Italian Pasta Salad Recipe

This Italian pasta salad recipe is perfect for summer gatherings or weekday lunches. It's full of fresh Italian flavors, with a mix of salami, mozzarella, rotini pasta, and fresh veggies tossed in a homemade dressing.

What's great about this recipe is you can easily make it ahead of time. Just toss it together, let it chill in the fridge, and it's ready when you need it. It's perfect for meal prep and it makes enough to feed a hungry crowd.

This Italian pasta salad is a staple in our house, especially during the summer. It's filling enough for a main dish, but it also makes a beautiful side dish to bring to the barbecue. The colorful mix of ingredients always looks great on the table, and I rarely bring home leftovers.

I also love how simple this recipe is for meal prep! Make a big batch over the weekend, and you’ll have filling lunches all week long. 

We love to change up this Italian pasta salad recipe based on what we have in the fridge. Use whatever vegetables you have on hand, or swap out the salami for grilled chicken if we're in the mood for something different. 

This is also the perfect recipe for involving the kids. They’ll love helping to assemble it, choosing which ingredients to add, and shaking up the dressing in a jar.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Rotini pasta - The spiral shape holds the dressing well, but other medium-sized pasta shapes work, too.
• Red wine vinegar - Gives the dressing a bit of tanginess. White wine vinegar can be substituted in a pinch.
• Olive oil - Use a good quality extra virgin olive oil for the best flavor.
• Balsamic vinegar - Adds depth to the dressing. Just a little goes a long way.
• Dijon mustard - Helps emulsify the dressing and adds a little tang.
• Italian herb seasoning - This convenient blend of herbs will bring tons of Italian flavor. You can make your own mix if you prefer.
• Red pepper flakes - For a touch of heat. Adjust to your taste, or leave it out if you’re not a fan.
• Marinated artichoke hearts - Drain well before using.
• Sun-dried tomatoes - The oil-packed kind works best here.
• Fresh mozzarella pearls - Gives the Italian pasta salad a creamy texture.
• Hard salami - Adds savory and salty flavors. Pepperoni is a good substitute.
• Fresh basil - Brightens the salad with fresh flavor.
• Bell peppers - Use a mix of colors or your favorite.
• Parmesan cheese - Adds a salty, nutty flavor. Grate your own for the best results.

How To Make Italian Pasta Salad

First, let's make the vinaigrette. In a large jar or mixing bowl, combine the red wine vinegar, olive oil, balsamic vinegar, Dijon mustard, Italian herb seasoning, and red pepper flakes. If using a jar, seal the lid tightly and give it a good shake for about 30 seconds. This method emulsifies the dressing quickly and easily. If using a mixing bowl, blend with an immersion blender.

Now, let's cook the pasta. Follow the package directions, but here's a tip: take it off the heat about a minute early when the pasta is al dente. This slight undercooking allows the pasta to absorb some of the dressing without getting mushy.

Once the pasta is done, drain it and rinse with cold water until it's cool. Make sure to drain it well - you don't want extra water diluting your dressing.

Time to assemble! In a large bowl, combine the cooled pasta with the marinated artichoke hearts, sun-dried tomatoes, olives, mozzarella pearls, and cubed salami. Add the halved cherry tomatoes, julienned or torn basil, and diced bell peppers. Toss in half of the grated parmesan.

Pour the vinaigrette over everything and give it a good toss. Make sure all the ingredients are evenly distributed.

Cover the bowl with plastic wrap and place it in the fridge for at least 2 hours. This chilling time is crucial - it allows the flavors to fully develop and the pasta to soak up some of that zesty dressing.

Just before serving, give the salad a quick toss and transfer it to your serving bowl. Sprinkle the remaining parmesan on top, arrange some pepperoncini for decoration if you're using them, and finish with a sprinkle of chopped parsley.

Substitutions and Variations

• Change the pasta. While rotini works great, feel free to use other medium-sized pasta shapes like penne, fusilli, or bow ties. Avoid tiny pastas like orzo or long strands like spaghetti.
• Switch the cheese. If you can't find mozzarella pearls, cube a block of fresh mozzarella. You could also try cubed provolone or add some crumbled feta.
• Add more vegetables. Feel free to add or substitute vegetables based on what you have. Try cucumber, zucchini, or roasted red peppers.
• Make it gluten-free. Simply use your favorite gluten-free pasta.

Make-Ahead, Storing and Freezing

Make Ahead: This Italian pasta salad is perfect for making ahead. In fact, it tastes even better the next day! You can prepare the entire salad up to a day in advance. Just cover it tightly and store in the refrigerator. Before serving, give it a quick toss and add a splash of olive oil if it seems dry. Add the final sprinkle of parmesan, parsley, and pepperoncini just before serving for the freshest presentation.

Store: Leftover pasta salad will keep well in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the vegetables may lose some of their crispness over time. Give it a good stir before serving.

Freeze: We don't recommend freezing this pasta salad. The fresh vegetables and cheese don't hold up well to freezing and thawing, and the texture of the pasta can become mushy. It's best enjoyed fresh or within a few days of making.

Remember, if you're serving this salad at an outdoor event, don't let it sit out at room temperature for more than 2 hours (or 1 hour if it's over 90°F outside) to ensure food safety.

What's the best way to julienne basil?

To julienne basil, stack several leaves, roll them tightly like a cigar, then slice thinly across the roll. This technique, called chiffonade, creates nice, thin strips of basil.

Can I use canned artichokes instead of marinated ones?

Yes, you can use canned artichokes. Just drain them well and consider tossing them with a bit of olive oil and Italian seasoning for extra flavor before adding to the salad.

Recipe Tips

• Cook the pasta just shy of al dente. It will continue to absorb the dressing as it chills, so slightly undercooking prevents it from becoming mushy.
• Rinse the cooked pasta with cold water to stop the cooking process and cool it quickly. This helps maintain the pasta's texture in the salad.
• Pat dry ingredients like artichoke hearts and sun-dried tomatoes before adding them to the salad. This prevents excess liquid from diluting the dressing.
• For the best flavor, let the salad chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
• If you're short on time, you can use store-bought Italian dressing instead of making your own. However, homemade dressing typically tastes fresher and allows you to adjust flavors to your liking.
• To prevent the basil from browning, add it just before serving or when you're ready to chill the salad.

Need more salad recipes? Try this Black Eyed Pea Salad, Mexican Bean Salad, and  Buffalo Chicken Salad.

With this recipe, you're all set to create a delicious Italian pasta salad that's perfect for any occasion. It's easy to customize, great for making ahead, and always a crowd-pleaser.