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Italian Pasta Salad

Italian Pasta Salad is a simple, classic choice for summer gatherings. This easy cold pasta salad is perfect for parties, picnics, and family cookouts.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Salad, Side Dish
Cuisine Italian, Mediterranean
Servings 10 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander

Ingredients
  

For the Salad

  • 12 oz rotini pasta or fusilli, bow ties
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup black olives sliced
  • 3/4 cup red onion finely chopped
  • 1 cup bell peppers mix of red, yellow, green, diced
  • 8 oz mozzarella pearls or cubed provolone
  • 4 oz pepperoni sliced into quarters (substitute sun-dried tomatoes for vegetarian option)
  • 1/3 cup fresh parsley chopped
  • 1/4 cup fresh basil thinly sliced

For the Italian Dressing

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon red pepper flakes adjust to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon grated Parmesan cheese

Instructions
 

  • Cook rotini pasta in heavily salted water until al dente, about 7-8 minutes (check package instructions but aim for 1 minute under recommended time). Drain immediately and rinse under cold water to stop the cooking process.
  • Whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, minced garlic, Dijon mustard, red pepper flakes, salt, pepper, and Parmesan in a bowl until emulsified.
  • Chop all vegetables into bite-sized pieces. If your red onion tastes too sharp, soak the chopped pieces in ice water for 10 minutes before draining.
  • In a large bowl, combine pasta with all prepared vegetables, cheese, and pepperoni. Pour 3/4 of the dressing over the salad and toss thoroughly. Reserve the remaining dressing for just before serving.
  • Cover and refrigerate for at least 2 hours, though overnight results in the most flavorful pasta salad.
  • Just before serving, add fresh herbs, toss with remaining dressing, and adjust seasoning to taste.

Notes

This Italian Pasta Salad stays fresh in an airtight container in the refrigerator for up to 4 days, with flavor actually improving after 24 hours.
For meal prep, store the base salad and dressing separately, combining portions as needed.
If preparing more than two days ahead, keep tomatoes separate until serving day to prevent them from becoming mealy.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 10gFat: 17gSaturated Fat: 5gCholesterol: 25mgSodium: 480mgFiber: 2gSugar: 3g
Keyword Pasta Salad, Italian Pasta Salad, Cold Pasta Salad, Summer Salad
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