Take your pasta salad up a notch with this Italian pasta salad recipe! I swap mayo for a zesty Italian dressing, then layer bold flavor and texture with fresh veggies, fresh herbs, Kalamata olives, pepperoncini, salami, and more.
What Makes this the BEST Italian Pasta Salad
This Italian Pasta Salad is the ultimate zesty, crowd-pleasing side for your next BBQ, picnic, potluck, or random get-together. Heck! It’s even great to meal prep and pack for lunches. To develop a next-level pasta salad recipe, I start with delicious ingredients and lean lighter on the pasta in favor of more veggies. My more salad, less pasta approach is true whether it’s this recipe, my Greek version or Orzo Strawberry Pasta Salad, just to name a few favorites.
For this antipasto salad-inspired number, I add the all-star Italian ingredients: bright bell peppers, juicy cherry tomatoes, tangy artichoke hearts, briney olives, spicy pepperoncini, rich salami, creamy mozzarella cheese, and fresh parsley and basil.
It’s a dish I could truly eat every day, right out of the container standing by my fridge, and never get sick of it. My easy, mayo-free, make-ahead pasta salad recipe that actually tastes better the next day and stays fresh for up to 5 days.
Why You’ll Love This Recipe
- Bold Mediterranean flavors: I use a homemade dressing with Extra Virgin Olive Oil, white wine vinegar, and plenty of dried oregano.
- Everybite has a combination of flavors! My recipe is more salad and less pasta!
- Better than store-bought. It only takes 30 minutes to make this recipe start to finish, which includes a homemade dressing with a punchy, zesty flavor you can’t find in a jar.
Italian Pasta Salad Ingredients
This pasta salad with Italian dressing uses all easy-to-find ingredients and pantry staples. You’ll need:
For the Pasta Salad
- Pasta: I like fusilli or rotini pasta, since the sauce soaks into all the grooves and nooks. Any short pasta you have will work, though, like bowtie or penne.
- Cherry tomatoes are nicely sweet and juicy, but any firm-when-ripe tomato will work, like Roma or grape.
- Bell pepper: Use any color you like, with red being the sweetest and purple being the most vegetal. You can use baby bell peppers, too for an extra sweet pop of flavor.
- Shallot adds oniony goodness without overpowering the flavor, but scallion, chives, or 1/2 red onion could also work.
- Marinated artichoke hearts add a layer of tartness.
- Olives bring a briny element. I love the boldness of Kalamata, but something buttery like Castelvetrano would also be delicious (or a combination of your favorites).
- Pepperoncini adds an assertive, pickled, and spicy flavor. If you don’t like spicy, substitute with cornichons.
- Salami adds an extra-rich and savory element, but you can substitute it with your favorite cured meat of choice. For a vegetarian option, leave out the salami or substitute with sun-dried tomatoes (we carry my favorite all-natural variety at our shop).
- Mozzarella adds rich creaminess. For dairy-free option, simply leave it out. For a lower lactose option, substitute with shaved Parmesan or Pecorino.
- Fresh herbs: Parsley and basil bring a classic Italian-style aroma, but any tender green herbs you like can work, like dill, mint, or tarragon.
For the Dressing
- Olive oil is the base of the dressing. Because its flavor is soaked into the pasta, a high-quality extra virgin variety is essential. No surprise, but I love our Italian Nocellara with this recipe.
- White wine vinegar adds a bold puckery tartness. Red wine or Champagne vinegar would also work.
- Seasonings: Fresh garlic adds a spicy kick and depth of flavor. Dried oregano imparts a strong, classically Mediterranean flavor. Crushed red pepper flakes and black pepper build on each other for a more complex heat. Kosher salt enhances the flavor of both the dressing and the salad.
How to Make this Italian Pasta Salad Recipe
Italian pasta salad is essentially 4 steps: Boil the pasta, mix, dress, and serve. Easy as that! But try to allow at least 30 minutes for the pasta to soak up all the flavor.
- Get ready. Bring a large pot of water to a boil over high heat.
- Make the dressing. In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons white wine vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, a pinch of salt and pepper, and 1/2 to 1 teaspoon red pepper flakes (depending on how spicy you like things). Set aside.
- Cook the pasta. Generously salt the boiling water, then add the pasta and cook until al dente according to the package instructions. Drain and add to a large mixing bowl.
- Toss the pasta salad. To the bowl with the pasta, add 1 pint halved tomatoes, 1 chopped bell pepper, 1 chopped shallot, 1 cup artichoke hearts, 1/4 cup pitted Kalamata olives, 6 chopped pepperoncini, 6-8 ounces sliced salami, 6 ounces mozzarella, and 1/2 packed cup each of chopped parsley and basil. Toss to combine.
- Dress the salad. Pour the dressing over the pasta and toss to coat. Serve immediately, or better yet let it sit for 30 minutes to soak up all the flavor.
What to Serve with Italian Pasta Salad
This satisfying Italian pasta salad can stand as its own meal, and I often eat it for lunch on its own or with chicken on the side (this yogurt-marinated chicken goes well, but any number of these chicken thigh recipes would be delicious). And it’s a no-brainer for the next BBQ! But it also makes a great, satisfying side for simple grilled things.
For a summery feast, I like to keep it light and colorful with Grilled Vegetable Kabobs, Corn on the Cob, and/or Fruit Salad. For dessert, usher in peak summer vibes with Strawberry Shortcakes with Sumac, Whipped Labneh, and Mint.
Pasta Salads I Can’t Get Enough Of
I know, I know! I have a thing for pasta salad! They are just so easy, and you can take them anywhere!
- Caprese Pasta Salad
- Mediterranean Chicken Pasta Salad
- Pesto Pasta Salad
- Shrimp Pasta Salad
- Summer Pasta Salad
Ingredients
- Kosher salt
- 12 ounces pasta (I like fusilli or rotini)
- 1 pint cherry tomatoes, halved
- 1 bell pepper (any color), cored and chopped
- 1 shallot, chopped
- 1 cup (6 ounces) marinated artichoke hearts
- 1/4 cup pitted kalamata olives
- 6 pepperoncini, chopped
- 6 to 8 ounces salami, cut into bite-size pieces
- 6 ounces mozzarella cheese, torn (or mozzarella cheese balls)
- 1/2 packed cup chopped fresh parsley
- 1/2 packed cup chopped fresh basil leaves
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt
- Black pepper
Instructions
- Get ready. Bring a large pot of water to a boil over high heat.
- Make the dressing. In a small bowl, whisk together all of the dressing ingredients to combine, seasoning with salt and pepper to taste. Set aside.
- Cook the pasta. Generously salt the boiling water, then add the pasta and cook until al dente according to the package instructions. Drain and add to a large mixing bowl.
- Toss the pasta salad. To the bowl with the pasta, add the tomatoes, bell pepper, shallot, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- Dress the salad. Pour the dressing over the pasta and toss to coat. Serve immediately, or better yet let it sit for 30 minutes to soak up all the flavor.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and Kalamata olives used in this recipe.
- This recipe makes roughly 12 cups of pasta salad, so it’s a great side dish for a crowd.
- Leftovers will keep well in the fridge (in a tight lid container) for up to 4 days.
Nutrition
Try Our Authentic Italian Olive Oil
Hand-picked and cold-extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
Love italy cold pasta salad
Super light bright summer meal. We love this one.
Delicious salad – so bright and full of flavor & texture. I misread the recipe and used 6 oz of cubed salami and 6 oz of cubed pepperoni (not 6 pepperoncini!). I would have omitted the pepperoncini anyway as I am not a fan.
Since it was just my husband & myself eating this for dinner I tossed all the ingredients together in a large bowl then spooned enough into a smaller bowl to accommodate us for dinner. Dressed that smaller amount while leaving the larger amount separately. I prepared extra dressing so that I can dress another salad or 2 as we eat it to avoid drying out or getting mushy. This is the way I prepare all larger salads, especially lettuce/greens salads.
When we revisit this salad as a side dish later in the week, I think I will follow a previous reviewer and add some crumbled feta to freshen it up a bit. Thank you Suzy for a great recipe. I love your videos!
Thank YOU! So glad this was a hit!
5
Love the recipes
Can I freeze the leftovers?
Or am I going to be forced to eat this for breakfast, lunch, and dinner for the next few days?! It’s SO GOOD that I might
We don’t recommend freezing this one, Aimee. The pasta could end up getting mushy.
My college aged son made this for dinner and it was so tasty! 😋 We have a bit leftover and would like to use it as a side to our dinner on the grill. I see you mentioned the grilled vegetable skewers, but what meat recipe do you have that might compliment? My son is thinking chicken. 😁
Hi, Amy! I think this would go wonderfully with our Italian Baked Chicken Recipe! Quick, easy and delish!
Do you need extra dressing if you’re not eating in one sitting and keeping for a few days? Wonder if the dressing gets soaked up by the noodles.
Hello! In our experience, no, but you can certainly make some extra just in case! You may be able to use it on something else if not needed here.
This is the best pasta salad I’ve ever tasted or tried. Our family will make this on definite repeat! The flavor profile on this is amazing! Your olive oils do make a huge difference!! Thank you for these amazing recipes!
Our pleasure, Carla! So glad this one was such a hit for you and your family!
This was sooo delicious. We made it with feta to give it extra bite. Thank you for sharing!