This Italian Pasta Salad recipe is a burst of color filled with salami, pepperoncini, Kalamata olives, mozzarella and so much more for a cool, zesty taste you will love!
I don’t know if you have heard the saying “Eat the Rainbow” but this zesty Italian Pasta Salad recipe truly encompasses that idea of eating a variety of vegetables.
This recipe is quick and easy and is also great for sharing and to save for leftovers the next day as well.
How To Make Italian Pasta Salad
Here is the process to make this delicious Italian Pasta Salad recipe. Assemble the ingredients. For the exact amounts, please see the recipe details at the end of this post.
In a large pot bring water to a boil.
Cook pasta until it cooks through, about 10 minutes. I recommend cooking the pasta until it is al dente, so it doesn’t get mushy.
While the pasta is cooking, prepare the dressing by whisking together all of the dressing ingredients.
Drain the pasta and rinse with cold water until cool, about 1 minute. Drain water and add to a large bowl.
Add in pepperoni, salami, tomatoes, mozzarella, pepperoncini, Kalamata olives, green bell pepper, red onion, parsley and basil and stir everything in together.
After everything is stirred in together, pour 2/3 of the Italian dressing over the pasta and toss to combine. Add more dressing if desired or serve the remainder on the side.
Serve and enjoy!
Dietary Variations
Gluten Free: To make this recipe gluten free simply use gluten-free pasta. I am not gluten free but I love the Banza pasta, and there is also gluten free Barilla pasta that is another great alternative.
Non-Dairy: For non-dairy diets be sure to remove the mozzarella balls and replace the mayonnaise in the dressing with a non-dairy mayo or your preferred mayo substitute.
Vegetarian/Vegan: If you are on a vegetarian diet simply remove the pepperoni and salami. For a Vegan diet, remove these along with the mozzarella balls and replace the mayonnaise with your preferred substitute and you are all set!
Frequently Asked Questions
Can I make this in advance? Yes! This easy pasta salad recipe can sit in the refrigerator for 24 hours if needed, but be sure to hold off on pouring the dressing until you are ready to serve.
Do I have to use rotini pasta? Not at all. Rotini is my favorite pasta to use for a pasta salad because it holds in the dressing and the seasonings well but if you prefer something else then use it!
Dishes to Pair with Pasta Salad
This Pasta salad has an Italian flare but can also be used at a backyard barbeque. Here are a few recipes I would pair with this pasta salad:
Italian Pasta Salad Recipe
Ingredients
For the Pasta Salad
- 12 oz. Rotini Pasta
- 6 oz. fresh mozzarella cheese balls cut in half
- 3 oz. sliced salami cut into ¼ inch wide pieces
- 3 oz. pepperoni cut into ¼ inch wide pieces
- 1 cup baby tomatoes cut in half
- 1/2 cup diced green bell pepper
- 1/2 cup diced red onion
- 1/2 cup kalamata olives sliced in half
- 1/3 cup sliced pepperoncini
- 1 Tablespoon chopped parsley
- 1 Tablespoon sliced basil leaves
For the Dressing
- 1/3 cup red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Italian seasoning
- 2 teaspoons mayonnaise
Instructions
- In a large pot bring water to a boil.
- Cook pasta until it cooks through, about 10 minutes. I recommend cooking the pasta until it is al dente, so it doesn't get mushy.
- While the pasta is cooking, prepare the dressing by whisking together all of the dressing ingredients.
- Drain the pasta and rinse with cold water until cool, about 1 minute. Drain water and add to a large bowl
- Add in pepperoni, salami, tomatoes, mozzarella, pepperoncini, Kalamata olives, green bell pepper, red onion, parsley and basil and stir everything in together.
- After everything is stirred in together, pour 2/3 of the Italian dressing over the pasta and toss to combine. Add more dressing if desired or serve the remainder on the side.
- Serve and enjoy!
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NOTES
Dietary Variations
Gluten Free: To make this recipe gluten free simply use gluten-free pasta. I am not gluten free but I love the Banza pasta, and there is also gluten free Barilla pasta that is another great alternative. Non-Dairy: For non-dairy diets be sure to remove the mozzarella balls and replace the mayonnaise in the dressing with a non-dairy mayo or your preferred mayo substitute. Vegetarian/Vegan: If you are on a vegetarian diet simply remove the pepperoni and salami. For a Vegan diet, remove these along with the mozzarella balls and replace the mayonnaise with your preferred substitute and you are all set!Nutrition
