This post may contain affiliate links. See our Privacy Policy for details.

My Italian Pasta Salad is a refreshing mix of rotini pasta, roasted red peppers, pepperoni, and mozzarella cubes, all tossed in a zesty Italian vinaigrette dressing. This easy recipe is ideal for potlucks, picnics, or a simple weekday meal.

overhead view of italian pasta salad in white bowl with basil sprig nearby

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

I love pasta salads, they are so easy and verstile! Creamy chicken pasta salad, BLT pasta salad, and seafood pasta salad are some of my favorites but when I want to go back to basics, this Cold Italian Pasta Salad is my go-to dish when I need something easy to make but still flavorful.

Why I love this recipe

I love how effortless this Italian Pasta Salad is to make. I can use whatever veggies, meats, or cheeses I have on hand, and it still turns out fresh and delicious.

The tangy homemade dressing and fragrant basil add so much flavor, and it’s perfect for everything from meal prepping to potlucks. It’s colorful, easy, and always gets compliments!

Ingredients

For the dressing: olive oil, balsamic vinegar, or red wine vinegar also work, Dijon mustard, Italian seasoning, salt and pepper
rotini
mozzarella cheese
roasted red peppers
pepperoni
fresh basil

Step by step

cold italian pasta salad ingredients from overhead in a white bowl with small bowl of dressing with whisk nearby

Make the Dressing: Whisk together olive oil, vinegar, mustard, Italian seasoning, salt, and pepper. Set aside.
Cook the Pasta: Cook your pasta to al dente according to the package instructions. Rinse it under cold water to cool completely.
Combine the Ingredients: In a large bowl, toss the pasta with the chopped peppers, meats, and cheeses.
Add the Dressing: Pour the dressing over the salad and toss everything together until well coated.
Chill and Serve: Refrigerate for at least 2 hours (overnight is even better!) and serve cold.

Tips for Best Results

Cook pasta al dente so it doesn’t get mushy in the dressing
Chop peppers and cheese into small pieces so they are easy to combine in one forkful
Shock the noodles with cold water after cooking and ensure they are completely cool before adding the other ingredients

Variations

One of the best things about this recipe is how customizable it is. You can substitute the pepperoni for grilled chicken, or skip the meat and add more veggies like spinach, artichoke hearts, or zucchini for a vegetarian option.

If you want to take it up a notch, swap the rotini for cheese-filled tortellini. You can also incorporate sun-dried tomatoes like in our Tuscan pasta salad.

Serving suggestions

This cold Italian pasta salad is a wonderfully versatile dish that goes with just about anything. It’s my go-to recipe to go with picnic foods like grilled brats, honey mustard drumsticks, or waldo burgers.

More Side Dish Recipes

SEE ALL SIDES

Storage

To store, keep it in an airtight container in the refrigerator for up to 4 days. The flavors get more delicious over time! Just stir it well before serving to mix the dressing back in.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!

If you liked this recipe, you’ll love my free 5-Ingredient Dinner Challenge.

I’ll send you super simple meals that use just five ingredients and come together fast — perfect for busy weeknights when you don’t want to overthink dinner.