Easy Italian Pasta Salad

An easy Italian pasta salad is cold cooked pasta tossed with chopped vegetables, salami, mozzarella, olives, and a zesty Italian dressing. It takes about 25 minutes to make and tastes even better after chilling.

This is the kind of dish that shows up at every good picnic — and for good reason. It is colorful, filling, and full of flavor in every bite. You can make a big bowl in the morning and eat it for lunch all week.

The best part is how flexible it is. Use whatever vegetables you have. Swap the cheese. Add extra dressing. It is hard to get wrong, and this recipe walks you through each step.

Why You’ll Love It

• Ready in 25 minutes. Most of that time is just boiling pasta.
• Great for meal prep. It keeps well in the fridge for up to 4 days.
• No reheating needed. Serve it cold, straight from the fridge.
• Feeds a crowd. One big bowl serves 8 as a side dish.
• Customizable. Pick your favorite veggies, cheese, and pasta shape.
• Goes with anything. Serve it next to a Classic Grilled Cheese Sandwich or with Sheet Pan Chicken Fajitas for dinner.

Key Ingredients Explained

• Rotini pasta: The spiral shape holds dressing in its twists. Penne or fusilli work well too.
• Italian dressing: Use a good bottled zesty Italian dressing, or make your own with olive oil, vinegar, and herbs.
• Salami: Adds salty, savory flavor and makes the salad hearty. Pepperoni works too.
• Fresh mozzarella: Small mozzarella balls (bocconcini) are creamy and mild. Cut larger balls into bite-size pieces.
• Cherry tomatoes: Sweet and juicy, they add color and freshness. Halve them so the dressing gets inside.
• Black olives: Sliced olives add a briny bite that makes the salad taste truly Italian.

Ingredients

• 12 oz (340 g) rotini pasta
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 cup sliced black olives
• 4 oz (115 g) hard salami, cut into strips
• 8 oz (225 g) fresh mozzarella balls, halved
• 1/4 cup grated parmesan cheese
• 3/4 cup zesty Italian dressing, plus more to taste
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Cook the pasta.
Bring a large pot of salted water to a boil. Cook the rotini 1 minute past the package time so it is slightly softer than al dente — cold pasta firms up, so this keeps it tender. Tip: Salt the water well; it is the only chance to season the pasta itself.

2. Cool the pasta fast.
Drain the pasta and rinse under cold water until completely cool. Shake off as much water as you can. Tip: A quick rinse stops the cooking and keeps the pasta from sticking together.

3. Chop the vegetables.
While the pasta cooks, halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Cut the salami into thin strips and halve the mozzarella balls. Tip: Keep all pieces bite-size so every forkful has a mix.

4. Mix everything in a big bowl.
Add the cooled pasta, all chopped vegetables, olives, salami, and mozzarella to your largest bowl. Pour over 3/4 cup of Italian dressing. Tip: Use a really big bowl — tossing is much easier with room to move.

5. Season and toss.
Sprinkle with Italian seasoning, parmesan, salt, and pepper. Toss everything gently until the dressing coats every piece. Taste and add more dressing if it looks dry. Tip: Pasta soaks up dressing as it sits, so be generous now.

6. Chill before serving.
Cover and refrigerate for at least 1 hour, or up to overnight. Stir once more before serving and add a splash of dressing to freshen it up. Tip: The flavors blend and improve as it chills — do not skip this step.

Variations

• Vegetarian: Skip the salami and add a can of drained chickpeas for protein.
• Greek style: Swap Italian dressing for Greek dressing, add feta instead of mozzarella, and toss in cucumber and red onion.
• Extra protein: Add diced grilled chicken to turn it into a full meal.
• Spicy: Add sliced pepperoncini and a pinch of red pepper flakes.

What to Serve With

• A warm Classic Grilled Cheese Sandwich makes a perfect soup-and-sandwich style lunch pairing.
• Grilled chicken or Sheet Pan Chicken Fajitas turn it into a hearty dinner.
• Serve it as a side with Crispy Potato Wedges at a cookout.
• Crusty bread on the side is great for scooping up the last bits.

Storage & Reheating

Store the pasta salad in an airtight container in the fridge for up to 4 days. The flavors actually get better on day two.

No reheating needed — serve it cold. Before serving leftovers, give it a good stir and add a splash of fresh Italian dressing, because the pasta keeps absorbing the dressing overnight. If the mozzarella looks dry, a drizzle of olive oil fixes it.

Do not freeze pasta salad. The vegetables turn mushy and the dressing separates when thawed.

Related Recipes

• Classic Grilled Cheese Sandwich — the ultimate warm-and-cold lunch combo.
• Chicken and Vegetable Sandwich — another easy make-ahead lunch idea.
• One-Pot Creamy Taco Soup — pair a cold salad with a warm, creamy soup.
• Easy Vegetable Omelette — a fresh, veggie-packed breakfast to start the day right.

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