Italian Pasta Salad

A sunny picnic, the aroma of fresh basil mingling with the tang of Italian dressing, and the crunch of peppers create a medley of delight that is Italian Pasta Salad. This vibrant dish takes about 30 minutes to prepare and works beautifully because it allows all the flavors to meld together after chilling.

This recipe is perfect for gatherings, be it a summer barbecue or a light lunch. It’s also great for meal prep and can be made ahead of time; just be sure to store it properly.

Why You’ll Love This Recipe

• The tri-colored rotini adds a delightful pop of color and texture.
• It’s a no-cook dish that comes together in just a few simple steps.
• The dressing soaks into the pasta, enhancing every bite with rich flavor.
• Fresh ingredients ensure it’s both nutritious and satisfying.

What You’ll Need

Gather the following ingredients for a delicious Italian Pasta Salad:

For the Salad

• 16 oz tri-colored rotini pasta, uncooked
• 1 tablespoon salt
• 1 pint cherry tomatoes, cut in half
• 1 lb Italian salami or summer sausage, cut in rounds, then quartered
• ½ cup pepperoncinis, sliced
• 10 oz mozzarella balls (pearls)
• ½ cup Kalamata olives, pitted, cut in half
• ½ cup large black olives, pitted, sliced in thirds
• ⅓ cup red onion, diced
• ½ orange bell pepper, diced
• 9 large fresh basil leaves, chopped
• 1 (16 oz) bottle Italian dressing (use your favorite)
• ½ cup shredded Parmesan cheese

Note: Any pasta shape can work, but rotini holds the dressing well.

Substitutions & Swaps

• Use turkey salami for a lighter option.
• Swap out olives for artichoke hearts.
• Combine different pasta shapes for variety.
• Replace fresh basil with dried basil if needed.

How to Make It

Creating this salad is a breeze with these simple steps.

Boil

1. Bring a pot of water to boil. Add the rotini and salt. Cook until al dente, or softer if preferred—just avoid overcooking as the pasta may fall apart in the salad.

Drain

2. Drain the pasta. Immediately rinse it with cold water until cooled to prevent overcooking. Add pasta to a large bowl.

Combine

3. Add all ingredients. Include everything except for the dressing and parmesan, then stir to mix well.

Dress

4. Pour in the dressing. Use half of the bottle and gently toss to coat all the ingredients.

Chill

5. Chill the salad. Cover and refrigerate for about 2 to 3 hours to let the flavors meld.

Serve

6. Add the finishing touches. Right before serving, add half of the remaining dressing and toss the salad. Taste and adjust with more dressing if desired.

Garnish

7. Garnish. Sprinkle with shredded parmesan cheese for added flavor.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, the pasta texture will change.
Reheat: not recommended; serve cold.

Tips for Best Results

• Let the salad chill longer for a more intense flavor.
• Experiment with different vegetables based on what’s in season.
• For a creamier texture, add a dollop of sour cream.
• Adjust the dressing just before serving to match your taste preference.

Serving Suggestions

• Pair with grilled chicken for a complete meal.
• Serve alongside garlic bread at a barbecue.
• Bring as a side dish to potlucks or family gatherings.