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
-
3 cups cooked pasta (rotini or penne works best)
-
1 cup cherry tomatoes, halved
-
1 cup cucumber, diced
-
½ cup black olives, sliced
-
½ cup mozzarella cubes or mini balls
-
½ cup salami or pepperoni, chopped (optional)
-
¼ cup red onion, finely sliced
-
¼ cup fresh parsley or basil, chopped
For the Italian dressing
-
⅓ cup olive oil
-
3 tbsp red wine vinegar (or lemon juice)
-
1 tsp Dijon mustard
-
1 tsp dried oregano
-
1 garlic clove, minced
-
Salt and black pepper to taste
👩🍳 Instructions
-
Cook the pasta according to package directions until just tender.
-
Drain and rinse under cold water to cool completely.
-
In a large bowl, combine pasta, tomatoes, cucumber, olives, mozzarella, salami, onion, and herbs.
-
In a small jar or bowl, whisk together all dressing ingredients.
-
Pour dressing over the salad and toss until well coated.
-
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
-
Vegetarian version: skip the meat, add chickpeas or roasted peppers
-
Creamy version: mix 2 tablespoons mayo into the dressing
-
Spicy version: add crushed chili flakes
-
Extra protein: add grilled chicken or tuna
🥄 Storage
-
Keeps in the refrigerator for 3–4 days
-
Stir before serving and refresh with a splash of olive oil if needed
