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–+ servings
Easy Italian Pasta Salad 1

Easy Italian Pasta Salad

This quick and simple recipe is bursting with classic Italian flavors and feeds a crowd effortlessly—making it the ideal solution for last-minute entertaining or planned gatherings alike. Unlike many pasta salads that become soggy or bland, this recipe maintains its vibrant flavors and textures from the first bite to the last.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 10 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Large Bowl
  • Mason Jar

Ingredients
  

For the pasta salad

  • 1 pound rotini pasta or penne, farfalle, or fusilli
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 red bell pepper chopped
  • 1/2 cup red onion thinly sliced
  • 3/4 cup black olives sliced
  • 8 oz fresh mozzarella pearls or cubed mozzarella
  • 1/2 cup fresh basil chopped
  • 1/2 cup fresh parsley chopped
  • 4 oz pepperoni slices quartered (optional)
  • 1/4 cup grated Parmesan cheese

For the dressing

  • 2/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon honey
  • salt and freshly ground black pepper to taste

Instructions
 

  • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the pasta. Cook according to package instructions until al dente—typically 8-10 minutes. Drain immediately and rinse under cold water to stop the cooking process and remove excess starch.
  • While the pasta cooks, prepare your fresh ingredients. Keep the tomatoes, cucumbers, and bell peppers in uniformly sized pieces—about ½-inch dice works perfectly. Pro tip: Remove the seeds from the cucumber for a less watery salad that stays crisp longer.
  • In a mason jar or small bowl, combine all dressing ingredients from olive oil to salt and pepper. If using a jar, simply seal and shake vigorously for 30 seconds until emulsified. The honey helps bind the oil and vinegar together, creating a more stable dressing.
  • In a large bowl, combine the cooled pasta with all prepared vegetables, mozzarella, herbs, and pepperoni if using. Pour about ⅔ of the dressing over the salad and toss gently but thoroughly. Reserve the remaining dressing for just before serving.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours will yield the best flavor development. This resting period allows the herbs and garlic to infuse throughout the salad.
  • Just before serving, add the remaining dressing and Parmesan cheese, then toss again. Taste and adjust seasonings as needed. Garnish with additional fresh herbs and a sprinkle of red pepper flakes if desired.

Notes

Make it vegetarian by skipping the pepperoni or replacing it with chickpeas for added protein. Swap mozzarella with feta for a tangier profile, or use dairy-free cheese for a vegan version. For make-ahead preparation, store the dressing separately and combine just before serving. This salad keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 9gFat: 17gSodium: 410mgFiber: 3gSugar: 4g
Keyword Pasta Salad, Italian Pasta Salad, Summer Salad, Potluck Dish, BBQ Side
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