Ultimate Italian Pasta Salad

Why This Pasta Salad Will Change Your Life

Okay, so I’m not saying this pasta salad will actually change your ENTIRE life, but it’ll definitely change your potluck/BBQ/meal prep game forever. I stumbled on this recipe after bringing sad, soggy pasta salads to cookouts for years. You know the type – that bland, mayonnaise-drenched stuff that sits in the sun getting increasingly suspicious-looking.

This Italian pasta salad is NOTHING like that. It’s zingy, colorful, loaded with goodies, and honestly gets BETTER as it sits. I’ve had people literally text me the next day for the recipe after trying it. The secret? A killer homemade Italian dressing that actually has flavor (shocking, I know) and the perfect ratio of pasta-to-stuff. Because nobody wants a bowl of plain noodles with two pieces of salami and a lonely olive calling itself “pasta salad.”

The Good Stuff You’ll Need

For the Pasta:

• 1 pound rotini pasta (the spiral guys – they catch all the good stuff)
• Salt for the pasta water (like, a lot – it should taste like the ocean)

For All The Goodies:

• 8 oz salami, diced into bite-sized pieces (the good stuff from the deli counter, not the pre-packaged slices)
• 8 oz fresh mozzarella pearls (or a block cut into cubes if you can’t find the little balls)
• 1 pint cherry tomatoes, halved (get the mixed colors if you can find them – they’re prettier)
• 1 large cucumber, seeded and diced (I leave the skin on because I’m lazy, but peel it if you’re fancy)
• 1 red bell pepper, diced (yellow or orange works too – green is fine but less sweet)
• 1/2 red onion, finely diced (soak in ice water for 10 minutes if you hate that strong onion bite)
• 1 cup pitted olives, halved (I use a mix of kalamata and green, but use whatever you like)
• 1/2 cup pepperoncini, sliced (the tangy little pickled peppers – these are key!)
• 1/2 cup fresh basil, roughly torn or chopped (please don’t use dried – this isn’t negotiable)
• 1/4 cup fresh parsley, chopped (again, fresh only!)
• 1/2 cup artichoke hearts, quartered (the marinated kind, drained and patted dry)
• 1/3 cup grated parmesan cheese (not the stuff in the green can, please and thank you)

For the Life-Changing Dressing:

• 1/2 cup good olive oil (this is not the time for the cheap stuff)
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard (helps everything emulsify and stay mixed)
• 3 cloves garlic, minced (or 4, or 5, I don’t judge)
• 2 teaspoons Italian seasoning
• 1 teaspoon honey (balances the acidity)
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1 tablespoon finely grated parmesan (the secret ingredient that adds umami!)

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Let’s Make This Happen

Cook That Pasta Right (10 minutes):

1. Bring a large pot of water to a raging boil. Add enough salt that it tastes like seawater (about 1-2 tablespoons). This is your ONLY chance to season the pasta itself.
2. Cook the pasta about 1 minute LESS than the package directions say. You want it firmly al dente because it’s going to soak up dressing later.
3. Drain pasta and – THIS IS IMPORTANT – rinse under cold water immediately. I know pasta purists are screaming right now, but for cold pasta salad, we need to stop the cooking and rinse off the starch so it doesn’t get gummy.
4. Give it a good shake to remove excess water, then spread it on a baking sheet for a few minutes to cool completely. Don’t skip this or your salad will be watery and your cheese will melt (not in the good way).

The Magical Dressing (5 minutes):

1. Throw all the dressing ingredients in a jar with a tight-fitting lid.
2. Shake the bejesus out of it until everything is combined. Taste it – it should make your mouth happy with a balance of tangy, savory, and a tiny bit sweet. Adjust seasoning if needed.
3. Set aside so the flavors can get friendly while you prep everything else.

Chop All The Things (15 minutes):

1. This is your chance to practice those knife skills! Try to cut everything roughly the same size so you can get a bit of everything in each bite.
2. If you’re using red onion and hate that strong raw onion flavor, chop it first and soak it in ice water for 10 minutes, then drain well. Game changer!
3. For the cherry tomatoes, cut them in half or quarters depending on size. Same with the mozzarella balls if they’re larger.
4. When chopping the salami, stack a few slices and cut into quarters or strips, then into bite-sized pieces.

The Grand Assembly (5 minutes):

1. Get the biggest bowl you have. Seriously, go bigger than you think you need.
2. Add your cooled pasta first, then pile on all your chopped ingredients EXCEPT the fresh herbs.
3. Give the dressing another good shake and pour about 3/4 of it over everything.
4. Toss gently but thoroughly. I use two big spoons and a scooping motion from the bottom to avoid breaking up the pasta or smooshing the cheese and tomatoes.
5. Now add the fresh herbs and remaining dressing, and give it another gentle toss.
6. TASTE IT! This is your last chance to add more salt, pepper, or a splash more vinegar if needed.

Making This Even Better

• Ideally, let this hang out in the fridge for at least 2 hours before serving. This gives everything time to marinate and the flavors to blend. It’s even better the next day.
• Take it out of the fridge about 30 minutes before serving. Cold mutes flavors, and pasta gets firmer in the fridge.
• Right before serving, give it a taste and a toss. You might need to add a tiny drizzle of olive oil to refresh it if it seems dry, or a squeeze of lemon to wake up the flavors.
• Top with some extra torn basil and a sprinkle of parmesan for that “I totally know what I’m doing” look.

Mix It Up!

• Protein Power: Add grilled chicken, shrimp, or chickpeas if you want to make it a full meal.
• Veggie Overload: Throw in some roasted veggies like zucchini, eggplant, or asparagus. Great for using up leftover grilled veggies from yesterday’s BBQ.
• Mediterranean Style: Swap the Italian dressing for a lemon-oregano vinaigrette and add feta instead of mozzarella. Throw in some sun-dried tomatoes and dill.
• Pesto Twist: Replace half the dressing with basil pesto and double the parmesan. Add pine nuts for crunch.
• Tuna Time: Add good quality canned tuna (packed in olive oil) for a take on the classic Italian tuna and white bean combo.
• Spicy Version: Double the red pepper flakes and add some spicy sopressata or calabrese salami instead of regular.

Storage & Make-Ahead Tips

• This pasta salad keeps amazingly well in the fridge for up to 4 days. The flavors actually improve after a day!
• If making more than a day ahead, I suggest keeping about 1/4 of the dressing separate and adding it right before serving to refresh the salad.
• The fresh herbs are best added closer to serving time, but it’s not a deal-breaker if you need to mix everything at once.
• DON’T FREEZE THIS. Just don’t. Defrosted pasta salad is a sad, mushy mess that will make you question your life choices.

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Pro Tips From My Pasta Salad Fails

• Don’t skimp on draining and cooling the pasta properly. Hot pasta + dressing + cheese = soggy mess.
• This makes a BIG salad that’s great for crowds. For a family dinner, halve the recipe unless you want leftovers for days (which honestly isn’t a bad thing).
• Don’t use pre-shredded cheese – it has anti-caking agents that prevent it from melting into the dressing properly.
• For potlucks or picnics, this salad sits out well without becoming a food safety hazard (unlike mayo-based salads), but still try to keep it out of direct sun.
• If your garlic is sprouting or looking sad, roast the whole head and use roasted garlic in the dressing instead. Different flavor but equally delicious.
• Taste as you go! Especially with the salt levels. The olives, cheese, and salami all add saltiness, so you might need less than you think.

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