This Italian Pasta Salad Recipe is like a bowlful of sunshine—packed with crisp veggies, savory meats, and creamy cheese, all mingling with a zippy Italian dressing. It’s the kind of dish that fits any gathering, from easy lunches to big, festive potlucks. Every colorful forkful is loaded with bright, fresh flavors and irresistible textures, making this salad a go-to favorite I’m always excited to whip up and share.

Ingredients You’ll Need
You only need simple, classic ingredients for this Italian Pasta Salad Recipe, but each one brings something special to the party. The combination of vibrant veggies, hearty pasta, and tangy dressing creates just the right balance of color, flavor, and crunch.
- Rotini pasta: The spiral shape is perfect for catching all the tasty dressing and bits of vegetable, so each bite is packed with flavor.
- Cherry tomatoes: These sweet, juicy bursts of red add color and a fresh, summery taste.
- Cucumber: Wonderful for crunch and coolness—you’ll love how refreshing it makes the salad.
- Red bell pepper: Mildly sweet with a lovely pop of bright color.
- Green bell pepper: Adds a little more bite and crunch, plus a different layer of flavor.
- Sliced black olives: Briny and rich, olives bring a Mediterranean touch.
- Red onion: Thinly sliced for the perfect hint of sharpness and pretty streaks of purple.
- Cubed mozzarella cheese: Soft, creamy, and mild—these little cubes give rich texture in every bite.
- Mini pepperoni slices: A fun, savory addition with a little spice. Totally optional if you want to make it vegetarian!
- Italian dressing: Bright, tangy, and herby—this ties the whole salad together beautifully.
- Italian seasoning: A classic blend of dried herbs that boosts those Italian flavors.
- Salt and black pepper: Essential for balancing all the ingredients and bringing out their best.
How to Make Italian Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil, then cook your rotini pasta just until al dente. That means it’s tender, but still has a bit of bite. Once it’s cooked, drain it right away and rinse it with cold water—this helps cool it down fast and stops it from cooking further, keeping the pasta perfectly springy for your Italian Pasta Salad Recipe.
Step 2: Prep Your Veggies and Mix-Ins
While the pasta is cooking, wash and chop all your veggies—halve the cherry tomatoes, dice the cucumber, chop both bell peppers, and slice up the red onion nice and thin. If you’re using whole olives or mozzarella balls, go ahead and cut them down to bite-sized pieces. These fresh, colorful ingredients give your salad its signature look and irresistible crunch!
Step 3: Combine Everything in a Bowl
In a large mixing bowl, add the cooked, cooled pasta, your prepped veggies, cubed mozzarella, olives, and the mini pepperoni. Give everything a gentle toss so it’s evenly mixed, making sure to spread out all those bright, beautiful ingredients.
Step 4: Add the Dressing and Seasonings
Pour the Italian dressing over the mixture and sprinkle in the Italian seasoning, then season with salt and freshly ground black pepper to taste. Toss it all together until every twist and turn of pasta, every veggie chunk, and every olive slice is lightly coated with herby, tangy flavor. This is where the magic happens!
Step 5: Chill and Let the Flavors Mingle
Cover the bowl with plastic wrap or a tight lid, and let the salad chill in the refrigerator for at least 1 hour. This makes a huge difference—the flavors mingle, the veggies soak up the dressing, and the whole Italian Pasta Salad Recipe becomes even more delicious. Give it a final toss before serving and you’re all set.
How to Serve Italian Pasta Salad Recipe

Garnishes
For serving, a sprinkle of extra Italian seasoning or a handful of freshly chopped parsley on top can make the colors pop and add a nice herby freshness. Grated parmesan is another delicious finishing touch that you can never go wrong with!
Side Dishes
This salad shines next to grilled meats or roasted chicken, but honestly, it holds its own as a main dish, especially for casual lunches. For your next gathering, try pairing your Italian Pasta Salad Recipe with garlic breadsticks, a crisp green salad, or even a simple caprese for a true feast.
Creative Ways to Present
For parties, try serving the salad in individual mason jars or little cups for easy, portable portions. If it’s a potluck, pile it up on a big, beautiful platter and nestle some whole basil leaves around the edge—it’ll look every bit as glorious as it tastes!
Make Ahead and Storage
Storing Leftovers
Got extra? Just pop the leftovers into an airtight container and keep them in the fridge. The Italian Pasta Salad Recipe stays fresh and tasty for up to 3 days, so it’s absolutely perfect for meal prep or an easy grab-and-go lunch.
Freezing
Generally, pasta salads with fresh veggies and cheese don’t freeze well. The textures can get a bit wonky when they thaw, so it’s best to make just what you’ll enjoy over a few days. Luckily, it gets better as it sits, so leftovers never go to waste!
Reheating
No need to reheat—this dish is best enjoyed cold or at room temperature. If it’s been chilling a while and the dressing needs a refresh, just stir in a splash more dressing or olive oil before serving.
FAQs
Can I make the Italian Pasta Salad Recipe the night before?
Absolutely! In fact, it’s even better when made ahead because the flavors have more time to soak into the pasta and veggies. Just give it a gentle toss before serving.
How can I make this recipe vegetarian?
Just leave out the mini pepperoni or swap in vegetarian salami. You can also add extra veggies or a sprinkle of chickpeas for bonus protein and heartiness.
What type Salad
Rotini is the classic choice thanks to its shape, but any short, sturdy pasta works—try penne, farfalle, or even small shells if you have them in your pantry.
Can I use homemade Italian dressing?
Of course! Homemade dressing is fresh and customizable—just whisk together olive oil, vinegar, Italian herbs, a pinch of garlic, and a little salt and pepper for the perfect blend.
Is this salad good for outdoor events and potlucks?
Definitely! The Italian Pasta Salad Recipe holds up beautifully at room temperature and travels easily, making it a top pick for picnics, barbecues, and big family gatherings.
Final Thoughts
I can’t recommend this Italian Pasta Salad Recipe enough—it’s crowd-pleasing, endlessly customizable, and always bursting with bold, zesty flavor. If you’re looking for an easy dish that’s bound to be a hit, give this one a try. You might just find yourself making it on repeat all summer!
Print
Italian Pasta Salad Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Pasta Salad Recipe is a delicious and refreshing dish perfect for summer gatherings or as a quick meal. Filled with vibrant vegetables, savory meats, and tangy dressing, it’s a crowd-pleaser every time.
Ingredients
Pasta Salad:
- 12 oz rotini pasta
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/2 cup sliced black olives
- 1/2 cup red onion (thinly sliced)
- 3/4 cup cubed mozzarella cheese
- 1/2 cup mini pepperoni slices
- 1 cup Italian dressing
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the rotini pasta until al dente, then rinse with cold water.
- Prepare the salad: In a bowl, combine pasta, tomatoes, cucumbers, bell peppers, olives, onions, mozzarella, and pepperoni.
- Add dressing: Pour Italian dressing over the salad, season with Italian seasoning, salt, and pepper. Mix well.
- Chill and serve: Refrigerate for at least 1 hour before serving. Toss again before serving.
Notes
- Feel free to customize with different cheeses or meats.
- For a vegetarian option, omit the pepperoni.
- Great for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg