Quick Italian Pasta Salad: Easy & Delicious

This quick Italian pasta salad tosses rotini with cherry tomatoes, mini mozzarella balls, black olives, red onion, green bell pepper and diced pepperoni in a sharp red wine vinegar and olive oil dressing. The pasta cooks in about 10 minutes, everything else is chopped while it boils, and the whole salad is ready in 25 minutes plus a short chill. It serves 6 to 8 and holds up well for potlucks, picnics and packed lunches.

Ingredients

Rotini is the best shape because the spirals hold the dressing. Penne, fusilli or farfalle work too. Avoid long pasta such as spaghetti, which clumps and breaks up when tossed.

For the salad:

• 12 oz (340g) rotini pasta, or penne, fusilli or farfalle
• 1 pint (about 2 cups) cherry or grape tomatoes, halved
• 1 cup (about 4 oz) mini mozzarella balls (bocconcini), halved or quartered
• 1/2 cup sliced black olives, pitted and drained
• 1/4 cup sliced red onion, thinly sliced
• 1 medium green bell pepper, diced
• 1/2 cup diced pepperoni or salami

For the dressing:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano, or 1 tablespoon fresh, finely chopped
• 1/2 teaspoon dried basil, or 1 tablespoon fresh, finely chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, to taste

If red onion is too sharp for you, soak the slices in ice water for about 10 minutes and drain them well before adding. If you use a block of mozzarella instead of bocconcini, choose fresh mozzarella and cube it.

25 Minutes of Work, Plus Chill Time

Prep is 15 minutes and the pasta takes 8 to 10 minutes to boil, for about 25 minutes in total. The salad then needs at least 30 minutes in the fridge, and up to 2 hours, so the flavors spread through the pasta. Start the water first and chop while it heats and boils.

How to Make Italian Pasta Salad

1. Cook the pasta. Boil a large pot of well-salted water and cook the rotini until al dente, 8 to 10 minutes.
2. Drain and rinse. Drain thoroughly, then rinse under cold water for 1 to 2 minutes to stop the cooking and wash off surface starch. Let it drain well.
3. Whisk the dressing. Whisk the olive oil, vinegar, garlic, oregano, basil, red pepper flakes, sugar, salt and pepper in a small bowl, then taste and adjust.
4. Combine. In a large bowl, mix the cooled pasta with the tomatoes, mozzarella, olives, red onion, bell pepper and pepperoni.
5. Dress and toss. Pour the dressing over and toss gently until everything is coated.
6. Chill. Cover and refrigerate for at least 30 minutes and up to 2 hours, then toss again before serving.

Make It Antipasto-Style, Vegetarian or Lighter

This salad adapts easily. Each swap changes the result a little, so use them as starting points.

• Antipasto version: Use salami for the pepperoni and add marinated artichoke hearts, roasted red peppers and sun-dried tomatoes, with Kalamata olives for a bolder, saltier bite. Expect a more savory, tangy salad.
• Vegetarian: Leave out the pepperoni and add chickpeas or white beans for protein.
• More vegetables: Cucumber, celery, shredded carrots or steamed green beans all fit. Dice them small so they blend with the pasta.
• Whole wheat or gluten-free pasta: Both work with the same timing, but expect a nuttier, slightly firmer bite from whole wheat, and cook gluten-free pasta carefully because it turns soft quickly.
• Chicken or shrimp: Diced cooked chicken or cooked shrimp makes it a main dish.
• Lighter dressing: Use a little less oil and a little more vinegar for a tangier dressing, or replace half the oil with plain Greek yogurt for a creamier result.
• Vinegar swap: White wine vinegar or apple cider vinegar work in place of red wine vinegar; balsamic is sweeter and stronger, so use less.

For other takes on the same idea, see our easy pasta salad, the colorful rainbow pasta salad or the Greek pasta salad.

What to Serve With Italian Pasta Salad

• Barbecue plates: It cuts through rich grilled food. Try it with grilled chicken thighs, burgers or ribs.
• Light dinner: Add crusty garlic bread and a green salad, or serve it with grilled salmon or shrimp.
• Sandwich side: A scoop beside a deli sandwich or wrap is a good swap for chips.
• Meal prep: Portion it into containers for lunches through the week.

Why Pasta Salad Turns Mushy, Dry or Bland

• Mushy pasta: It was cooked past al dente. The pasta keeps absorbing dressing as it sits, so pull it early.
• Sticky pasta: Too little water, too little salt or no cold rinse. Toss it with a little extra olive oil to loosen it.
• Soggy, greasy pasta: The dressing went on while the pasta was hot. Let it cool completely first.
• Bland salad: Unsalted pasta water is the usual culprit. Fix it with a pinch of salt, a squeeze of lemon or a splash of red wine vinegar.
• Dry salad: The pasta drank the dressing. Stir in a little more olive oil and vinegar before serving.
• Separated dressing: Whisk or shake it again before pouring.
• Hard mozzarella: Low-moisture block mozzarella is firmer than bocconcini. Use fresh mozzarella.

Storing and Serving Pasta Salad Safely

Refrigerate leftovers in an airtight container within 2 hours of serving and eat them within 3 to 4 days. The flavor often improves on the second day; refresh it with a splash of oil or vinegar. Because it contains mozzarella and pepperoni, keep it chilled at picnics, and do not leave it out for more than 1 hour when it is above 90°F. Pasta salad with fresh vegetables and cheese does not freeze well, since the vegetables turn mushy. You can make it a day ahead for parties.

FAQ

Can I make this pasta salad ahead of time?

Yes. A few hours or a day ahead is fine. Toss it again and add a splash of oil or vinegar before serving if it looks dry.

What pasta works best?

Short, sturdy shapes such as rotini, fusilli, penne and farfalle, which hold the dressing in their curves.

Is it vegetarian?

It is when you leave out the pepperoni or salami. Add chickpeas, white beans or extra vegetables to make up for the protein.

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