This Best Pasta Salad combines tender rotini, tangy Italian dressing, and a medley of bold, fresh ingredients like cherry tomatoes, mozzarella, and salami. Perfect for potlucks, BBQs, or a refreshing side dish, this salad bursts with flavor and vibrant color. Make it ahead of time for a dish that only gets better with time!
Why You’ll Love This Recipe
Vibrant and Versatile: This salad is packed with colors, flavors, and textures that make it both visually stunning and incredibly satisfying.
Make-Ahead Wonder: The flavors only improve as it sits, making it ideal for prepping in advance for parties or weekday lunches.
Customizable Ingredients: From veggies to proteins, you can tweak this salad to suit your preferences or what’s in your fridge.
Crowd-Pleaser: This pasta salad is always a hit at gatherings, leaving guests asking for seconds—and the recipe!
Key Ingredients
Rotini Pasta: This spiral-shaped pasta is perfect for holding onto the dressing and all the delicious flavors in the salad. Penne or farfalle are great substitutes if needed.
Cherry Tomatoes: Sweet and juicy, cherry tomatoes add a burst of freshness and vibrant color. Slice them in half to distribute their flavor throughout the salad.
Fresh Mozzarella Cheese Balls: Creamy and mild, mozzarella adds a luxurious texture. Halve the cheese balls for bite-sized pieces that mix beautifully with the other ingredients.
Salami or Summer Sausage: The protein-packed element of this salad, salami or summer sausage provides a savory, slightly spicy kick. Dice it into small cubes for easy mixing.
Kalamata Olives: With their briny, bold flavor, these olives add depth and a Mediterranean flair. Black or green olives work as a milder alternative.
Pepperoncini: These tangy, mildly spicy peppers are optional but highly recommended for an extra zing. Slice them thinly for the perfect bite.
Homemade Italian Dressing: The star of this dish! Made with olive oil, vinegar, garlic, and herbs, this dressing ties everything together with its tangy, herby goodness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Pasta
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add 1 pound of rotini pasta and cook according to package directions until al dente.
Cool the Pasta:
Drain the pasta in a colander and rinse it under cold water to stop the cooking process.
Drizzle with a small amount of olive oil and toss gently to prevent sticking.
Step 2: Prepare the Ingredients
Slice the Vegetables and Cheese:
Halve 3 cups of cherry tomatoes.
Halve 8 ounces of fresh mozzarella balls.
Dice 1 pound of salami or summer sausage into small cubes.
Slice and Chop:
Slice ¾ cup of kalamata olives and ¾ cup of pepperoncini.
Thinly slice ½ cup of red onion.
Chop ½ cup of fresh parsley.
Step 3: Prepare the Dressing
Mix the Dressing:
In a medium bowl or jar, combine:
1½ cups olive oil
¼ cup white or red wine vinegar
¼ cup water
2 tablespoons sea salt
2 minced garlic cloves (or 1 teaspoon garlic powder)
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
Black pepper to taste.
Whisk until well combined.
Adjust Seasoning:
Taste and adjust seasoning if needed by adding more salt, vinegar, or sugar to your liking.
Step 4: Assemble the Salad
Combine Ingredients:
In a large mixing bowl, combine the cooled pasta with the prepared cherry tomatoes, mozzarella, salami or sausage, olives, pepperoncini, red onion, and parsley.
Add Dressing:
Pour about three-fourths of the dressing over the pasta mixture.
Toss gently to ensure everything is evenly coated.
Let It Rest:
Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld.
Reserve the remaining dressing to add before serving if needed.
Step 5: Serve and Store
Serve:
Before serving, toss the salad to redistribute the dressing and ingredients.
Garnish with additional fresh herbs, if desired.
Store:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy as a make-ahead dish perfect for potlucks or parties!
Serving Suggestions
Picnic Staple: This salad is a no-fail addition to picnics, potlucks, and barbecues. Serve it chilled alongside grilled meats, burgers, or sandwiches.
Main Course: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Mediterranean Spread: Pair with hummus, pita bread, and a side of roasted veggies for a complete Mediterranean-inspired meal.
Lunch Prep: Pack leftovers into individual containers for easy grab-and-go lunches throughout the week.
Storage Tips
Refrigeration
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, so don’t be afraid to make it ahead of time.
Refreshing Leftovers
Before serving leftovers, toss the salad and drizzle in any reserved dressing to freshen it up.
Variations
Vegetarian Option: Skip the salami and add roasted red peppers, artichoke hearts, or chickpeas for plant-based protein.
Gluten-Free: Use gluten-free pasta to make this dish accessible to everyone without sacrificing flavor.
Cheese Swap: Try feta, sharp cheddar, or even Parmesan for a different cheese profile.
Spicy Kick: Add a pinch of crushed red pepper flakes to the dressing for a spicy twist.
Seasonal Veggies: Toss in roasted zucchini, asparagus, or grilled corn for a seasonal flair.
Conclusion
This pasta salad is more than a side dish—it’s a celebration of flavors, textures, and vibrant ingredients. Whether you’re making it for a summer barbecue or a cozy indoor gathering, it’s guaranteed to be a hit. The homemade Italian dressing is the game-changer, elevating this dish far above store-bought options.
So grab your ingredients, whip up this irresistible pasta salad, and get ready for rave reviews. Trust me, this recipe will quickly become your go-to for any occasion.
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.