Easy Italian Pasta Salad

Why you’ll love it

This classic Italian pasta salad is the ultimate summer salad. It has a medley of delicious ingredients that work so well together, making each bite a flavor sensation with a variety of textures. It’s popular at potlucks, BBQs, and picnics and is a fantastic make-ahead salad.

My favorite part of this easy pasta salad is the simple homemade dressing. I based it on my copycat Olive Garden Salad Dressing since it’s just so tasty and I was very proud of myself with that one! It’s savory with Italian herbs, a touch creamy, and is perfectly balanced.

What you’ll need

For the salad

• Pasta – I used bowtie pasta, but you can use whatever you’ve got on hand that’s a similar size like penne or rotini
• Bell peppers – for that satisfying crunch. I chose red and green, but any colors will work.
• Pepperoncini peppers – you’ll find them in a jar in the pickle aisle. They have a great tangy flavor from the brine.
• Tomatoes – grape or cherry tomatoes are best for salads
• Red onion – it’s a less sharp onion variety that’s ideal for eating raw
• Fresh mozzarella balls – they may be labeled differently depending on your area. I’ve seen “mozzarella pearls”, and here in Canada they’re called “mini mini bocconcini”.
• Salami – I bought a stick of cervelat salami and cut it into cubes, but you could buy a pack of pre-sliced salami and chop that and add it to the salad. It’ll be delicious either way.
• Olives – kalamata are my go-to, but regular black olives are fine
• Basil and parsley – herbs for a burst of freshness
• Parmesan – this cheese ties the salad together

For the dressing

• Olive oil and mayo – for the rich base
• White vinegar and sugar – a touch of tanginess and hint of sugar perfectly balances everything out
• Italian seasoning – it’s a blend of fragrant dried herbs that you’ll find in a single jar for ease
• Garlic powder – I can’t resist adding this for another savory layer to the dressing
• Salt & pepper – it’s important to be generous with pasta salads

How to make Italian pasta salad

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cook the pasta al dente, drain it, and toss it with a bit of olive oil to prevent it from sticking together. Let it cool. Meanwhile, add the dressing ingredients to a small mixing bowl.

Whisk together the dressing until combined thoroughly. Chop and prep the rest of the ingredients, and add to a large bowl. Toss with the dressing, and season with salt & pepper. Chill in the fridge if desired and enjoy.

Substitutions and variations

• This salad is pretty flexible. Feel free to omit anything that doesn’t take your fancy! However, if you’re changing the dressing, be sure to give it a taste before you add it to the salad in case you need to adjust an ingredient. Our kitchen has tested the dressing thoroughly and feels it’s well balanced.
• Don’t have any mozzarella? Try using feta or goat cheese instead.
• If you’ve got some fresh garden herbs, definitely chop those up and throw them in for an additional burst of flavor.