Meet your new favorite picnic hero: The Best Pasta Salad! It’s jam-packed with vibrant veggies, creamy cheese, irresistible flavors, and a zippy homemade Italian dressing that everyone will ask you for. Whether you’re headed to a backyard BBQ, a summer potluck, or just need something satisfying in the fridge, this is the go-to dish you’ll crave all season.
Why You’ll Love This Recipe
- A Rainbow of Freshness: Every bite bursts with crisp veggies, fragrant herbs, and zesty flavors—perfect for showing off at any gathering!
- Make-Ahead Magic: This pasta salad actually gets better as it sits, making it stress-free for meal prep or parties.
- Crowd-Pleasing & Customizable: The Best Pasta Salad is endlessly adaptable, so you can swap in your favorites and still have a total winner on the table.
- Simple Ingredients, Big Flavor: The homemade Italian dressing ties everything together with a truly irresistible tangy punch.
Ingredients You’ll Need
This is one of those recipes where each ingredient really shines, so you don’t need anything fancy. The Best Pasta Salad is all about bold flavors, vibrant colors, and that amazing contrast of textures—every ingredient has its role!
- Rotini Pasta (1 lb): Its spirals are perfect for catching every drop of the tangy dressing, making every forkful delicious.
- Cherry Tomatoes (10 oz): Halved for juicy bursts of sweetness and color in every bite.
- Fresh Mozzarella Balls (8 oz): Creamy and soft, they mellow out the bold, zesty flavors.
- Salami (8 oz): Adds savory richness—choose a classic Italian style or opt for turkey for a lighter touch.
- Kalamata Olives (1/2 cup): Brings a salty, briny punch that makes each bite extra satisfying.
- Pepperoncini (1 cup): For bold, tangy heat and a splash of cheerful yellow.
- Red Onion (1/2 cup): Thinly sliced for a mild bite and crunch.
- Fresh Parsley (1/2 cup): Brings herby brightness and a pop of green that makes the whole salad sing.
- Homemade Italian Dressing: Olive oil, white or red wine vinegar, water, salt, garlic, sugar, oregano, basil, black pepper, and fresh herbs if you like—this blend is truly what makes The Best Pasta Salad completely irresistible!
Variations
The Best Pasta Salad is one of the most flexible recipes around, so feel free to mix and match based on your mood or what’s in the fridge. Here are a few ways to make it even more your own—no matter what you toss in, you’ll love the results!
- Make It Vegetarian: Skip the salami and add grilled zucchini, roasted red peppers, or chickpeas for protein and color.
- Go Gluten-Free: Use your favorite gluten-free pasta shape—the sturdy ones like penne or fusilli work best for soaking up the dressing.
- Add More Veggies: Toss in crisp cucumber, steamed broccoli, or sweet corn for extra crunch and freshness.
- Kick Up the Heat: Add extra pepperoncini, chopped banana peppers, or even a sprinkle of red pepper flakes if you love things spicy.
How to Make The Best Pasta Salad
Step 1: Blend Up the Dressing
Start by making your homemade Italian dressing—it makes all the difference! Simply add the olive oil, vinegar, water, salt, garlic, sugar, oregano, basil, pepper, and any fresh herbs you’re using to a small blender or food processor. Blitz everything together until smooth and super fragrant. The dressing should taste bold and tangy—you’ll want to save this recipe for future salads, trust me!
Step 2: Cook the Pasta
Bring a big pot of water to a boil, and don’t forget that generous tablespoon of kosher salt—it flavors the pasta from the inside out! Cook the rotini just until al dente. Once drained, rinse it briefly with cold water to stop the cooking and cool everything down. Toss the pasta with a splash of olive oil so it stays loose and doesn’t clump together.
Step 3: Combine All the Good Stuff
Grab your largest salad bowl (seriously, this makes a mountain of pasta salad!) and add in the cooled pasta, cherry tomatoes, mozzarella balls, salami, olives, pepperoncini, red onion, and fresh parsley. Pour your gorgeous, homemade dressing over everything and toss until every piece is glossy and coated. Add a sprinkle of parsley on top for extra color, and you’re done!
Pro Tips for Making The Best Pasta Salad
- Perfectly Seasoned Pasta: Don’t skimp on salting your pasta water—this step gives every bite extra flavor and keeps the salad from tasting bland.
- Chill Before Serving: Let the finished salad rest in the fridge for at least 30 minutes so all those amazing flavors mingle and get even better together.
- Double the Dressing for Make-Ahead: If you’re preparing in advance, save half the dressing to toss in just before serving so the pasta stays extra lively and never dry.
- Customize with Herbs: Don’t be afraid to play with fresh basil or parsley in the dressing and salad—they add incredible freshness and a wow-factor aroma.
How to Serve The Best Pasta Salad
Garnishes
Top your bowl with extra fresh parsley, a handful of torn basil, or even a sprinkle of grated Parmesan for a little extra flavor boost. A few twists of fresh black pepper or a drizzle of extra-virgin olive oil will also make it look and taste restaurant-worthy.
Side Dishes
The Best Pasta Salad pairs beautifully with grilled chicken, burgers, or juicy steak. It’s also right at home next to simple green salads, roasted veggie trays, or crusty bread for soaking up all the flavorful dressing.
Creative Ways to Present
Try layering your pasta salad in a trifle dish or mason jars for an eye-catching display at picnics. For individual servings, scoop into lettuce cups or combine with arugula on a charcuterie board for a sophisticated starter.
Make Ahead and Storage
Storing Leftovers
Keep leftover pasta salad in an airtight container in the refrigerator. The flavors actually meld and improve over a day or two—so don’t be afraid to make it ahead! If it looks a little dry after sitting, just toss with a splash more dressing.
Freezing
Pasta salads don’t freeze well because the veggies and cheese lose their texture, and the dressing can separate. It’s best to enjoy The Best Pasta Salad fresh within a few days for top-notch flavor and crunch.
Reheating
This dish is best served cold or at room temperature—no reheating required! If you prefer it slightly warm, let it sit out of the fridge for 15–20 minutes before serving or stir in a bit of room-temperature dressing to freshen it up.
FAQs
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Can I make The Best Pasta Salad the day before?
Absolutely! In fact, making it ahead lets the flavors blend beautifully. Just give it a quick toss and maybe a drizzle of extra dressing to freshen it up before serving.
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What pasta shapes work best?
Rotini or fusilli are fantastic for this recipe because their grooves hold onto the dressing and mix-ins. Penne, farfalle, or even orzo also work great if you want to change things up!
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Can I leave out the salami for a vegetarian pasta salad?
Definitely! This recipe is completely customizable—you can add roasted veggies, chickpeas, or grilled tofu for a meatless version that’s every bit as satisfying.
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How do I prevent dry pasta salad?
The trick is to toss with extra dressing just before serving, especially if you made it ahead. Cook your pasta just until al dente and don’t overdry it after rinsing—this keeps every bite tasty and moist.
Final Thoughts
If you’re ready to upgrade every picnic, potluck, or weekday lunch, give The Best Pasta Salad a try. It’s colorful, flavorful, and always a hit—so whip up a big bowl and watch it disappear! Happy sharing!
Print
The Best Pasta Salad Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 10+ 1x
- Category: No-Cook
- Method: Blending
- Cuisine: Italian
Description
This pasta salad is bursting with flavors! A delightful mix of rotini pasta, cherry tomatoes, fresh mozzarella, salami, olives, pepperoncini, red onion, and parsley all tossed in a zesty Italian dressing.
Ingredients
Italian Pasta Salad Dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar (red wine vinegar works too)
- 1/4 cup water
- 2 teaspoons kosher salt (see notes)
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons each dry oregano and dry basil
- black pepper to taste
- fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.
Salad Ingredients:
- 1 pound uncooked pasta (preferably rotini)
- one 10-oz. package cherry tomatoes, halved (2 cups)
- 8 ounces fresh mozzarella cheese balls, cut in half if needed
- 8 ounces salami, cut into cubes or thin strips (see notes for types)
- 1/2 cup pitted kalamata olives, sliced
- 1 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh parsley, chopped
Instructions
- Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
- Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
- Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!
Notes
- For the dressing, you can adjust the salt to taste.
- If making the dressing ahead of time, double the recipe to ensure you have enough for later use.
- Feel free to customize the salad with your favorite herbs or additional vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
