Easy Italian Pasta Salad Recipes
This colorful Italian pasta salad tosses tender rotini with fresh veggies, salami, and a zingy red wine vinaigrette. Perfect for potlucks or make-ahead lunches.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry rotini pasta uncooked
- 1.5 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 0.5 cup red onion thinly sliced
- 0.75 cup black olives sliced, drained
- 8 oz fresh mozzarella small balls or diced
- 4 oz salami chopped
- 0.5 cup pepperoncini sliced, drained
- 0.25 cup fresh parsley chopped
- 0.25 cup Parmesan cheese grated
- 0.5 cup extra-virgin olive oil
- 0.25 cup red wine vinegar
- 1.5 tsp Italian seasoning
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Cook rotini until al dente.
- Drain pasta and rinse under cool water. Shake off excess and let it dry slightly.
- Whisk olive oil, red wine vinegar, Dijon, honey, Italian seasoning, salt, black pepper, and red pepper flakes.
- Chop and prep mix-ins: tomatoes, cucumber, onion, olives, mozzarella, salami, pepperoncini, and parsley.
- Combine cooled pasta with tomatoes, cucumber, onion, olives, mozzarella, salami, pepperoncini, and parsley in a large bowl.
- Pour in the dressing and toss until everything is lightly coated. Taste and adjust salt and pepper.
- Chill 20–30 minutes for best flavor. Sprinkle Parmesan before serving.
Notes
Variation: Swap salami for grilled chicken or chickpeas. Add roasted red peppers for sweetness. Make ahead: Toss with half the dressing and refrigerate up to 1 day; stir in remaining dressing just before serving. Store leftovers covered for 3–4 days.
This recipe is an original creation inspired by classic Easy Italian Pasta Salad Recipes flavors. All ingredient ratios and instructions are independently developed.