I used to think pasta salad was just that thing people put on the table because they needed something cheap and filling. You know the kind. Overcooked noodles drowning in heavy dressing. I would take a polite scoop and move on.
Then one summer I had a version that completely changed my mind. It was bright, salty, herby, and tasted like real food instead of leftovers mixed together. That’s when I started making my own.
Now this is the pasta salad I bring to everything. Cookouts, lazy Sunday dinners, even random weeknights when I don’t feel like cooking. It’s simple, but it tastes like you tried.
And the best part is there’s no mayo involved. I like mayo fine, just not when it’s 90 degrees outside and I want something that feels fresh instead of heavy.
Ingredients I Used for the Recipe
- 1 lb rotini pasta – The spirals grab onto the dressing so every bite has flavor.
- 1 pint cherry tomatoes, halved – These add sweetness and juiciness that balances the salty ingredients.
- 2 cups diced salami – This is where most of the bold flavor comes from. I like cutting it into bite-sized pieces.
- 8 oz mozzarella pearls – Creamy little bites that mellow everything out. If using a large ball, just chop it.
- 1 cup sliced black olives – Briny and salty in the best way. They wake the whole salad up.
- 1 cup thinly sliced baby bell peppers – For crunch and a little sweetness. Plus they make it look colorful.
- 1/2 cup diced red onion – Adds sharpness. I dice it small so it doesn’t overpower.
- 1/2 cup grated parmesan cheese – Nutty and savory. It melts slightly into the dressing.
- 1/2 teaspoon kosher salt – Just enough to bring everything together.
- 1/2 cup chopped fresh basil – Freshness. Don’t skip it. It makes a huge difference.
- 1/4 cup chopped fresh parsley – Adds that clean, herby finish.
- 1/3 cup red wine vinegar – Gives the salad its tangy backbone.
- 1/4 cup pesto – This sneaks in garlic, herbs, and richness without extra work.
- 1 garlic clove, grated – Just one. You want flavor, not a punch in the face.
- 1 teaspoon salt – Seasons the dressing so it actually tastes like something.
- 1/2 teaspoon black pepper – Adds a little warmth.
- 1 cup extra-virgin olive oil – Smooths everything out and helps coat the pasta.
How to make Best Italian Pasta Salad Recipe?
Step 1 – Cook the Pasta (And Don’t Overthink It)
Bring a big pot of salted water to a boil and cook the rotini according to the package directions. I always salt the water more than I think I should. That’s your only chance to season the pasta itself.
Once it’s done, drain it and rinse it under cold water. This stops the cooking and keeps the noodles from sticking together. I used to skip this step and ended up with one giant pasta clump.
Step 2 – Let the Pasta Cool Completely
This part matters more than people think. Warm pasta will soak up dressing in a weird way and turn greasy instead of flavorful.
I spread the pasta out in a big bowl and let it sit for a few minutes. If I’m impatient, I stick it in the fridge while I prep everything else.
Step 3 – Make the Dressing
In a small bowl, whisk together the red wine vinegar, pesto, grated garlic, salt, and pepper. Then slowly pour in the olive oil while whisking.
You don’t need to be fancy here. Just keep whisking until it looks blended. It should smell sharp and herby, not oily.
Step 4 – Build the Salad
Add the cooled pasta to a large bowl. Toss in the tomatoes, salami, mozzarella, olives, bell peppers, onion, parmesan, basil, parsley, and salt.
This is the moment where it starts looking like something you want to eat instead of just ingredients sitting together.
Step 5 – Add the Dressing and Toss Well
Give the dressing one more whisk, then pour it over the salad. Toss everything together until it’s evenly coated.
I use two big spoons and take my time. You want every piece to get some of that dressing, not just the top layer.
Step 6 – Let It Sit Before Serving
This salad gets better if it rests for at least 30 minutes. An hour is even better. The flavors settle in and start to taste like one dish instead of separate parts.
Right before serving, I usually add a little more basil and parmesan because it makes it look fresh again.
When I Usually Serve This (And Why It Works Every Time)
This is my go-to for gatherings because it travels well and doesn’t need babysitting. No reheating, no last-minute panic. Just pull it out and stir.
It also holds up in warm weather, which makes it perfect for outdoor meals. I’ve left it out during long backyard hangs and it still tasted great.
Sometimes I even make it as dinner with some crusty bread. It’s filling without making me feel like I need a nap afterward.
And yes, it’s even better the next day. The pasta absorbs more of the dressing, and everything tastes more blended. I actually look forward to the leftovers.
Tips
Use short pasta shapes. Long noodles just don’t work here. You want something that traps dressing in its curves.
Don’t skip rinsing the pasta. This isn’t a hot dish, so cooling it down is important. It keeps the texture right.
Cut everything to similar sizes. I learned this the hard way. Big chunks make it hard to get balanced bites.
Add herbs last if making ahead. If the salad sits overnight, stir in fresh basil right before serving so it stays bright.
Taste before serving. Sometimes it needs another splash of vinegar or pinch of salt after chilling. Pasta absorbs flavor as it sits.
Don’t drown it in dressing. Start with what you need, then add more if necessary. You want it coated, not swimming.
Let it be flexible. I’ve swapped ingredients depending on what I had in the fridge, and it still worked. The balance of tangy, salty, and fresh is what matters most.
This recipe isn’t complicated, and that’s exactly why I keep making it. It’s reliable. It tastes like summer to me. And it’s one of those dishes people always go back for seconds without making a big announcement about it.
Honestly, that’s how I know it’s good. The bowl just ends up empty.
Italian Pasta Salad Recipe
Description
This vibrant Italian Pasta Salad is the ultimate summer side dish, bursting with bold flavors and requiring no mayo! Featuring tender rotini pasta, salty salami, creamy mozzarella pearls, briny olives, and sweet cherry tomatoes, all tossed in a zesty red wine vinaigrette infused with pesto, garlic, and fresh herbs. It's perfect for potlucks, picnics, or as a light dinner, and it tastes even better after marinating in the fridge. Whether you're hosting a BBQ or just craving a fresh, cheesy pasta fix, this recipe delivers every time.
ingredients
For the Dressing
For the Pasta Salad
Instructions
-
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.Rinsing is crucial for a cold pasta salad to ensure the noodles don't clump together. -
Make the Dressing
In a small bowl, whisk together the red wine vinegar, pesto, grated garlic, salt, and black pepper. While whisking constantly, gradually drizzle in the extra-virgin olive oil until the dressing is emulsified and combined.Whisking constantly ensures the oil and vinegar don't separate. -
Combine Ingredients
In a very large bowl, combine the cooled pasta, halved cherry tomatoes, diced salami, mozzarella pearls, sliced black olives, bell peppers, red onion, grated parmesan cheese, and kosher salt.Use a large bowl to ensure everything mixes evenly without crushing the ingredients. -
Toss and Dress
Give the dressing a final whisk to recombine, then pour it over the pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated in the vinaigrette. -
Add Fresh Herbs
Add the chopped fresh basil and parsley to the salad and toss again to distribute.Adding herbs just before serving (or chilling) keeps their color vibrant. -
Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss the salad again to redistribute any dressing that may have settled. Sprinkle with extra parmesan, basil, and parsley if desired.This salad tastes even better the next day!
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 485kcal
- % Daily Value *
- Total Fat 35gg54%
- Saturated Fat 9gg45%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 890mgmg38%
- Potassium 280mgmg8%
- Total Carbohydrate 28gg10%
- Dietary Fiber 2gg8%
- Sugars 3gg
- Protein 16gg32%
- Calcium 20% mg
- Iron 8% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead: This salad is perfect for prepping a day in advance. The flavors deepen as it sits in the fridge. Just add the fresh herbs right before serving to keep them bright.
- Pasta Choice: While rotini is ideal for holding the dressing, penne, cavatappi, or shells work great too. Avoid long pastas like spaghetti.
- Veggie Boost: Feel free to add cucumber, artichoke hearts, or roasted red peppers for extra crunch and flavor.
- Dietary Swap: For a gluten-free version, use your favorite GF rotini or penne. For a lower-carb option, try substituting half the pasta with chopped zucchini or cauliflower florets.
