If you’re looking for an easy, go-to pasta salad that everyone will love, this one’s a keeper. It’s made with tender rotini, tossed in a tangy Italian dressing, and packed with all the good stuff—cherry tomatoes, mozzarella, salami—you know, those bold, fresh flavors that just work. I love bringing this to potlucks and backyard barbecues because it’s always a hit, and the best part? You can make it ahead of time, and it only gets better as it sits. It’s colorful, tasty, and just the kind of dish that makes you look like the hero of the party (with barely any fuss!).
Why You’ll Love This Pasta Salad
Oh, let me tell you—this pasta salad is one of those recipes you’ll find yourself coming back to again and again. It’s got a little bit of everything: color, crunch, and tons of flavor. Here’s why I think you’re going to love it:
It’s vibrant and full of life. With all those fresh veggies and bright flavors, it looks beautiful on the table and tastes even better.
It gets better with time. Seriously! Make it ahead and let the flavors mingle—it’s perfect for meal prep or stress-free entertaining.
You can make it your own. Toss in what you’ve got in the fridge—some grilled chicken, roasted veggies, a different kind of pasta—it all works.
It’s a total crowd favorite. I’ve brought this to more potlucks and BBQs than I can count, and it always gets rave reviews (and lots of recipe requests!).
Key Ingredients
This pasta salad is one of those easy dishes that somehow feels special every time. Here’s what goes into it — nothing fancy, just good, flavorful ingredients that come together beautifully.
Rotini Pasta – Those little spirals do a great job of grabbing onto the dressing and all the tasty bits in the salad. If you’ve got penne or bowtie pasta instead, no worries — use what you have.
Cherry Tomatoes – These are so sweet and juicy, and they add a bright, fresh pop. I like to cut them in half so their flavor really gets in there.
Fresh Mozzarella Balls: Soft, creamy, and just a little indulgent—these melt right into each bite. I like to cut them in half so they mix in better and are easier to scoop up with a fork.
Salami or Summer Sausage: Adds that savory, hearty bite that makes the salad feel satisfying. I dice it small so you get a little in every mouthful.
Kalamata Olives: These give the salad a bold, briny pop of flavor. If you’re not a fan, feel free to swap in black or green olives instead.
Pepperoncini: Totally optional, but I love the little kick they bring. Just a few thin slices add a tangy heat that wakes everything up.
Italian Dressing: Homemade is best if you have a few minutes—olive oil, red wine vinegar, garlic, and a good sprinkle of dried herbs make all the difference.
Fresh Parsley: A handful of chopped parsley right before serving adds a fresh, bright finish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Would you like to save this?
Just drop your email here and I'll send it right away!
How to Make Italian Pasta Salad
This classic pasta salad is easy to make and full of bold, fresh flavors. Perfect for potlucks, summer cookouts, or a make-ahead lunch. You’ll find the full printable recipe at the bottom of the page.
Cook the Pasta
Bring a big pot of salted water to a boil—don’t skimp on the salt, it flavors the pasta. Toss in a pound of rotini and cook it just until it’s firm to the bite. Keep an eye on it and give it a taste near the end—every brand cooks a little differently.
When it’s done, drain it right away and run it under cold water. This stops the cooking and cools it down fast. A quick drizzle of olive oil and a gentle toss will keep it from sticking together while you prep everything else.
Chop and Prep the Ingredients
While the pasta’s cooling, go ahead and prep everything else:
– Halve about 3 cups of cherry tomatoes.
– Cut 8 ounces of fresh mozzarella balls in half.
– Dice 1 pound of salami or summer sausage into small cubes.
– Slice ¾ cup each of kalamata olives and pepperoncini.
– Thinly slice ½ cup of red onion.
– Chop up ½ cup of fresh parsley.
Make the Dressing
In a bowl or jar, mix together:
– 1½ cups olive oil
– ¼ cup red or white wine vinegar
– ¼ cup water
– 2 tablespoons sea salt
– 2 garlic cloves, minced (or use 1 teaspoon garlic powder)
– 1 tablespoon sugar
– 2 teaspoons dried oregano
– 2 teaspoons dried basil
– A few cracks of black pepper
Give it a good whisk (or shake it up if you’re using a jar). Taste it and adjust—add a little more vinegar or sugar if you like.
Let It Chill
Once everything’s mixed together, cover the bowl and pop it in the fridge. Let it sit for a couple hours if you can—this gives all the flavors time to come together. You’ll taste the difference. If the pasta drinks up some of the dressing while it sits, just add a splash more before serving.
To Serve and Store
Right before serving, give the salad a good stir to bring everything back to life. If you’ve got fresh basil or parsley on hand, toss a little on top for a nice finish.
Got leftovers? Lucky you—they hold up well in the fridge for about 3 days, and honestly, it might taste even better the next day once those flavors really settle in.
Serving Suggestions
Perfect for Picnics
This pasta salad is always a hit at picnics, potlucks, and summer cookouts. It’s one of those easy dishes you can make ahead, pop in the fridge, and pull out right before serving. I love pairing it with grilled chicken, burgers, or even a simple turkey sandwich.
Make It a Meal
Want to turn it into a main dish? Just add in some grilled chicken, shrimp, or even a handful of chickpeas. It’s hearty enough for dinner but still light and fresh—especially great on warm nights.
Mediterranean Vibes
Serve it with a scoop of hummus, warm pita wedges, and some roasted veggies on the side for a little Mediterranean moment. It’s colorful, flavorful, and totally satisfying.
Easy Lunch Prep
Leftovers make the best lunches! I like to portion it into individual containers so I can just grab one and go during the week. It holds up really well and tastes even better the next day.
Storage Tips
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It’ll stay good for up to 3 days—and honestly, the flavors just get better as they sit. This is one of those salads that loves a little time to marinate.
Give It a Quick Refresh
Before serving leftovers, just give the salad a good toss and add a little extra dressing if it looks like it needs it. A small drizzle of olive oil or a squeeze of lemon works wonders too.
Variations
Make It Vegetarian
No salami? No problem. You can skip the meat entirely and toss in things like roasted red peppers, marinated artichokes, or even chickpeas for a nice pop of plant-based protein. It still feels hearty and super satisfying.
Gluten-Free Friendly
Just swap in your favorite gluten-free pasta—there are so many great ones out there now that hold up beautifully in cold pasta salads. You won’t miss a thing, I promise.
Switch Up the Cheese
Not a fan of mozzarella? Go for crumbled feta for a tangy bite, sharp cheddar for something bold, or even shaved Parmesan for a little salty finish. You really can’t go wrong.
Add a Little Heat
If you like a touch of spice, stir some crushed red pepper flakes right into the dressing. It adds just enough warmth without being too much.
Use What’s in Season
This is such a flexible dish—feel free to add roasted zucchini, grilled corn, or even blanched asparagus when those veggies are in season. It keeps things fresh and fun!
Final Thoughts
Final ThoughtsThis pasta salad is one of those easy, feel-good recipes you’ll keep coming back to. It’s light, fresh, and super versatile—perfect for summer cookouts, weekday lunches, or anytime you need a quick dish that everyone will enjoy.
The homemade Italian dressing really makes it shine (trust me, it’s worth the extra step!), and the flavors only get better as it sits. I love making a big batch and enjoying it for days.
If you try it, let me know what you think—I’d love to hear how you make it your own!
Best Pasta Salad
Ingredients
- 1 pound uncooked pasta rotini preferred for its shape
- 3 cups cherry tomatoes halved
- 8 ounces fresh mozzarella cheese balls halved
- 1 pound salami or summer sausage cubed
- 3/4 cup kalamata olives sliced
- 3/4 cup pepperoncini optional, sliced
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley chopped
- 1 1/2 cups olive oil for the dressing
- 1/4 cup white vinegar or red wine vinegar
- 1/4 cup water
- 2 tablespoons coarse sea salt
- 2 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Toss with olive oil to prevent sticking.
- Halve cherry tomatoes and mozzarella balls. Dice salami or sausage. Slice olives, pepperoncini, and red onion. Chop parsley.
- In a medium bowl, whisk together olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil, and black pepper until well combined. Adjust seasoning to taste.
- Combine the cooled pasta, vegetables, mozzarella, salami, and parsley in a large bowl. Pour three-fourths of the dressing over the mixture and toss gently to coat. Refrigerate for at least 2 hours.
- Before serving, toss the salad again and add more dressing if needed. Garnish with fresh herbs, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.