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    Home » Recipes » Salads » Italian Pasta Salad recipe

    LAST UPDATED: February 3, 2022 • FIRST PUBLISHED: May 31, 2020 By Toni Dash 22 Comments

    Italian Pasta Salad recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Italian Pasta Salad title image

    Italian Pasta Salad is a cold summer salad perfect for picnics, potlucks or grilling dinners. Full of fresh vegetables and herbs, salami, mozzarella cheese, tossed in an easy homemade Italian dressing. It’s easy and delicious!

    Italian Pasta Salad title image

    This flavor packed salad is always a favorite. It’s fast to prepare (about 20 minutes) and tastes even better the day after it is made.

    It’s a great ‘make ahead’ recipe for a side dish. Or a refreshing chilled main dish during the hot summer months. It’s always a favorite for potlucks!

    Jump to:
    • Pasta Salad Ingredients
    • Variations
    • Italian Dressing Ingredients
    • What Type of Pasta to Use?
    • Make it Gluten-Free!
    • Pro Tips for Making Italian Pasta Salad
    • Storing Leftovers
    • More Salad Recipes You’ll Love!
    • Recipe

    Pasta Salad Ingredients

    • Rotini  (or other favorite bite-size pasta)
    • Cherry Tomatoes
    • mini Mozzarella Balls
    • Salami slices
    • Black Olives
    • Red Onions
    • Italian Parsley
    • Basil
    • Parmesan Cheese
    Italian Pasta Salad ingredients in a bowl before tossing

    Variations

    This recipe is very versatile! If you love another vegetable, add it! Something you don’t love, take it out.

    Suggested additions:

    • Bell Peppers (red, yellow, orange or green)
    • Cucumbers
    • broccoli florets (cut small)
    • sliced zucchini or summer squash
    • marinated artichoke hearts
    • sun dried tomatoes
    • Summer Sausage
    • Feta Cheese

    Make it Vegetarian by leaving out the salami.

    glass carafe of Italian Dressing for pasta salad

    Italian Dressing Ingredients

    The dressing for this salad recipe is fast and simple to make! It’s a homemade Italian dressing. Perfect for this salad or to use on tossed green salads too.

    • Olive Oil
    • Red Wine Vinegar
    • fresh Garlic Cloves
    • Granulated Sugar (just a touch!)
    • Italian Seasoning
    • fresh Basil 
    • Salt and Pepper

    Everything goes into the blender for a smooth, tangy dressing!

    The Color of the Dressing

    The color of the dressing will be related to the color of the olive oil. Olive oil can be green, yellow or almost without color.

    Depending on which color is used, the dressing may be green as shown in these photos or more of a golden brown.

    How Much Dressing does it Make?

    The total volume of the dressing recipe yields just under 1 1/4 cups dressing. There is plenty of dressing to add as much or little as preferred.

    If you prefer a more lightly dressed salad, save the rest to toss on before serving leftover portions to perk them up if needed. OR use it on other salads.

    Italian Dressing for pasta salad (pouring onto the salad)

    What Type of Pasta to Use?

    Bite-size pasta works best for this recipe. Any type with ridges, curls, or little openings are perfect. The dressing and herbs get into all of the nooks and crannies!

    Rotini (spiral shaped) is a favorite type because of all of the ridges.

    Other great choices include:

    • farfalle (bowtie or butterfly)
    • cellentani (curly tubular with ridged outside)
    • penne  (short cylinder with diagonally cut ends)
    Italian Pasta Salad in a single serving bowl

    Make it Gluten-Free!

    To make this recipe gluten-free, swap in a gluten-free bite-size pasta. I love Tinkyada brand for the texture and flavor. It comes in multiple shapes too.

    NOTE: Gluten-free pasta is not as sturdy as traditional wheat varieties.

    Be sure to toss the salad ingredients together gently to ensure the pasta holds its shape.

    Italian Pasta Salad in a blue serving bowl

    Pro Tips for Making Italian Pasta Salad

    Don’t overcook the pasta. The pasta needs to be cooked ‘al dente’ and not overcooked. This will give the best texture for the pasta salad.

    The pasta need to be cold. This is for a few reasons:

    • If it’s warm it will absorb the dressing. We want the dressing to coat the salad ingredients, not absorb INTO the pasta.
    • If it’s cold it won’t be sticky which is a better texture for the salad.

    In addition to rinsing the pasta with cold water after cooking it, I recommend shocking it by placing it briefly into an ice water bath. Instructions are included in the recipe card below.

    Make all the ingredients the same size. If the ingredients in the salad are the same size it’s easier to serve and eat. That’s why the tomatoes are halved and other ingredients are cut into specific sizes.

    If substituting other ingredients cut them to be similar size to the rest of the salad ingredients.

    Chill the salad. Mix and chill the pasta salad at least 30 minutes before serving. This lets the flavors combine for best results. This pasta salad is even better the following day!

    Adding the dressing. To keep the salad fresh and flavorful, 3/4’s of the dressing (slightly less than 3/4 cup) is added before the salad chills.

    Add enough to fully coat the ingredients. The remaining 1/4 of the dressing may tossed in right before serving if needed.

    If not refrigerate it to freshen up leftover servings if the salad ingredients has absorbed the dressing. OR use it on tossed green salads.

    Storing Leftovers

    Keep in an sealed airtight container in the refrigerator for 3-4 days. Do not freeze this salad.

    individual bowl of Italian Pasta Salad

    More Salad Recipes You’ll Love!

    • Broccoli Salad
    • Macaroni Salad
    • Potato Salad
    • Chickpea Salad
    • Chicken Salad

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    Italian Pasta Salad

    Italian Pasta Salad

    Pasta Salad is a summer staple and a flavor-packed side dish everyone loves. It's easy to change it up with your favorite ingredients. The tangy herb Italian dressing makes it irresistibly good!
    5 from 16 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Chilling time: 30 minutes
    Total Time: 45 minutes
    Servings: 8 1 3/4 cups servings (14 1/2 cups total salad yield)
    Calories: 443kcal
    Author: Toni Dash
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    Ingredients

    Pasta:

    • 1 pound Rotini pasta or other bite-size pasta type
    • 2 cups Cherry tomatoes halved
    • 8 ounces fresh mini Mozzarella Balls drained
    • 6 ounces Salami slices cut into 1/2-inch wide strips
    • ¾ cup Black Olives (pitted) rinsed and halved, or use sliced olives
    • ½ cup Red Onion diced
    • ½ cup fresh Italian Parsley chopped
    • ¼ cup fresh Basil chopped
    • 1/4 cup fresh grated Parmesan Cheese topping

    Pasta Salad Dressing:

    • 1 cup Olive Oil
    • 1/2 cup Red Wine Vinegar
    • 2 cloves Garlic
    • 1 teaspoon Granulated Sugar
    • 3 teaspoons Italian Seasoning
    • ¼ cup fresh Basil
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon ground Black Pepper

    Instructions

    • Cook the pasta as instructed on the package (do not overcook!). After it has cooked, drained and rinsed in cold water, place the colander in an ice bath (see notes) for a few minutes. It should all be chilled to the touch.
      Drain and set aside to fully cool.
    • While the pasta is cooking…In a large bowl, stir all the salad ingredients together, except for the grated Parmesan. Set aside.
    • For the Dressing: Add all pasta salad dressing ingredients into a blender and blend until smooth. Adjust salt and pepper to taste.
    • Pour 3/4's of the salad dressing (enough to coat the salad ingredients) over pasta salad ingredients and stir until well combined. Chill at least 30 minutes before serving. NOTE: can be made the day before serving.
      Additional salt and pepper may be added after tasting if desired.
    • When serving: toss with the remaining 1/4 of the dressing (if needed or desired), garnish with grated Parmesan cheese and serve.
      NOTE: Extra dressing may be refrigerated to freshen up leftover servings of the salad or used on tossed green salads.

    Notes

    Total Yields

    Dressing: 1 1/4 cups
    Pasta Salad: 14 1/2 cups

    Pasta cooking time

    Cooking time will vary depending on the type of pasta used.

    Note on Gluten-Free Pasta

    Gluten-free pasta is usually more delicate than regular wheat pasta. When tossing the salad ingredients, do it gently to ensure the pasta holds its shape.
    My preferred brand of gluten-free pasta is Tinkyada which is brown rice based. It holds its shape well and has good flavor. 

    Making and Ice Bath

    For the pasta to have the best texture in the salad AND not soak up all the dressing, dunking it in an ice bath before fully cooling prevents it from becoming sticky. 
    To make an ice bath combine equal parts of cold water and ice in a large bowl. Dunk the colander of pasta into the ice bath, swish it around so all the pasta is covered, remove (allow excess water to drain back into the ice bath) and set aside while you make the salad.

    Nutrition

    Calories: 443kcal | Carbohydrates: 47g | Protein: 19g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 1050mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 664IU | Vitamin C: 15mg | Calcium: 187mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Summery Strawberry Muffins
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Matt Taylor says

      June 04, 2020 at 9:56 am

      5 stars
      I LOVE Italian pasta salad. This recipe is so easy to make and super flavorful! 🙂 🙂

      Reply
    2. Kait says

      June 03, 2020 at 10:44 pm

      This is one of our favorites! I’ll make it in a big batch and save it for meals during the week. My kids love when I use bow tie pasta for it too.

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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