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Colorful Italian pasta salad served in a bowl with vegetables and dressing.

Italian Pasta Salad

A bright and flavorful dish with a tangy vinaigrette, perfect as a comforting side or light main course that serves well at picnics.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces short pasta (rotini, penne, or farfalle) Swap for whole wheat for a nuttier, healthier option.
  • 1 cup cherry tomatoes, halved Substitute sun-dried tomatoes for a sweeter, concentrated flavor.
  • 1 cup cucumber, diced (seeded) Try bell peppers for crunch if cucumbers are out of season.
  • 1/2 cup red onion, thinly sliced Soak briefly in cold water for a milder bite.
  • 1/2 cup black olives, sliced Capers are a briny alternative.
  • 1 cup mozzarella pearls or cubed fresh mozzarella Feta adds a tangy twist.
  • 1/2 cup sliced salami or pepperoni Omit for a vegetarian version.
  • 1/2 cup fresh basil leaves, torn Replace with parsley or arugula for a different herb profile.
Dressing
  • 1/3 cup extra-virgin olive oil Use a good olive oil for the dressing — it makes a surprising difference.
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • pinch sugar (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente — about 1–2 minutes less than package directions.
  2. While the pasta cooks, whisk together the dressing ingredients: olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, a pinch of sugar, and salt and pepper. Taste and adjust for acidity or sweetness.
  3. Drain the pasta and rinse under cold water to stop the cooking and cool it down. Toss with a tablespoon of olive oil to prevent sticking.
  4. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, mozzarella, salami (if using), and basil.
  5. Pour the dressing over the salad and toss gently but thoroughly to coat evenly.
  6. Taste and season with more salt, pepper, or vinegar if needed.
  7. Chill for at least 30 minutes to let flavors meld, or refrigerate for a few hours. It's best when made ahead.
  8. Before serving, give it a final toss and add a handful of fresh basil and a drizzle of olive oil.

Notes

A healthy option can be achieved by swapping regular pasta for chickpea or whole-grain pasta and adding spinach or kale. For a vegetarian/vegan option, omit the salami and cheese and consider marinated tofu or nutritional yeast.