I love mixing vibrant ingredients like rotini pasta, cherry tomatoes, and cubed mozzarella to create a dish full of character. How to make Italian pasta salad? I add zesty green and black olives, diced bell peppers and a touch of salami for a refreshing side that suits any occasion.

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I recently discovered this Classic Italian Pasta Salad recipe and I gotta say it’s seriously flavorful. Using 1 lb of rotini pasta as a base really makes it a great pasta dish idea, and it pairs perfectly with 2 cups of halved cherry tomatoes and 1 cup of cubed mozzarella cheese.

I like to mix in 1 cup of diced salami if you’re into that, along with both 1/2 cup each of green and black olives. Toss in 1/2 chopped red onion and 1/2 cup of diced bell peppers to add some crunch.

The secret is in the blend of Italian dressing and a light sprinkle of parmesan cheese if you’re feeling fancy. It reminds me of some of my favorite bow tie pasta salad recipes with Italian dressing, yet it’s also one of the easiest pasta salad recipes out there.

This is perfect for parties or even as a quick side for lunch ideas. Give it a try and enjoy!

Why I Like this Recipe

1. I love how easy it is to prep this dish, it doesn’t take forever which is perfect for busy days.
2. I really enjoy the mix of flavors, especially the tangy Italian dressing combined with fresh veggies and cheese.
3. I appreciate that the recipe is super versatile, so I can tweak it a little if I’m not in the mood for salami or olives.
4. I like that it’s a crowd-pleaser and works well as a side dish at parties or BBQs.

This recipe is a super yummy pasta salad loaded with olives, tomatoes, cheese and other good stuff. Its really simple to make – just cook your pasta and toss in all your chopped veggies, salami, and cheese. I mix in some Italian dressing that ties everything together really well, and if you’re into it, a sprinkle of parmesan cheese on top adds a nice touch. It’s a perfect side dish for parties or BBQs and honestly, it’s a great way to enjoy a fresh and tasty meal without too much hassle. Enjoy!

Ingredients

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Rotini pasta is the carbohydrate hero here, providing energy and a chewy texture that fills you up.
Cherry tomatoes add a burst of tangy sweetness, giving you natural fiber and vitamin C.
Mozzarella cheese brings protein and creaminess, making the salad rich and satisfying.
Salami offers a spicy twist, loading the dish with protein while balancing the saltiness.
Green and black olives provide healthy fats and a salty kick that cuts through the richness.
Red onion gives a crunchy, slightly sharp bite, along with antioxidants.
Italian dressing ties it all together with tangy herbs and a splash of zest.

Ingredient Quantities

1 lb rotini pasta

2 cups cherry tomatoes, halved

1 cup cubed mozzarella cheese

1 cup diced salami (if you’re into that)

1/2 cup green olives, sliced

1/2 cup black olives, sliced

1/2 red onion, finely chopped

1/2 cup diced bell peppers (red or green)

1 cup Italian dressing

1/4 cup grated parmesan cheese (optional)

Salt and pepper to taste

How to Make this

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1. Cook the rotini pasta in a large pot of salted boiling water until al dente, about 8-10 minutes, then drain and rinse it under cold water to cool it off.

2. While the pasta is cooling, halve the cherry tomatoes and dice the bell peppers, red onion, and salami (if using).

3. In a big bowl, combine the cooled pasta, cherry tomatoes, diced bell peppers, red onion, and salami.

4. Add the cubed mozzarella cheese along with both the green and black olives to the bowl.

5. Pour in the Italian dressing and give it a good mix so that everything is evenly coated.

6. Sprinkle the optional grated parmesan cheese on top and stir it through.

7. Season with salt and pepper to taste, then toss again.

8. Let the salad chill in the fridge for at least 1 hour to let the flavors really meld together.

9. Stir the salad before serving to redistribute any dressing that might have settled.

10. Enjoy your tasty Italian pasta salad as a great side dish for parties or BBQ’s!

Equipment Needed

1. Large pot – to cook the rotini pasta in salted boiling water
2. Colander – for draining and rinsing the pasta under cold water
3. Cutting board – for halving the cherry tomatoes and dicing the bell peppers, red onion, and salami
4. Chef’s knife – to chop and dice all the veggies and meats
5. Big mixing bowl – to combine the pasta, veggies, cheese, olives, and dressing
6. Spoon or spatula – to mix the ingredients and evenly coat everything with the dressing
7. Refrigerator – for chilling the salad so that the flavors really meld together

FAQ

Q: Can I use a different pasta type than rotini?

A: Yeah, you can use other kinds called penne or farfalle if you want switch things up a little.

Q: Do i need to rinse or dry the pasta after cooking?

A: Yes, make sure you rinse it with cold water to stop the cooking process and drain it well so your salad don't turn out watery.

Q: How long can i store the salad?

A: You can keep it in an airtight container in the fridge for about 2-3 days but it might get a bit soggy over time.

Q: Can I omit the salami for a healthier version?

A: Totally, just leave out the salami and you can add extra veggies or cheese to still keep it tasty.

Q: Should I add parmesan cheese during or after mixing the salad?

A: It's best to sprinkle the parmesan after the rest of the ingredients are mixed so its flavor stays fresh.

Classic Italian Pasta Salad Recipe Substitutions and Variations

Instead of rotini, you can use fusili or penne cause those pastas hold the dressing real good.
If you can’t get cherry tomatoes, grape tomatoes work great as a substitute.
Don’t have cubed mozzarella? Try using bocconcini or even a diced provolone for a similar creamy taste.
If salami’s not your thing, pepperoni or even chopped ham can give a nice meaty kick.
Out of Italian dressing? A red wine vinaigrette or even a simple olive oil and vinegar mix makes a tasty swap.

Pro Tips

1. Try not to overcook your pasta, keep it al dente because it’ll hold up better when mixed with the veggies and dressing, plus mushy noodles kinda ruin the texture.
2. Let your salad chill for a bit longer than 1 hour if you can, even 2 or 3, so all the flavors really get a chance to blend together.
3. Use a sharp knife for chopping the veggies and salami. It might sound trivial but dicing everything evenly helps the salad taste more balanced.
4. If you want to add a little extra kick, toss in a handful of fresh basil or parsley after mixing everything up. Fresh herbs make the flavors pop even more.

Classic Italian Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Large pot – to cook the rotini pasta in salted boiling water
2. Colander – for draining and rinsing the pasta under cold water
3. Cutting board – for halving the cherry tomatoes and dicing the bell peppers, red onion, and salami
4. Chef’s knife – to chop and dice all the veggies and meats
5. Big mixing bowl – to combine the pasta, veggies, cheese, olives, and dressing
6. Spoon or spatula – to mix the ingredients and evenly coat everything with the dressing
7. Refrigerator – for chilling the salad so that the flavors really meld together

Ingredients

1 lb rotini pasta
2 cups cherry tomatoes, halved
1 cup cubed mozzarella cheese
1 cup diced salami (if you're into that)
1/2 cup green olives, sliced
1/2 cup black olives, sliced
1/2 red onion, finely chopped
1/2 cup diced bell peppers (red or green)
1 cup Italian dressing
1/4 cup grated parmesan cheese (optional)
Salt and pepper to taste

Directions

Cook the rotini pasta in a large pot of salted boiling water until al dente, about 8-10 minutes, then drain and rinse it under cold water to cool it off.
While the pasta is cooling, halve the cherry tomatoes and dice the bell peppers, red onion, and salami (if using).
In a big bowl, combine the cooled pasta, cherry tomatoes, diced bell peppers, red onion, and salami.
Add the cubed mozzarella cheese along with both the green and black olives to the bowl.
Pour in the Italian dressing and give it a good mix so that everything is evenly coated.
Sprinkle the optional grated parmesan cheese on top and stir it through.
Season with salt and pepper to taste, then toss again.
Let the salad chill in the fridge for at least 1 hour to let the flavors really meld together.
Stir the salad before serving to redistribute any dressing that might have settled.
Enjoy your tasty Italian pasta salad as a great side dish for parties or BBQ's!

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.