Italian Pasta Salad Recipe

I just made a Homemade Italian Pasta Salad that somehow manages crunchy salami, snappy veg, briny olives and pillowy mozzarella into one party-ready bowl you won’t stop stealing from.

I’m obsessed with this Homemade Italian Pasta Salad because it hits every itch: salty Genoa salami, pillowy fresh mozzarella pearls, bright tomatoes and crunchy cucumber all tossed in a tangy, herb-packed dressing. I love how the Color Pasta Salad looks like a party in a bowl, all those reds, greens, blacks and whites fighting for attention.

It’s loud, messy, and impossible to ignore. And I bring it to every cookout, watching people circle back for seconds.

No pretension, just big flavors and textures that actually make me happy. Worth every bite.

Seriously addictive. I can’t stop eating it, no lie.

Ingredients

• Pasta gives chewy base and soaks up dressing.
• Salami adds savory, meaty bites.
• Mozzarella brings creamy, milky pops.
• Tomatoes add juicy, bright bursts.
• Cucumber gives cool, crisp crunch.
• Red pepper brings sweet crunch.
• Red onion adds sharp, crunchy zing.
• Black olives give briny, savory notes.
• Pepperoncini add tangy, mild heat.
• Fresh basil brings herbaceous, fragrant lift.
• Parsley adds fresh, green brightness.
• Parmesan gives salty, nutty finish.
• Olive oil makes everything silky.
• Red wine vinegar adds tangy zip.
• Lemon juice brightens and cuts.
• Dijon mustard helps the dressing bind.
• Garlic adds punchy, aromatic depth.
• Dried oregano gives earthy, classic herbiness.
• Italian seasoning layers familiar herby notes.
• Salt brings out every flavor.
• Pepper adds mild, peppery heat.
• Red pepper flakes add optional kick.
• Sugar or honey balances the acidity.

Ingredient Quantities

• 1 pound rotini or penne pasta, cooked al dente, drained and cooled
• 8 ounces Genoa salami, cut into bite sized pieces
• 8 ounces fresh mozzarella pearls (bocconcini)
• 1 pint cherry or grape tomatoes, halved
• 1 medium cucumber, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 small red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/3 cup sliced pepperoncini or banana peppers
• 1/4 cup fresh basil, chiffonade or roughly chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon sugar or honey (optional, to balance acidity)

How to Make this

1. Cook the pasta in plenty of salted boiling water until al dente, drain, rinse under cold water to stop cooking and cool completely, then transfer to a large bowl.

2. While pasta cools, whisk together the dressing: olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, Italian seasoning, salt, black pepper, crushed red pepper flakes if using, and sugar or honey if you want to tame the acidity; taste and adjust.

3. Chop the salami into bite sized pieces, halve the cherry tomatoes, dice the seeded cucumber and red bell pepper, thinly slice the red onion, slice the black olives and pepperoncini, and roughly chop the basil and parsley.

4. Add salami, mozzarella pearls, tomatoes, cucumber, red pepper, red onion, olives, pepperoncini, basil, parsley and grated Parmesan to the cooled pasta.

5. Pour about three quarters of the dressing over the pasta mixture and toss gently but thoroughly so everything gets coated; reserve the rest of the dressing for later in case you need more.

6. Taste and adjust seasoning with more salt, pepper or a splash of vinegar or lemon if it feels flat; add the remaining dressing a little at a time until flavors are balanced.

7. Cover and chill the salad at least 1 hour so the flavors marry; for best results chill 3 to 4 hours or overnight, but pull it out 15 minutes before serving to take the chill off.

8. Before serving toss again, sprinkle extra grated Parmesan and a few torn basil leaves on top for brightness, and serve cold or at cool room temperature.

Equipment Needed

1. Large stockpot for boiling the pasta
2. Colander to drain and rinse pasta
3. Big mixing bowl to toss everything together
4. Chef’s knife (or a good sharp knife) for chopping
5. Cutting board (one for veggies and one for meat if you wanna avoid cross contamination)
6. Measuring cups and spoons for the dressing
7. Whisk to emulsify the dressing (or a fork if you dont have one)
8. Large spoon or salad tongs to toss and serve
9. Fine grater for the Parmesan

FAQ

Italian Pasta Salad Recipe Substitutions and Variations

• Pasta (rotini or penne)
  • Fusilli or farfalle — similar shape and hold dressing well
  • Bowtie pasta, if you want a prettier salad
  • Short whole wheat or chickpea pasta for more fiber and protein
  • Orzo for a rice-like texture, good if you want smaller bites
• Genoa salami
  • Prosciutto, torn into pieces, for a lighter, saltier bite
  • Cooked diced chicken or rotisserie chicken for less fat
  • Capicola or soppressata if you want a different cured-meat flavor
  • For a vegetarian option use smoked tofu or marinated chickpeas
• Fresh mozzarella pearls
  • Cubed provolone or fontina for a firmer, sharper cheese
  • Feta for tang and salt, crumbles nicely through the salad
  • Ricotta salata, grated, if you want a milder salty note
  • Vegan mozzarella or cashew cheese for dairy free
• Red wine vinegar
  • White wine vinegar, a bit milder but works the same
  • Apple cider vinegar for a fruitier tang
  • Lemon juice if you want bright fresh acidity (use a little less)
  • Balsamic vinegar for sweeter deeper flavor, but reduce any added sugar

Pro Tips

1. Make the pasta a little underdone on purpose, rinse it well with cold water and toss it with a teaspoon of olive oil while it cools so it wont clump together later. If it feels a bit firm when you toss everything, the salad will hold up better after chilling.

2. Build the dressing a little stronger than you think you need. Pasta soaks up flavor, so start with a brighter, saltier dressing and add the reserved amount later if needed. If it tastes too sharp, a pinch of sugar or a drizzle of honey smooths it out.

3. Salt the veggies separately, especially the cucumber and tomatoes, and let them sit in a colander for 10 minutes to drain. That pulls excess water out, keeps the salad from getting soggy, and concentrates their flavor.

4. Chill for at least a few hours but pull it out 15 to 20 minutes before serving so the flavors wake up. Right before you serve, check seasoning again; a little extra lemon or vinegar, and a final sprinkle of Parmesan and fresh basil, makes it pop.