This Italian Pasta Salad is one of those classic recipes that might show up at your summer BBQs, potlucks, and family gatherings and you’ll be so glad it did. It’s packed with tender pasta, crisp veggies, salty pepperoni, creamy cheese, and zesty Italian dressing. Best of all, its so easy to make, and tastes even better if you make it ahead of time!
This is the kind of pasta salad recipe that you’ll find yourself making again and again, all summer long. You’ll love it alongside some burgers or hotdogs, or taking it to your neighborhood cook out, or even meal prepping for the week!
This recipe keeps things super simple with the best blend of flavors, and textures! And its super customizable so you can make it just right for whoever is in your group!
Using your favorite bottled Italian dressing (mine is Olive Garden’s Signature Italian Dressing because who doesn’t want pasta that tastes like Olive Garden!?) keeps prep so easy while still delivering lots of flavor! The dressing marinates the veggies and pasta, and makes the dish bright, and tangy, and so delicious!
Why you’ll Love this:
- Quick and Easy: Super simple ingredients, and minimal prep. A little boiling, a little chopping, toss it all and go!
- Perfect for Making Ahead: You’ll love it even better if you stick it in the fridge for a few hours, or even better overnight. Just save some of the dressing to add right before hand!
- Amazing Flavors: The flavors all come together in a fresh, tangy, bright combo that is perfect for all your summer events!
- Customizable: Add your favorite meats, cheeses, or veggies. You can add or take away whatever you want so that your whole family will love this!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Italian Pasta Salad Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Pasta: Any small or medium pasta will work best. I like Rotini, Bow Tie (Farfalle), or Small Shells because they hold the dressing nicely.
- Mozzarella: Mozzarella Pears are perfect for this because they’re super creamy and delicious, but you can also cube up a big block of it!
- Cherry Tomatoes: They add a fresh and sweet flavor, and such a nice bright color.
- Bell Pepper: Adds a crisp and refreshing crunch.
- Red Onion: Adds a little extra tanginess. Make sure to cut the pieces small, and you can soak it in ice water for 10 minutes if you want to cut the tanginess.
- Pepperoni: Adds such a great salty flavor. You can also add salami, instead.
- Italian Dressing: Use your favorite bottled Italian dressing. My favorite is Olive Garden’s Signature Italian Dressing.
How to Make Italian Pasta Salad?
Step 1: Cook the Pasta. Bring a large pot of salted water to boil. Cook the pasta until al dente. Drain the pasta in a strainer, and rinse it with cold water to stop it from continuing to cook.
Step 2: Chop the Ingredients. Chop up the tomatoes, bell pepper, onion and pepperoni into small bite sized pieces.
Step 3: Mix Everything Together. Add the pasta, chopped veggies, olives, mozzarella, parmesan, and pepperoni and toss it all together. Mix in the Italian Dressing and toss it until everything is evenly coated. Cover and place in the fridge for at least 1 hour.
Tips and Tricks:
- Salt your Pasta Water – Salting the pasta water will keep the actual pasta flavorful. I like to add a couple Tablespoons of salt to the boiling water, then add the uncooked pasta.
- Cook to Al Dente – We want our pasta to be cooked to al dente or about 1 to 2 minutes less than the shortest time suggested on the pasta package. This will keep the pasta from being too soft, especially as it soaks up the Italian dressing.
- Extra Dressing: Always reserve a little extra dressing to add right before serving.
- Customize: Load the pasta salad with your favorites. Change out the veggies for what you have on hand, or leave some out if you don’t like them. You could also add cucumbers, carrots, corn, chicken, etc.
Make Ahead and Storage Instructions
The pasta salad is even better after a few hours in the fridge. The dressing will tend to soak into the pasta and veggies and it will be drier the longer it sits, so make sure to save some extra Italian dressing to add right before serving if making ahead, or before serving leftovers if you’re storing.
The pasta salad will stay good in an airtight container in the fridge for up to 4 days.
Pasta Salad is one of my favorite things to bring to a potluck, and this Italian pasta salad is no exception. It’s packed full of delicious ingredients, and only takes a few minutes to throw everything together.
More Pasta Salad Recipes
- Greek Pasta Salad
- Mexican Street Corn Pasta Salad
- Creamy Pasta Salad
- Chicken Caesar Pasta Salad
- Taco Pasta Salad
- BLT Pasta Salad
- Italian Tortellini Pasta Salad
Italian Pasta Salad
Ingredients
- 16 oz Dry Rotini Noodles
- 2 cups Sliced Cherry Tomatoes
- 1 1/2 cups Diced Bell Pepper
- 1 cup Sliced Red Onion
- 4 oz Salami (Sliced)
- 4 oz Pepperoni
- 8 oz Mozzarella Pearls
- 6 oz Sliced Olives (about 1/2 can)
- 3 oz Freshly Grated Parmesan Cheese
- 12 oz Italian dressing
Equipment
- Large Mixing Bowl
Instructions
- Cook the pasta in boiling water according to package directions, until al dente. Drain and rinse in cold water. Shake noodles and pat dry with paper towels. 16 oz Dry Rotini Noodles
- Slice and prepare all the veggies and meats. 2 cups Sliced Cherry Tomatoes, 1 1/2 cups Diced Bell Pepper, 1 cup Sliced Red Onion, 4 oz Salami, 4 oz Pepperoni
- Add the pasta, veggies, mozzarella, olives, and parmesan to a large bowl and toss together. 8 oz Mozzarella Pearls, 6 oz Sliced Olives, 3 oz Freshly Grated Parmesan Cheese12 oz Italian dressing
- Pour the Italian dressing over the top and toss until everything is evenly coated in the dressing.
- Cover the bowl refrigerate until you are ready to serve it, at least 1 hour. (Re stir and add extra Italian dressing when serving, especially if chilling longer than a couple of hours).
Notes
- Salt your Pasta Water – Salting the pasta water will keep the actual pasta flavorful. I like to add a couple Tablespoons of salt to the boiling water, then add the uncooked pasta.
- Cook to Al Dente – We want our pasta to be cooked to al dente or about 1 to 2 minutes less than the shortest time suggested on the pasta package. This will keep the pasta from being too soft, especially as it soaks up the Italian dressing.
- Extra Dressing: Always reserve a little extra dressing to add right before serving.
- Customize: Load the pasta salad with your favorites. Change out the veggies for what you have on hand, or leave some out if you don’t like them. You could also add cucumbers, carrots, corn, chicken, etc.
Nutrition
This Italian Pasta Salad was first posted on May 5, 2017. The photos and blog text were updated for clarity on July 13, 2026.
shelia fleming says
Love the difference salads looks easy 2 make .My friends meet once a month2 have lunch can’t wait 2 serves these 2 them thank you
Laura says
Italian pasta salad is the perfect choice for hot summer days. Easy to make … well is a salad how hard can it be and not expensive at all.