Super easy Pasta Salad – with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and easy Italian dressing. DANGEROUSLY GOOD.
The Best Pasta Salad
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We made this for Memorial Day and it was a huge hit! The dressing is absolutely delicious and goes perfectly with this salad. Thank you for sharing!!
Krista
Meet your new summer bestie: A stupidly easy pasta salad with pasta, juicy tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a drench of quick homemade dressing.
If you want to know what I’ve eaten for 4 of my last 5 meals, it’s THIS SUMMER ESSENTIAL. We are kind of having a moment here.
Let’s have a moment together, shall we?
Video To Make This Pasta Salad
In my mind, a nice classic pasta salad serves one of two scenarios:
- Attending a picnic, potluck, or other end-of-summer-everyone-bring-something type party when you need to bring a side dish;
- Addressing the leftover meat, cheese, and vegetables in my fridge and making them into a meal that I pretty much want to eat 24/7.
This delicious little number will do both for ya.
Ingredients You Need
Pasta salad really is a choose-your-own adventure situation. All you need are the basic components (pasta, veggies, meat, dressing) to then make it your own!
Here’s what I love the most:
- Pasta: The best pasta to use for pasta salad are hearty shapes like rotini, penne, or farfalle (bowtie). These have lots of nooks and crannies to soak up all that delicious dressing and cheese! You could also use a smaller shape like orzo, which I use in this lemon orzo pasta salad.
- Veggies: Using veggies adds all the color, crunch, and flavor! I love using cherry tomatoes andtinly sliced red onion, but you could also add bell pepper, roasted zucchini, or fresh corn.
- Cheese: My picks for cheese in this are fresh mozzarella balls (the mini one) and grated Parmesan cheese. If you want to make this vegetarian or vegan, you can leave the cheese out!
- Meat: I love this pasta salad with salami or summer sausage. It adds more flavor, some smokiness, some salt, and bulks everything up with some protein.
- Olives and Pepperoncini: I strongly believe every pasta salad needs something briny and salty – olives (black, kalamata, or green) and some pepperoncini.
- Herbs: I love basil and parsley in this to add another touch of freshness and brightness!
Using Homemade Dressing
This is important.
We need a tangy Italian dressing (no mayo here!). Here are our ingredients.
- olive oil
- white vinegar
- salt and pepp
- dried oregano and basil
- little bit of sugar
- fresh herbs (like parsley, more basil, or chives)
Homemade, in a blender or food processor, so it takes approximately 60 seconds. You made that dressing, you pasta salad boss, you. ♡
How To Make Pasta Salad (4 Steps!)
Okay, it’s summer, so you know we’re not spending all day in the kitchen. We’re bringing this beauty to share with friends, family, neighbors, post office workers, daycare providers, pretty much whoever can get their hands on a fork stat. Let’s make pasta salad!
- Cook your pasta according to package instructions. Drain and rinse. Allow it to cool slightly and toss a bit of olive oil in there.
- Chop all your veggies, cheese, meat, and other fixings.
- Blitz up your dressing in a blender or shake it up in a jar.
- Toss together, taste and adjust, and exercise every self-control muscle in your body so as not to eat the whole thing before everyone comes over.
Storage and Prep
The beauty of pasta salad is that the flavors get even better the longer it all sits and lingers together!
- For storing: After I make this pasta salad, whether making it ahead or storing leftovers, I just pop it in the fridge and it will keep for 2-3 days.
- For making ahead: I love to make pasta salad 12-24 hours ahead of time. This gives it time to absorb the dressing but not get mushy!
May I offer one last tidbit of advice? You do not need to wait to be invited to a picnic or potluck to get some pasta salad magic in your life.
This is a weeknight’s dream meal.
Stop at the store on the way home and pick up some good salami and cheese, some olives, and a few fresh herbs. Cook up some pasta, toss it all together, and voila. Cold pasta salad + a glass of rose for dinner, and colder pasta salad as leftovers for lunch all week.
I will be over in a flash.
Best Easy Pasta Salad: Frequently Asked Questions
What kind of salt do you recommend?
I like to use Morton’s coarse Kosher salt for this recipe. You can check out the notes in the recipe card for more information about salt. If you are using iodized table salt, you’ll need to reduce the amount!
Can I use other veggies and extras in this pasta salad?
By all means, customize this salad – that’s what it does best! Try adding blanched green beans, fresh spinach, artichokes, red bell peppers, chickpeas, broccoli, etc. for a more veg-forward version. Or different types of cheese (feta cheese? parmesan cheese?), or different shapes of pasta (penne? fusili? maybe even some tortellini?)… the possibilities are endless. I love this salad as-is but I also love its flexibility!
Can you freeze pasta salad?
While we’d all love to have pasta salad always at the ready, unfortunately, this cannot be frozen! The pasta will get especially weird and mushy, as well as the veggies too.
If I’m at a picnic, how do I ensure this stays at a safe temperature?
Since this is served cold, you should either remove it from the table once 2 hours have passed (putting it back in a fridge/cooler or tossing out), OR find a way for it to be served in a larger container of ice so that it stays at 40 degrees or less. Lots of good safe food practices for picnics and potlucks here!
Can I make this ahead of time?
If you are making this more than one hour ahead of time, make a double batch of the dressing recipe because the pasta will absorb the dressing in the fridge. When you make it, pour half of the doubled batch of dressing on the pasta salad and toss. Store salad and remaining dressing in the fridge for up to 2-3 days. Right before serving, add 1/4 cup of the remaining dressing and toss again. Add more dressing until it’s as saucy as you’d like.
Three More Italian Summer Salads
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The Best Pasta Salad
- Total Time: 30 mins
- Yield: 10+ – this yields more than 15 cups 1x
Description
Super easy pasta salad – with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and easy Italian dressing. DANGEROUSLY GOOD.
Ingredients
Units
Scale
Italian Pasta Salad Dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar (red wine vinegar works too)
- 1/4 cup water
- 2 teaspoons kosher salt (see notes)
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons each dry oregano and dry basil
- black pepper to taste
- fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.
Salad Ingredients:
- 1 pound uncooked pasta (preferably rotini)
- one 10-oz. package cherry tomatoes, halved (2 cups)
- 8 ounces fresh mozzarella cheese balls, cut in half if needed
- 8 ounces salami, cut into cubes or thin strips (see notes for types)
- 1/2 cup pitted kalamata olives, sliced
- 1 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh parsley, chopped
Instructions
-
Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
-
Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
- Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!
Equipment
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Notes
Making Ahead: If you are making this more than one hour ahead of time, make a double batch of the dressing recipe because the pasta will absorb the dressing as it sits in the fridge. When you make it, pour half of that doubled batch of dressing on the pasta salad and toss. Store salad and remaining dressing in the fridge for up to 2-3 days. Right before serving, add reserved dressing (1/4 cup at a time) until it’s as saucy as you’d like. You may not need all the reserved dressing, but this will make sure you have extra so that it’s not dry by the time you get to your party. 🙂
Storage: Once dressed, this pasta salad is best served within 2-3 days.
Salt: I use Morton’s Coarse Kosher Salt. If using Diamond Crystal Salt, add another 1/2 teaspoon of salt to dressing.
Onion: I love a thinly sliced onion in this pasta salad – the thin slices that fold over and tangle in with the noodles make all the difference! Check out with this guide on how I like to cut an onion.
Salami: I’ve been using a dry Italian salami (Columbus brand) but I’ve also done a peppered Genoa salami (Applegate Farms brand) and that was a bit spicy but really good too.
- Prep Time: 30 mins
- Cook Time: 5 minutes
- Category: Side
- Method: Mix
- Cuisine: American
Keywords: pasta salad, pasta salad recipe, best pasta salad, potluck recipe, summer recipe
Try Our Other Pasta Salad Recipes
- Lemon Herb Pasta Salad with Marinated Chickpeas (fresh, bright, easy!)
- Zippy Orzo Summer Salad (made easy with rotisserie chicken)
- Lemongrass Vermicelli Salad (that dressing though)
- Spicy Peanut Soba Noodle Salad (lots o’ fresh veggies and noodles – just how we like it)
One More Thing!
This recipe is part of our collection of easy pasta recipes. Check it out!
Filed Under: 5 Ingredients All Recipes Dinner Kid-Friendly Lunch Main Dishes Most Popular Pasta Quick and Easy Recipes Salads Summer Tomato
July 21, 2022
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
a GIF AND a video?! it MUST be Friday <3!! Love this pasta salad…it feels SO Italian <3
Right?? We can’t be held back. Party time! 😀
Nice work
I am making this today for a family cookout, yes we are Greek and Italian, so I tweaked up the recipe a bit, adding pepperoni instead of salami, adding herb and oil marinated green olives, adding red, yellow and orange bell peppers and pepperoncini peppers and topping it with parmesan cheese
At our house we’re typically Pinch of Yum fans, Garlic Basil Chicken with tomato butter sauce is a household fave. This recipe was way toooooo SALTY. Could we have done something wrong? We cut out the peppers and onions but added tons of cucumbers. It was not edible. My feet and hands swelled up almost instantly (not really but it tasted like they should have). I felt like I had my entire days allotment of sodium in one bite. Any minor interior mouth scratches were identified by screaming salt pains Does anyone else fine this to be not edible?
PS I love pasta salads, this was not pasta salad it was salt salad.
Sorry to hear that, Travis! Some readers have mentioned that if you taste the salad right after adding the dressing, it will be quite salty. But the saltiness does subside once the dressing soaks into the pasta.
Yes, It was very salty for me too. I think the two tablespoons of salt in the dressing was a bit much. I was literally crunching on salt.
I made this last night for a neighborhood lunch block party today. I started out making the dressing and used the course sea salt as called for. I knew I wanted to let the dressing “marinate”and let the salt. dissolve. I whisked it, shook it and and added Mezzetta basil pesto in lieu of fresh garlic and dried/fresh basil to the dressing. At first I panicked that this wasn’t going to be enough salad with just the one pound of pasta after it was cooked, but after adding all the ingredients (I used mild banana peppers instead of the pepperoncini) the bowl was full. I added about half a cup of the dressing at a time to the bare pasta and as I added each of the other salad ingredients I added another half cup. I just took the salad out of the ‘fridge and stirred it from the bottom up. Just tasted it. It is FANTASTIC and not salty. Looking forward to sharing it!
This looks deeelish! I am making this tonight! Thanks for another recipe I KNOW will be great 🙂 You are my go-to for recipes I can count on my whole family enjoying!
Love hearing that. Thanks Sommer!
My family loved this salad! Super delish made 2 days before. This recipe is a keeper!
So happy to hear this, Barbara!
This quick pasta salad really hits on all cylinders. The right combination of easy store-bought elements with a delicious homemade dressing. The entire combination just sounds delicious and the mix and match of just the things you want to add makes it versatile and appealing for all who will eat it! Great job on this!
Thanks Jane! 🙂 glad to hear that you like it!
Enjoyed this recipe. The longer the pasta was in the refrigerator the better it got. The dressing ingredients meld together and make this dish!
Made today for a birthday party tomorrow. It’s delicious!
So glad to hear you enjoyed this, Yanoula!
Growing up in Wisconsin I know exactly what kinds of salads you’re talking about. Salads heavy on the mayo, with marshmallows and maraschino cherries! I love your lightened up take on pasta salad! 🙂
Yes, yes, yes. You get it! hahaha! The marshmallows, for sure!
This sounds like my kinda weeknight meal…quick, easy and delish. I too have been getting into whole wheat pasta lately and I am loving it!! Thanks for sharing.
P.S great job on the vids 😉
Thanks Kylie! We have lots of help! 🙂
This is awesome, looks very delicious.
http://www.tessyonyia.com
Thanks Tessy!
Would you be able to share with me where you got the bowl in the picture with the italian pasta salad? I love the creme color with the dark spots! You food photography is so appetizing !! Good work !!!!
Thank you .
Judye
Yes I would! 🙂 It’s from my father in law – he makes some amazing one-of-a-kind ceramics pieces and his work is here — https://www.instagram.com/larryostrompottery/
This is the perfect meal to have for lunch at work the next day. I think I might make this. Thanks so much for sharing (:
Thanks! Hope you like it!
Is the nutritional info no longer being included? Or am I blind and just not seeing it anywhere?
No, we usually just add it in last and sometimes it gets forgotten in the rush of publishing (and lately we’ve been troubleshooting some big site issues so it just completely got missed). I will add it now!
Awesome! Thanks!
Best midnight snack ever. This pasta salad is gorgeous!!
ugh, why is it so good at midnight. WHYYYY.
We are literally melting here in western NY so this was the perfect easy to prepare not hot lunch. In love with the dressing as well.
So great to hear that Lindsay! stay cool!
Great video! I love the music, makes me wanna dance. lol. Great recipe too. you guys have taken this to the next level. Keep it up.
Thank you so much! all credit to Alana, our video producer!
This is the bomb!
Hi guys! I was wondering how I can substitute sugar in the Italian dressing?
honey, agave, or omit altogether! 🙂 it will still taste great.
Potlucks are the best! And I love the GIF! There are so many beautiful colors!
thanks Cassie! 🙂 just trying some new things!
This looks like a tasty dish that would make everyone love it! Thank you for sharing!
This Italian pasta salad sounds good. I find using bottled dressing helps to keep the pasta from absorbing too much of the oil but your dressing sounds delicious and you could just add it right before serving it. This is great for hosting parties or take along.
Hope you enjoy it, Joanne! 🙂
Definitely making this, looks delicious!
Hope you enjoy it!
Would any of these be good for a Christmas party?
I am making this for my husband’s work party tomorrow at Golds Gym! All the big wigs will partake of it I hope! Thank you!
Served it at the new year party. Got many complement for the dish. Excellent salad.
yum
I just tried this, to bring to a party tomorrow. It’s amazing. Right now it’s late at night and i can’t stop thinking about it sitting in the fridge because i want some. But have to wait ’til tomorrow. Thanks for sharing.
I just stumbled upon your blog and I have to say a MASSIVE THANK YOU. As a newly pregnant woman, I have been craving pasta salad and my goodness woman, you are a godsend. I will never ever forget this blog and all the incredible recipes on it.
Thank you so much! Just what I was craving. This is a great base recipe that can take off in various tasty directions.
I need a quick pasta salad to take to a teacher-appreciation potluck at my son’s school tomorrow, and this one is the winner! I’m using bottled dressing, sliced pepperoni that I’ll dice up (because I have it on-hand) and diced mozzarella because it’s so much cheaper than the little balls. I’m hoping the teachers love it! it looks delish!
I’m sure they will! 🙂