Classic Italian Pasta Salad – Bright, Easy, and Perfect for Any Occasion

This pasta salad brings together tender pasta, crisp vegetables, tangy dressing, and savory add-ins in a way that just works. It’s the kind of dish you can whip up for picnics, potlucks, or a simple weeknight side. Everything is fresh, colorful, and satisfying without being heavy.

The best part? You can make it ahead, and the flavor gets even better as it chills. Whether you’re serving a crowd or meal-prepping for the week, this classic never lets you down.

Why This Recipe Works

This salad balances salt, acid, and texture in a way that keeps each bite interesting.

The pasta soaks up a bright Italian dressing, which ties together briny olives, sharp red onion, juicy tomatoes, and creamy mozzarella. It’s simple to customize, but the base flavors are strong enough to stand on their own.

Using short, ridged pasta helps the dressing cling to every piece. Fresh herbs add lift and freshness, and a little cured meat brings depth.

It’s a crowd-pleaser because it’s familiar, colorful, and easy to transport.

Ingredients

• 12 ounces short pasta (rotini, fusilli, or penne)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, quartered and sliced
• 1/2 small red onion, thinly sliced
• 1 cup mozzarella pearls (or diced fresh mozzarella)
• 3/4 cup salami or pepperoni, cut into small cubes (optional)
• 1/2 cup black olives or Kalamata olives, sliced
• 1/3 cup roasted red peppers, chopped (optional)
• 1/4 cup pepperoncini, sliced (optional for heat and tang)
• 1/3 cup grated Parmesan
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped or torn

For the Italian dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced or grated
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil (optional if not using much fresh basil)
• 1/2 teaspoon honey or sugar (to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. You want it tender but with a slight bite.
2. Rinse and cool. Drain the pasta and rinse briefly under cool water to stop the cooking.

   Shake off excess water well so the dressing isn’t diluted.

3. Make the dressing. In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon, garlic, oregano, dried basil (if using), honey, salt, pepper, and red pepper flakes. Taste and adjust salt or vinegar as needed.
4. Prep the mix-ins. Halve the tomatoes, slice the cucumber and onion, chop the roasted peppers, slice the olives and pepperoncini, and cube the salami or pepperoni if using. Chop the parsley and basil.
5. Toss while warm. In a large bowl, combine the cooled pasta, tomatoes, cucumber, onion, olives, roasted peppers, and meat (if using).

   Pour over about two-thirds of the dressing and toss gently to coat.

6. Add cheese and herbs. Fold in the mozzarella, Parmesan, parsley, and basil. Add more dressing as needed so everything is lightly coated but not swimming.
7. Chill to marry flavors. Cover and refrigerate for at least 30–60 minutes, or up to overnight. The flavors will deepen as it rests.
8. Final check. Before serving, toss again and taste.

   Add a splash of dressing, a squeeze of lemon, or a pinch of salt if the flavors need a lift.

How to Store

Keep the pasta salad in an airtight container in the fridge for up to 4 days. It will absorb dressing as it sits. If it seems dry, add a drizzle of olive oil and a small splash of vinegar before serving.

If you want to make it more than a day ahead, store the mozzarella and fresh herbs separately and fold them in just before serving to keep their texture bright.

Avoid freezing; the pasta and vegetables won’t hold up well after thawing.

Health Benefits

• Olive oil offers heart-healthy monounsaturated fats and antioxidants.
• Vegetables like tomatoes, cucumbers, and peppers add fiber, vitamin C, and hydration.
• Whole-grain pasta (if you choose it) boosts fiber and can help keep you full longer.
• Cheese and salami add protein and calcium; use moderate amounts for balance.
• Fresh herbs contribute polyphenols and a flavor lift without extra sodium.

What Not to Do

• Don’t overcook the pasta. Mushy pasta won’t hold its shape or dressing. Aim for al dente.
• Don’t skip salting the pasta water. It’s your best chance to season the pasta itself.
• Don’t drown it in dressing. The salad should be glossy, not oily. Add dressing gradually.
• Don’t add delicate herbs too early. If making far ahead, add fresh basil right before serving to keep it vibrant.
• Don’t forget to taste before serving. Chilled foods need a final seasoning check; a pinch of salt or vinegar can wake it up.

Variations You Can Try

• Vegetarian twist: Skip the meat and add marinated artichoke hearts or chickpeas for extra protein and texture.
• Caprese style: Use mozzarella, tomatoes, basil, and a splash of balsamic glaze at the end.
• Mediterranean vibes: Swap mozzarella for feta, add sundried tomatoes, cucumbers, and a touch of lemon zest.
• Grilled upgrade: Add grilled zucchini, eggplant, or chicken for a smoky, hearty version.
• Herb-forward: Load up on parsley, basil, and chives, and use a lighter hand with olives and meat.
• Gluten-free option: Use a quality gluten-free pasta and rinse a bit more thoroughly to prevent sticking.

FAQ

Can I make this a day ahead?

Yes.

In fact, it tastes better after resting. Store it covered in the fridge and refresh with a little extra dressing or olive oil before serving. Add fresh basil right before you eat for the best flavor.

What pasta shape works best?

Short, ridged shapes like rotini, fusilli, or penne are ideal.

They hold up well and capture the dressing and small add-ins.

How do I keep the pasta from sticking?

Use plenty of boiling water, stir in the first minute, and don’t overcook. A brief rinse under cool water after draining helps stop the cooking and removes excess starch.

Can I use store-bought dressing?

Absolutely. Choose a good-quality Italian dressing with bright acidity.

Still taste and adjust with fresh lemon, pepper, or a pinch of salt.

What if I don’t like olives?

Leave them out or replace with capers for a similar briny note. You can also add chopped pickled peppers for tang.

Is there a dairy-free version?

Skip the mozzarella and Parmesan. Add extra veggies, toasted pine nuts, or white beans for richness and protein.

How can I make it more filling?

Add grilled chicken, tuna, chickpeas, or cannellini beans.

You can also use whole-grain pasta for more fiber.

Why does it taste dull after chilling?

Cold temperatures mute flavors. Before serving, add a splash of vinegar or lemon juice, a drizzle of olive oil, and a pinch of salt to brighten it back up.

In Conclusion

Classic Italian Pasta Salad is fresh, flexible, and truly simple to pull together. With a smart balance of tangy dressing, crunchy vegetables, and savory add-ins, it’s a staple you’ll come back to all year.

Make it ahead, tweak it to your taste, and enjoy a colorful bowl that fits just as well at a backyard cookout as it does in your lunchbox. That’s the beauty of a classic done right.