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Italian Pasta Salad Recipe

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A vibrant, tangy Italian pasta salad loaded with fresh vegetables, pepperoni, cheese, and a zesty vinaigrette—perfect for picnics, potlucks, or easy weeknight dinners.

Ingredients

Scale
  • 12 oz (340 g) rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup pepperoncini or banana peppers, sliced
  • 1/2 cup black olives, sliced
  • 1 cup cooked salami or pepperoni, chopped
  • 1 cup mozzarella cheese, cubed or shredded
  • 1/2 cup red onion, thinly sliced
  • 1/3 cup Italian dressing (store‑bought or homemade vinaigrette)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh basil or parsley, chopped (optional garnish)

Instructions

  1. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water.
  2. In a large bowl, whisk together Italian dressing, olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Add cooled pasta, cherry tomatoes, cucumber, bell pepper, pepperoncini, olives, onion, salami, and mozzarella to the bowl.
  4. Toss gently to coat everything in the dressing.
  5. Cover and refrigerate for at least 1 hour (or overnight) to allow flavors to meld.
  6. Just before serving, toss again and garnish with fresh basil or parsley if desired.
  7. Serve chilled or at room temperature.

Notes

  • For gluten‑free, use your favorite GF pasta.
  • Add artichoke hearts, roasted red peppers, or sun‑dried tomatoes for extra flavor.
  • Use marinated olives or feta cheese for a Mediterranean twist.
  • The salad tastes best after sitting overnight—make ahead for easy entertaining.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/italian-pasta-salad-recipe/