This Italian Pasta Salad is zesty, flavorful, and feeds a crowd. Simple to make, this pasta salad recipe is the perfect picnic or potluck dish.
This Italian Pasta Salad just screams summertime to me. The hearty salad is ideal for a backyard barbecue, church potluck, or family reunion. It’s so easy to make and really simple to double or triple depending on how many mouths you’re feeding. Zesty Italian dressing pairs perfectly with tender pasta, crisp veggies, chunks of cheese, and pepperoni. It makes a delicious meal all on its own or as a side to burgers and hot dogs.
I will add that as the granddaughter of Italian immigrants, there is not a whole lot that makes this recipe Italian. That being said, I know it is the name that most people would recognize this dish by.
Make this for all our BBQ’s and always big hit. When going to a BBQ I’m always asked to bring it!
Easy Italian Pasta Salad Ingredients
The beauty of most pasta salads is how versatile they are! You can really just toss in any ingredients you have on hand. But here’s where I like to start with this recipe:
- Tri-colored corkscrew pasta: You can use any kind of pasta you like, but I enjoy all the pretty colors in this dish. Rotini, farfalle (bowties), or penne would all work well. Follow my tips below for cooking pasta for pasta salads.
- Red and yellow bell peppers
- Grape tomatoes: Their small size means they don’t need much prep, and they hold up well without becoming mushy, adding a refreshing burst of flavor. You could also use cherry tomatoes, which are slightly larger so may need to be quartered.
- Pepperoni: I like to quarter these to make them bite sized in the salad. You could also buy the mini variety and skip that step.
- Mozzarella cheese: Buy a block and cut it into small chunks or use small mozzarella balls to evenly disperse into the salad.
- Sliced black olives: If you don’t like olives, you can leave them out.
- Pepper rings: I opt for banana peppers which come in a jar. You can find pepper rings near the pickles at your grocery store.
- Italian dressing: Adds a zesty flavor that ties the salad all together. Read more on making your own Italian dressing below.
Homemade Italian Dressing
The perfect dressing for this Italian pasta salad is my Italian dressing! It can be made in a few minutes or in advance to save time. It is delicious as a salad dressing or even marinade.
Follow my tips to prevent it from separating and skip the extra preservatives and additives of the store-bought stuff.
Italian Dressing Recipe
How to Make Italian Pasta Salad
Here is a brief overview of how this pasta salad with Italian dressing comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Cook the pasta. Bring a pot of water to a boil and cook the pasta according to its package directions. See more on this below.
- Prepare the other ingredients. Dice the peppers, slice the grape tomatoes, quarter the pepperoni, and cube the cheese. This is great to do while you are waiting for the water to boil and pasta to cook.
- Make the dressing. I love to make my Italian dressing the day before so the flavors have time to combine and it’s one less thing to do, but you can totally make it while you prepare the other ingredients.
- Put the salad together. Add all of the ingredients (except the dressing) into a large bowl and mix.
- Add the dressing. Add approximately 1 cup of the salad dressing to the pasta salad, reserving the rest on the side to be added as needed. Enjoy cold.
Cooking Pasta For Pasta Salads
Cooking pasta for pasta salad might seem straightforward, but there are a few tricks to ensure it turns out perfectly every time.
- Use plenty of water. A pound of pasta needs at least four quarts of water for even cooking and to have room to expand as it cooks.
- Salt the water. Adding a teaspoon or so of salt to the water before you add the noodles is a great way to enhance the flavor of the pasta.
- Bring the water to a roaring boil. Make sure you see large, constant bubbles before adding any pasta to the large pot of salted water.
- Set a timer. A quick way to ruin a pasta salad is to over or under-cook the noodles. As soon as you add the pasta to the pot, set a timer following the directions on the package so you can drain it as soon as it is al dente.
- Rinse the cooked noodles. Because we are making a cold pasta salad, as soon as your noodles are done cooking, drain them and rinse them with cold water. This will stop the cooking process and keep them from sticking together.
Variations and Substitutions
I love how flexible pasta salads are. Here are a few ways you can change it up to suit your needs.
- Change the cheese. I love mozzarella in this, but if you don’t, you could add in some cubes of provolone. You could also add in shaved Parmesan or just skip the cheese all together.
- Leave out the olives. If your family doesn’t dig olives, leave these out or swap them for green onions. You could also just pout some out on the side.
- Swap the pepperoni for summer sausage. I absolutely love summer sausage, and some of that cubed in here in place of the pepperoni would be great.
Storing and Making Ahead
Keep this pasta salad in an airtight container in the refrigerator for up to three days. If the pasta salad seems a bit dry after being refrigerated, add a little more dressing or a splash of olive oil and toss to refresh it before serving. If this salad sits out for more than two hours, toss what is left. Always use your best discretion with leftovers.
If you want to make this salad ahead of time, prepare all of the ingredients. Cook and drain the pasta, chop the vegetables, and make the Italian dressing. Leave the dressing off until right before serving. Store everything in the fridge and toss together when ready to enjoy.
More Perfect Picnic Recipes
If you are hosting a family gathering or picnic, you will love these other great recipes on your menu!
- Everyone loves my Strawberry Spinach Salad!
- I love bringing my Broccoli Cauliflower Salad to parties.
- This Fruit Salad Recipe is perfect for being outside in the sun.
You will love this zesty Italian Pasta Salad and your guests will too! I would love to hear your feedback on this and any other recipe, so please take a minute to leave me a comment.
Italian Pasta Salad Recipe
Ingredients
- 1 pound tri-colored pasta cooked and drained (453.6 grams)
- 1 orange bell pepper diced
- 1 red bell pepper diced
- 2 cups grape tomatoes sliced in half
- 3 ounces sliced pepperoni quartered (85 grams)
- 8 ounces mozzarella cheese cubed (226.8 grams)
- 6 ounces sliced black olives (170.1 grams)
- 1/2 cup sliced pepper rings (60 grams)
- 1 cup Italian salad dressing
Instructions
- Cook the pasta according to package instructions, rinsing with cold water when done.1 pound tri-colored pasta
- While the pasta is cooking, dice the peppers, slice the grape tomatoes, quarter the pepperoni, and cube the cheese.1 orange bell pepper, 1 red bell pepper, 2 cups grape tomatoes, 3 ounces sliced pepperoni, 8 ounces mozzarella cheese
- Mix together all of the ingredients except for the salad dressing. Add approximately 1 cup of the salad dressing to the pasta salad, reserving the rest on the side for guests to add to their portion if they would like more.6 ounces sliced black olives, 1/2 cup sliced pepper rings, 1 cup Italian salad dressing
- Serve cold. See notes in the post for how to make this ahead of time.
Jenny says
We made this last night after it popped up in my email and it was the perfect easy dinner! Thank you!
Trish - Mom On Timeout says
I just LOVE pasta salads and this one looks like it will for sure be a new favorite! Thanks for the great recipe!
Debbie says
Make this for all our BBQ’s and always big hit. When going to a BBQ always asked to bring it. I change ingredients and use orzo so it is different and not boring. For a fast nite dinner I use salami, pepperoni, ham and cheese. If making nite before so pasta doesn’t stick moisten with little bit of oil
I’m so glad it’s a family favorite Debbie!
Barbara Johnson says
I do they same thing. Everyone loves it. Always a big hit.
Fran says
Why didn’t you leave a recipe for home made ITalian pasta salad dressing, as you did w/ the Greek one.
This Italian Pasta Salad was made and posted long before I had a recipe for a homemade Italian Salad Dressing, so that is why :)