Everyone loves this bright and zesty Italian pasta salad with healthy homemade salad dressing. It makes the perfect side dish for summer barbeques, holidays and family gatherings. And it even makes a super tasty lunch or dinner option! Every bite is loaded with classic Italian flavours like roasted capsicum, sun dried tomatoes, baby mozzarella, salami and olives, this salad is fast, super easy to make and bursting with flavour!
An essential for warm weather gatherings, summer get-togethers or potluck, everyone needs a good cold pasta salad recipe in their collection! This colourful pasta salad with zesty Italian dressing is a great one to keep handy for entertaining or when you are asked to “bring a salad”. Not only is it delicious, but it is really easy to assemble and can be made ahead, with minimal prep time.
While creamy pasta salads hold a special place in my heart, this one is much lighter and more refreshing because it is made with a homemade dressing, rather than being loaded with mayo. And while you can use store-bought Italian dressing, I prefer to make this easy homemade version, because the flavour is SO much better. You will probably already have all of the ingredients ready to go!
This salad works beautifully as a side for most grilled BBQ meats, burgers, chicken parmigiana and roasted veggies. But you don’t need to wait for a special event to try it! It also works as a lovely and super easy weeknight dinner. Just grab the ingredients on your way home, toss them through some cooked pasta and in no time you can be enjoying it with a nice glass of red!
Why you’ll love this recipe
This recipe can be easily adapted to include your favourite add-ins. It can be made vegetarian or gluten free if required, and customised with your favourite antipasto ingredients. Don’t like olives? Add artichoke instead. Try feta or parmesan instead of mozzarella. From start to finish, the whole recipe only takes around 20 minutes to throw together. So, it’s perfect for last-minute gatherings or a quick meal to eat through the week.
Make ahead for convenience. All of the elements can be prepared ahead and stored in the fridge to be thrown together when needed.
Big, bold flavours. There are a lot of big flavours this salad! But everything works perfectly together. Cheese, salami, olives, tomatoes, fresh herbs and Italian dressing add a punch of flavour.
Adaptable. Customise this recipe to suit your tastes or dietary requirements. See the suggestions below!
What you’ll need
** This post contains tips and instructions to achieve the best possible results. For full ingredient quantities and methods, see the detailed recipe card below.
Ingredient notes
Pasta; choose your favourite pasta and cook it properly. I recommend using a smaller, bite-sized pasta like spirals (fusilli), shells, bowtie (farfalle), macaroni or penne, as they have plenty of nooks and crannies to hold that delicious Italian dressing. But long pasta like spaghetti will work too. I love using tri-colour pasta for its colourful appearance and distinct flavour, but most types will work in this recipe. For gluten-free pasta salad, gluten free pasta can easily be substituted.
Salami; choose a good quality hot or mild salami, depending on your preference. Pepperoni can also be used, or the meat can be skipped entirely for a vegetarian option.
Baby bocconcini; heavenly, creamy balls of mozzarella. You can find bocconcini or mozzarella balls in most supermarkets and delis. Regular sized bocconcini can also be used and cut into smaller pieces. Alternatively, you could use some crumbled feta or freshly shaved parmesan cheese.
Italian dressing; to dress this salad, we combine the ingredients found in the recipe card below to a mason jar and shake to combine. It’s really that quick and easy! If you are in a rush, you can use a store-bought Italian dressing instead and add it to taste.
Step by step instructions
Cook the pasta in a large pot of boiling water with one tablespoon of salt. Cook according to packet instructions (around 8 minutes) until al dente. When it’s done, drain and rinse the pasta under cold water to cool it down. The pasta will continue to soak in the dressing which will soften it further. So be careful not to overcook it, or it will become soggy.
Since pasta salad is generally eaten cold, the flavour of the pasta can be muted. Generously salting the pasta water ensures that it is nicely seasoned. Add the pasta to a large bowl.
Make the dressing. Combine the oil, vinegar, lemon juice and herbs and spices to a mason jar and shake it well. The dressing will separate when left to sit, so give it a good shake before using. You won’t need all of the dressing, but can add it to taste and then keep the rest in the fridge for up to 2 weeks.
Mix the pasta together with all of the chopped antipasto and salad ingredients and then stir through the dressing, to taste (around ⅓-1/2 a cup). Toss well to coat. Taste, and season a little more if needed.
Variations
What I love about this salad is that it can be easily adapted to suit any tastes! Mix and match any of the ingredients in the recipe for the following options;
- Crumbled feta
- Freshly grated parmesan
- Sliced cucumber
- Marinated artichoke
- Sliced grilled asparagus
- Blanched broccolini florets
- For a vegetarian salad, omit the salami
- For gluten free pasta salad, switch regular pasta for a gluten free pasta. Try chickpea or red lentil pulse pasta!
- Fresh herbs like oregano or basil make a lovely addition
- Stuffed peppers
- Lightly grilled zucchini
- Roasted and chopped sweet potato
- Thinly sliced snow peas.
FAQs and handy tips
How long will it last? This salad will keep in the fridge for 2-3 days, which means that you can make it ahead of time if needed. It tastes even better the next day! You can refrigerate the ingredients separately (salami, cheeses, veggies and dressing) and throw everything together when needed. The ingredients can be stored this way for up to 5 days.
With all meats, cheeses and cooked pasta, you do need to keep it chilled until you are ready to serve.
If making this recipe using gluten free pasta, I recommend mixing the ingredients together just before serving, so that the pasta doesn’t break down.
Related recipes
Looking for some more summer salad recipes? Why not give these ones a try?
- Potato salad with homemade dressing
- Orange and rocket salad with hazelnut
- Pumpkin and goats cheese salad
- Asian style noodle salad
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.
Zesty Italian Pasta Salad
Ingredients
- 375 grams dried pasta roughly 4 cups. Tri-colour (vegeroni) or white, try spirals, bowtie, shells or macaroni.
- 200 grams hot salami, chopped diced
- 1 cup cherry tomatoes, chopped cut in half
- 1 red onion, chopped thinly sliced
- ⅓ cup fresh parsley, chopped chopped
- 1 cup baby bocconcini
- ½ cup kalamata olives, chopped sliced
- ½ cup sun dried tomatoes, chopped roughly chopped
- ½ – 1 cup marinated capsicum
For the Homemade Italian Dressing
- ¾ cup olive oil
- ½ cup white wine vinegar
- 2 tbs lemon juice
- 2 garlic cloves, crushed
- 2 tsp Italian herb mix I used Hoyts
- 1 ½ tsp white sugar
- pinch salt and pepper, to taste
Instructions
- Cook the pasta according to the packet instructions, until tender. Drain and rinse under cold water and set aside to cool.
- Add all of the dressing ingredients into a glass jar. Add the lid and shake well to combine.
- Add the cooled pasta to a large salad bowl and top with the chopped salad ingredients. Shake the dressing again and add ⅓-1/2 cup to the salad (or to taste).
- Stir the ingredients together until well combined. Cover and chill for an hour, or serve immediately if required. Enjoy!
Notes
- Pasta; I recommend using a smaller, bite-sized pasta like spirals (fusilli), shells, bowtie (farfalle), macaroni or penne, as they have plenty of nooks and crannies to hold that delicious Italian dressing. But long pasta like spaghetti will work too. I love using tri-colour pasta for its colourful appearance and distinct flavour, but most types will work in this recipe. For gluten-free pasta salad, gluten free pasta can easily be substituted.
- Salami; choose a good quality hot or mild salami, depending on your preference. Pepperoni can also be used, or the meat can be skipped entirely for a vegetarian option.
- Baby bocconcini; heavenly, creamy balls of mozzarella. You can find bocconcini or mozzarella balls in most supermarkets and delis. Regular sized bocconcini can also be used and cut into smaller pieces. Alternatively, you could use some crumbled feta or freshly shaved parmesan cheese.
- Italian dressing; to dress this salad, we combine the ingredients found in the recipe card below to a mason jar and shake to combine. It’s really that quick and easy! If you are in a rush, you can use a store-bought Italian dressing instead and add it to taste.
- How long will it last? This salad will keep in the fridge for 2-3 days, which means that you can make it ahead of time if needed. It tastes even better the next day! You can refrigerate the ingredients separately (salami, cheeses, veggies and dressing) and throw everything together when needed. The ingredients can be stored this way for up to 5 days.
- With all meats, cheeses and cooked pasta, you do need to keep it chilled until you are ready to serve.
- If making this recipe using gluten free pasta, I recommend mixing the ingredients together just before serving, so that the pasta doesn’t break down.
- See the post above for a list of variations and ingredient substitutes!
Nutrition
If you try this bright and zesty pasta, I’d love to hear about it! Feel free to leave a comment below and let me know how you went.
Alexandra @ It's Not Complicated Recipes says
Love the flavours in this one – definitely a hit with the whole family!
TheCookingCollective says
Thank you Alexandra! It is such a great family side or dinner.
Marcella says
Pasta salad is my go to for an easy meal. I love that you have included bocconcini. I don’t usually do that but definitely going to add it next time. Thanks for the shout out, too!
TheCookingCollective says
Hi Marcella! Pasta salad makes such a great meal and I love that you can mix the flavours up to your own taste. Enjoy!