THE BEST Italian Pasta Salad Recipe!
After making countless Italian pasta salads over the years, this version stands out as my favorite. It’s bright, satisfying, and full of contrasting textures and flavors that keep people coming back for more.
Rather than relying on a bottled Italian dressing, this salad is dressed with a pepperoncini-infused red wine vinaigrette that brings a lively tang to every bite. The combination of savory salami, briny Kalamata olives, roasted red peppers, tangy pepperoncini, creamy mozzarella pearls, ripe cherry tomatoes, and crisp red onion creates a balanced, hearty salad. A generous handful of fresh basil and plenty of grated Parmesan finish it off with aromatic, savory notes.
This pasta salad works well as a main for a casual meal or as a show-stopping potluck dish. It improves with a short rest as the pasta absorbs the vinaigrette and the flavors meld, so you can make it ahead with confidence. Use any pasta you like—rotini is great because it traps dressing and mix-ins—but feel free to swap in your favorite shape. Toss everything together, let it sit a bit, and enjoy how the flavors come together.
Recipe Tips
Here are a few practical tips to get the best results with this Italian pasta salad:
- Cook the pasta al dente. Choose a slightly firm texture so the pasta holds up when tossed and rests with the dressing.
- Rinse the pasta briefly. After draining, rinse with cool water to stop the cooking and prevent sticking, but don’t chill the pasta completely.
- Season the pasta water well. Salting the water is the only chance to flavor the pasta from within, so be generous.
- Save some pepperoncini brine. A splash of the brine in the vinaigrette adds acidity and a spicy-sour kick that elevates the dressing.
- Let the salad rest before serving. Allow 20–30 minutes if possible so the dressing can be absorbed and the onion mellows; this improves the overall flavor.
Variations You Can Try
This recipe is very adaptable. Below are ideas for customizing the salad to suit different tastes or dietary needs:
- Add leafy greens. Stir in a few handfuls of arugula or baby spinach just before serving for freshness and color.
- Turn up the heat. Add red pepper flakes or increase the pepperoncini for more spice.
- Swap the salami. Pepperoni, prosciutto, or diced cooked chicken are all tasty substitutions.
- Boost the protein. Add grilled chicken, shrimp, or a can of rinsed chickpeas to make it more substantial.
- Change the cheese. Use crumbled feta for a tangier, saltier profile instead of mozzarella.
- Add artichoke hearts. Marinated artichoke quarters bring extra flavor and a pleasant texture.
- Use more herbs. Fresh parsley, oregano, or chives complement the basil nicely and freshen the salad.
FAQ
Banana peppers make a suitable substitute; they are similar in texture and flavor but typically a bit milder.
Stored in an airtight container, the salad will keep well for about 3–4 days. The texture of fresh ingredients like tomatoes and mozzarella may soften over time.
Freezing is not recommended. Fresh vegetables and soft cheeses usually lose their texture after freezing and thawing, so this salad is best enjoyed fresh.
More Favorite Pasta Salad Recipes!
Prosciutto Melon Pasta Salad
Chicken Caesar Pasta Salad
Pesto Pasta Salad
Lemony Artichoke Pasta Salad
Italian Pasta Salad
20 minutes
10 minutes
30 minutes
1 hour
8 servings
Ingredients
For the pasta salad:
- 1 pound uncooked pasta (rotini recommended)
- 1 pint (10–12 oz) cherry tomatoes, halved
- 1 cup pearl mozzarella
- 6 ounces salami, sliced or chopped
- 3/4 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 3/4 cup pitted Kalamata olives, halved
- 1 cup roasted red bell peppers, chopped
- 1 cup loosely packed fresh basil, chopped
- 2/3 cup finely grated Parmesan cheese, plus extra for serving
For the red wine vinaigrette:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, finely grated or minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 tablespoon pepperoncini brine
Instructions
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Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse briefly under cool water until it is no longer hot but not fully chilled. Transfer to a large mixing bowl.
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Make the vinaigrette. In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, pepper, and pepperoncini brine. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and smooth.
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Toss the salad. Add the cherry tomatoes, mozzarella, salami, pepperoncini, red onion, olives, and roasted red peppers to the bowl with the pasta. Pour the vinaigrette over the mixture and toss until everything is evenly coated.
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Finish with herbs and cheese. Fold in the chopped basil and the grated Parmesan. Toss again so the basil and cheese are distributed evenly throughout the salad.
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Rest and serve. Let the salad sit for at least 15–20 minutes to allow the flavors to meld. Give it a final toss and serve with extra Parmesan on top if desired. The salad keeps well in an airtight container for 3–4 days in the refrigerator.
Did you make this?
Share how it turned out in the comments below.