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Italian Pasta Salad

By Martis Guleryan Updated

In short: Cook rotini, rinse it cool, then toss with salami, mozzarella pearls, cherry tomatoes, cucumber, olives and red onion in a red wine vinaigrette. Chill at least 1 hour. About 30 minutes of hands-on time; serves 10 as a side.

  • 1 hr 30 min
  • 10 servings
  • Easy
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A large bowl of colorful rotini pasta salad with salami, mozzarella pearls, cherry tomatoes, black olives, cucumber and red onion
Illustrative AI-generated photo.

Why you’ll love this recipe

This is the pasta salad that shows up at every summer cookout for good reason. It is bright, salty and tangy, and because it is dressed with vinaigrette instead of mayonnaise it holds up better on a buffet table.

  • Make-ahead friendly — it tastes better after an hour in the fridge.
  • Feeds a crowd — one pound of pasta makes about 10 side servings.
  • Easy to customize — swap the meat, cheese or vegetables for what you have.

How to keep pasta salad from drying out

Cooked pasta keeps absorbing liquid long after it is drained, which is why a perfectly dressed salad can taste dry the next day. Cook the pasta just to al dente, not soft, so it does not drink up as much. Dress it while it is cool but not ice-cold, and reserve about a quarter of the vinaigrette. Right before serving, toss in the reserved dressing and taste again; chilled food needs a little more salt and acid than you would expect.

Ingredient substitutions

Instead ofYou can use
Hard salamiPepperoni, diced ham or chopped cooked chicken. Leave it out entirely for a vegetarian salad.
Homemade vinaigretteAbout 1 cup of bottled Italian dressing.
Mozzarella pearlsCubed provolone or a block of mozzarella cut into ½-inch cubes.
Italian pasta salad served in a white bowl with basil leaves and a jar of red wine vinaigrette

Italian Pasta Salad

Prep
20 min
Cook
10 min
Chill
1 hr
Total
1 hr 30 min

Ingredients

Servings
10 servings

Salad

Red wine vinaigrette

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Cook the pasta

    Bring a large pot of well-salted water to a boil. Cook the rotini until just al dente, following the package time (usually 8–10 minutes). Drain, rinse under cold water until cool, and shake off as much water as possible.

    Tip: Rinsing is right for cold pasta salad. It stops the cooking and washes off surface starch so the pasta does not clump.

  2. Step 2: Make the vinaigrette

    In a jar or small bowl, shake or whisk the olive oil, red wine vinegar, Dijon, oregano, honey, garlic, salt, pepper and a pinch of red pepper flakes until emulsified.

  3. Step 3: Prep the mix-ins

    While the pasta cooks, halve the tomatoes and slice the cucumber, red onion, salami and pepperoncini. Drain the mozzarella and olives well.

  4. Step 4: Toss

    In a large bowl, combine the cooled pasta with the vegetables, mozzarella, salami, olives and Parmesan. Pour about three-quarters of the vinaigrette over the top and toss to coat.

  5. Step 5: Chill and finish

    Cover and refrigerate at least 1 hour so the pasta absorbs the dressing. Right before serving, add the remaining vinaigrette and the fresh herbs, toss again and taste for salt.

    Tip: Pasta keeps soaking up dressing as it sits, so always hold some back to refresh the salad before serving.

Equipment

Tips for the best results

  • Make the salad up to a day ahead, but add the fresh herbs and the reserved dressing just before serving.
  • Dry the rinsed pasta well. Water clinging to the spirals dilutes the vinaigrette.
  • For a picnic, keep the bowl on ice. Cold dishes should not sit out more than 2 hours, or 1 hour above 90°F (32°C).

Storage, reheating and freezing

Refrigerator
Refrigerate in an airtight container for 3–4 days. Get it into the fridge within 2 hours of serving.
Reheating
Serve cold. Stir in a splash of olive oil and vinegar to refresh it if the pasta has absorbed the dressing.
Freezing
Not recommended. The tomatoes, cucumber and fresh mozzarella turn watery and soft after thawing.

Frequently asked questions

How far ahead can I make Italian pasta salad?

Up to 24 hours ahead for the best texture. Hold back a few tablespoons of vinaigrette and the fresh herbs to add right before serving.

Why is my pasta salad dry the next day?

Pasta keeps absorbing dressing as it chills. Toss it with the reserved dressing, or a little olive oil and red wine vinegar, before serving.

What pasta shape is best for pasta salad?

Rotini, fusilli, farfalle or medium shells. Spirals and ridges trap the dressing and hold small pieces of the mix-ins.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

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