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If you’re like me, you know summer isn’t complete without a big bowl of Italian pasta salad on the table. I first threw one together for a last-minute barbecue with my sister using random pantry staples—rotini, cherry tomatoes, and bottled dressing. It was such a hit, we never stopped making it. That’s the magic of this dish: simple ingredients, quick prep, and bold Mediterranean flavors. Whether you’re feeding a crowd or prepping lunch for the week, this Italian pasta salad is a colorful, delicious choice you’ll make on repeat.
Why Italian Pasta Salad Is a Classic
Italian pasta salad has earned its place as a summer potluck MVP. It’s hearty enough to satisfy, light enough to pair with grilled mains, and vibrant with Mediterranean ingredients like sun dried tomatoes and olives. My own love affair with it began at a family reunion where everyone—from picky kids to herb-loving aunts—devoured it. It’s endlessly customizable, which makes it perfect for gatherings and fridge cleanouts alike.
Easy Ingredients, Big Flavor
The real beauty lies in the pantry-friendly lineup: dried pasta, jarred olives, red onions, and maybe some sun dried tomatoes if you’re lucky. You don’t need gourmet groceries or a fancy vinaigrette. With a few simple swaps, this dish can go vegetarian, dairy-free, or gluten-free.
What Makes a Great Italian Pasta Salad
Pasta Choices Matter
Choose pasta shapes that grip the dressing. Rotini, fusilli, penne, or farfalle are best. Their grooves and twists catch all the flavor-packed vinaigrette. Avoid long noodles—they’re tricky to mix and serve.
The Ultimate Dressing
Classic Italian vinaigrette is the heart of the salad. Homemade is easy: olive oil, red wine vinegar, garlic, oregano, Dijon mustard, and a pinch of sugar. But if you’re short on time, a high-quality store-bought dressing from brands like Ken’s or Carlsbad Cravings-style copycats works well too.
Building Layers of Mediterranean Flavor
Fresh & Tangy Ingredients
Start with ripe cherry tomatoes for a juicy pop. Add thinly sliced red onions for bite and pepperoncini for a tangy kick. Don’t forget black olives or kalamata—they bring that signature salty touch. Want more depth? Toss in sun dried tomatoes or artichoke hearts.
Cheese & Protein Options
Mozzarella pearls melt into each bite with creamy richness. Shaved Parmesan adds umami and crunch. For more substance, try cubed salami, grilled chicken, or a handful of chickpeas. Keep it meatless? Swap for extra roasted veggies.
Making & Serving It Right
Step-by-Step Recipe Guide
Ingredients:
- 12 oz rotini pasta
- 1½ cups cherry tomatoes, halved
- ¾ cup black olives, sliced
- ½ red onion, thinly sliced
- 1 cup mozzarella pearls
- ½ cup sun dried tomatoes, chopped
- ½ cup pepperoncini, sliced
- ¼ cup fresh basil, chopped
- ¾ cup Italian dressing (homemade or store-bought)
- Salt and pepper to taste
Instructions:
- Cook the pasta until al dente. Drain and rinse under cold water.
- In a large bowl, toss pasta with all veggies and cheese.
- Drizzle with dressing. Mix gently until evenly coated.
- Chill for 1–2 hours before serving for best flavor.
Meal Prep & Storage Tips
This salad holds up beautifully in the fridge for 3–5 days. Store it in airtight containers. If it dries out, revive with a splash of olive oil or dressing. Perfect for weekday lunches or picnic spreads.
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Italian Pasta Salad
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fresh and zesty Italian Pasta Salad with rotini, cherry tomatoes, mozzarella, olives, and homemade dressing. A perfect Mediterranean-inspired cold pasta salad for summer meals and potlucks.
Ingredients
12 oz rotini pasta
1½ cups cherry tomatoes, halved
¾ cup black olives, sliced
½ red onion, thinly sliced
1 cup mozzarella pearls
½ cup sun dried tomatoes, chopped
½ cup pepperoncini, sliced
¼ cup fresh basil, chopped
¾ cup Italian dressing (homemade or store-bought)
Salt and pepper to taste
Instructions
1. Cook rotini pasta in salted boiling water until al dente. Drain and rinse with cold water.
2. In a large mixing bowl, combine pasta, cherry tomatoes, olives, onion, mozzarella, sun dried tomatoes, and pepperoncini.
3. Add fresh basil, then pour in Italian dressing.
4. Season with salt and pepper, and toss everything together until evenly coated.
5. Chill the pasta salad for at least 1 hour before serving.
Notes
Use tri-color pasta for extra color and flair.
Add grilled chicken or salami to make it more filling.
Re-dress with extra vinaigrette before serving if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Italian Pasta Salad, Mediterranean Pasta Salad, Cold Pasta Salad
FAQ About Italian Pasta Salad
Can I make it ahead of time?
Yes! It’s even better after a few hours in the fridge. Prep the night before for peak flavor.
Can I use gluten-free pasta?
Absolutely. Just make sure it’s one that holds up well after chilling, like rice or corn-based types.
What if I don’t have pepperoncini?
Swap for banana peppers or even diced pickles for that briny crunch.
How do I keep it from drying out?
Add an extra drizzle of dressing right before serving to freshen it up.
Can I freeze it?
Not recommended. The texture of pasta and fresh veggies suffers after thawing.