Italian Pasta Salad
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Italian pasta salad is one of my favorite cold pasta salads! Filled with cheese, pepperoni, veggies, and Italian vinaigrette salad dressing, then tossed with your rotini pasta to create the perfect dish for just about any summer occasion.
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Pasta salad is a summer staple in our home. Whether its for a potluck, picnic, easy lunch, or dinner side dish, we have it at least once a week!
Cold Italian Pasta Salad
I love this recipe because:
- it’s easy to make
- you can customize it to your taste or what you have on hand
- it tastes even better when made ahead
- it is packed with flavor!
Ingredients
You can mix and match these ingredients to create your own personal favorite Italian pasta salad recipe!
- Pasta: Rotini, Tri-Color rotini, Farfalle, any medium sized noodle cooked al dente will work!
- Dressing: Homemade Italian Vinaigrette Dressing takes this recipe over the top!
- Veggies: Choose from your favorites-roasted red peppers, chopped red, yellow, or green bell peppers, cucumber, olives, cherry or grape tomatoes, or whatever you have on hand
- Meat: Pepperoni, salami, ham cubes, or omit the meat for a vegetarian version
- Cheese: Mozzarella cubes, parmesan shreds, asiago, Romano, all of these blend perfectly!
- Herbs: I prefer fresh basil but parsley or oregano are also a lovely compliment
Tips for making the perfect cold Italian pasta salad
- Cook pasta al dente so it doesn’t get mushy in the dressing
- Chop veggies and cheese into small pieces so they are easy to combine in one forkful
- To make it even prettier for special occasions, try to include a wide variety of colors in your vegetables!
- Shock the noodles with cold water after cooking and ensure they are completely cool before adding the other ingredients
- Make this at least 2 hours before serving, preferably overnight to allow flavors to blend
Italian Pasta Salad
- Total Time: 2 hours 15 minutes
- Yield: 12 1x
Ingredients
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar (red wine vinegar also works)
- 1 teaspoon dijon mustard
- 1/2 teaspoon Italian seasoning
- pinch of salt and pepper
- 1 pound rotini
- 12 ounces Mozzarella cheese, cut into small cubes
- 4 ounces roasted red peppers, diced
- 8 ounces pepperoni, cut in half or quarters
- 2 tablespoons fresh basil, cut into shreds
- Optional: 1/2 cup diced red onion, 1/2 cup shredded Parmesan, 1/3 cup sliced black olives, 1 pint grape tomatoes or cherry tomatoes cut in half, any other veggies you might want to add!
Instructions
- In a small bowl, whisk together olive oil, vinegar, mustard, Italian seasoning, and salt and pepper. Set aside.
- Cook rotini al dente according to package instructions.
- Shock pasta under cold water and continue to rinse until fully cooled, stirring occasionally.
- Combine pasta and remaining ingredients in a large bowl along with dressing and toss to coat.
- Refrigerate at least 2 hours, preferably overnight, before serving cold.
Notes
- Cook pasta al dente so it doesn’t get mushy in the dressing
- Chop veggies and cheese into small pieces so they are easy to combine in one forkful
- To make it even prettier for special occasions, try to include a wide variety of colors in your vegetables!
- Shock the noodles with cold water after cooking and ensure they are completely cool before adding the other ingredients
- Make this at least 2 hours before serving, preferably overnight to allow flavors to blend
- Prep Time: 15 minutes
- Category: side dish
- Method: none
- Cuisine: Italian American
Nutrition
- Serving Size:
- Calories: 362
- Sugar: 2.4 g
- Sodium: 720.5 mg
- Fat: 18.7 g
- Carbohydrates: 30.7 g
- Protein: 17.7 g
- Cholesterol: 23.4 mg