A colorful, hearty Italian-style pasta salad loaded with rotini, salami, cherry tomatoes, cucumber, black olives, red onion, bell pepper, mozzarella, and sweet corn, all tossed in a zesty homemade Italian dressing. It’s perfect for potlucks, BBQs, picnics, lunch, or meal prep. Classic versions commonly combine short pasta with fresh vegetables, olives, cheese, and Italian dressing.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes
Total Time: About 1 hour
Servings: 8–10
Ingredients
For the Pasta Salad
12 oz (340 g) rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ cup red onion, finely diced
½ cup black olives, sliced
½ cup pepperoncini, sliced
½ cup sweet corn, drained
4 oz (115 g) Italian salami, cut into small pieces
4 oz (115 g) mozzarella pearls or cubed mozzarella
½ red bell pepper, diced
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped or torn
¼ cup grated Parmesan cheese
Homemade Italian Dressing
â…“ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 small garlic clove, finely minced
½ teaspoon Dijon mustard
½ teaspoon sugar or honey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until al dente.
Drain and rinse briefly under cold water to stop the cooking. Toss with a teaspoon of olive oil and let cool.
2. Prepare the vegetables
While the pasta cools, chop the tomatoes, cucumber, red onion, bell pepper, parsley, basil, and salami. Slice the olives and pepperoncini.
3. Make the dressing
Add olive oil, red wine vinegar, lemon juice, Italian seasoning, oregano, garlic, Dijon mustard, sugar, salt, black pepper, and red pepper flakes to a small jar.
Shake vigorously until emulsified.
4. Assemble
Place the cooled pasta in a large bowl. Add:
Tomatoes
Cucumber
Red onion
Olives
Pepperoncini
Corn
Bell pepper
Salami
Mozzarella
Parsley
Basil
Parmesan
5. Add dressing
Pour about ¾ of the dressing over the salad and toss gently until everything is evenly coated.
Reserve the remaining dressing for later.
6. Chill
Cover and refrigerate for 30–60 minutes. Chilling helps the flavors come together; pasta salads are also well suited to make-ahead serving.
7. Serve
Before serving, toss again. If the pasta has absorbed too much dressing, add the remaining dressing and toss.
Garnish with extra Parmesan, parsley, basil, and a few halved cherry tomatoes.
Tips for the Best Italian Pasta Salad
Don’t overcook the pasta. Al dente pasta holds its texture better.
Cut the vegetables into similar bite-size pieces.
Drain olives and pepperoncini well so the salad doesn’t become watery.
Let the pasta cool before adding delicate vegetables and cheese.
Taste after chilling and adjust with extra dressing, salt, pepper, or Parmesan.
Rotini and fusilli are especially good because their shape catches the dressing.
Make It Ahead
You can prepare the salad the day before. Keep it refrigerated in an airtight container. If it looks dry before serving, add a splash of reserved dressing and toss.
For food safety, keep the salad refrigerated and don’t leave it sitting out for extended periods.
Estimated Nutrition
Approximate per serving, assuming 10 servings:
Nutrient Amount
Calories ~390 kcal
Protein ~13 g
Total Fat ~20 g
Saturated Fat ~5 g
Carbohydrates ~39 g
Fiber ~3 g
Sugars ~5 g
Sodium ~600–750 mg
Nutrition varies considerably depending on the salami, mozzarella, olives, dressing, and exact portion size. Nut & Allergen Information
Peanuts: None intentionally included.
Tree nuts: None intentionally included.
Gluten: Contains gluten when regular wheat pasta is used.
Dairy: Contains mozzarella and Parmesan.
Eggs: Usually none, but check the labels of processed salami and Dijon mustard.
Soy: Check packaged salami, mozzarella, and other processed ingredients if avoiding soy.
Vegetarian: No, because of salami.
Vegan: No.
Gluten-free option: Use certified gluten-free rotini/fusilli and verify that the salami, mustard, and other packaged ingredients are gluten-free.
Easy Substitutions
For vegetarian: Omit salami and add chickpeas, extra mozzarella, or artichoke hearts.
For higher protein: Add grilled chicken, tuna, chickpeas, or extra mozzarella.
For lower carb: Replace some or all of the pasta with chopped cauliflower, zucchini, cucumber, and bell pepper.
For dairy-free: Use dairy-free mozzarella and omit Parmesan.
Italian Pasta Salad Q&A
Q: Can I make this the night before?
Yes. In fact, it is excellent as a make-ahead dish. Add a little extra dressing before serving if needed.
Q: What pasta works best?
Rotini, fusilli, penne, bow ties, or other short pasta shapes work very well.
Q: Can I use bottled Italian dressing?
Absolutely. Use about ¾–1 cup, depending on how heavily dressed you like your salad.
Q: Can I leave out the salami?
Yes. The salad is delicious without meat.
Q: Can I add chicken?
Yes. Diced grilled chicken makes this a more substantial main-dish salad.
Q: Can I use cheddar instead of mozzarella?
Yes, although mozzarella gives it a more Italian-style flavor.
Q: Why does my pasta salad become dry the next day?
The pasta absorbs dressing while it sits. Simply toss with a few tablespoons of additional dressing before serving.
Q: Can I freeze Italian pasta salad?
No, freezing isn’t recommended. The vegetables and dressing can become watery and the pasta can develop an unpleasant texture.
Q: Is it served hot or cold?
It’s normally served cold or chilled, although it can sit briefly at room temperature before serving.
Q: Can I add more vegetables?
Definitely! Broccoli, artichoke hearts, roasted red peppers, carrots, celery, or sun-dried tomatoes all work well. Classic recipes are quite flexible about the vegetable mix.
Q: Is this good for a party?
Yes! It’s colorful, easy to transport, can be made ahead, and serves a crowd—making it ideal for BBQs, picnics, potlucks, and family gatherings.
Serving Idea
For the beautiful presentation in your photo, pile the pasta salad into a large clear serving bowl and arrange cherry tomatoes, cucumber, olives, salami, and parsley on top. Add a final drizzle of Italian dressing and a sprinkle of Parmesan just before serving.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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