I could eat pasta salad every day during the summer. While technically a side dish, it makes the perfect light lunch when the weather is hot and it’s so easy to throw together. This Italian pasta salad is one of our favorites and a great choice for picnics and summer parties when you need to bring something to share. It goes great with sandwiches, burgers, grilled chicken, ribs, and pretty much anything else you can think of. We love a good pasta salad! Some of our other favorites are Greek Pasta Salad, Lemon Tarragon Pasta Salad, and BLT Pasta Salad.
Ingredient Notes
This is a quick overview of some of the important ingredients you’ll need for this Italian pasta salad recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
Pasta: I used a corkscrew-shaped type of pasta known as fusilli bucati or fusilli cort in these photos, which has a tight spiral shape. But any bite-size pasta works in a pasta salad, whether it’s small shells, farfalle, macaroni noodles, or rotini. Salami: Rather than using sliced salami (which is totally fine if that’s what you have on hand!) I went with whole salami that I could dice into chunks. Veggies: Some chopped onion, diced bell pepper or even roasted red bell peppers, crunchy cucumber, and sliced tomatoes add freshness, crunch, and so much flavor to this summertime classic. Mozzarella balls: Everybody loves the small balls of mozzarella cheese in this salad. It gives it that caprese vibe and fun texture. Dressing: Some olive oil with Italian herbs and a few other ingredients like lemon juice, dijon mustard, and just a touch of maple syrup for sweetness and balance make a quick and easy dressing for the salad. Because olive oil is the primary dressing component, be sure to use a good quality one with a good flavor.
How to Make Italian Pasta Salad
It’s super simple to throw this side dish together. Here’s a quick overview with step-by-step images to help you visualize the process. Scroll down to the recipe card for printable, detailed instructions.
Cook the pasta just until al dente: Bring a lot pot of salted water to a boil, then add the pasta and set a timer. Don’t overcook the pasta or it will soak up more of the dressing than you are intending. Your cooking time might vary depending on the particular cut of pasta or brand you are using, so be sure to follow the package directions, but you can typically plan on about 8-10 minutes for most pasta. When the timer goes off, drain the cooked pasta and rinse with cold water to stop the cooking process. Prep veggies and meat: While the pasta is boiling, slice the grape tomatoes and olives in half, then chop the bell pepper, onions, salami, cucumber, and parsley. Combine: Add the drained pasta along with all of the chopped vegetables, salami, and mozzarella balls to a large bowl. You don’t want everything spilling out when you toss them, so be sure the bowl is plenty big, then transfer to a serving bowl later for better presentation.
Make the dressing: In another bowl, whisk together all of the dressing ingredients. Pour over the pasta and veggies, then toss until everything is well coated and mixed together. Transfer to a large serving bowl for presentation, if desired.
Recipe Tips and Tricks
Assemble just before serving: Italian pasta salad, like most pasta salads, tastes best the same day it is made. It will keep longer than that, but the textures and flavors are better when freshly combined. Using Italian dressing: If you are in a hurry and don’t want to make the dressing in the recipe card below, an easy shortcut is to use ½ to ¾ cup of your favorite Italian dressing instead. Play with amounts: We think our version of Italian pasta salad is just right, but you can easily double the dressing amounts, add more salami or mozzarella balls, or toss in ½ cup of freshly grated parmesan cheese for even more cheese flavor if you feel like it.
What to Serve With Pasta Salad
The fun flavors and textures of salami, red bell pepper, and mozzarella in this salad make it a perfect side dish to serve with lots of mains. These are some of our favorites:
Other side salads (make a meal out of them!) Spicy Honey Chicken Uncle Richard’s Smoked Baby Back Ribs Roast Chicken All-American Hamburger
Storage Instructions
This Italian pasta salad is best the day it is made, like most pasta salads, but will still be good for 3-4 days in the fridge. Be sure to toss again before serving in case the dressings settles in the bottom of the bowl. This recipe doesn’t freeze well, unfortunately.
More Side Dish Recipes
Heirloom Tomato Salad with Burrata Creamy Pea Salad with Bacon Classic Potluck Broccoli Salad Deviled Egg Potato Salad Chicken Salad
Creamy Grape Salad
Doritos Taco Salad
BLT Pasta Salad
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