresh parsley or basil

  • Salt and pepper to taste

  • For the Dressing:

  • 1/3 cup olive oil

  • 3 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • 1/2 tsp dried oregano

  • Salt and pepper to taste

Directions

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool. Set aside.
  • In a small bowl, whisk together olive oil, red wine vinegar, mustard, garlic, oregano, salt, and pepper until smooth and combined. Taste and adjust seasoning if needed.
  • While the pasta is cooling, slice the tomatoes, cucumber, red onion, and olives. Cut the mozzarella if not using pearls.
  • In a large mixing bowl, add the cooled pasta, chopped veggies, olives, mozzarella, and Parmesan cheese. Pour the dressing over the top.
  • Gently toss the salad until everything is well coated with dressing. Cover and refrigerate for at least 30 minutes so the flavors can blend.
  • Before serving, give it one more toss and sprinkle with fresh herbs like parsley or basil. Serve cold or at room temperature.

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