Go Back
+ servings
overhead shot of a bowl of italian pasta salad with salad tongs in it
Print Recipe Add to Collection
4.67 from 18 votes

Italian Pasta Salad

This Italian Pasta Salad is what everyone needs in their go-to recipe arsenal for quick and easy recipes ideal for a potluck, picnic or any other summer get-togethers. It's healthy, it's fast, super easy to make, delicious and bursting with flavor. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Keyword: italian food, italian pasta salad, pasta salad
Servings: 12
Calories: 512kcal

Ingredients

Pasta Salad

  • 1 pound pasta such as penne, elbow, fusilli or rotini
  • 1 large green bell pepper chopped
  • 1 cup cherry tomatoes cut in half or quartered
  • 8 ounce salami thickly sliced or cut in small pieces
  • 8 ounce bocconcini mini, or cut in half or quarters if using regular size bocconcini
  • ½ medium red onion finely chopped
  • 8 ounce spicy salami thickly sliced or cut in small pieces
  • 8 ounce Monterey Jack cheese cut in small cubes
  • 1/2 cup Kalamata olives sliced

Italian Dressing

  • 2 cloves garlic minced
  • 2 tablespoon parsley fresh, chopped
  • 2 tablespoon oregano fresh, chopped (or 1 tbsp dried oregano)
  • 2 tablespoon basil fresh, chopped (or 1 tbsp dried basil)
  • ¼ teaspoon red pepper flakes
  • ½ cup olive oil
  • 3 tablespoon white wine vinegar
  • 2 tablespoon lemon juice
  • ½ teaspoon salt or to taste
  • 1 teaspoon pepper or to taste

Instructions

  • Cook pasta: Cook the pasta according to the package directions. For 1 lb of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp of salt. After you drain the pasta do not rinse it, if anything add a little olive oil to it to prevent it from sticking together.
  • Combine salad ingredients: Toss all the pasta salad ingredients together. 
  • Prepare salad dressing: In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.
  • Toss and serve: Pour the dressing over the pasta and toss well. Chill for at least 1 hour before serving.

Video

Notes

  1. Cheese: I used mini bocconcini, but regular mozzarella cut in cubes can be used as well. Another alternative to Monterey Jack cheese could be a marble jack cheese, or a sharp cheddar cheese.
  2. Leftovers: Store in an airtight container in the fridge for 2 to 3 days. This salad is even better the next day.
  3. Nutrition: This salad will yield about 15 cups, so nutritional information is based on a little over a cup per serving. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition

Calories: 512kcal | Carbohydrates: 31g | Protein: 21g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 1159mg | Potassium: 307mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 15.8mg | Calcium: 242mg | Iron: 1.7mg