This crisp, chilled Classic Italian Pasta Salad is made with tri-color rotini, fresh mozzarella pearls, and salami, and is ready in just 20 minutes. The zest of the homemade Italian dressing soaks into the warm pasta, creating a bold flavor profile in every bite. I always make a double batch because leftovers taste even better.

Why This Classic Works

When I first started making pasta salad, I made the mistake of rinsing the pasta under cold water immediately. I realized later that tossing the dressing with slightly warm pasta allows the noodles to absorb the vinaigrette rather than just letting it slide off.

Another lesson was cutting all the vegetables to the same size as the pasta noodles. It ensures you get a perfect mix of crunchy peppers, soft cheese, and chewy pasta on a single forkful without chasing ingredients around the bowl.

Classic Italian Pasta Salad Ingredients

16 oz (450g) rotini or fusilli pasta (tri-color works well)
1 pint (300g) cherry tomatoes, halved
8 oz (225g) fresh mozzarella pearls (bocconcini)
6 oz (170g) hard salami, cubed
1/2 cup (75g) black olives, sliced
1/2 red onion, finely diced
1 green bell pepper, chopped
1/4 cup fresh parsley, chopped

For the Dressing:

3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper

How To Make Classic Italian Pasta Salad

Cook the Pasta: Boil the pasta in salted water according to package directions until al dente, usually about 8 to 9 minutes.
Prepare the Dressing: While the pasta cooks, whisk the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
Drain and Coat: Drain the pasta well but do not rinse; transfer it to a large bowl and immediately pour half the dressing over the warm noodles.
Cool Down: Let the dressed pasta cool to room temperature for about 15 minutes so it stops steaming.
Assemble the Salad: Add the tomatoes, mozzarella pearls, cubed salami, sliced olives, red onion, bell pepper, and parsley to the bowl.
Final Toss: Pour the remaining dressing over the mixture and toss gently to coat everything evenly before serving.

Recipe Tips

Don’t Overcook: Pasta continues to soften as it sits in the dressing, so drain it right at the al dente stage to prevent mushiness.
Let It Marinate: Letting the salad sit in the fridge for at least 30 minutes before serving helps the flavors meld together perfectly.
Cube Uniformly: Cut the salami and cheese into pieces similar in size to the cherry tomatoes for a balanced texture in every bite.

What To Serve With Pasta Salad

This salad pairs beautifully with grilled burgers or chicken skewers at a summer barbecue. It also works well alongside a crusty baguette and sliced melon for a light, refreshing lunch.

How To Store

Keep leftovers in an airtight container in the refrigerator for up to 4 days. You may need to stir in a splash of olive oil or vinegar before serving leftovers, as the pasta will absorb the liquid over time.

FAQs

Can I make this ahead of time? Yes, it tastes even better after sitting for a few hours, making it perfect for meal prep.

Should I rinse the pasta? No, adding dressing to warm, unrinsed pasta helps the flavor penetrate the noodles better.

What cheese is best? Fresh mozzarella pearls are classic, but cubed provolone or feta crumbles are great alternatives.

Can I use bottled dressing? You can use a bottle of your favorite Italian dressing to save time, though homemade offers fresher flavor.

Is this gluten-free? You can easily substitute the rotini with your favorite gluten-free pasta brand without changing the other ingredients.

Nutrition

Calories: 380
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 650mg
Total Carbohydrate: 35g
Protein: 12g

Try More Recipes:

Chopped Italian Grinder Salad Recipe
Italian Orzo Pasta Salad Recipe
Italian Spaghetti Pasta Salad Recipe

Classic Italian Pasta Salad

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Classic Italian Pasta Salad combines tender rotini, crisp bell peppers, and savory salami in 20 minutes for a crowd-pleasing side. Zesty homemade dressing coats every bite of this chilled dish, making it perfect for summer picnics or easy lunches.

Ingredients

16 oz (450g) rotini or fusilli pasta (tri-color works well)
1 pint (300g) cherry tomatoes, halved
8 oz (225g) fresh mozzarella pearls (bocconcini)
6 oz (170g) hard salami, cubed
1/2 cup (75g) black olives, sliced
1/2 red onion, finely diced
1 green bell pepper, chopped
1/4 cup fresh parsley, chopped
For the Dressing:
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper

Directions

Cook the Pasta: Boil the pasta in salted water according to package directions until al dente, usually about 8 to 9 minutes.
Prepare the Dressing: While the pasta cooks, whisk the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
Drain and Coat: Drain the pasta well but do not rinse; transfer it to a large bowl and immediately pour half the dressing over the warm noodles.
Cool Down: Let the dressed pasta cool to room temperature for about 15 minutes so it stops steaming.
Assemble the Salad: Add the tomatoes, mozzarella pearls, cubed salami, sliced olives, red onion, bell pepper, and parsley to the bowl.
Final Toss: Pour the remaining dressing over the mixture and toss gently to coat everything evenly before serving.