Ingredients

For the Salad

• 1 pound (450g) rotini or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 red bell pepper, diced
• ½ cup green bell pepper, diced
• ½ cup red onion, thinly sliced
• 1 cup fresh mozzarella pearls
• ¾ cup sliced black olives
• ½ cup sliced pepperoncini
• 6 ounces (170g) salami, diced or sliced into strips
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

For the Italian Dressing

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon honey (optional, to balance the acidity)

Equipment

• Large pot
• Colander
• Large mixing bowl
• Small bowl or mason jar
• Whisk
• Measuring cups and spoons
• Cutting board
• Sharp knife

Instructions

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil.

Cook the pasta according to the package directions until al dente.

Drain the pasta and rinse it under cold water to stop the cooking process and cool it completely.

Drain well before transferring it to a large mixing bowl.

Step 2: Prepare the Vegetables

While the pasta cools, wash and chop the cherry tomatoes, cucumber, bell peppers, onion, parsley, and basil.

Slice the olives and pepperoncini if needed.

Dice the salami into bite-sized pieces.

Step 3: Make the Dressing

In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, oregano, onion powder, salt, black pepper, crushed red pepper flakes, and honey.

Whisk or shake until the dressing is smooth and well combined.

Step 4: Assemble the Salad

Add the tomatoes, cucumber, bell peppers, onion, mozzarella pearls, olives, pepperoncini, salami, Parmesan cheese, parsley, and basil to the bowl with the cooled pasta.

Pour the dressing over the salad.

Toss gently until all of the ingredients are evenly coated.

Step 5: Chill

Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving.

Chilling allows the flavors to blend and makes the salad even more delicious.

If the pasta absorbs some of the dressing while chilling, toss with a small drizzle of olive oil or an extra splash of dressing before serving.

Step 6: Serve

Transfer the pasta salad to a serving bowl.

Garnish with additional Parmesan cheese, fresh basil, parsley, and a few extra pepperoncini slices if desired.

Serve chilled or at cool room temperature.

Serving Suggestions

Italian Pasta Salad pairs perfectly with:

• Grilled chicken
• Grilled steak
• Barbecue ribs
• Burgers
• Hot dogs
• Italian sausages
• Garlic bread
• Focaccia
• Bruschetta
• Caesar salad
• Fresh fruit
• Roasted vegetables
• Lemonade
• Iced tea

Tips for the Best Italian Pasta Salad

• Cook the pasta just until al dente so it stays firm after chilling.
• Rinse the pasta under cold water to cool it quickly and prevent sticking.
• Use fresh mozzarella pearls for a creamy texture.
• Homemade dressing provides the freshest flavor, but a quality bottled Italian dressing can be used if you’re short on time.
• Let the salad chill before serving to allow the flavors to meld.
• Reserve a little dressing to refresh the salad just before serving.
• Fresh herbs add brightness and should be added just before serving for the best flavor.

Recipe Variations

Vegetarian Italian Pasta Salad

Omit the salami and add chickpeas, artichoke hearts, or extra mozzarella for a hearty vegetarian version.

Greek-Style Pasta Salad

Replace the mozzarella with feta cheese and add Kalamata olives, diced red onion, and fresh oregano.

Chicken Pasta Salad

Add grilled, sliced chicken breast to turn the salad into a satisfying main course.

Spicy Italian Pasta Salad

Mix in diced jalapeños or extra crushed red pepper flakes for a spicy kick.

Pesto Pasta Salad

Replace half of the Italian dressing with basil pesto for a rich, herbaceous flavor.

Seafood Pasta Salad

Add cooked shrimp or lump crab meat for a delicious seafood variation.

Storage

Store leftover Italian Pasta Salad in an airtight container in the refrigerator for up to 4 days.

Before serving leftovers, stir the salad well and add a splash of Italian dressing or olive oil if the pasta has absorbed some of the dressing during storage.

This salad is not recommended for freezing, as the fresh vegetables, cheese, and pasta may lose their texture after thawing. It is best enjoyed fresh within a few days of preparation.