Classic Italian Pasta Salad
Get ready for the pasta salad that will make you the MVP of every potluck, backyard BBQ, and family gathering! This Classic Italian Pasta Salad combines all the vibrant flavors of Italy in one irresistible bowl. With al dente pasta, zesty salami, fresh veggies, and two kinds of cheese all tossed in a bright, herb-infused dressing, it’s practically summer in a bowl.
What makes this pasta salad truly special is its perfect balance of textures and flavors. The chewy pasta, the salty bite of salami, the juicy burst of tomatoes, and the creamy mozzarella pearls create a symphony in each forkful. And that dressing? It’s the kind of flavor that makes people ask “What’s in this?” while they’re already reaching for seconds. Trust me, you’ll want to make extra.
Ingredients
For the pasta salad:
- 16 oz. dry rotini
- 10 oz. hard salami, sliced 1/4-inch thick then chopped
- 3 cups (16 oz.) grape tomatoes, halved
- 1 (6 oz.) can black olives, sliced
- 2 cups chopped bell peppers (yellow and green recommended)
- 1/2 cup chopped red onion
- 8 oz. fresh mozzarella pearls*
- 3 oz. (3/4 cup) freshly grated parmesan**
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh basil***
For the dressing:
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp dried oregano
- 2 tsp dijon mustard
- 1 tsp honey
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes, or to taste
- Salt and freshly ground black pepper
Steps
- Cook pasta according to package directions in 5 quarts of water with 1 Tbsp salt just barely to al dente (usually 6-8 minutes). Look for pasta that still has a slight firmness when bitten – overcooking will result in a mushy salad. Reserve 1/2 cup pasta water before draining.
- Immediately transfer hot pasta to a rimmed 18 by 13-inch baking sheet and spread into an even layer to cool for 15 minutes. This prevents the pasta from sticking together and helps it cool quickly without becoming gummy.
- While pasta is cooking and cooling, prep all other ingredients. For most efficient workflow, start by chopping the vegetables that won’t brown (bell peppers, tomatoes, olives), then move to the salami, herbs, and onion.
- For the dressing, whisk together 1 cup olive oil, 1/4 cup fresh lemon juice, 1 tsp dried oregano, 2 tsp dijon mustard, 1 tsp honey, 2 tsp minced garlic, and 1/2 tsp red pepper flakes in a medium bowl. Season lightly with salt and pepper to taste. The dressing should taste slightly stronger than you’d prefer, as the pasta will absorb some flavor.
- Once pasta has cooled for 15 minutes, transfer to an extra large bowl along with the chopped salami, halved tomatoes, sliced olives, chopped bell peppers, red onion, mozzarella pearls, grated parmesan, parsley, and basil.
- Whisk dressing once more to re-emulsify, then pour over ingredients in the bowl along with 1/4 cup of the reserved pasta water. Toss thoroughly but gently to evenly coat all ingredients. The pasta water contains starch that helps the dressing cling to the pasta. If the salad seems dry, add more pasta water 1 tablespoon at a time until desired consistency is reached. Season with additional salt as needed.
- Serve immediately for a room-temperature pasta salad, or for a more refreshing experience, cover and refrigerate for 1-2 hours before serving. The salad will keep well in the refrigerator for up to 3 days, though the pasta may absorb more dressing over time.
Smart Swaps
- Replace hard salami with turkey pepperoni to reduce fat while maintaining flavor
- Substitute whole wheat rotini for regular pasta to add fiber and nutrients
- Use reduced-fat mozzarella pearls instead of full-fat to cut calories without sacrificing creaminess
- Swap half the oil in the dressing with low-sodium chicken broth for a lighter option
Make It Diabetes-Friendly
- Use whole grain pasta instead of regular rotini to reduce the glycemic impact (reduces carbs by approximately 8g per serving)
- Reduce pasta amount to 12 oz. and increase vegetables to 4 cups total to lower the carb-to-fiber ratio
- Replace 1 tsp honey with 1/2 tsp stevia in the dressing to eliminate added sugar
- Serve in 3/4 cup portions (approximately 25g net carbs per serving) alongside a protein source to balance blood sugar response
Pro Tips
- For the best flavor, make this salad at least 2 hours before serving – the flavors meld beautifully with time
- Save some of the chopped herbs to sprinkle on top just before serving for a fresh pop of color and flavor
- The pasta will continue to absorb dressing as it sits, so if making ahead, reserve a few tablespoons of dressing to refresh the salad just before serving
- For a stunning presentation, use multi-colored rotini or arrange components in sections on a large platter before tossing