Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This the perfect summer pasta salad for a picnic or party. This Italian Pasta Salad comes together in less than 20 minutes and it’s packed with everything from sweet cherry tomatoes, Persian cucumbers, fresh mozzarella and briny olives. Pair it with my Detroit-Style Pizza and an Aperol Spritz recipe for a classic combo.
What is Italian Pasta Salad
A Italian Pasta Salad has all the familiar flavors of an Italian chopped salad: tomatoes, cucumber, mozzarella, olives, etc. but it’s paired with pasta and tossed in a zesty, bright dressing.
Of course, you know I love pasta. Everything from Pasta al Limone to Pasta alla Vodka. This is obviously not a “traditional” recipe per se. But we are taking those flavors of an Italian chopped salad and applying them to this flavor bomb of a pasta salad. This is perfect for summer potlucks. I even made this and brought it to a nighttime concert at the Hollywood Bowl. It was perfect!
Ingredients You’ll Need for Italian Pasta Salad
- Pasta of choice – I’m using cavatappi for this one. But feel free to use any short pasta shape.
- Tomatoes – I love using cherry tomatoes for this salad.
- Salami – I like to buy the log and slice it into little spears like so.
- Italian parsley – We want lots of freshly minced Italian parsley.
- Mozzarella – You can chop up a log of fresh mozzarella or buy little balls of mozzarella.
- Olives and pepperoncinis – These are the perfect combination of briny and spicy.
- Persian cucumbers – They add the perfect amount of crunch.
For the rest of the ingredients, please see the recipe index card below!
How to Make Italian Pasta Salad
- Cook your pasta in salted water until al dente. Drain in a colander and toss with olive oil before setting aside.
- Make the dressing by mixing the garlic with the red wine vinegar then whisking in the mustard, oregano, salt, and sugar. Whisk in the olive oil until emulsified.`
- Assemble the salad in a large bowl, combining the pasta with the tomatoes, olives, pepperoncini, cucumbers, mozzarella, provolone, salami, red onion, and parsley. Drizzle the dressing all over and give it another toss. Serve it at room temp or store it in the fridge until ready to serve.
Tips and Tricks
- How long is pasta salad with Italian dressing good for? I ate this for three days straight. I would say 3 to 4 days is the max it’s good, when stored in the fridge in an airtight container.
- Can you make this dish vegetarian? Absolutely. To do so, just skip the salami and there you have it. Simply leave it out or add something in its place. You could add a vegetable like roasted broccoli, artichokes or asparagus.
Recipe FAQs
You can absolutely make this dish in advance. I like to make it a few hours before serving, so it has time to chill and let the flavors really soak into all the pasta and the toppings. If it seems a bit dry, you can just add a drizzle of olive oil.
I would say no. I think pasta bakes are wonderful to freeze but this one isn’t saucy enough to freeze.
Recipes to Serve with this Italian Chopped Pasta Salad
If you tried this Italian Chopped Pasta Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Italian Pasta Salad
Ingredients
Pasta:
- 1 pound pasta of choice, (I used cavatappi)
- 3 tablespoons kosher salt
- 3 tablespoons + 1 cup extra virgin olive oil, divided
Salad Dressing:
- 2 garlic cloves, finely minced or grated
- â…“ cup red wine vinegar
- 2 ½ teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 ¼ teaspoon black pepper
- ½ teaspoon sugar
- 1 cup olive oil
Pasta Salad Assembly:
- 1 pint cherry tomatoes, halved or quartered depending on size
- ½ cup pitted kalamata olives, drained and halved
- ½ cup sliced pepperoncinis
- 3 Persian cucumbers, diced
- 8 ounces fresh mozzarella pearls
- 8 ounces provolone, cubed
- 8 ounces salami, cut into matchsticks
- 1 red onion, peeled and thinly sliced
- 1 cup finely minced fresh Italian parsley
Instructions
To Cook the Pasta:
- Bring a pot of water to a boil and add 3 tablespoons of kosher salt. Cook the pasta according to the package’s instructions, until al dente.
- Drain the pasta and immediately toss with 3 tablespoons of olive oil and set aside to cool.
To Make the Dressing:
- In a bowl, cover the garlic with the red wine vinegar and let sit for a few minutes. This mellows the garlic a little. Add the mustard, oregano, the remaining 1 ¼ teaspoons of kosher salt, black pepper, and sugar and whisk until combined. Add the 1 cup olive oil and whisk until well combined and emulsified. Set the dressing aside.
To Make the Salad:
- When the pasta is cooled, transfer it to a large bowl (the biggest you’ve got or two if you think it won’t all fit), and add the tomatoes, olives, pepperoncini, cucumbers, mozzarella, provolone, salami, red onion, and parsley and toss to combine.
- Evenly drizzle the dressing over the pasta salad and toss until the dressing is well distributed. You can serve it immediately or transfer it to an airtight container and store it in the refrigerator until you’re ready to serve. If you’re serving it later, you can add more vinegar, olive oil, salt, or pepper as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this tomorrow for a pool party. Any specific recommendations on the Dijon mustard. I want this dish to come out perfect just like yours! Huge fan thanks
I love the brand Maille. They sell it a lot of places. I also love Grey Poupon too. A classic!
What is considered an individual serving size of this?
It kinda depends but I would say a small plate (since it’s more of a side)?
Made this today and it’s fantastic!! My husband and I ate it all for lunch and dinner. I forgot the parsley but will remember it next time. I love the combo of ingredients, two cheeses, and delicious dressing!
love hearing this! yay!