There’s a reason why pasta salad remains a beloved dish at gatherings, barbecues, and family dinners—it’s the perfect canvas for a medley of vibrant ingredients that can be tailored to suit any palate. The Best Pasta Salad recipe I’m sharing today is one that has earned its place as a crowd favorite in my family. With its colorful array of ingredients and zesty Italian dressing, this pasta salad doesn’t just complement your main courses—it shines as a standout dish on its own.
I first encountered this pasta salad at a summer picnic hosted by my aunt, who is known for her culinary flair. Her rendition of this salad was always a hit, and I fondly recall the way the flavors seemed to meld together perfectly as we all gathered around the table. The tangy dressing, combined with the freshness of the vegetables and the richness of the cheese, created a salad that was both satisfying and refreshing. Over the years, I’ve made this pasta salad countless times, and each time it’s met with rave reviews. Whether served alongside grilled meats, enjoyed as a stand-alone dish, or packed for a picnic, it never fails to impress.
Ingredients
1 pound uncooked pasta (rotini is a favorite for its spiral shape that holds the dressing well)
3 cups cherry tomatoes, halved
8 ounces fresh mozzarella cheese balls, halved
1 pound salami or summer sausage, cubed
¾ cup kalamata olives, sliced
¾ cup pepperoncini (optional, but highly recommended for an extra punch)
½ cup sliced red onion
½ cup fresh parsley, chopped
For the Italian Pasta Salad Dressing:
1½ cups olive oil
¼ cup white vinegar (or red wine vinegar)
¼ cup water
2 tablespoons coarse sea salt
2 cloves garlic (or 1 teaspoon garlic powder)
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
Black pepper to taste
Fresh herbs (optional, like parsley, basil, or chives)
Instructions
Step 1: Prepare the Pasta
Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Adding salt to the water helps flavor the pasta itself. Once boiling, add 1 pound of uncooked rotini pasta and cook according to the package directions until al dente. You want the pasta to be firm to the bite, as it will absorb the dressing and soften slightly once mixed.
Cool the Pasta: After cooking, drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process. This also helps cool the pasta quickly and prevents it from sticking together. Drizzle a small amount of olive oil over the pasta and toss it gently to coat. This step helps keep the pasta from sticking together and makes it easier to mix with the other ingredients.
Step 2: Prepare the Ingredients
Cut the Vegetables: While the pasta is cooling, prep the vegetables and cheese. Slice 3 cups of cherry tomatoes in half and set aside. Halve 8 ounces of fresh mozzarella cheese balls and add them to the bowl. For added flavor and texture, cut 1 pound of salami or summer sausage into small cubes. If you prefer, you can use summer sausage for a slightly different taste.
Slice Olives and Pepperoncini: Slice ¾ cup of kalamata olives and ¾ cup of pepperoncini (if using). These ingredients add a salty, tangy kick to the salad that complements the richness of the cheese and salami.
Slice Red Onion and Chop Parsley: Slice ½ cup of red onion thinly and chop ½ cup of fresh parsley. The red onion adds a sharp bite, while the parsley brings a fresh, herbal note to the dish.
Step 3: Prepare the Italian Pasta Salad Dressing
Mix the Dressing: In a medium bowl or jar, combine 1½ cups of olive oil, ¼ cup of white vinegar (or red wine vinegar), and ¼ cup of water. Add 2 tablespoons of coarse sea salt, 2 cloves of minced garlic (or 1 teaspoon of garlic powder), 1 tablespoon of sugar, 2 teaspoons each of dried oregano and dried basil, and black pepper to taste. Whisk the ingredients together until well combined.
Adjust Flavor: Taste the dressing and adjust seasoning if needed. You can add more salt, sugar, or vinegar according to your preference. If you’re using fresh herbs, you can finely chop them and mix them into the dressing for an extra burst of flavor.
Step 4: Assemble the Salad
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella cheese, salami or summer sausage, olives, pepperoncini, red onion, and parsley.
Add Dressing: Pour about three-fourths of the prepared dressing over the pasta mixture. Toss gently to ensure that all the ingredients are evenly coated with the dressing.
Let It Rest: For the best flavor, cover the salad and refrigerate it for at least 2 hours before serving. This chilling time allows the pasta to absorb the flavors of the dressing and the ingredients to meld together. If you have any leftover dressing, you can add it just before serving to refresh the salad.
Step 5: Serve and Enjoy
Serve: Give the salad a good toss before serving to redistribute the dressing and ingredients. Transfer the pasta salad to a serving bowl or platter. Garnish with additional fresh herbs if desired.
Store: The pasta salad can be stored in the refrigerator for up to 3 days. It’s a great make-ahead dish for parties and potlucks.
Variations and Substitutions
1. Vegetables: Feel free to add other vegetables like bell peppers, cucumbers, or artichoke hearts. These additions can provide extra crunch and flavor.
2. Cheese Options: Instead of mozzarella, you can use feta cheese or provolone. Crumbled feta adds a tangy flavor, while provolone brings a different texture and taste.
3. Meat Alternatives: If you prefer a lighter version, substitute the salami or summer sausage with grilled chicken, ham, or omit the meat entirely for a vegetarian option.
4. Gluten-Free Pasta: For a gluten-free version, use gluten-free pasta. There are many options available that will work well in this recipe.
5. Dressing Variations: If you prefer a different dressing, you can use a store-bought Italian dressing or make your own with variations like balsamic vinegar or lemon juice.
Conclusion
This Best Pasta Salad recipe is more than just a dish—it’s a celebration of flavors and textures that come together to create something truly special. Whether you’re preparing for a family meal, a potluck, or a summer barbecue, this pasta salad is sure to be a hit. Its versatility and ease of preparation make it an ideal choice for any occasion, and its vibrant colors and flavors are bound to impress.
The real beauty of this recipe lies in its ability to be customized to fit various tastes and dietary needs, making it a staple that can be adapted to suit different preferences. The balance of creamy cheese, tangy olives, and savory salami, combined with a zesty Italian dressing, creates a pasta salad that is both satisfying and refreshing.
So the next time you’re looking for a dish that’s sure to please a crowd, give this Best Pasta Salad a try. Its simple ingredients and delicious flavors make it a go-to recipe that will leave everyone asking for seconds. Enjoy the delightful crunch, the creamy dressing, and the joy of sharing a dish that brings people together.
BEST Pasta Salad
Ingredients
- 1 pound uncooked rotini pasta: Rotini’s spiral shape holds the dressing well.
- 3 cups cherry tomatoes halved: Adds fresh, juicy sweetness.
- 8 ounces fresh mozzarella cheese balls halved: Adds creamy richness.
- 1 pound salami or summer sausage cubed: Adds savory flavor and richness.
- ¾ cup kalamata olives sliced: Adds a salty, briny kick.
- ¾ cup pepperoncini sliced (optional): Adds a tangy punch.
- ½ cup sliced red onion: Adds a sharp bite.
- ½ cup fresh parsley chopped: Adds a fresh, herbal note.
- For the Italian Pasta Salad Dressing:
- 1½ cups olive oil: The base of the dressing adding richness.
- ¼ cup white vinegar or red wine vinegar: Adds acidity and tang.
- ¼ cup water: Helps balance the dressing.
- 2 tablespoons coarse sea salt: Enhances the flavors.
- 2 cloves garlic or 1 teaspoon garlic powder: Adds a pungent, savory flavor.
- 1 tablespoon sugar: Balances the acidity.
- 2 teaspoons dried oregano: Adds a classic Italian herb flavor.
- 2 teaspoons dried basil: Complements the oregano with a sweet aromatic flavor.
- Black pepper to taste: Adds a bit of heat.
- Fresh herbs optional, like parsley, basil, or chives: Adds extra freshness to the dressing.
Instructions
- Bring a large pot of salted water to a boil. Cook 1 pound of rotini pasta according to package directions until al dente. Drain and rinse under cold water. Drizzle with a little olive oil and toss to prevent sticking.
- While pasta cools, halve 3 cups of cherry tomatoes, 8 ounces of mozzarella cheese balls, and slice 1 pound of salami or summer sausage. Slice ¾ cup kalamata olives and ¾ cup pepperoncini (if using). Thinly slice ½ cup red onion and chop ½ cup fresh parsley.
- In a medium bowl or jar, combine 1½ cups olive oil, ¼ cup white vinegar (or red wine vinegar), ¼ cup water, 2 tablespoons coarse sea salt, 2 cloves minced garlic (or 1 teaspoon garlic powder), 1 tablespoon sugar, 2 teaspoons dried oregano, 2 teaspoons dried basil, and black pepper to taste. Whisk until well combined. Add finely chopped fresh herbs if desired.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella cheese, salami or summer sausage, olives, pepperoncini, red onion, and parsley.
- Pour about three-fourths of the dressing over the pasta mixture. Toss gently to coat all ingredients evenly. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, give the salad a good toss and add more dressing if needed. Transfer to a serving bowl or platter and garnish with additional fresh herbs if desired.
- Store any leftovers in the refrigerator for up to 3 days.
Notes
- Vegetables: Add bell peppers, cucumbers, or artichoke hearts for extra crunch and flavor.
- Cheese Options: Substitute mozzarella with feta or provolone for different flavors.
- Meat Alternatives: Use grilled chicken, ham, or omit meat for a vegetarian option.
- Gluten-Free: Use gluten-free pasta for a gluten-free version.
- Dressing Variations: Try balsamic vinegar or lemon juice for a different dressing.
