Best Italian Pasta Salad

Best Italian Pasta Salad recipe is a loaded pasta salad with all your favorite Italian ingredients, made with a homemade pesto vinaigrette!

There’s pasta salad, and then there’s the Best Italian Pasta Salad, and this one is truly in a league of its own. Bursting with bold, savory flavors and vibrant colors, this is the kind of dish that steals the show at barbecues, potlucks, and weeknight dinners alike. Every single forkful is loaded with the very best of the Italian deli.

Once you try this pesto vinaigrette version, you’ll never go back!

What is Italian pasta salad?

This best Italian pasta salad is a hearty, flavor-packed dish that brings together a wonderful mix of Italian flavors and textures. Tender pasta meets an array of fresh veggies, cheese, salami, and an irresistible pesto vinaigrette. Whether served at room temperature or chilled, every bite offers a little bit of everything, making it the ultimate make-ahead salad for picnics, potlucks, or easy weeknight meals!

Why you’ll love this Italian pasta salad

• It’s an “anytime” salad, which means it’s a big party salad and a hit for any season.
• The pasta salad gets even more flavorful as it sits, so we love to make it a day ahead and store it in the refrigerator.
• It’s delicious heated up in the microwave for lunch the next day, or packed in for lunch if you’re heading to work.

Ingredients needed to make the best Italian pasta salad

For the Pasta Salad

• Rotini pasta – You can also use another favorite type of pasta. 
• Veggies – Cherry (heirloom) tomatoes, cucumber, black olives, baby bell peppers, and red onion. 
• Salami – You can find Italian salami near the specialty cheese section of the grocery store. It’s packaged as a hard log which is different to the pre-sliced deli salami that you can buy for sandwiches. Pepperoni is a great substitute for salami.
• Cheese – I’ve used mozzarella (cheese sticks and shredded) and grated parmesan. Freshly shredded cheese is always best!
• Salt – Enhances all of the flavors. 
• Fresh herbs – Basil, oregano, and parsley for a pop of fresh herby flavor. 
• Dressing – Add pesto to the red wine vinaigrette to make a delicious dressing for this best Italian pasta salad. You can buy fresh pesto in the refrigerated section at the market, or keep a jar stashed in your pantry! Use lemon juice in place of red wine vinegar for a very fresh and lemon-y taste.

How to make this Italian pasta salad

Cook the pasta

1. Cook pasta according to package directions. Cook pasta al dente (usually one minute less) so it is not soggy and soft.
2. Allow pasta to cool for fifteen minutes.

Prepare the fresh ingredients

1. While the pasta is cooking, chop the rest of the salad ingredients.

Make the dressing

1. Whisk together the dressing ingredients and pour into a bottle with a lid (if you are using later). Don’t forget to shake it well before using.

Combine and chill

1. Add pasta, and remaining chopped ingredients, to a large salad bowl.
2. Whisk (or shake) dressing once more, then pour over ingredients. Toss well to evenly coat.
3. This salad can be served right away, but it’s better and more refreshing if you chill it in the fridge for two to three hours before serving.

Serving

This recipe makes a very hearty and satisfying side dish that pairs well with grilled chicken, beef burgers, or fish.

It’s also delish for a weeknight main dish. Feel free to add in shredded chicken breast for a heartier complete meal. 

Sandy’s tips and substitutions:

• Storage: Keep any leftovers in the fridge for two to three days in a sealed container.
• Make ahead: Assemble the fresh salad ingredients the day before and store it separately to the salad dressing. Pour the dressing over the salad just before serving. 
• When in a rush: If you’re needing to make this salad in a hurry, you can skip the homemade dressing but know that we feel this dressing really “makes” the salad.
• Al dente pasta: Only cook the pasta until al dente. I usually shave 1-2 minutes off the package’s suggested cook time to achieve the perfect texture.
• Cooling the pasta: Placing the pasta in the fridge while preparing the rest of this salad is a great way to cool it quickly. You could also spread the pasta evenly on a tray when refrigerating it (if there’s room in the fridge) which will speed up the process even more!
• Cook in salted water: Always cook your pasta in salted water. It makes a huge difference to the overall flavor of the salad. And don’t forget to rinse the pasta to get rid of excess starch which can make the pasta stick together. 
• Use a large bowl: Choose a large enough bowl to comfortably fold and toss the salad and dressing together. 
• Taking this salad to a party: If you want to take it to a person in need or a party, you can always separate out the ingredients [NOTE: garnish in a ziplock bag] and refrigerate until ready to serve.

Variations:

• Gluten-free: Swap regular pasta for a sturdy GF variety like brown rice or chickpea pasta, which holds up well to dressings and sauces. 
• Added texture: Add nuts, seeds, or homemade croutons for crunch.
• Vegan Italian pasta salad: Omit the cheese and salami and add-in chickpeas and other fresh salad ingredients to add bulk, flavor, and texture. You can also add pepperoncinis or Kalamata olives in place of black olives.
• Change the pasta: Use your favorite pasta to make this pasta salad. Small pasta varieties are best. 
• A boost of protein: Looking for ways to increase your protein intake? This Italian pasta salad is perfect with shredded leftover roasted chicken, leftover chicken salad, juicy sliced steak, or chunks of salmon. 
• Dressing: In place of the fresh dressing use one cup of your favorite store-bought Italian dressing. Just cut back a little on the herbs added if it has a strong herby taste.
• Kick of heat: If you want to add a kick to the salad, add red pepper flakes.

I love the incredible boost of flavor that pesto gives this Italian pasta salad. Make an extra batch of homemade pesto for other tasty pasta dishes, such as Chicken Pesto Pasta Salad and Roasted Tomato Pesto Pasta. 

More pasta salad recipes you may want to try:

• Summer Avocado Pasta Salad
• Creamy Caprese Pasta Salad
• Macy’s Pacific Rim Pasta Salad
• Bacon Cheeseburger Pasta Salad
• Greek Pasta Salad Recipe

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Best Italian Pasta Salad

Sandy Coughlin

Best Italian Pasta Salad recipe is a loaded pasta salad with all your favorite Italian ingredients, made with a homemade pesto vinaigrette!

If you're in a pinch for time, buy storebought dressing and skip making homemade. But this homemade dressing really makes the salad!

Prep Time: 15 minutes mins

Cook Time: 11 minutes mins

Total Time: 26 minutes mins

Yield: 12

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Ingredients

 

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For the dressing:

• ⅓ cup red wine vinegar
• ¼ cup pesto
• 2-3 garlic cloves, minced
• 1 tsp. salt
• ½ tsp. ground black pepper
• 1 cup extra-virgin olive oil

For the pasta salad:

• 1 pound rotini pasta, cooked and cooled
• 1 pint cherry tomatoes, halved
• 1 small cucumber, chopped
• 10 ounces sliced salami, small pieces (2 cups)
• 8 ounces mozzarella sticks, thinly sliced into small pieces
• 1 cup sliced black olives
• 1 ½ cup baby bell peppers, thinly sliced
• ¾ cup diced red onion
• ¾ cup grated Parmesan cheese, plus more for serving
• ½ cup mozzarella cheese, grated
• ½ tsp. salt
• ½ cup chopped fresh basil, plus more for garnish
• ¼ cup chopped oregano, plus more for garnish
• ¼ cup chopped fresh parsley, plus more for garnish

Instructions

 

• For the dressing:
• Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside or, if using later, pour into a jar.
• For the pasta salad:
• Add the cooked pasta to a large bowl. Add the tomatoes, cucumber, salami, mozzarella, olives, bell peppers, onion, Parmesan, salt, basil, and parsley.
• Whisk (or shake the bottle) the dressing once more, then pour it over the salad, stirring to combine.
• Just before serving, sprinkle with more chopped basil, oregano, parsley.

Cuisine: Italian

Course: Salad

Calories: 552kcal, Carbohydrates: 37g, Protein: 19g, Fat: 37g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Cholesterol: 38mg, Sodium: 1294mg, Potassium: 411mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1541IU, Vitamin C: 50mg, Calcium: 136mg, Iron: 2mg

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