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5.0 from 105 votes

Italian Pasta Salad

This Italian Pasta Salad is the perfect side dish. It's fully loaded with tender pasta, fresh veggies, chopped salami, olives, and cheese, then tossed in a tangy homemade dressing. It's always a big hit!

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 10
Calories: 417 kcal
Course: Side Dish , Appetizer
Cuisine: Italian

Ingredients

For the salad
  • 12 ounces tricolor pasta I used rotini
  • 4 ounces genoa salami chopped
  • 1 pound grape tomatoes cut in half
  • 8 ounce block of mozzarella cheese diced into small cubes
  • 1 cup green bell pepper diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup sliced, canned black olives drained
  • 1/4 cup sliced, canned green olives with pimento drained
For the dressing
  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 Tablespoon Dijon mustard
  • 2 garlic cloves minced
  • 2 Tablespoons grated Parmesan cheese
  • 2 teaspoons granulated white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seed

Instructions

    Cup of Yum
  1. Cook the pasta according to the package directions until al dente. Drain and rinse well with cold water. Place in a large bowl.
  2. Cut the salami into small pieces then add to the bowl with the pasta. Stir in the tomatoes, mozzarella, bell pepper, red onion, black olives, and green olives. 
  3. In a separate medium-sized bowl, whisk together the olive oil, vinegar, mustard, garlic, parmesan cheese, sugar, salt, pepper, and celery seed until combined. 
  4. Pour the dressing over the pasta salad and toss, making sure all ingredients are coated in the dressing. Cover the bowl and place in the fridge for at least one hour before serving, but ideally for 3-4 hours or more. The longer it sits, the better it will taste!

Notes

  • Don't overcook your pasta. Only cook your pasta until al dente so that it still has a bit of bite. Otherwise it can get too soft and mushy when mixed with the veggies and the dressing.
  • Allow the pasta salad to marinate for a few hours in the fridge. I like to make mine at least 3-4 hours in advance if I have the time. The longer your Italian pasta salad can sit and absorb the flavors of the dressing and veggies, the better it will taste! 1 hour will suffice in a pinch, but give it more time if you can!
  • Other pasta options: feel free to use another kind of pasta like bowtie, macaroni, or cavatappi. I like to use tricolor rotini because it adds even more color to the salad.
  • Meat and veggie additions: in place of the salami, you could try ham or pepperoni, or leave it out completely for a vegetarian Italian pasta salad. Artichokes, broccoli, red bell pepper, or peperoncini peppers would also make great fresh veggie additions to this salad.
  • Not a fan of olives? Just leave them out! To be honest, I am not an olive lover. My husband is, though, so I like to make this with olives for him a lot of the time. But it tastes delicious without them, too, so just know that is an option!
  • Storing Leftovers: any leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition Information

Calories 417kcal (21%) Carbohydrates 30g (10%) Protein 13g (26%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Cholesterol 28mg (9%) Sodium 776mg (32%) Potassium 289mg (8%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 623IU (12%) Vitamin C 19mg (21%) Calcium 147mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbohydrates 30g 10%
Protein 13g 26%
Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 16g 80%
Cholesterol 28mg 9%
Sodium 776mg 32%
Potassium 289mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 623IU 12%
Vitamin C 19mg 21%
Calcium 147mg 15%
Iron 1mg 6%

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