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Easy Italian Pasta Salad

This easy Italian pasta salad recipe has salami, mozzarella cheese, veggies, and fresh herbs with an irresistible homemade dressing! It's a quick summer staple you'll have on repeat.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 615 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Salad ingredients:
  • 16 ounces uncooked bowtie pasta
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup little tomatoes (grape, cherry, etc.) cut in halves
  • 8 ounces salami diced
  • 7 ounces mini fresh mozzarella balls (bocconcini)
  • 1/2 cup chopped pepperoncini peppers
  • 1/2 cup chopped red onion
  • 1/2 cup Kalamata or black olives pitted
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons chopped fresh parsley
Dressing:
  • 1/2 cup olive oil
  • 1/4 cup mayo
  • 3 tablespoons white vinegar
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pepper to taste

Instructions

    Cup of Yum
  1. Boil a large, salted pot of water and cook the pasta al dente according to package directions. Once it's done, drain it, toss it with a little olive oil (about a teaspoon or so) to stop it from sticking together, and let it cool in a colander.
  2. Meanwhile, add the dressing ingredients to a medium bowl and whisk together (or add to a jar and shake).
  3. Prep the remaining ingredients.
  4. Add the cooled pasta to a large salad bowl along with the other ingredients. Pour the dressing over and toss until coated. Taste and season with extra salt & pepper as needed.
  5. Serve immediately or chill for a couple hours prior to serving.

Notes

  • Some of the prep time is counted within the cook time since you can prep while the water is coming to a boil/pasta is cooking.
  • This recipe makes quite a lot of pasta salad. Serving size depends on what else it's served with, if it's served as main course, etc., but it serves at least 6 as a main course, and up to 10+ if you're serving it with other dishes. Halve all ingredients if you want a smaller quantity.
  • As with most salads, the ingredients are quite flexible - feel free to sub/omit anything you don't like/don't have on hand. You can eyeball many of the ingredients vs. measuring precisely, and many package sizes vary from place to place, so don't worry. If making subs with the dressing, be sure to taste and adjust as you go along.
  • Find this recipe on page 225 of the Salt & Lavender: Everyday Essentials cookbook as well.

Nutrition Information

Calories 615kcal (31%) Carbohydrates 49g (16%) Protein 21g (42%) Fat 38g (58%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 0.01g Cholesterol 40mg (13%) Sodium 1097mg (46%) Potassium 397mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 907IU (18%) Vitamin C 42mg (47%) Calcium 177mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 615

% Daily Value*

Calories 615kcal 31%
Carbohydrates 49g 16%
Protein 21g 42%
Fat 38g 58%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 17g 85%
Trans Fat 0.01g 1%
Cholesterol 40mg 13%
Sodium 1097mg 46%
Potassium 397mg 8%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 907IU 18%
Vitamin C 42mg 47%
Calcium 177mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.