Classic cold pasta salad with Italian dressing and fresh vegetables
Italian Summer Pasta Salad
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
8
10 cups
Difficulty
Easy
Cost
Budget
$
Italian Summer Pasta Salad
Classic cold pasta salad with Italian dressing and fresh vegetables
★4.6(11)
A colorful, tangy pasta salad loaded with salami, fresh mozzarella, olives, peppers, and a zesty Italian vinaigrette — the ultimate summer potluck dish.
15m
Prep Time
10m
Cook Time
25m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Every summer gathering needs a great pasta salad, and this Italian version is the one that always gets requested twice. Rotini catches the zippy Italian vinaigrette in its spirals, while cubes of salami and fresh mozzarella add substance, and a rainbow of crisp vegetables brings freshness and crunch.
The real secret is dressing the pasta while it is still warm so it absorbs maximum flavor, then tossing with extra dressing before serving since cold pasta drinks up vinaigrette like a sponge. Make it a day ahead and it only gets better.
Ingredients
- 1 lb rotini pasta
- 4 oz Genoa salami, diced
- 8 oz fresh mozzarella, cubed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup kalamata olives, halved
- 1/2 cup roasted red peppers, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pepperoncini, sliced
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Kosher salt and black pepper to taste
- Fresh basil for garnish
Instructions
- 1
Cook rotini in salted boiling water until al dente. Drain and rinse briefly under cool water.
- 2
Whisk together olive oil, red wine vinegar, Italian seasoning, garlic, Dijon mustard, salt, and pepper.
- 3
Toss the still-warm pasta with half the dressing. Let cool to room temperature.
- 4
Add salami, mozzarella, cherry tomatoes, cucumber, olives, roasted red peppers, red onion, and pepperoncini. Toss with remaining dressing.
- 5
Taste and adjust seasoning. Refrigerate for at least 1 hour or overnight for best flavor.
- 6
Toss with an extra splash of olive oil and vinegar before serving if the pasta has absorbed the dressing. Garnish with fresh basil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
RotiniFusilli or penne
Any shape with texture to hold dressing works.
Genoa salamiPepperoni or prosciutto
Both add salty, savory depth.
Fresh mozzarellaProvolone cubes
Firmer and tangier.
Tips & Storage
Pro Tips
Make extra dressing — cold pasta absorbs it over time and you will want to refresh before serving.
This is best served at cool room temperature rather than ice cold.
Customize with whatever Italian deli meats and cheeses you love.
Storage
Refrigerate for up to 4 days. Toss with extra dressing before serving.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Nutrition Facts
Per serving (1.25 cups) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates36g
Fat20g
Fiber2g
Sugar3g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does the pasta taste bland after refrigerating?
- Cold dulls flavors. Season generously and add extra dressing after chilling.
- Can I make this vegetarian?
- Omit the salami and add artichoke hearts or extra vegetables.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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