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Italian Pasta Salad

Italian Pasta Salad

This Italian Pasta Salad is your go-to for a vibrant, flavorful, and incredibly simple meal solution that’s perfect for any occasion. This recipe provides a refreshing and satisfying option that is easy to prepare and endlessly customizable, making it a favorite for picnics, potlucks, or a quick weeknight dinner.
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Prep Time 20 minutes
Chilling Time 30 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 pound rotini, farfalle, or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 4 ounces salami or pepperoni, thinly sliced and quartered optional
  • 4 ounces mozzarella cheese, cubed or pearls
  • 1/2 cup Italian dressing (store-bought or homemade)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper

Method
 

  1. Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain the pasta well and rinse under cold water to stop the cooking process and prevent it from clumping together. Transfer the cooled pasta to a large mixing bowl.
    1 pound rotini, farfalle, or penne pasta
  2. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, chopped fresh parsley, and chopped fresh basil to the bowl with the pasta.
    1 cup cherry tomatoes, halved, 1 cup cucumber, diced, 1/2 cup red onion, finely chopped, 1/2 cup black olives, sliced, 1/4 cup fresh parsley, chopped, 1/4 cup fresh basil, chopped
  3. If using, add the thinly sliced salami or pepperoni, quartered, and the cubed mozzarella cheese (or mozzarella pearls) to the salad.
    4 ounces salami or pepperoni, thinly sliced and quartered, 4 ounces mozzarella cheese, cubed or pearls
  4. In a small bowl, whisk together the Italian dressing, red wine vinegar, and dried oregano. Season with salt and freshly ground black pepper to taste.
    1/2 cup Italian dressing (store-bought or homemade), 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, to taste salt and freshly ground black pepper
  5. Pour the dressing mixture over the pasta and vegetable mixture in the large bowl.
  6. Gently toss all the ingredients together until everything is well combined and evenly coated with the dressing.
  7. Taste the salad and adjust seasoning if necessary. You can add more salt, pepper, or even a splash more red wine vinegar for extra tang.
    2 tablespoons red wine vinegar, to taste salt and freshly ground black pepper
  8. For the best flavor, cover the bowl and refrigerate the Italian Pasta Salad for at least 30 minutes to allow the flavors to meld. This step is crucial for truly bringing out the best in this salad.

Notes

Leftovers of this delicious Italian Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to actually deepen and improve over the first day. It's best served chilled, so no reheating is necessary. If the salad seems a bit dry after a couple of days, you can toss it with an extra tablespoon or two of Italian dressing or a splash of olive oil before serving. Freezing is generally not recommended for this pasta salad, as the texture of the vegetables and pasta can become mushy upon thawing.