This Classic Italian Pasta Salad is a zesty, colorful dish I love making for potlucks, picnics, cookouts, and easy family meals. I toss tender rotini with sausage, pepperoni, crisp vegetables, olives, mozzarella, Parmesan, parsley, and Italian dressing for a flavorful side that feels hearty and fresh.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 pound rotini pasta
10 ounces summer sausage or salami, cut into small cubes
4 ounces sliced pepperoni
1 pint grape tomatoes, halved
1 can black olives, sliced
½ cup red onion, diced small
1 cup cucumber, diced
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
8 ounces mozzarella pearls
⅓ cup freshly grated Parmesan cheese
3 tablespoons fresh parsley, chopped
1 cup Italian dressing
Salt and pepper to taste
Directions
I cook the rotini pasta according to the package directions, reducing the cooking time by about 30 seconds so the pasta stays firm and holds up well in the salad.
I drain the pasta and rinse it under cold water to stop the cooking and cool it quickly.
I add the cooled pasta to a large bowl with the sausage or salami, pepperoni, tomatoes, olives, red onion, cucumber, bell peppers, mozzarella pearls, Parmesan cheese, and parsley.
I toss everything together until the ingredients are evenly combined.
I pour the Italian dressing over the pasta mixture and gently stir until everything is well coated.
I taste the salad and season it with salt and pepper as needed.
I refrigerate it until ready to serve so the flavors can blend together.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 480 kcal per serving
Variations
I sometimes use salami instead of summer sausage for a stronger Italian flavor. I can also add artichoke hearts, banana peppers, roasted red peppers, or fresh basil for extra flavor.
For a lighter version, I use turkey pepperoni, less cheese, or a lighter Italian dressing. I also like swapping rotini for bowtie pasta or penne when that is what I have on hand.
Storage/Reheating
I store leftover pasta salad in an airtight container in the refrigerator for up to 3 to 4 days.
I do not reheat this pasta salad because I serve it chilled. Before serving leftovers, I stir the salad well and add a little extra Italian dressing if the pasta has absorbed too much.
FAQs
Can I make this pasta salad ahead of time?
Yes, I like making it a few hours ahead because the flavors get better as it chills.
Can I use a different pasta shape?
Yes, I can use bowtie, penne, fusilli, or shells, but I prefer rotini because it holds the dressing well.
Should I rinse the pasta?
Yes, I rinse it with cold water so it stops cooking and cools quickly for the salad.
Can I make this without meat?
Yes, I can leave out the sausage and pepperoni and add more vegetables, cheese, or chickpeas.
How do I keep pasta salad from drying out?
I save a little extra Italian dressing and stir it in before serving if the pasta absorbs too much dressing.
Conclusion
This Classic Italian Pasta Salad is one of my favorite make-ahead side dishes because it is colorful, flavorful, and easy to serve for almost any occasion. I love how the pasta, meats, vegetables, cheese, and dressing come together in one simple bowl.
📖 Recipe:
Print
Classic Italian Pasta Salad
- Total Time: 30 minutes
- Yield: 10 servings
- Diet: Halal
Description
A zesty and colorful Italian pasta salad packed with savory meats, fresh vegetables, and cheeses, all tossed in a tangy Italian dressing. Perfect for potlucks, picnics, and make-ahead meals.
Ingredients
1 pound rotini pasta
10 ounces summer sausage or salami, cut into small cubes
4 ounces sliced pepperoni
1 pint grape tomatoes, halved
1 can black olives, sliced
½ cup red onion, diced small
1 cup cucumber, diced
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
8 ounces mozzarella pearls
⅓ cup freshly grated Parmesan cheese
3 tablespoons fresh parsley, chopped
1 cup Italian dressing
Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions, reducing the cooking time by about 30 seconds so the pasta stays firm.
- Drain the pasta and rinse under cold water to stop cooking and cool completely.
- Transfer the cooled pasta to a large bowl and add the sausage or salami, pepperoni, tomatoes, olives, red onion, cucumber, bell peppers, mozzarella pearls, Parmesan cheese, and parsley.
- Toss everything together until evenly combined.
- Pour the Italian dressing over the mixture and gently stir until well coated.
- Season with salt and pepper to taste.
- Refrigerate until ready to serve to allow the flavors to blend.
Notes
Salami can be used instead of summer sausage for a more traditional Italian flavor.
Add artichoke hearts, banana peppers, roasted red peppers, or fresh basil for extra variety.
For a lighter version, use turkey pepperoni, reduce cheese, or choose a lighter dressing.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Stir in extra Italian dressing before serving if the pasta absorbs too much.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
