My Favorite Italian Pasta Salad Recipe!

Italian pasta salad is one of those dishes that always hits the mark. It’s bright, colorful, and full of flavor without trying too hard.

You can make it ahead, serve it cold, and bring it to picnics, potlucks, or busy weeknights.

It’s also easy to customize with what you have on hand. If you want something simple, satisfying, and crowd-pleasing, this is a great place to start.

What Makes This Italian Pasta Salad Special

This version leans into bold, classic Italian flavors: tangy vinaigrette, briny olives, and a mix of crisp veggies. It’s not heavy, but it still feels filling thanks to the pasta and cheese.

The dressing is bright and fresh, and it ties everything together instead of overpowering it. You can build it the day before, and it only gets better as it rests. It’s the kind of recipe that adapts to your taste and keeps well.

Ingredients

• 12 ounces short pasta (rotini, fusilli, or farfalle)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced (English or Persian cucumbers work best)
• 1/2 red onion, thinly sliced
• 1 cup bell pepper, diced (use red, yellow, or orange)
• 3/4 cup black or Kalamata olives, pitted and halved
• 1 cup marinated artichoke hearts, chopped and drained
• 1/2 cup pepperoncini, sliced (optional for heat and tang)
• 1 cup mozzarella pearls or diced provolone
• 1/3 cup salami, sliced into strips (optional)

For the dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice (optional but brightens the flavor)
• 2 teaspoons Dijon mustard
• 2 garlic cloves, finely minced or grated
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (or 1 tablespoon fresh basil, finely chopped)
• 1/2 teaspoon honey (or a pinch of sugar, to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1–2 tablespoons grated Parmesan (optional, adds depth)

To finish:

• Fresh basil or parsley, chopped
• Extra Parmesan, for serving

How to Make It

1. Cook the pasta right. Bring a large pot of salted water to a boil.Cook the pasta until just al dente—usually 1 minute less than the package suggests. Overcooked pasta will turn mushy in the salad.
2. Rinse and cool. Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water and spread it out briefly to cool.
3. Whisk the dressing. In a bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, basil, honey, salt, pepper, and Parmesan if using.Whisk or shake until emulsified.
4. Toss the pasta with some dressing first. Add the cooled pasta to a large bowl and toss with about half the dressing. This helps the pasta absorb flavor and prevents sticking.
5. Prep the add-ins. Slice the tomatoes, chop the cucumber, onion, bell pepper, olives, artichokes, and pepperoncini. Pat any wet ingredients dry with paper towels to avoid watering down the salad.
6. Combine everything. Add the veggies, mozzarella or provolone, and salami (if using) to the pasta.Pour over the remaining dressing. Toss gently but thoroughly so everything is coated.
7. Chill for best flavor. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. The flavors meld and improve with time.
8. Taste and adjust before serving. Add more salt, pepper, a squeeze of lemon, or a splash of vinegar if needed.Finish with fresh basil or parsley and a sprinkle of Parmesan.

How to Store

• Refrigerate in an airtight container for up to 4 days. The flavor improves on day two.
• Refresh before serving. Add a drizzle of olive oil or a splash of vinegar if it tastes flat after chilling.
• Avoid freezing. The texture of pasta, cheese, and vegetables suffers in the freezer.
• Keep greens separate. If adding delicate herbs or arugula, fold them in just before serving.

Benefits of This Recipe

• Make-ahead friendly. It actually gets better as it rests.
• Flexible and customizable. Swap veggies, cheeses, or proteins to fit your taste or pantry.
• Balanced flavors. Bright acidity, savory depth, and fresh crunch in every bite.
• Great for gatherings. Scales easily and holds up on a buffet.
• Meal-prep ready. Packs well for lunches and stays satisfying.

What Not to Do

• Don’t overcook the pasta. Soft pasta turns mushy and breaks apart.
• Don’t skip salting the pasta water. It’s your chance to season the pasta from the inside out.
• Don’t overdress at the start. Hold back a little dressing to add right before serving for brightness.
• Don’t add watery veggies without drying. Excess moisture dilutes the flavor and dressing.
• Don’t store with fresh greens mixed in. They wilt quickly and turn soggy.

Alternatives

• Vegetarian: Skip the salami and add chickpeas or white beans for protein.
• Gluten-free: Use a sturdy gluten-free pasta (corn-rice blends hold shape well). Cook just to al dente and rinse thoroughly.
• Dairy-free: Omit the cheese and add extra olives or toasted pine nuts for richness.
• Herb-forward: Swap dried herbs for a handful of chopped fresh basil, parsley, and a touch of fresh oregano.
• Spicy: Add Calabrian chili paste to the dressing or extra pepperoncini.
• Protein boost: Add grilled chicken, tuna in olive oil, or roasted shrimp.
• Different cheese: Try feta for a saltier bite, or aged provolone for sharper flavor.
• Different vinegar: White wine vinegar or sherry vinegar can work in a pinch; adjust sweetness and salt to balance.

FAQ

Can I make Italian pasta salad the day before?

Yes.

It actually tastes better the next day. Store it covered in the fridge and add a splash of olive oil or vinegar right before serving if it needs a lift.

What pasta shape works best?

Short, ridged shapes like rotini, fusilli, and farfalle grab the dressing and hold up well. Avoid long pasta or very delicate shapes.

Do I need to rinse the pasta?

For cold pasta salad, rinsing is helpful.

It cools the pasta quickly and removes excess starch so it doesn’t clump.

How do I keep the salad from getting soggy?

Cook the pasta al dente, pat wet ingredients dry, and don’t overdress. Hold back a little dressing to add just before serving.

Can I skip the garlic in the dressing?

You can. Use a pinch of garlic powder or a tiny grate of shallot for a gentler flavor, or leave it out entirely.

What if I don’t have red wine vinegar?

White wine vinegar works well.

Apple cider vinegar can do in a pinch but may taste fruitier; balance with a bit more Dijon or salt.

How long does it last in the fridge?

Up to 4 days. The texture is best within 2–3 days, especially if there’s fresh mozzarella.

Can I serve it warm?

It’s designed for serving chilled or at room temperature. If you prefer it warm, skip rinsing the pasta and toss everything together while the pasta is still hot, but the cheese may soften.

What vegetables are must-haves?

Tomatoes, cucumbers, bell peppers, and olives give a good mix of color and crunch.

After that, customize to taste.

Is the honey necessary?

Just a little helps balance the acidity. You can leave it out or replace it with a pinch of sugar if you prefer.

Final Thoughts

Italian pasta salad is the kind of recipe you can rely on. It’s fresh, flexible, and easy to make ahead, with enough personality to stand on its own.

Keep the pasta al dente, the dressing punchy, and the add-ins colorful.

With a few basics and a bit of tweaking to taste, you’ll have a bowl everyone wants a second scoop of.