Here’s a classic Italian Pasta Salad that’s vibrant, tangy, and perfect for picnics, potlucks, or weeknight sides.
🇮🇹 Classic Italian Pasta Salad
Serves: 6–8 | Prep: 20 min | Chill: 1 hour
Ingredients
Salad
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12 oz pasta (rotini, penne, or farfalle)
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ cup red bell pepper, diced
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½ cup red onion, finely diced
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½ cup black olives, sliced
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½ cup pepperoni slices or salami cubes (optional)
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½ cup mozzarella or provolone cubes
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¼ cup fresh parsley, chopped
Dressing
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⅓ cup olive oil
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3 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 tsp sugar or honey
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1 tsp dried Italian herbs (oregano, basil, thyme)
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1 clove garlic, minced
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Salt & pepper to taste
Instructions
1. Cook Pasta
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Cook pasta according to package instructions until al dente.
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Drain and rinse under cold water to stop cooking. Set aside.
2. Make Dressing
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In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, sugar, garlic, Italian herbs, salt, and pepper.
3. Assemble Salad
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In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, onion, olives, pepperoni (if using), and cheese.
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Pour dressing over salad and toss to coat evenly.
4. Chill & Serve
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Cover and refrigerate at least 1 hour to allow flavors to meld.
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Garnish with fresh parsley before serving.
Tips for Perfect Pasta Salad
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Use slightly undercooked pasta so it holds up after chilling.
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Add a splash of lemon juice for extra brightness.
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Make ahead—flavors improve after a few hours in the fridge.
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Optional extras: artichoke hearts, roasted red peppers, sun-dried tomatoes.
If you want, I can give a zesty, bold Italian Pasta Salad recipe with roasted vegetables and a punchy vinaigrette that’s like a restaurant version.