Italian Pasta Salad

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:

Calories: 512kcal

Author: Joanna Cismaru

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

US Customary - Metric

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

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.
Leftovers: Store in an airtight container in the fridge for 2 to 3 days. This salad is even better the next day.
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