This Italian Pasta Salad is a vibrant and flavorful dish that’s quick to make and always a hit. Packed with fresh veggies, savory salami, and tangy Italian dressing, it’s perfect for potlucks, barbecues, or a simple weeknight meal24. I love how customizable it is, so you can easily adapt it to your taste1.
Why You’ll Love This Italian Pasta Salad
- Quick and Easy: It comes together in under 20 minutes1.
- Flavorful: The combination of fresh ingredients and zesty dressing is irresistible24.
- Versatile: Perfect as a side dish or a light meal2.
- Customizable: Easily adaptable to your favorite ingredients1.
- Make-Ahead Friendly: It tastes even better after the flavors have melded in the fridge4.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 8-10
Ingredients You’ll Need
For the Pasta:
- 1 pound pasta (rotini, fusilli, or cavatappi work great)134
- 3 tablespoons kosher salt1
- 3 tablespoons olive oil1
For the Dressing:
- 2 cloves garlic, minced1
- ⅓ cup red wine vinegar1
- 2 ½ teaspoons Dijon mustard1
- 2 teaspoons dried oregano1
- 1 teaspoon kosher salt1
- 1 ¼ teaspoon black pepper1
- ½ teaspoon sugar1
- 1 cup olive oil1
For the Salad:
- 1 pint cherry tomatoes, halved1
- ½ cup pitted kalamata olives, halved1
- ½ cup sliced pepperoncini1
- 3 Persian cucumbers, diced1
- 8 ounces fresh mozzarella pearls1
- 8 ounces provolone, cubed1
- 8 ounces salami, cut into matchsticks1
- 1 red onion, thinly sliced1
- 1 cup fresh Italian parsley, minced1
Let’s Make Some Salad: Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and toss with 3 tablespoons of olive oil to prevent sticking13. Set aside to cool.
- Make the Dressing: In a bowl, mix the minced garlic with the red wine vinegar and let it sit for a few minutes to mellow the garlic flavor. Add the Dijon mustard, oregano, salt, pepper, and sugar. Whisk in the olive oil until well combined and emulsified1.
- Assemble the Salad: In a large bowl, combine the cooled pasta with the cherry tomatoes, olives, pepperoncini, cucumbers, mozzarella, provolone, salami, red onion, and parsley1.
- Dress It Up: Evenly drizzle the dressing over the pasta salad and toss until everything is well coated1.
- Serve: You can serve it immediately or chill it in the refrigerator until ready to serve. If serving later, you might want to add a bit more vinegar, olive oil, salt, or pepper to freshen it up1.
Serving Suggestions
- Side Dish: Perfect alongside grilled chicken, burgers, or sandwiches8.
- Light Meal: Add some grilled shrimp or chickpeas for extra protein8.
- Potlucks and BBQs: A guaranteed crowd-pleaser24.
Tips for Customization
- Pasta: I used cavatappi, but any short pasta shape like rotini or fusilli works well134.
- Cheese: Feel free to swap provolone for Parmesan or add some marinated artichoke hearts45.
- Vegetables: Bell peppers, zucchini, or sun-dried tomatoes would be great additions46.
- Protein: Add grilled chicken, chickpeas, or pepperoni for a heartier salad8.
- Spice: Add a pinch of red pepper flakes to the dressing for a little heat5.
How to Store
Store the pasta salad in an airtight container in the refrigerator for up to 3-5 days. The flavors will meld together even more as it sits6.
FAQs
Can I make this ahead of time?Yes, absolutely! In fact, I recommend making it at least 30 minutes ahead of time to allow the flavors to meld4.Can I freeze Italian pasta salad?I don’t recommend freezing it, as the pasta and vegetables can become mushy when thawed.What if I don’t have red wine vinegar?White vinegar or balsamic vinegar can be used as a substitute2.Can I add other vegetables?Definitely! Feel free to add any of your favorite vegetables, such as bell peppers, zucchini, or sun-dried tomatoes46.
Nutritional Information (Per Serving, Estimated)
- Calories: 450-550
- Protein: 20g
- Fat: 30g
- Carbohydrates: 30g
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
