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    Home » Recipes » Side Dishes » Pasta Salad

    Pasta Salad

    Published: February 19, 2020 · Modified: Apr 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Delicious and easy Italian pasta salad bursting with flavor is the perfect summer dish whether you're attending a picnic, potluck, meal prepping, or looking to use some leftover meat, veggies and cheese. You can make it days in advance and it's a guaranteed crowd pleaser too!

    Pasta salad on a porcelain plate nest to a large serving dish.
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    pasta salad in a bowl
    pasta salad in a bowl
    pasta salad in a serving bowl
    pasta salad in a serving bowl
    pasta salad in a serving bowl
    pasta salad in a bowl
    pasta salad in a serving bowl
    pasta salad in a serving bowl

    I love pasta salad but so many store-bought and deli varieties have NO TASTE!! My version is loaded with flavor and lots of fresh ingredients from sweet cherry tomatoes to briny kalamata olives and of course some crunchy cucumbers.

    Frequently Asked Questions

    What goes with italian pasta salad?

    Pasta salad is great for picnics, barbecues, or just whenever you want an easy delicious meal. Try pairing it with some of the following recipes: 

    Bourbon Chicken

    Cornbread pudding

    Chicken salad

    Can you make it the day before?

    Pasta salad is actually better if you make it a day ahead. Chilling in the refrigerator gives all those flavors a chance to meld together.

    How long is it good for?

    Pasta salad will keep in the fridge for three-four days. Keep covered so things don’t dry out and remember to toss before serving.

    What is the best pasta to use?

     
    My favorite pasta for salads is rotini. It’s a good size and all those spirals really catch the dressing and pick up flecks of herbs and garlic. That being said any smallish pasta works so feel free to use orzo, macaroni or shells instead.
     

    Should you rinse pasta with cold water?

    Usually the answer is NO! Rinsing pasta with cold water stops the cooking but also inhibits it from absorbing the sauce. For a pasta salad it’s actually ok to rinse but I prefer to toss with a bit or oil instead.
    Pasta salad with mozzarella, tomatoes, kalamata olives and fresh herbs.

    How to Make Pasta Salad

    Olive oil pouring onto freshly cooked pasta.

    1. Bring a pot of well-salted water to a boil then add a pound of pasta and cook according to the directions on the box. I’m using rotini for this salad as it does a great job of soaking up all the dressing and other ingredients.

    Salting the water is quite important, it really helps flavor the pasta and gives you a tastier pasta salad. I usually add about two teaspoons.

    After the pasta has cooked drain it then transfer to a large bowl or back to the pot. Drizzle with a few tablespoons of olive oil and toss. This will help prevents sticky pasta clumps but if things got a bit soft you can always rinse the pasta with a cold water bath. 

    Red onions getting thinly sliced.

    2. While that pasta is boiling you can whip up a quick DELICIOUS Italian dressing. Cut the red onion into thin slices then chop into small pieces. We want that onion to have crunch but also have lots of surface area to mix with that dressing. Mince the garlic cloves. I’ve specified two tablespoons but you can add more or less.

    Minced garlic being added to a large jar of salad dressing.

    3. Add the oil, vinegar, dijon mustard, salt, pepper, herbs, honey, onion and garlic to a large jar and shake well then set aside. I used apple cider vinegar for this recipe but red wine vinegar is a great choice too. You can also add some fresh herbs, or other favorite ingredients to the mix and make this dressing your own.

    An English cucumber being chopped.

    4. Halve your cherry tomatoes, fresh mini mozzarella balls (ciliegine), and kalamata olives. Chop the cucumber into four long quarters then slice into quarter inch pieces. Slice the pepperoncini and salami.

    Salami getting added to pasta salad.

    5. Add the ingredients to the pasta as you go. Feel free to sub in some of your favorite items like artichoke hearts, etc. I LOVE briny kalamata olives but you may prefer the milder California variety. Vegetarians can omit the salami and sub in mushrooms or broccoli.

    Homemade Italian dressing pouring onto pasta salad.

    6. Pour on the dressing and toss the salad. You may wish to add more salt to season the salad at this point.

     

     Fresh Parsley getting sprinkled onto pasta salad.

    7. Don’t forget the fresh herbs. You can add these when you make the salad or just before serving depending on whether or not you care if they darken up a bit in the fridge. I sprinkled in a liberal 1/4 cup of Italian parsley but you can add chives, oregano, or green onions too. This salad is actually better the next day after the flavors have had a chance to meld together but it’s also delicious right away!

    A large glass bowl of delicious pasta salad.

    Pro Tips for the BEST cold Pasta Salad

    • Don’t overcook your pasta. You’re going to want a nice al dente toothiness to the pasta so it holds up after mixing and marinating for up to three days.
    • If you’re sensitive to onion taste then chop them first and let them marinate in the vinegar for about 10-50 minutes. THey’ll loose a lot of their bite. You can also substitute them for shallots, which have a gentler taste.
    • Make this ahead! Like soup, it tastes better the next day after the flavors have had a chance to meld together.
    • If English cucumbers aren’t available use a regular one but make sure to peel it as they have a tough waxy skin.
    • This recipe is beyond forgiving so substitute to your heart’s content. Taste the dressing before adding to make sure it’s nice and flavorful if you went all out with ingredient changes though 🙂

     

    If you love this recipe try these out!

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      Chicken Salad Recipe

    • Egg salad sprinkled with fresh dill in a porcelain bowl.

      Egg Salad

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      Shepherd's Pie

    • Three deviled eggs on a blue and white plate.

      Deviled Eggs

    • A photo of an avocado salad with various citrus premiums and burrata in a white bowl

      Avocado Salad


    If you’ve tried this pasta salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Print
    5 from 15 votes

    Pasta Salad

    The tastiest pasta salad filled with fresh mozzarella, tomatoes, cucumber, olives and a homemade Italian dressing.
    Course dinner, lunch, Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 7 minutes
    Total Time 22 minutes
    Servings 12 people
    Calories 249kcal
    Author John Kanell

    Ingredients

    For the Dressing:

    • 1 cup olive oil
    • 1/3 cup apple cider vinegar white vinegar or red wine vinegar work
    • 1 tbsp honey
    • 1 teaspoon oregano dried
    • 1 tbsp Italian seasoning
    • 1 tsp salt plus more to taste
    • 1/4 tsp black pepper plus more to taste
    • 2 tsp dijon mustard
    • 1/2 red onion medium to small in size, finely chopped
    • 2 tbsp minced garlic

    For the Pasta Salad:

    • 1 pound pasta rotini or another small shape
    • 6 ounces cherry tomatoes halved or quartered about 1.5 cups
    • 1 English cucumber
    • 4 ounces fresh mozzarella pearls or mini balls.
    • 3 ounces salami sliced
    • 1 cup kalamata olives pitted, halved
    • 1/4 cup fresh parsley chopped
    • 1/4 cup pepperocinis drained and sliced

    Instructions

    For the dressing:

    • Chop the red onion and mince your garlic cloves.
    • Add the oil, vinegar, mustard, salt, pepper, herbs and honey to a large jar. Dump in the onions and garlic then shake well and set aside.

    For the Pasta Salad:

    • Cook your pasta in a large pot or well-salted water. I prefer rotini but any smaller pasta shape works. Drain the pasta then transfer to a large bowl or back to the pot. Drizzle with oil and toss.
    • Cut the mini mozzarella balls in half then halve the cherry tomatoes and olives. Slice the pepperoncinis, cut the pepperoni slices into strips and give the parsley a rough chop.
    • Add all the ingredients to the pasta in a large bowl and drizzle with the dressing. Toss well and either enjoy immediately or cover and chill for up to three days.

    Notes

    • Don't overcook your pasta. You're going to want a nice al dente toothiness to the pasta so it holds up after mixing and marinating for up to three days.
    • If you're sensitive to onion taste then chop them first and let them marinate in the vinegar for about 10-50 minutes. THey'll loose a lot of their bite. You can also substitute them for shallots, which have a gentler taste.
    • Make this ahead! Like soup, it tastes better the next day after the flavors have had a chance to meld together.

    Nutrition

    Serving: 1bowl | Calories: 249kcal | Carbohydrates: 33g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 604mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg
    *Nutrition Disclaimer
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    Reader Interactions

    Comments

    1. Avatar for SidraSidra says

      August 06, 2020 at 4:08 am

      5 stars
      Hi! I came across your youtube channel with cake but picked this for a big family dinner we were having. The dressing turned out amazing! I added capsicum, corn and onion separately (as well) in the pasta to make more of it. Your advice in keeping it mixed for a good time was spot on! It was very flavorful when I served it 3-4 hours later!

      Reply
    2. Avatar for MahaMaha says

      June 30, 2020 at 6:32 pm

      5 stars
      The pasta salad was very flavourful and was a hit with my friends and family. I made it without the salami. Definitely a picnic staple!

      Reply
      • Avatar for John KanellJohn Kanell says

        September 25, 2020 at 4:34 pm

        Thank you Maha!

        Reply

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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