Legendary Italian Pasta Salad That Steals Every Potluck in 20 Minutes

Oh, Italian pasta salad – my trusty sidekick for every summer gathering, potluck panic, and those “I need something delicious NOW” moments. This isn’t just any cold pasta salad; it’s my go-to recipe that’s saved me more times than I can count when unexpected guests show up or when I need to bring a dish that’ll have everyone asking for seconds.

I first fell in love with this easy pasta salad recipe during a chaotic family reunion years ago. My aunt brought this vibrant bowl of rotini tossed with juicy tomatoes, crisp cucumbers, and salty olives – it was the only dish that disappeared completely. What makes it special? You probably have most ingredients already, and it comes together faster than you can say “al dente!” The beauty is in its simplicity – no fancy techniques, just fresh flavors mingling in your bowl.

Whether you’re heading to a backyard BBQ or need a make-ahead lunch for the week, this Mediterranean pasta salad is your new best friend. It’s the kind of recipe that looks like you fussed, but secretly takes minimal effort – my favorite kind of kitchen magic!

Why You’ll Love This Italian Pasta Salad

Trust me, this isn’t just another pasta salad recipe – it’s the one you’ll make on repeat all summer long. Here’s why it’s become my absolute favorite:

Perfect for Any Occasion

This cold pasta salad is my potluck MVP – always the first dish to disappear at parties! I love that I can throw it together in the morning (or even the night before) and let those flavors mingle. No last-minute stress when unexpected guests show up for backyard BBQs. The leftovers? Even better the next day for quick lunches.

Bursting with Fresh Flavors

Oh, that first bite! You get the juicy pop of cherry tomatoes, the crunch of cucumbers, and those salty Kalamata olives that make your taste buds dance. The homemade Italian dressing? Simple perfection – just olive oil, red wine vinegar, and spices that cling to every noodle. It’s light yet satisfying, with little mozzarella pearls adding creamy surprises throughout.

Italian Pasta Salad Ingredients

Here’s everything you’ll need to make this crowd-pleasing summer pasta salad – I promise it’s all simple stuff you might already have in your kitchen! The magic is in how these basic ingredients come together.

• 12 oz rotini pasta – those fun corkscrew shapes hold the dressing perfectly (but any short pasta works in a pinch!)
• 1 cup cherry tomatoes, halved – I like to use a mix of colors for extra visual pop
• 1 cup cucumber, sliced – English cucumbers work best since they’re less watery
• ½ cup red onion, thinly sliced – soak them in cold water for 10 minutes if you want to tame the bite
• ¾ cup mozzarella pearls or cubed mozzarella – those little balls make me feel fancy, but cubed works great too
• ¾ cup sliced salami – I fold each slice in quarters before slicing for pretty little ribbons
• ½ cup sliced Kalamata olives – their briny flavor is non-negotiable in my book
• ¼ cup fresh parsley or basil, chopped – whichever herb you’ve got on hand will shine

For the dressing that makes everything sing:

• ⅓ cup olive oil – use the good stuff here!
• 3 tablespoons red wine vinegar – that tangy kick is everything
• 1 teaspoon Italian seasoning – my secret weapon blend
• ½ teaspoon salt – adjust to taste after mixing
• ½ teaspoon black pepper – freshly ground makes all the difference

Pro tip: Cook and chill your pasta first – I spread it on a baking sheet to cool fast so it doesn’t get mushy. Cold pasta = perfect texture!

How to Make Italian Pasta Salad

Okay, friends – let’s make some pasta salad magic happen! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step to make sure yours turns out perfect. The key? Don’t rush the process – good things come to those who let their pasta salad chill!

Cooking the Pasta

First things first – cook that pasta like you mean it! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Add your rotini and cook just until al dente – usually about 7-8 minutes. You want it to have a little bite left because soggy pasta is the worst. Once done, drain it and immediately rinse with cold water to stop the cooking. I like to toss mine with a tiny bit of olive oil to prevent sticking while it cools. Pro tip: Spread it on a baking sheet in a single layer – it cools way faster this way!

Assembling the Salad

Now for the fun part! Grab your biggest mixing bowl – I use my grandma’s old ceramic one that’s seen a million salads. Add the cooled pasta along with all those gorgeous veggies, salami, olives, and mozzarella. Make it rain that chopped parsley or basil too! Pour your whisked dressing over everything and here’s the important part: use a big rubber spatula to gently fold everything together. Don’t go wild with the mixing – we want everything coated but not smashed. Those pretty ingredients worked hard to look nice!

Chilling Before Serving

Here’s where patience pays off – cover your bowl and pop it in the fridge for at least 30 minutes (an hour is even better). This isn’t just about getting it cold – it’s when the magic happens! The pasta drinks up that flavorful dressing, the salami shares its savory goodness, and all the textures come together perfectly. I usually give it one more gentle toss before serving to redistribute any dressing that settled. Trust me, that wait is worth it – the flavors develop so much more depth!

Tips for the Best Italian Pasta Salad

After making this cold pasta salad more times than I can count, I’ve picked up a few tricks that take it from good to “can I get the recipe?” amazing. Here are my can’t-live-without tips:

• Double the dressing if you’re making this ahead – the pasta drinks it up like crazy! I always keep extra in a jar to refresh leftovers.
• Add delicate greens last – things like arugula or fresh basil will wilt if mixed in too early. Toss them in right before serving.
• Use chilled ingredients – cold veggies and cheese help the salad cool faster so flavors can develop.
• Salt your pasta water generously – it’s your only chance to season the noodles themselves!
• Drain olives and mozzarella well – excess liquid can make your salad soggy.

My biggest secret? Taste and adjust after chilling – sometimes it needs an extra pinch of salt or splash of vinegar to make flavors pop!

Italian Pasta Salad Variations

Oh, the possibilities! This easy pasta salad recipe is like a blank canvas – swap ingredients based on what’s in your fridge or your mood. For protein, grilled chicken works beautifully instead of salami (perfect for meal prep!). Vegetarian? Skip the meat and add chickpeas or artichoke hearts. Not a mozzarella fan? Crumbled feta or shaved parmesan add salty goodness. Sometimes I throw in roasted red peppers or sun-dried tomatoes for extra zing. Make it yours!

Serving and Storing Italian Pasta Salad

This summer pasta salad shines brightest at room temperature, so I pull it from the fridge about 15 minutes before serving. It pairs perfectly with grilled chicken or burgers at BBQs, but honestly, I often eat it straight from the bowl with crusty bread! Store leftovers in an airtight container – the flavors actually improve over 1-2 days. Just give it a quick stir and maybe a splash more dressing before serving again. No reheating needed – that’s the beauty of cold pasta salads!

Italian Pasta Salad FAQs

After sharing this recipe with friends for years, I’ve heard all the questions! Here are the answers to the ones I get most often:

Can I use other pasta shapes?

Absolutely! While rotini holds dressing beautifully, any short pasta works – penne, farfalle, or shells are all great. Just avoid long noodles like spaghetti – they’re harder to eat in salad form.

How do I make it vegetarian?

Easy peasy! Just skip the salami and add extra veggies – I love tossing in artichoke hearts or roasted red peppers. Chickpeas add nice protein too.

Can I make it ahead?

You bet! In fact, it’s better after chilling overnight. Just hold back delicate greens and add them right before serving.

Why rinse the pasta?

Rinsing stops the cooking so your noodles stay perfectly al dente. It also removes excess starch so your salad doesn’t get gummy.

How long does it keep?

About 3 days in the fridge – though mine never lasts that long! The flavors actually improve by day two.

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary (I know I sometimes go heavy on those mozzarella pearls!). Per serving, you’re looking at about 410 calories, 16g protein, and 35g carbs. It’s got 3g fiber from all those fresh veggies, and the olive oil provides healthy fats. Remember, nutrition info changes if you tweak the recipe – more salami? Less cheese? Your call!

Did you make this Italian pasta salad? I’d love to see your creation! Tag me on Instagram or leave a rating below – nothing makes me happier than seeing your kitchen adventures with my recipes. Now go enjoy that delicious bowl of summery goodness!

Print