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This Italian Pasta Salad recipe has it all! Tender pasta, salty pepperoni, cubed mozzarella, lots of diced veggies, and a homemade olive oil and garlic dressing. Every time I take this to a get-together, I get asked for my recipe – and I’m happy to share!
Why You’ll Fall in Love With This Salad
Italian Pasta Salad is the perfect side dish for potlucks, BBQs, or casual family meals. This classic is my go-to cold pasta salad recipe for summer. Everyone loves it because it is easy to make, has very fresh ingredients and is oh so delicious. The longer it sits the better it tastes!
Ingredients Needed For Italian Pasta Salad
The beauty of this recipe is how easily the veggies and pasta can be interchanged. Here is everything needed if you make it exactly the way I did with all the classic Italian flavors. Feel free to swap out the things you don’t have or like. I’ve suggested a few variations below.
- Rotini Pasta: I have used tri-color rotini before for a fun, colorful touch, but any will do.
- Red Onion: Adds a sharp, sweet crunch.
- Mozzarella Cheese: Use fresh mozzarella cheese pearls or cubes for creamy bites.
- Pepperoni: Mini pepperoni or turkey pepperoni work great for added zest. Salami is also a good option.
- Fresh Parsley and Basil: For that classic Italian flavor.
- Black Olives: Adds a briny punch.
- Fresh Tomatoes: Cherry or grape tomatoes halved for bursts of juicy goodness.
- English Cucumber: Diced for crunch and freshness.
- Yellow Bell Pepper: You can also use red or green peppers for a pop of color.
For the Dressing:
- Garlic: Minced for an aromatic kick.
- White Vinegar: The tangy base for our homemade Italian dressing.
- Sugar: Just a pinch to balance the acidity.
- Italian Seasoning: Adds a blend of herbs and spices.
- Paprika: For a subtle smokiness.
- Olive Oil: Helps emulsify the dressing and adds richness.
- Salt & Black Pepper: To taste, because no one wants a bland salad!
Variations
- Parmesan Cheese: Swap mozzarella with parmesan for a sharper taste.
- Fresh Vegetables: Add mushrooms, carrots, or celery for more variety.
- Artichoke Hearts: These make a great addition to the mix.
- Sun-Dried Tomatoes: For a chewy, tangy twist.
- Fusilli or Bowtie Pasta: Any short-cut pasta. Use different shapes for a change of texture.
- Banana Peppers: Adds a tangy, spicy kick.
How To Make Italian Pasta Salad with Pepperoni
It’s super duper simple to pull this easy side dish together! The hardest part is chopping a few veggies, but I find that therapeutic. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here is what you can expect while making this easy Italian pasta salad:
1. Cook the Pasta
Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Since this will be refrigerated, I would cook this 1 minute past al dente. It will still have a bit of a bite because of the refrigeration.
2. Chop the Veggies
This recipe calls for tomatoes, cucumbers, and bell peppers, but feel free to add whatever ingredients you have! Artichoke hearts, sun-dried tomatoes, parmesan cheese, etc.
3. Make the Dressing
Whisk a simple mixture of olive oil, vinegar, garlic, and Italian seasoning together and season well.
Can I use a different dressing? Most Italian Pasta Salads call for pre-made Italian salad dressing which is totally fine to use! For a creamier salad dressing, feel free to use a pre-made ranch or blue cheese dressing. Be sure to read the notes within the recipe card below for other options.
4. Toss Together + Serve
Toss everything together in a large bowl. The longer this salad has to marinate together, the more delicious it becomes!
Storage + Make Ahead Directions For Italian Pasta Salad
This particular recipe is good for up to 5 days in the fridge, though is most delicious on day 2 after it’s had some time to marinate. Store in an airtight container for maximum freshness.
Can I freeze pasta salad?
No, I would not recommend freezing this recipe, simply because fresh veggies do not thaw very nicely and will not taste very fresh post-freezer.
More Summer Salads you will love!
If pasta salad isn’t your scene, try some of these other family favorites we rotate through all summer long:
- Classic Coleslaw Recipe
- Summer Corn Avocado Basil Salad
- Grandma’s Cucumber Salad
- Broccoli Salad
- Iceberg Wedge Salad
- Chinese Cabbage Salad
More Pasta Salad Recipes to Try!
If you liked this recipe, you’re going to LOVE my other pasta salad recipes, give them a try next time you are looking for a refreshing side dish.
- Chicken Caesar Pasta Salad
- Chicken Pasta Salad with Pecans
- Sesame Noodle Salad
- Tuna Pasta Salad
- Mexican Street Corn Pasta Salad
- Macaroni Salad
This Italian Pasta Salad recipe is a great way to bring the classic flavors of Italy to your table. Whether it’s for a casual family meal or a large crowd at a special occasion, this recipe is sure to be a hit. The printable recipe card is below! Have a good day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Italian Pasta Salad Recipe
Ingredients
For the pasta salad:
- 3/4 pound rotini pasta cooked (~3 1/2 cups of dried pasta)
- 1/2 cup red onion finely diced
- 8 oz mozzarella cheese cubed
- 5 oz pepperoni cubed
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 3/4 cup sliced black olives
- 1 pint cherry tomatoes halved
- 1/2 english cucumber diced
- 1/2 yellow bell pepper diced
For the pasta salad dressing:
- 1 clove garlic minced
- 1/4 cup white vinegar
- 1 teaspoons sugar
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon paprika
- 1/2 cup olive oil
- salt & pepper to taste
Instructions
- Cook pasta according to box directions. Drain and rinse with cold water.
- Add pasta to a large bowl and add in remaining prepared salad ingredients.
- For the dressing, whisk together garlic, vinegar, sugar, and seasonings. Stream in olive oil to emulsify and pour over salad. Toss to coat and add in extra Italian seasoning as desired.
- Serve pasta salad or cover and refrigerate for up to 5 days.
how many cups dried pasta in 3/4 lb
I tried this recipe and it isn’t great. Something about pepperoni and cucumbers just doesn’t mesh well. It’s like an Italian pasta recipe was combined with a Mediterranean pasta recipe, and it’s just not good. If I’m going to consume carbs, I’m gonna need it to be worth it. Ha!
Try subbing out the pepperoni for ham cubes!
Made this salad for Mother’s Day this year and it was a great hit!!
Lauren, One of The Best Italian Pasta Salad Recipe I’ve ever tried. Delicious and This pasta salad is perfect as a side dish at a summer BBQ.
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