Italian Pasta Salad Recipe

I just made a High Protein Italian Pasta Salad that’s on the table in 25 minutes and actually keeps me full through a busy day.

And I can’t shut up about this Italian pasta salad. I love how it’s loud and loaded, a messy pile of rotini and fresh mozzarella, salty pepperoni vibes without being try-hard.

I make it when I want something that actually eats like dinner but still feels like summer. This Easy Pasta Salad Recipe is the kind of thing I bring to every backyard where people actually want good food, not just chips.

I adore that it’s fast, tastes sharp and tangy, and refuses to be boring. Cold pasta salad?

Yes. Always.

I’m obsessed, no apologies, it disappears fast every time.

Ingredients

• Pasta gives chewy base, it’ll soak up dressing.
• Tomatoes bring bright, juicy pops.
• Cucumber adds cool crunch.
• Red pepper gives sweet crunch.
• Red onion adds sharp bite.
• Olives bring briny, savory notes.
• Pepperoni adds salty, meaty protein.
• Mozzarella makes it creamy and soft.
• Parmesan’s nutty, salty finish.
• Basil gives fresh, herbaceous lift.
• Olive oil binds and it’s rich.
• Red wine vinegar brings tangy zip.
• Plus lemon juice brightens flavors.
• Mustard gives subtle tang and body.
• Garlic adds punchy, savory kick.
• Oregano gives classic Italian herbiness.
• Basically dried basil backs the fresh.
• Sugar tames acidity, tiny hint sweet.
• Salt brings out every ingredient’s flavor.
• Black pepper adds warm, subtle heat.

Ingredient Quantities

• 12 oz rotini or farfalle pasta, uncooked
• 2 cups cherry or grape tomatoes, halved
• 1 medium cucumber, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/4 cup red onion, thinly sliced (about half a small onion)
• 1/2 cup sliced black olives (or kalamata, if you like)
• 1 cup sliced pepperoni or chopped salami
• 8 oz fresh mozzarella, diced or 1 cup mozzarella pearls
• 1/4 cup grated Parmesan cheese, packed a bit
• 1/4 cup fresh basil, chopped (or a small handful, loosely packed)
• 3/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced or grated
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp granulated sugar or a pinch, optional
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz rotini or farfalle until just al dente, usually 8 to 10 minutes; drain and rinse under cold water to stop cooking and cool the pasta so it wont soak up all the dressing.

2. Meanwhile, halve 2 cups cherry or grape tomatoes, seed and dice 1 medium cucumber, seed and dice 1 red bell pepper, thinly slice about 1/4 cup red onion, and slice 1/2 cup black olives (or chop kalamata if you prefer).

3. Dice 8 oz fresh mozzarella or use about 1 cup mozzarella pearls, slice 1 cup pepperoni or chop salami, and chop 1/4 cup fresh basil; grate about 1/4 cup Parmesan and set all those aside.

4. In a bowl or a jar, whisk together 3/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and optionally 1 tsp granulated sugar; taste and adjust the salt, pepper, or vinegar if it needs more zip.

5. Put the cooled pasta into a large mixing bowl, add the tomatoes, cucumber, bell pepper, red onion, olives, pepperoni or salami, mozzarella, grated Parmesan, and chopped basil.

6. Pour the dressing over the pasta and toss gently but thoroughly so everything gets coated; use a folding motion to avoid mushy mozzarella and crushed tomatoes.

7. Let the salad sit at room temperature for 10 minutes to let flavors marry, then taste and add more salt, pepper, or a splash more vinegar or olive oil if needed.

8. Chill in the fridge for at least 15 minutes before serving if you want it colder; the salad actually gets better after an hour as flavors mingle, but its ready right away if you are hungry.

9. Right before serving, toss once more, garnish with a little extra chopped basil and a light drizzle of olive oil or sprinkle of Parmesan if you like, and give it a final taste.

10. Store leftovers covered in the fridge for up to 3 days; the pasta will continue to absorb dressing so you might need to add a splash of olive oil or vinegar when reheating or re-serving.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or fine mesh strainer
3. Cutting board
4. Chef’s knife
5. Large mixing bowl
6. Measuring cups and spoons
7. Whisk or jar with lid for shaking the dressing
8. Wooden spoon or salad tossers for gently mixing
9. Airtight container for leftovers

FAQ

Italian Pasta Salad Recipe Substitutions and Variations

• Pasta (12 oz rotini or farfalle): use penne, orzo for a smaller bite, or a gluten free pasta if someone cant do wheat. They all hold dressing ok.
• Fresh mozzarella (8 oz): swap with crumbled feta for a tangy punch, small provolone cubes, or goat cheese if you like a creamier, tangier note.
• Pepperoni or salami (1 cup): try chopped prosciutto, cooked chicken breast for a milder, protein boost, or drained cannellini beans to keep it vegetarian and filling.
• Sliced black olives (1/2 cup): use chopped kalamata olives for more flavor, capers if you want salty bite, or quartered marinated artichoke hearts for extra texture.

Pro Tips

– Cook the pasta just shy of al dente, rinse well under cold water, then toss with a tiny splash of olive oil so it doesnt clump while you prep the rest. If you skip the oil everything will stick together and the dressing wont coat evenly.

– Salt the dressing lightly at first, then taste after it sits on the salad for 10 to 15 minutes. Pasta and cheese soak up salt, so you may need to add more later, not right away. Also a little extra vinegar or lemon right before serving wakes the whole dish up.

– Keep the mozzarella and tomatoes from getting mushy by chopping them last and folding them in gently, dont overmix. If you want firmer cheese use pearls or pat diced mozzarella dry with paper towels first.

– Make it ahead by a couple hours for better flavor, but if you plan to store leftovers for a day or two, keep extra dressing on the side. Pasta keeps absorbing the dressing so youll probably need to add a splash of oil or vinegar when you re-toss.