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+ servings

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


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


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.


  • 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.


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