I call it my go-to because one batch of pasta loaded with salami, mozzarella, tomatoes, and olives plus that Italian Salad Dressing Homemade feeds me all week and actually feels like a real meal.

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I’m obsessed with this Italian pasta salad because it hits every note I crave: salty deli salami and sweet cherry tomatoes, and that tangy Italian Salad Dressing Homemade that actually tastes like something. It’s the kind of salad I make too much of on purpose.

But it’s not fussy or precious. I eat it cold straight from the fridge for lunch, bring it to barbecues, and use it as my no-brainer meal prep go-to.

Cold Pasta Salad Recipes usually promise a lot. This one actually delivers.

Big, messy bowls. Zero regrets.

Every bite makes me want more right now seriously

Ingredients

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Rotini gives fun spirals that hold dressing.
Salami adds salty protein and meaty bite.
Mozzarella’s milky, soft creaminess.
Cherry tomatoes add juicy fresh pops.
Kalamata olives add briny, tangy depth.
Red onion’s sharp, crunchy zing.
Bell pepper brings sweet, crisp crunch.
Cucumber cools things with clean crunch.
Plus parsley or basil adds herb brightness.
Parmesan gives salty, nutty umami notes.
Olive oil’s what makes things slick and rich.
Red wine vinegar adds bright acidity.
Basically lemon adds extra fresh lift.
Dijon ties dressing together with tang.
Honey adds gentle sweet balance.
Garlic gives a savory punch.
Oregano adds warm, herby backbone.
Basil adds classic Italian scent.
Crushed red pepper gives heat kick.
Salt wakes up all the flavors.
Black pepper adds mild, sharp spice.

Ingredient Quantities

12 ounces rotini or farfalle pasta, uncooked (about 340 g)

8 ounces deli salami, chopped (about 225 g)

8 ounces fresh mozzarella, torn or diced (ciliegine or block), about 225 g

1 pint grape or cherry tomatoes, halved (about 2 cups)

1 cup Kalamata or black olives, sliced or halved

1 small red onion, thinly sliced (about 1/2 cup)

1 medium red or yellow bell pepper, diced

1 medium cucumber, seeded and diced

1/4 cup fresh parsley or basil, chopped, loosely packed

1/4 cup grated Parmesan cheese, packed

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon fresh lemon juice, optional but nice

1 teaspoon Dijon mustard

1 teaspoon honey or sugar, optional

1 garlic clove, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes, or to taste

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Cook the pasta in a large pot of salted boiling water until just al dente according to package directions, then drain and rinse under cold water to stop cooking and cool the noodles; shake off excess water.

2. While the pasta cooks, make the dressing: whisk together olive oil, red wine vinegar, lemon juice if using, Dijon mustard, honey or sugar if using, minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt and black pepper until combined.

3. Taste the dressing and adjust seasoning — add a bit more salt, pepper, or vinegar if it tastes flat; the dressing should be bright and slightly tangy.

4. Chop the salami, tear or dice the mozzarella, halve the tomatoes, slice the olives, thinly slice the red onion, dice the bell pepper and seeded cucumber, and roughly chop the parsley or basil.

5. In a very large bowl combine the cooled pasta, salami, mozzarella, tomatoes, olives, red onion, bell pepper, cucumber and chopped herbs.

6. Pour about two thirds of the dressing over the salad and gently toss to combine, making sure cheese and veggies get coated; add more dressing as needed but don’t drown it.

7. Fold in the grated Parmesan and toss again; taste and adjust seasonings, adding more salt, pepper or red pepper flakes if you want more zip.

8. Cover and refrigerate at least 30 minutes to let flavors meld, longer is fine and actually better for make ahead lunches; give it a good stir before serving.

9. If the salad seems dry after chilling, drizzle a bit more olive oil or a splash of red wine vinegar and toss to revive it.

10. Serve cold or room temperature, garnish with extra chopped basil or parsley and a sprinkle of Parmesan; stores well in the fridge for 3 to 4 days.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the noodles
3. Very large mixing bowl for the salad
4. Whisk and a small bowl or jar to make and shake the dressing
5. Chef’s knife and cutting board for chopping the veggies and salami
6. Tongs or a large spoon for tossing the salad
7. Measuring cups and spoons for the oil, vinegar and seasonings
8. Microplane or box grater for the Parmesan
9. Plastic wrap or an airtight container for chilling and storing leftovers

FAQ

Q: Can I make this pasta salad ahead of time?

A: Yes, definitely. Make it 2 to 24 hours ahead, toss with the dressing, chill, then give it a quick stir before serving. Pasta soaks up dressing over time so you might need to add a splash of olive oil or a little more vinegar if it seems dry.

Q: What pasta works best if I don’t have rotini or farfalle?

A: Any short pasta with nooks like penne, shells or gemelli will work. Avoid long noodles, they just get messy in a cold salad.

Q: How do I keep the mozzarella from making the salad watery?

A: Use ciliegine or small balls and drain them well, or pat block mozzarella with paper towels after dicing. Adding cheese right before serving helps too.

Q: Can I make this vegetarian or swap the salami?

A: Yep. Leave out the salami and add extra veggies or chickpeas, or swap in diced pepperoni, cooked chicken, or a plant based salami. It’ll still be tasty.

Q: My salad tastes bland after chilling, how do I fix it?

A: Brighten it up with extra vinegar or lemon juice, a pinch more salt, or more Parmesan. A little extra olive oil helps too.

Q: How long will leftovers keep?

A: Stored in an airtight container it lasts 3 to 4 days in the fridge. Olives and tomatoes can make it a bit juicier over time, so stir before serving and drain any excess liquid.

Italian Pasta Salad Recipe (VIDEO) Substitutions and Variations

Salami: substitute with chopped cooked ham, diced soppressata, turkey pepperoni, or cubed provolone for a milder option.
Mozzarella: swap for burrata pieces, small cubes of provolone or fontina, or feta for a tangier bite (feta will make it saltier).
Kalamata or black olives: try sliced green olives, capers, chopped artichoke hearts, or sun dried tomatoes if you want more sweetness.
Red wine vinegar: use white wine vinegar, apple cider vinegar, lemon juice, or a splash of balsamic for a sweeter note.

Pro Tips

1) Salt the pasta water well and undercook the noodles just a touch so they dont go mushy after chilling. Rinse with cold water to stop cooking, then spread on a sheet pan to cool faster if you want to speed things up.

2) Press the fresh mozzarella on paper towels for 10 minutes before adding it. It holds shape better, wont water down the salad, and the dressing sticks to it nicer.

3) Let the dressing sit for 10 minutes before tossing. The flavors blend and the garlic mellows; taste afterward and brighten with a tiny splash more vinegar or lemon if it seems dull.

4) If you make it ahead, keep about a quarter of the dressing separate and add it just before serving. That avoids a soggy salad, and you can refresh with a bit more oil or vinegar if it dries in the fridge.

Italian Pasta Salad Recipe (VIDEO)

Recipe by Francis Mead

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I call it my go-to because one batch of pasta loaded with salami, mozzarella, tomatoes, and olives plus that Italian Salad Dressing Homemade feeds me all week and actually feels like a real meal.

Servings

servings

Calories

750

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain and rinse the noodles
3. Very large mixing bowl for the salad
4. Whisk and a small bowl or jar to make and shake the dressing
5. Chef’s knife and cutting board for chopping the veggies and salami
6. Tongs or a large spoon for tossing the salad
7. Measuring cups and spoons for the oil, vinegar and seasonings
8. Microplane or box grater for the Parmesan
9. Plastic wrap or an airtight container for chilling and storing leftovers

Ingredients

12 ounces rotini or farfalle pasta, uncooked (about 340 g)
8 ounces deli salami, chopped (about 225 g)
8 ounces fresh mozzarella, torn or diced (ciliegine or block), about 225 g
1 pint grape or cherry tomatoes, halved (about 2 cups)
1 cup Kalamata or black olives, sliced or halved
1 small red onion, thinly sliced (about 1/2 cup)
1 medium red or yellow bell pepper, diced
1 medium cucumber, seeded and diced
1/4 cup fresh parsley or basil, chopped, loosely packed
1/4 cup grated Parmesan cheese, packed
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice, optional but nice
1 teaspoon Dijon mustard
1 teaspoon honey or sugar, optional
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper

Directions

Cook the pasta in a large pot of salted boiling water until just al dente according to package directions, then drain and rinse under cold water to stop cooking and cool the noodles; shake off excess water.
While the pasta cooks, make the dressing: whisk together olive oil, red wine vinegar, lemon juice if using, Dijon mustard, honey or sugar if using, minced garlic, dried oregano, dried basil, crushed red pepper flakes, salt and black pepper until combined.
Taste the dressing and adjust seasoning — add a bit more salt, pepper, or vinegar if it tastes flat; the dressing should be bright and slightly tangy.
Chop the salami, tear or dice the mozzarella, halve the tomatoes, slice the olives, thinly slice the red onion, dice the bell pepper and seeded cucumber, and roughly chop the parsley or basil.
In a very large bowl combine the cooled pasta, salami, mozzarella, tomatoes, olives, red onion, bell pepper, cucumber and chopped herbs.
Pour about two thirds of the dressing over the salad and gently toss to combine, making sure cheese and veggies get coated; add more dressing as needed but don’t drown it.
Fold in the grated Parmesan and toss again; taste and adjust seasonings, adding more salt, pepper or red pepper flakes if you want more zip.
Cover and refrigerate at least 30 minutes to let flavors meld, longer is fine and actually better for make ahead lunches; give it a good stir before serving.
If the salad seems dry after chilling, drizzle a bit more olive oil or a splash of red wine vinegar and toss to revive it.
Serve cold or room temperature, garnish with extra chopped basil or parsley and a sprinkle of Parmesan; stores well in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.