Italian Pasta Salad is loaded with yummy ingredients. Everything from salami, cherry tomatoes, and olives, to fresh mozzarella and more! This pasta salad recipe comes together quickly. This is one delicious pasta salad that will impress your guests!
Italian Pasta Salad
Sometimes you just want something different as a side dish. Especially in the summer! Some side dishes don’t hold up too well. This delicious pasta salad does!
I like a pasta salad that is loaded with good stuff. That’s what is so nice about this easy Italian Pasta Salad, it has lots of yummy ingredients.
What is The best pasta for pasta salad
It depends on what you are going to put in it. For this pasta salad, I like rotini, farfalle (bow-ties), or penne. All three of those hold up well with all of the mixing, and look nice, too!
Really you can use what you have. The main tip is to cook the pasta only until it is al dente. That means it still has a little tooth, or firmness to it. Just not too soft.
Can I use a bottled Italian dressing?
Yes you can! That’s what I usually do. It’s just so easy, and there are many brands and varieties out there to choose from. Even Olive Garden has theirs for sale! Hint – It’s yummy!
You can make your own if you like, either from scratch, or from a dressing packet. As long as it has good flavor that you like!
Is Italian Pasta Salad good for Meal Prep?
Yes it is! This recipe makes about 10 servings, so you will have plenty for a first meal, then the next several days worth of lunches.
This is a hearty pasta salad that will last about 5-7 days in the fridge.
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If you make this Italian Pasta Salad recipe please leave me a comment below and tell me how you liked it!
Italian Pasta Salad is loaded with yummy ingredients. Salami, cherry tomatoes, olives, fresh mozzarella and more! This pasta salad recipe comes together quickly.
- 12-16 oz Rotini Pasta, uncooked
- 2 tsp Salt
- 1 pint Cherry Tomatoes, cut in half
- 1 lb Italian Salami or Summer Sausage, cut in rounds, then quarter them
- 1/2 cup Pepperoncinis, sliced
- 10 oz Mozzarella Balls (pearls)
- 1/2 cup Kalamata Olives, pitted, cut in half
- 1/2 cup Large Black Olives, pitted, sliced in thirds
- 1/3 cup Red Onion, diced
- 1/2 Orange Bell Pepper, diced
- 9 lg Fresh Basil Leaves, Chopped
- 1 (16 oz) bottle Italian Dressing (use your favorite)
- 1/2 cup Shredded Parmesan Cheese
Bring a pot of water to boil. Add the rotini and the salt. Cook until al dente, or softer if you like. Don't cook too much as the pasta might fall apart when stirred in the salad.
Drain the pasta and immediately rinse it with cold water until cooled. This prevents overcooking. Add pasta to a large bowl.
Add all of the ingredients except for the dressing and parmesan, then stir.
Pour in half of the bottle of dressing, then gently toss to coat all of the ingredients.
Chill the pasta salad in the fridge for about 2 to 3 hours before serving, if you can. This helps the flavors all soak in.
Right before serving, add half of the remaining dressing and toss the salad. Taste and add more dressing if desired.
Garnish with shredded parmesan cheese.
Calories will vary by type of dressing and ingredients you choose.
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