Italian Pasta Salad Recipe

Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 60 min
Ingredients: 12 oz tri-color rotini pasta (Barilla or whole wheat for extra fiber); 1 pint cherry tomatoes (halved); 1 cup cucumber (seeded and diced (Persian or English)); 1/2 cup red bell pepper (diced); 1/2 cup pepperoncini rings (drained); 1/3 cup red onion (thinly sliced); 3/4 cup black olives (sliced (Kalamata or canned Italian olives)); 1 cup shredded mozzarella; 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano if you can splurge); 1/2 cup Italian dressing (Newman’s Own or homemade); 2 Tbsp fresh basil (chiffonade (torn mint leaves work, too)); 1 Tbsp fresh parsley (chopped); Salt and freshly cracked black pepper (to taste); Pinch of red pepper flakes ((optional, for a gentle kick))

This Italian Pasta Salad Recipe is a simple, no-bake, vegetarian Mediterranean side dish that’s healthy, quick, and perfect for summer gatherings. With colorful veggies, al dente pasta, and a zesty dressing, it’s as fresh and delicious as it is easy to make.

Dive into this bright, tangy pasta salad that’s become my go-to at potlucks and backyard barbecues. Inspired by my travels through coastal Italy, I wanted a recipe that feels like a mini Mediterranean vacation in a bowl—without heating up the kitchen. What makes it special? The crisp cucumbers and juicy cherry tomatoes balance the savory olives and pepperoncini, while a sprinkle of fresh basil elevates every bite. Plus, at roughly 220 calories per serving (USDA estimate), it’s a lighter, fiber-rich take on classic Italian cuisine that even picky eaters adore.

Why You’ll Love This Recipe

• No oven needed—stay cool in the summer heat
• Ready in under an hour, including chilling time
• Vegetarian-friendly with plenty of plant power
• Uses pantry staples like Barilla tri-color rotini
• Bright, colorful, and Instagram-perfect (pin it!)
• Make-ahead magic—flavors deepen overnight
• Budget-friendly, around $1.50 per serving
• Crowd-pleaser at picnics, potlucks, or weeknight dinners

Ingredients

• 12 oz tri-color rotini pasta (Barilla or whole wheat for extra fiber)
• 1 pint cherry tomatoes, halved (choose firm, vine-ripened)
• 1 cup cucumber, seeded and diced (Persian or English)
• ½ cup red bell pepper, diced (for sweetness and crunch)
• ½ cup pepperoncini rings, drained (adds just the right zing)
• ⅓ cup red onion, thinly sliced (soak 5 minutes in cold water for milder bite)
• ¾ cup black olives, sliced (Kalamata or canned Italian olives)
• 1 cup shredded mozzarella (or ½” cubes of fresh mozzarella pearls)
• ¼ cup grated Parmesan cheese (Parmigiano-Reggiano if you can splurge)
• ½ cup Italian dressing (Newman’s Own or homemade—see note below)
• 2 Tbsp fresh basil, chiffonade (torn mint leaves work, too)
• 1 Tbsp fresh parsley, chopped
• Salt and freshly cracked black pepper, to taste
• Pinch of red pepper flakes (optional, for a gentle kick)

Tip: If you’re gluten-free, sub in your favorite GF rotini. For a protein boost, toss in canned chickpeas or grilled chicken strips.

Directions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8–9 minutes—taste for a slight chew.
2. Drain and rinse under cold water; shake off excess moisture. This stops cooking and keeps noodles from sticking.
3. In a big mixing bowl, combine tomatoes, cucumber, bell pepper, pepperoncini, red onion, and olives. Give it a gentle toss.
4. Whisk together Italian dressing, basil, parsley, red pepper flakes, and a pinch of salt and pepper. You know what? Fresh herbs really make this pop.
5. Add pasta, mozzarella, and Parmesan to the veggie mix; pour dressing over everything. Toss until every twist of rotini is dressed.
6. Cover and chill for at least 30 minutes—longer if you can. Flavors meld best after a good rest. Before serving, taste and adjust seasoning (sometimes a splash more dressing is just right).

Servings & Timing

Yield: Serves 6–8 as a side dish (4 as a main)
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30–60 minutes (for best flavor)
Total Time: About 1 hour

Variations

• Swap mozzarella for crumbled feta and add a drizzle of olive oil for a Greek twist.
• Stir in 1 cup canned artichoke hearts (drained) for extra Mediterranean flair.
• Make it vegan by skipping cheese and using a balsamic-herb vinaigrette.
• Boost protein with 1 cup cooked chickpeas or grilled chicken strips.
• Toss in chopped grilled zucchini or roasted eggplant for summer veggies.
• For a spicy note, sprinkle in diced jalapeño or a dash of hot pepper sauce.

Storage & Reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. This salad is best served cold or at room temperature—no reheating needed. Make-ahead tip: if you plan to refrigerate beyond one day, store the dressing separately and dress just before serving to keep veggies crisp.

Notes

• I learned that very ripe tomatoes can make this watery—choose firm ones or drain excess juice.
• If you want a creamier texture, stir in 2 Tbsp Greek yogurt into the dressing.
• Taste the salad before chilling; sometimes a squeeze of lemon brightens everything up.
• Rinsing pasta under cold water is key to stopping carry-over cooking and preventing clumps.
• Feel free to dust on a little extra Parmesan at serving for that authentic Italian flair.

FAQs

Q: Can I use gluten-free pasta?
A: Absolutely! Just pick a sturdy GF rotini or penne to hold up to tossing.

Q: How do I make homemade Italian dressing?
A: Whisk ¼ cup red wine vinegar, ⅓ cup olive oil, 1 tsp Italian seasoning, ½ tsp Dijon mustard, 1 garlic clove (minced), salt, and pepper.

Q: Can I prep this the day before?
A: Yes—just toss veggies with pasta and keep dressing on the side. Dress it 30 minutes before serving.

Q: Why is my salad watery?
A: Juicy tomatoes or under-drained veggies can add extra liquid; pat them dry or drain in a colander.

Q: Is this recipe vegan?
A: Skip the cheeses and use a vegan dressing—easy swap for a plant-based crowd.

Q: How can I keep pasta from sticking?
A: A quick rinse under cold water plus a drizzle of olive oil prevents clumping.

Q: What’s the best way to serve this?
A: Bring it out straight from the fridge, garnish with fresh basil, and let it sit 5 minutes at room temp.

Q: Can I add more veggies?
A: Definitely—sliced radishes, steamed broccoli florets, or blanched asparagus all work beautifully.

Conclusion

This Italian Pasta Salad Recipe delivers a fresh, colorful, and healthy side that’s as simple as it is delicious. Whether you’re hosting a summer barbecue or just craving a quick Mediterranean-style meal, it never disappoints. Give it a try, share your twists in the comments, and don’t forget to explore my Homemade Italian Dressing and Mediterranean Quinoa Salad for more light, tasty recipes!