This Italian Pasta Salad recipe and Homemade Dressing is a classic pasta salad made with rotini noodles, complimented with cherry tomatoes, mozzarella balls, olives, onion, cucumber, pepperoni, and topped with basil! It’s so easy to customize, the perfect side salad, and easy to double to feed a large crowd!
Italian Pasta Salad Recipe
A Classic Pasta Salad recipe is an easy go-to for any meal throughout the year, especially during the Summer! I love to serve this with my Meatball Sandwiches, Ham and Swiss Hawaiian Roll Sliders, and Beef Teriyaki Skewers! One of the greatest parts of this Italian Pasta Salad is its versatility; you can effortlessly customize it to cater to different tastes or dietary preferences, making it a perfect fit for any occasion or group! For large gatherings or barbeques, I love to serve it alongside my Bowtie and Spinach Chicken Salad, Creamy Bowtie Pasta Salad, and Easy Bean Dip!
Now let’s jump into the recipe!
Best Italian Pasta Salad Ingredients
- Rotini Pasta – Colored or Plain (can substitute penne or farfalle)
- Cherry Tomatoes
- Mozzarella Balls
- Black Olives
- Red Onion
- Cucumber
- Pepperoni
- Parmesan Cheese (optional)
- Fresh Basil Leaves (for garnish)
- Salt and Pepper
Best Italian Dressing for Pasta Salad
I’m a huge advocate for homemade Italian Dressing, and just last week, I shared my go-to recipe for it. Trust me, it’s a quick and simple process, and the flavor far surpasses any store-bought variety. However, for those moments when time is tight, I find the Zesty Italian Dressing packets, which you just mix with oil and vinegar, to be a great quick alternative.
How to Make Italian Pasta Salad with Pepperoni
- Cook the Pasta:
- Boil a large pot of salted water. Add about 6 cups of uncooked pasta and cook until al dente. Drain and rinse under cold water. Allow it to cool completely before combining the salad ingredients with the pasta.
- Combine the Salad:
- In a large bowl, combine the cooked pasta, 2.25 cups halved cherry tomatoes, 2 cups mozzarella balls, ¾ cup diced olives, thinly sliced medium red onion, 1.5 cups diced cucumber, and ¾ cup pepperoni. Feel free to adjust the amounts for the salad ingredients to meet your preferences.
- Add the Dressing:
- Toss the salad with the dressing to combine well.
- Garnish and Serve:
- Sprinkle with torn basil leaves and grated Parmesan cheese. Adjust salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving.
Variations for this Pasta Salad Recipe with Italian Dressing
One of the reasons this Italian Salad is my favorite is that you can enhance or customize it however you want. The recipe I’m sharing today is more traditional, but you can add many other ingredients to it if you love them!
Here are some ideas for you to consider:
- Artichoke hearts: Canned or marinated artichoke hearts, quartered or chopped.
- Pepperoncini: Sliced, for a spicy and tangy kick.
- Roasted red peppers: Adds a sweet and smoky flavor.
- Arugula: For a green, leafy component that introduces a peppery taste.
- Sun-dried tomatoes: Provide a chewy texture and intense tomato flavor.
- Peas: Fresh or thawed from frozen, adding a sweet, crisp texture.
- Zucchini: Raw, ribboned, or diced for a fresh, mild addition.
- Chickpeas: For a vegetarian protein boost.
- Cheddar cheese: Cubed for a sharp, rich taste.
- Pine nuts: Toasted, for a nutty crunch.
- Capers: For a briny, salty flavor.
- Olives: A variety of olives, beyond just black, like green or Kalamata, can introduce new flavors.
- Fresh herbs: Beyond basil, consider adding chopped parsley, chives, or mint for fresh, vibrant notes.
- Croutons: For an extra crunch, consider adding garlic or herb-flavored croutons just before serving.
What could I use to substitute the Pepperoni?
- Salami: Specifically, Genoa salami! It has a similar texture to pepperoni but with a slightly less spicy and more nuanced flavor profile. Its rich, savory taste complements the other ingredients in the salad.
- Soppressata: This offers a coarser texture and a more pronounced garlic and peppery flavor, which can add depth to the salad.
- Prosciutto: While leaner than pepperoni, prosciutto adds a luxurious texture and a delicate balance of sweet and salty flavors to the pasta salad. Its melt-in-your-mouth quality and ability to pair well with both the vegetables and cheese in the salad make it a sophisticated substitute.
Other Pasta Salads to Consider:
Recipe for Italian Pasta Salad with Italian Dressing
Ingredients
- 6 Cups Rotini Noodles uncooked
- 2.25 Cups Cherry Tomatoes halved
- 1.5 Cups Mozzarella Balls
- ¾ Cup Black Olives halved
- 1 medium Red Onion thinly diced
- 1 ½ Cups Cucumber diced
- ¾ Cup Pepperoni halved
- ½ cup Parmesan Cheese optional
- Basil Leaves for garnish
- Salt and Pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add about 6 cups of pasta and cook until al dente. Drain and rinse under cold water.
- Prepare the Dressing: Prepare the homemade dressing from scratch here: https://overthebigmoon.com/zesty-italian-dressing/ or prepare from a Zesty Italian Seasoning packet.
- Combine the Salad: In a large bowl, combine the cooked pasta, 2.25 cups halved cherry tomatoes, 1.5 cups mozzarella balls, ¾ cup olives, thinly sliced medium red onion, 1.5 cups diced cucumber, and ¾ cup halved pepperoni.
- Combine the Salad: Toss the salad with the dressing to combine well.
- Garnish and Serve: Sprinkle with torn basil leaves and grated Parmesan cheese. Adjust seasoning. Chill in the refrigerator for at least 30 minutes before serving.
Video
Notes
Variations for Italian Pasta Salad
- Artichoke hearts: Canned or marinated artichoke hearts, quartered or chopped.
- Pepperoncini: Sliced, for a spicy and tangy kick.
- Roasted red peppers: Adds a sweet and smoky flavor.
- Arugula: For a green, leafy component that introduces a peppery taste.
- Sun-dried tomatoes: Provide a chewy texture and intense tomato flavor.
- Peas: Fresh or thawed from frozen, adding a sweet, crisp texture.
- Zucchini: Raw, ribboned, or diced for a fresh, mild addition.
- Chickpeas: For a vegetarian protein boost.
- Cheddar cheese: Cubed for a sharp, rich taste.
- Pine nuts: Toasted, for a nutty crunch.
- Capers: For a briny, salty flavor.
- Olives: A variety of olives, beyond just black, like green or Kalamata, can introduce new flavors.
- Fresh herbs: Beyond basil, consider adding chopped parsley, chives, or mint for fresh, vibrant notes.
- Croutons: For an extra crunch, consider adding garlic or herb-flavored croutons just before serving.
Nutrition
How to Store this recipe for Italian Pasta Salad
To store Italian Pasta Salad effectively, cool it to room temperature and then place it in an airtight container to prevent it from absorbing any fridge odors. Store the salad in the refrigerator, where it should remain fresh for 3-5 days, although the quality is best in the first couple of days. Before serving again, you may want to add a bit more of the Italian Dressing or some olive oil if the pasta seems dry.
Best Italian Pasta Salad Recipe with Italian Dressing FAQs
For an Italian Pasta Salad, certain types of pasta are less ideal due to their shape, texture, or the way they interact with the other ingredients. Here are some types not recommended for this salad:
–Long, Thin Pasta: Spaghetti, linguine, or angel hair are not recommended. These long, thin noodles don’t hold the dressing well and can clump together.
– Very Small Pasta Shapes: Tiny pastas like orzo or pastina might not be the best choice. They can get lost among the other salad ingredients.
– Fresh Pasta: Fresh pasta tends to be softer and more delicate than dried pasta. It can easily become too soft or mushy in a pasta salad, especially if it’s overcooked or sits in the dressing for an extended period.
For an Italian Pasta Salad, you want pasta that’s sturdy, holds dressing well, and complements the other ingredients in size and texture. Shapes like rotini, penne, farfalle, or fusilli are usually ideal choices because they meet these criteria.
For the Italian Pasta Salad, it’s essential to let the pasta cool before adding it to the mix. Cooling prevents the pasta from becoming mushy and ensures it doesn’t absorb the dressing too quickly, which could dry out the salad. Also, the cool pasta keeps fresh ingredients like tomatoes, mozzarella, and basil vibrant and crisp. To cool the pasta quickly after cooking, rinse it under cold water and drain well. This step guarantees the pasta salad will have the perfect texture and flavor, ready to be enjoyed chilled or at room temperature.
For this Italian Pasta Salad, which is a cold dish, rinsing the pasta after cooking is a recommended step. When you cook pasta, it releases starch that can make it sticky and clumpy – not ideal for a salad. By rinsing the pasta in cold water, you not only remove this excess starch but also quickly cool the pasta down, stopping the cooking process. This ensures that the pasta maintains a firm, al dente texture, which is desirable in a pasta salad.
If your Italian Pasta Salad tastes weird, there could be a few reasons related to the ingredients, preparation, or storage:
– Dressing Imbalance: An imbalance in the dressing ingredients can affect the salad’s flavor. Too much vinegar or an incorrect ratio of oil to vinegar can make it too tangy or oily.
– Pasta Overcooked or Undercooked: Pasta that’s overcooked can become mushy, affecting the overall texture and taste. Undercooked pasta, on the other hand, can be too hard and not absorb the flavors well.
– Refrigeration Time: If the salad has been refrigerated for too long, some ingredients may start to lose their flavor or become soggy, especially delicate ones like fresh herbs or tomatoes.
– Interaction with Metal: If stored or mixed in a reactive metal container (like aluminum), the acid in the dressing could react with the metal, causing a metallic taste.
– Rinsing Pasta: Not rinsing the pasta can leave excess starch on its surface, which can give a weird texture and flavor when mixed with other ingredients.
– Ingredient Quality: The quality and freshness of ingredients significantly impact the taste. If the vegetables, cheese, or meats are not fresh, they can impart an off flavor to the salad.
– Spices and Seasoning: Over or under-seasoning with herbs, salt, or pepper can lead to a bland or overpowering taste.
Yes, you can definitely make Italian Pasta Salad ahead of time. Preparing it in advance can often enhance the flavors, as it allows the ingredients to marinate and meld together. Here are a few tips for making it ahead:
Prepare the Pasta and Veggies: Cook the pasta al dente, rinse under cold water, and combine it with the chopped vegetables, olives, cheese, and any other non-leafy add-ins.
Dressing: You can mix the dressing in advance and either store it separately or toss it with the pasta and other ingredients. If storing separately, add the dressing a few hours before serving so the flavors can infuse.
Fresh Ingredients: If using ingredients like fresh basil or other delicate herbs, consider adding them just before serving to maintain their freshness and vibrant color.
Storage: Store the salad in an airtight container in the refrigerator. As mentioned, it can last 3-5 days, but it’s best enjoyed within the first 1-2 days for optimal freshness and texture.
Adjusting Before Serving: If the salad seems a bit dry after storage, you can rejuvenate it by adding a little more dressing or olive oil and giving it a good stir.
This Classic Italian Pasta Salad will be your go-to for versatility and ease. It’s perfect for any kind of get-together, or just a regular weeknight dinner. Feel free to toss in your favorite ingredients and make it your own. It’s all about what works for you and your crowd. So, give this recipe a spin, mix it up with your personal touch, and enjoy the simplicity and deliciousness it brings to your table. Happy cooking!
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Haley
I love this recipe– so fresh and easy. Adding this to my rotation. I added more cheese! The kids loved it too.
Aimee
Made this with dinner tonight and loved it. Can’t wait to eat the leftovers!
Mel
My most favorite pasta salad dish ever! SO fresh and delicious with all of my favorite things. Can’t wait to make this again!
Jess
Okay this was incredible! Will definitely be on our summer rotation.
Krissy
This recipe has all of my favorite ingredients for a pasta salad. Perfect for potlucks too!