Bright, zesty, and packed with bold Mediterranean flavors, this Italian Pasta Salad is the ultimate side dish for picnics, potlucks, BBQs, or even weekday lunches. It’s full of vibrant vegetables, salty bites of salami, tender pasta, and a creamy tang from the Italian dressing—all tossed together in one colorful, crave-worthy bowl.
This salad is as flexible as it is flavorful. You can make it ahead of time, serve it chilled or at room temperature, and customize it based on what’s in your fridge. It’s hearty enough to stand on its own for lunch, but it also shines alongside grilled meats or sandwiches.
Why You’ll Love This Recipe:
• Fresh and Flavorful: Crisp veggies, creamy cheese, and savory salami in every bite.
• Easy to Make Ahead: Perfect for prepping the night before—flavors get even better.
• Customizable: Swap in your favorite ingredients or whatever you have on hand.
• Great for Crowds: Makes a big batch that’s perfect for sharing.
• Balanced and Satisfying: Has protein, carbs, and veggies all in one dish.
Ingredients:
• 16 ounces rotini pasta (dry)
• ½ cup diced Italian-style salami
• 1½ cups finely chopped bell peppers (mix of red, yellow, or green)
• 1 cup small cubed mozzarella cheese
• 1 cup drained, chopped artichoke hearts
• 1 cup grape tomatoes, sliced in half
• ¼ cup thinly sliced red onion
• ¼ cup freshly grated Parmesan cheese
• 1 cup Italian dressing (store-bought or homemade)
• 2 tablespoons fresh chopped Italian parsley
• Salt and black pepper, to taste
Instructions:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let cool completely.
Step 2: Combine Ingredients
In a large mixing bowl, combine the cooled rotini pasta, diced salami, chopped bell peppers, cubed mozzarella, artichoke hearts, halved grape tomatoes, red onion, and Parmesan cheese.
Step 3: Dress the Salad
Pour the Italian dressing over the salad mixture. Toss everything gently until evenly coated. Sprinkle with chopped parsley.
Step 4: Season and Chill
Taste the salad and add salt and freshly ground black pepper as needed. Cover and chill in the refrigerator for at least 1 hour to let the flavors blend before serving.
Tips:
• Make It a Meal: Add grilled chicken or chickpeas for extra protein.
• Use What You Have: Swap rotini for penne, farfalle, or fusilli.
• Cheese Options: Use feta or provolone instead of mozzarella for a different flavor.
• Dressing Tip: Homemade Italian dressing with olive oil, vinegar, garlic, and herbs takes it up a notch.
• Flavor Boost: Add olives, sun-dried tomatoes, or pepperoncini for an extra Mediterranean punch.
Storage and Reheating:
Refrigerator:
Store in an airtight container for up to 4 days. Give it a good stir before serving, and add a splash of extra dressing if it dries out.
Freezer:
Not recommended—pasta and fresh veggies don’t hold their texture well after freezing and thawing.
Reheating:
No need! This pasta salad is best served cold or at room temperature.
Italian Pasta Salad is the kind of dish that shows up once at a gathering—and gets requested every time after that. Fresh, filling, and bursting with flavor, it’s a no-fuss recipe you’ll make again and again.
