Italian Pasta Salad

Italian pasta salad is a vibrant mix of al dente pasta, crisp vegetables, salty olives, and creamy mozzarella all tossed in a tangy vinaigrette.
Tri-color rotini or bow-tie pasta holds the dressing and ingredients beautifully, creating a colorful bowl that’s equally at home on a picnic table or family dinner spread.

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Cherry tomatoes burst with sweetness, cucumber adds crunch, and pepperoncini bring a mild heat.
Fresh basil and parsley lend herbaceous brightness while Parmesan shavings add a savory finish.
This salad can be made ahead, allowing the flavors to meld and intensify in the fridge.

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Why This Pasta Salad Shines

A great Italian pasta salad balances textures, colors, and flavors in each bite.
Here the sharp tang of red wine vinegar and mustard in the dressing cuts through the richness of olives and cheese, while the pasta stays firm.

Marinating the salad for at least 30 minutes ensures the pasta soaks up the vinaigrette.
The combination of fresh herbs and garlic in the dressing brings home authentic Italian flavor without fuss.

• Make-ahead ease – Toss and chill for at least half an hour before serving.
• Colorful medley – Red, green, yellow, and white create a festive presentation.
• Balanced flavor – Vinegar, oil, herbs, and cheese play together perfectly.
• Versatile additions – Add salami, artichoke hearts, or roasted red peppers.
• Keeps well – Stores in the fridge for up to three days without losing quality.

This salad always delivers on taste, texture, and convenience.

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What You’ll Need to Make It

The ingredient list is simple, flexible, and mostly pantry-friendly.
Choose good quality oil and vinegar for the best dressing.

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• Short Pasta – Rotini, fusilli, or farfalle for holding the vinaigrette.
• Cherry Tomatoes – Halved for juicy bursts of flavor.
• Cucumber – Seeded and diced for a crisp bite.
• Bell Peppers – Red and yellow for sweetness and color.
• Kalamata or Green Olives – Pitted and sliced for a briny kick.
• Fresh Mozzarella or Bocconcini – Small balls or cubed for creamy pockets.
• Red Onion – Thinly sliced for a sweet-sharp edge.
• Fresh Basil and Parsley – Chopped to finish with herb freshness.
• Grated Parmesan – For a savory, salty sprinkle.
• Red Wine Vinegar – The acid base of the dressing.
• Extra Virgin Olive Oil – To emulsify the vinaigrette.
• Dijon Mustard and Garlic – For depth in the dressing.
• Oregano and Crushed Red Pepper – For authentic Italian seasoning.
• Salt and Pepper – To taste.

Optional: roasted red peppers, artichoke hearts, pepperoni, or capers.

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How to Make Italian Pasta Salad

Follow these steps for a seamless prep that maximizes flavor and texture.

1. Cook the pasta
   Boil salted water, add pasta, and cook until al dente. Drain and rinse under cold water to stop cooking.
2. Prepare the vinaigrette
   In a small bowl, whisk red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, oregano, crushed red pepper, salt, and pepper until well emulsified.
3. Combine the salad
   In a large bowl, toss cooled pasta with tomatoes, cucumber, bell peppers, olives, mozzarella, and red onion.
4. Dress and marinate
   Pour the dressing over the salad and toss to coat every ingredient. Stir in chopped basil and parsley.
5. Rest before serving
   Cover and refrigerate for at least 30 minutes to let flavors meld. Give one final toss, sprinkle Parmesan, and serve cold or at room temperature.

Marinating ensures the pasta absorbs the tangy dressing and the ingredients marry perfectly.

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What to Serve with Italian Pasta Salad

This salad works as a side or light main and pairs beautifully with grilled or roasted proteins.

Accompaniment	Why It Works
Grilled Chicken	Adds a smoky protein that complements Italian flavors
Baked or Fried Fish	Light and crispy contrast to the tangy salad
Antipasto Platter	Cured meats, cheeses, and olives echo the salad’s notes
Crusty Italian Bread	For scooping and soaking up extra dressing
Minestrone Soup	A warm starter to balance the cold pasta salad
Sparkling Water or Prosecco	Cleanses the palate between bites

Pick your favorite for a balanced Italian-inspired meal.

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How to Store and Reheat Leftovers

Pasta salad is best served cold and stores well for easy meals later.

Storage Tips
Transfer to an airtight container and refrigerate for up to three days.
Add fresh herbs and cheese just before serving to maintain brightness.

Reheating Tips
No reheating needed. Serve chilled or let sit at room temperature for 10 minutes.

Toss again before serving to redistribute any settled dressing.

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Italian Pasta Salad FAQ

Can I use a different vinegar?
Yes, white wine or apple cider vinegar also work in the dressing.

What cheese alternatives are there?
Feta or Asiago add a different but delicious flavor profile.

Can I make it vegan?
Omit the cheese and use a vegan mayo-based dressing.

How spicy is crushed red pepper?
Mild heat. Adjust amount to suit your taste.

Can I add meat?
Sliced salami or cubed ham integrate well for extra protein.