Classic Italian Pasta Salad Recipe

Introduction

Classic Italian Pasta Salad is a colorful and flavorful dish perfect for gatherings or a light meal. Packed with fresh vegetables, cheese, and savory pepperoni, it’s easy to prepare and always a crowd-pleaser.

Ingredients

• 1 box (16 oz) rotini – tricolor or original
• 1 small head (about 1 cup) broccoli, cleaned and cut into small pieces
• 1 bell pepper or 1 cup multi-color peppers, diced
• 1 (8 oz) can black olives, drained and sliced
• 1 (8 oz) Cherry Tomatoes, washed and cut in half
• 1 cup mozzarella cheese, diced
• ½ cup red onion, finely diced
• 1 cup English cucumber, sliced thinly and quartered
• 1 cup pepperoni pieces or salami, cut or (1-5 oz. mini pepperoni)
• 2 tablespoons fresh parsley, plus a little for garnish
• Salt and pepper to taste
• 1 bottle (16 oz) Italian salad dressing
• Fresh basil, chopped for garnish if desired

Instructions

1. Step 1: Cook pasta according to directions on box for al dente, then rinse in cold water to cool and stop cooking.
2. Step 2: Transfer the pasta to a large bowl.
3. Step 3: Add broccoli, bell peppers, black olives, cherry tomatoes, mozzarella cheese, red onion, cucumber, pepperoni, and fresh parsley. Season with salt and pepper, then stir gently to combine.
4. Step 4: Pour the Italian salad dressing over the mixture and toss until everything is well coated.
5. Step 5: Cover the bowl and chill in the refrigerator for at least 2 hours to allow flavors to meld.
6. Step 6: Garnish with extra fresh parsley and chopped basil before serving if desired.

Tips & Variations

• For a vegetarian version, omit the pepperoni or salami and add extra cheese or beans for protein.
• Use whole wheat or gluten-free pasta to suit your dietary needs.
• Try adding fresh mozzarella balls (bocconcini) instead of diced mozzarella for a different texture.
• To boost freshness, add the cucumbers right before serving to keep them crisp.
• If you like a tangier salad, add a splash of red wine vinegar or lemon juice to the dressing.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. To rehydrate and refresh flavors, let it sit at room temperature for 10–15 minutes before serving and toss gently. Avoid freezing as the vegetables and dressing may separate and become watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad in advance?

Yes, it tastes even better after sitting for a few hours to allow the flavors to meld, making it an ideal make-ahead dish.

What can I substitute for Italian dressing?

You can use a homemade vinaigrette made of olive oil, red wine vinegar, garlic, and Italian herbs for a fresher alternative.

Classic Italian Pasta Salad Recipe

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★★★★★

4.4 from 85 reviews

This Classic Italian Pasta Salad is a vibrant and flavorful dish featuring tricolor rotini pasta mixed with fresh vegetables, mozzarella cheese, pepperoni, and a zesty Italian dressing. Perfect as a side or a light meal, it’s easy to prepare and ideal for potlucks, picnics, or family dinners.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 box (16 oz) rotini – tricolor or original

Vegetables

• 1 small head (about 1 cup) broccoli, cleaned and cut into small pieces
• 1 bell pepper or 1 cup multi-color peppers, diced
• 1 (8 oz) can black olives, drained and sliced
• 1 (8 oz) Cherry Tomatoes, washed and cut in half
• ½ cup red onion, finely diced
• 1 cup English cucumber, sliced thinly and quartered

Dairy

• 1 cup mozzarella cheese, diced

Meat

• 1 cup pepperoni pieces or salami, cut or 1 (5 oz) mini pepperoni

Herbs and Seasonings

• 2 tablespoons fresh parsley, plus a little for garnish
• Salt and pepper to taste
• Fresh basil, chopped for garnish if desired

Dressing

• 1 bottle (16 oz) Italian salad dressing

Instructions

1. Cook the Pasta: Boil the rotini pasta according to the directions on the box until al dente. Once cooked, drain and rinse the pasta thoroughly under cold water to stop the cooking process and cool it down.
2. Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the prepared broccoli pieces, diced bell peppers, sliced black olives, halved cherry tomatoes, finely diced red onion, sliced and quartered English cucumber, diced mozzarella, and pepperoni pieces. Season with salt and pepper to taste.
3. Add Dressing and Toss: Pour the entire bottle of Italian salad dressing over the salad ingredients. Toss everything gently but thoroughly until all components are evenly coated with the dressing.
4. Chill: Cover the bowl and place it in the refrigerator. Let the salad chill for at least 2 hours to allow the flavors to meld and develop fully.
5. Garnish and Serve: Before serving, sprinkle fresh parsley and chopped fresh basil over the salad for added color and flavor.
6. Store Leftovers: Keep any leftovers covered in the refrigerator and consume within 2-3 days for best freshness.

Notes

• Rinsing the pasta after cooking is essential to prevent it from becoming mushy and helps it absorb the dressing better.
• You can customize this salad by swapping pepperoni with salami or omit meat to make it vegetarian.
• Allowing the salad to chill for at least two hours improves flavor infusion and texture.
• Add more fresh herbs like basil or parsley for enhanced freshness.
• This salad can be made a day ahead for convenience.

Keywords: Italian pasta salad, rotini pasta salad, cold pasta salad, easy pasta salad, picnic recipes, potluck salad