Zesty Italian Pasta Salad

Experience a burst of vibrant flavors and textures in every bite with this Zesty Italian Pasta Salad. Combining chewy pasta spirals with creamy mozzarella, savory sliced salami, and the freshest vegetables, this dish offers a delightful balance that’s perfect for any occasion.

Whether you’re preparing a side dish for dinner, a refreshing picnic meal, or a light lunch, this pasta salad comes dressed in a tangy-herb vinaigrette that brings all the ingredients together in a harmonious, mouthwatering ensemble.

Ingredients

• Rotini pasta: Approximately 450 g (1 lb) of spiral-shaped pasta that holds onto the dressing beautifully.
• Fresh mozzarella: 225 g of soft, creamy mozzarella pearls or bite-sized pieces for a mild, luscious texture.
• Salami: 225–250 g sliced or chopped for rich, savory meatiness, easily swapped with pepperoni or summer sausage.
• Black olives: 150 g pitted and sliced to add a briny, slightly salty depth to the salad.
• Red onion: Half a finely diced onion contributes a hint of sharpness and crunch.
• Cherry tomatoes: 250–300 g halved, offering juicy bursts of freshness and color.
• Fresh parsley: 2 tablespoons chopped for an herbaceous, vibrant finish.
• Parmesan cheese: Around 50 g freshly grated to add a salty, nutty accent.
• Pepperoncinis (optional): Sliced pickled peppers for a tangy and mildly spicy kick if desired.
• Olive oil: ¾ cup forms the rich base of the dressing, blending all flavors smoothly.
• Red wine vinegar: ¼ cup adds bright acidity to balance the oil.
• Dried parsley flakes: 2 teaspoons infuse classic Italian herb flavor into the dressing.
• Dried minced onion: 2 teaspoons add subtle sweetness and depth; fresh onion can substitute.
• Fresh lemon juice: 2 teaspoons enhance the zesty character of the dressing.
• Dried basil: 1 teaspoon contributes aromatic herbal notes.
• Dried oregano: 1 teaspoon completes the Italian herb blend.
• Garlic salt: 1 teaspoon provides savory, garlicky seasoning; or combine garlic powder with salt.
• Granulated sugar: 1 teaspoon balances the acidity of vinegar and lemon juice.
• Freshly ground black pepper: ¼ teaspoon (or to taste) for mild heat and flavor depth.

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil and cook rotini or your preferred short pasta until al dente, meaning firm to the bite but fully cooked. Drain the pasta and rinse with cold water to halt the cooking process and cool it quickly, which prevents mushiness. Spreading the pasta on a tray helps it cool evenly and makes mixing easier later.

Prepare the Dressing

Combine olive oil, red wine vinegar, dried parsley flakes, dried minced onion (or fresh finely chopped onion), lemon juice, dried basil, dried oregano, garlic salt, sugar, and freshly ground black pepper in a bowl or jar. Whisk or shake vigorously until the ingredients are well emulsified and combined, creating a balanced and flavorful dressing that ties the salad together.

Start Mixing the Salad Base

Place the cooled pasta in a large mixing bowl and pour about half of the dressing over it. Toss thoroughly to ensure the pasta absorbs the zesty flavors early on, which enhances the overall taste once all ingredients are combined.

Add the Flavorful Mix-ins

Add the fresh mozzarella pieces, sliced salami or chosen meat, sliced black olives, finely diced red onion, halved cherry tomatoes, chopped fresh parsley, freshly grated Parmesan cheese, and optional pepperoncinis. These ingredients complement the pasta and dressing with rich, fresh, and tangy flavors that create a harmonious balance.

Dress and Toss Completely

Pour the remaining dressing over the combined ingredients and gently toss the salad to coat everything evenly. The gentle toss ensures the cheese and veggies stay intact while spreading the dressing, resulting in a glossy, appetizing finish.

Chill and Let Flavors Develop

Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour before serving. This resting period allows the flavors to meld beautifully, deepening the taste and making the salad even more delicious.

Serve

Serve the salad chilled or slightly cool, making it refreshing and perfect for warmer days. Garnish with extra fresh parsley or a drizzle of olive oil for an elegant, fresh touch that brightens each bite.

Storage Tips

Store the pasta salad in an airtight container in the refrigerator for up to 4–5 days. Before serving leftovers, give the salad a gentle toss and add a splash of olive oil or extra dressing to revive its fresh flavors and texture.

Serving Suggestions

This pasta salad pairs beautifully with grilled meats, crusty bread, or as part of a picnic spread. It also works great as a standalone light lunch or a vibrant side dish at any summer gathering.

FAQs

Can I use a different type of pasta?

Yes! Any short pasta with ridges or twists like penne, fusilli, or farfalle works well to hold the dressing and mix-ins.

Is this salad suitable for vegetarians?

Absolutely! Simply omit the salami or meat and consider adding beans or extra vegetables for protein and texture.

How long can I store the pasta salad?

Stored in a sealed container, it keeps fresh in the refrigerator for up to 4–5 days. Stir before serving to rejuvenate flavors.

Can I make this salad vegan or dairy-free?

Yes, swap mozzarella and Parmesan with plant-based cheese alternatives or omit cheese entirely. Adding beans can boost protein content for a satisfying meal.

What are some good meat substitutions?

Grilled chicken, turkey slices, or even cooked shrimp can be great swaps for salami depending on your preference.

Should the salad be served cold or at room temperature?

It’s best served chilled or slightly cool, especially on warm days, to enjoy its refreshing zestiness.

Zesty Italian Pasta Salad

A colorful Italian pasta salad blending savory salami, fresh mozzarella, crisp veggies, and tangy herb dressing, perfect for picnics, light lunches, or vibrant side dishes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Cuisine Italian

Servings 8 people

Calories 350 kcal

Equipment

• 1 large pot for boiling pasta
• 1 large mixing bowl
• 1 bowl or jar for whisking dressing

Ingredients

  

• 1 lb rotini or other short pasta fusilli, penne, farfalle
• 8 oz fresh mozzarella pearls or bite-size pieces
• 8-9 oz salami pepperoni, or summer sausage, sliced or chopped
• 5 oz black olives pitted and sliced
• 1/2 red onion finely diced
• 10-11 oz cherry tomatoes halved
• 2 tbsp fresh parsley chopped
• 1/4 cup freshly grated Parmesan cheese
• Optional: sliced pepperoncinis or pickled peppers

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tsp dried parsley flakes
• 2 tsp dried minced onion or fresh finely chopped onion
• 2 tsp fresh lemon juice or to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic salt
• 1 tsp granulated sugar
• 1/4 tsp freshly ground black pepper or to taste

Instructions

 

• Cook pasta in salted boiling water until al dente, then drain and rinse under cold water to cool. Spread on a tray to speed cooling.
• Whisk together olive oil, red wine vinegar, dried herbs, minced onion, lemon juice, garlic salt, sugar, and pepper until emulsified.
• Place cooled pasta in a large bowl and toss with half the dressing to absorb flavor.
• Add mozzarella, salami, sliced olives, diced onion, cherry tomatoes, parsley, Parmesan, and pepperoncinis if using.
• Pour remaining dressing over the salad and gently toss until everything is evenly coated.
• Cover and refrigerate for at least 1 hour to allow flavors to meld.
• Serve chilled or slightly cool, garnished with extra parsley or olive oil if desired.

Notes

• Use ridged pasta shapes to better hold the dressing.
• Substitute salami with grilled chicken or omit for vegetarian option.
• Try feta or goat cheese instead of mozzarella for flavor variation.
• Add extra veggies like cucumber or bell pepper for crunch.
• For vegan, omit cheese and add beans for protein.
• Store covered in refrigerator up to 4–5 days; stir and add dressing before serving again.