Italian Pasta Salad

Italian Pasta Salad

A colorful and flavorful pasta salad packed with fresh vegetables, tangy Italian dressing, and savory herbs. Perfect for potlucks, picnics, or as a side dish for any meal, this salad is easy to make ahead and can be customized with your favorite add-ins like olives, cheese, or pepperoni.

Ingredients

For the Salad:

• 12 oz (340 g) rotini or tri-color pasta

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, diced

• 1/2 cup green bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup black olives, sliced

• 1/2 cup mozzarella cheese, cubed or shredded

• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/3 cup olive oil

• 3 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or sugar

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions

1. Cook Pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool.

2. Prepare Vegetables:
   While pasta cooks, chop cherry tomatoes, cucumber, bell peppers, red onion, and parsley. Slice olives and cube or shred mozzarella.

3. Make Dressing:
   In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and pepper until well combined.

4. Combine Salad:
   In a large bowl, combine cooked pasta, vegetables, olives, mozzarella, and parsley. Pour dressing over salad and toss gently to coat evenly.

5. Chill:
   Cover and refrigerate for at least 1 hour to allow flavors to meld.

6. Serve:
   Garnish with extra parsley or shredded cheese if desired. Serve chilled.

Equipment

• Large pot

• Colander

• Cutting board

• Chef’s knife

• Large mixing bowl

• Small mixing bowl

• Whisk

• Measuring cups and spoons

• Spatula or salad tongs

Timing

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 25 minutes

Serving Size
Serves 6–8

Italian Pasta Salad

A colorful and flavorful pasta salad packed with fresh vegetables, tangy Italian dressing, and savory herbs. Perfect for potlucks, picnics, or as a side dish for any meal, this salad is easy to make ahead and can be customized with your favorite add-ins like olives, cheese, or pepperoni.

Print Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:1 hour hr 25 minutes mins

Equipment

• Large pot
• Colander
• Cutting board
• Chef’s knife
• Large mixing bowl
• Small mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula or salad tongs

Ingredients

• For the Salad:
• 12 oz 340 g rotini or tri-color pasta
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 cup red bell pepper diced
• 1/2 cup green bell pepper diced
• 1/4 cup red onion finely chopped
• 1/2 cup black olives sliced
• 1/2 cup mozzarella cheese cubed or shredded
• 1/4 cup fresh parsley chopped
• For the Dressing:
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or sugar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Cook Pasta:
• Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
• Prepare Vegetables:
• While pasta cooks, chop cherry tomatoes, cucumber, bell peppers, red onion, and parsley. Slice olives and cube or shred mozzarella.
• Make Dressing:
• In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, garlic powder, salt, and pepper until well combined.
• Combine Salad:
• In a large bowl, combine cooked pasta, vegetables, olives, mozzarella, and parsley. Pour dressing over salad and toss gently to coat evenly.
• Chill:
• Cover and refrigerate for at least 1 hour to allow flavors to meld.
• Serve:
• Garnish with extra parsley or shredded cheese if desired. Serve chilled.

Servings: 8 servings

Frequently Asked Questions (FAQs)

Can I make this pasta salad ahead of time?
Yes. Make it a few hours or even a day in advance to allow the flavors to meld.

Can I use a different type of pasta?
Yes. Penne, rotini, bowtie, or macaroni all work well. Just cook until al dente.

Can I make it vegetarian?
Yes. This recipe is naturally vegetarian, but you can also add protein like grilled chicken or salami if desired.

Can I make it vegan?
Yes. Omit the mozzarella cheese or use a dairy-free alternative. Ensure the dressing contains no honey, or substitute with maple syrup.

How do I prevent the pasta from sticking?
Rinse the cooked pasta with cold water and toss lightly with a little olive oil before mixing with other ingredients.

Can I use bottled Italian dressing instead of making my own?
Yes. Use about 1/3–1/2 cup bottled Italian dressing and adjust to taste.

Can I add more vegetables or toppings?
Absolutely. Try adding artichoke hearts, roasted red peppers, zucchini, or pepperoncini for variety.

How long does this salad last in the fridge?
It stays fresh for 3–4 days when stored properly.

Can I freeze Italian pasta salad?
No. Freezing is not recommended, as the vegetables and pasta can become mushy.

Can I serve this salad warm?
Yes, though it is traditionally served chilled. You can serve slightly warmed pasta if desired.

How To Store Italian Pasta Salad

Refrigerator:
Store in an airtight container for 3–4 days. Stir before serving to redistribute dressing.

Serving Tips:
For best flavor, chill for at least 1 hour before serving. Garnish with fresh parsley, extra cheese, or a drizzle of olive oil just before serving.