This Italian pasta salad is bright, fresh, and packed with bold Mediterranean-style flavors. It’s perfect for picnics, BBQs, meal prep, or a quick family side dish. Best of all — it comes together fast and tastes even better after chilling.
📝 Ingredients
For the salad
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3 cups cooked pasta (rotini or penne works best)
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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½ cup black olives, sliced
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½ cup mozzarella cubes or mini balls
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½ cup salami or pepperoni, chopped (optional)
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¼ cup red onion, finely sliced
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¼ cup fresh parsley or basil, chopped
For the Italian dressing
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⅓ cup olive oil
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3 tbsp red wine vinegar (or lemon juice)
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1 tsp Dijon mustard
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1 tsp dried oregano
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1 garlic clove, minced
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Salt and black pepper to taste
👩🍳 Instructions
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Cook the pasta according to package directions until just tender.
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Drain and rinse under cold water to cool completely.
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In a large bowl, combine pasta, tomatoes, cucumber, olives, mozzarella, salami, onion, and herbs.
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In a small jar or bowl, whisk together all dressing ingredients.
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Pour dressing over the salad and toss until well coated.
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Chill for at least 30 minutes before serving for best flavor.
⭐ Tips for the Best Pasta Salad
✅ Salt your pasta water well — it builds flavor from the start.
✅ Let the salad rest in the fridge so the dressing soaks in.
✅ Add extra olive oil before serving if pasta absorbs too much dressing.
✅ Use short pasta shapes that hold dressing in their curves.
🔄 Easy Variations
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Vegetarian version: skip the meat, add chickpeas or roasted peppers
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Creamy version: mix 2 tablespoons mayo into the dressing
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Spicy version: add crushed chili flakes
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Extra protein: add grilled chicken or tuna
🥄 Storage
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Keeps in the refrigerator for 3–4 days
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Stir before serving and refresh with a splash of olive oil if needed