I made an Easy Italian Pasta Salad that stays bright and crunchy for days and turns leftovers into instant, impressive meals.

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I’m obsessed with this zesty Italian pasta salad. It’s loud, bright, and never boring, and I love that bite of provolone with a crunchy red bell pepper.

Makes any summer table better, especially when I want an Easy Italian Pasta Salad that actually tastes like something. People ask why I keep this in rotation; honestly, it’s the dressing and the bold mix that pull me in every time.

It’s fridge-friendly and gets even tastier the next day. Cold pasta that doesn’t limp out.

That tang. I crave it.

Every single bite. No apologies.

I make it way too often, really.

Ingredients

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Pasta, basically the base that soaks up dressing and gives chewy comfort.
Salt for the water, it seasons pasta so it actually tastes good.
Cherry tomatoes, juicy pops that add brightness and a sweet tang.
English cucumber, crisp and refreshing, keeps the salad light.
Red bell pepper, sweet crunch and color that makes it pretty.
Red onion, sharp bite that cuts through the oil and cheese.
Black olives, briny little bites that add savory depth.
Pepperoncini, plus pickled bite if you want mild heat and tang.
Italian salami, salty, meaty protein so it feels like a meal.
Provolone or mozzarella, melty mild cheese that adds creamy richness.
Parmesan, nutty sprinkle that adds instant savory wow.
Parsley, fresh herbal lift that keeps it from tasting heavy.
Basil, basically sweet herb aroma that smells like summer.
Olive oil, luscious body and glossy finish for the dressing.
Red wine vinegar, tangy backbone that brightens every bite.
Lemon juice, zippy lift that makes flavors pop.
Dijon mustard, tangy binder that helps the dressing cling.
Honey or sugar, a little sweet to balance the acid.
Garlic, punchy savory note that smells irresistible.
Italian seasoning, dried herbs that add classic Italian vibes.
Oregano, earthy, almost peppery herb for extra depth.
Salt for the dressing, it ties all the flavors together.
Black pepper, fresh kick that sharpens the whole salad.
Crushed red pepper, optional heat if you like a little kick.

Ingredient Quantities

1 pound rotini or gemelli pasta

1 tablespoon kosher salt for the pasta water

2 cups cherry tomatoes halved

1 medium English cucumber diced

1 red bell pepper seeded and diced

1/2 small red onion thinly sliced

3/4 cup sliced black olives

1/2 cup pepperoncini slices or chopped mild peppers (optional)

8 ounces Italian salami or pepperoni diced

8 ounces provolone or mozzarella cheese cubed

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil or 2 teaspoons dried basil

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or sugar

2 cloves garlic minced

1 teaspoon dried Italian seasoning

1 teaspoon dried oregano

1 teaspoon kosher salt for the dressing, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes optional for heat

How to Make this

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1. Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, then cook 1 pound rotini or gemelli until just tender, about 8 to 10 minutes; drain and rinse under cold water to stop cooking and cool the pasta.

2. While pasta cooks, halve 2 cups cherry tomatoes, dice 1 medium English cucumber, seed and dice 1 red bell pepper, thinly slice 1/2 small red onion, and slice 3/4 cup black olives; if using, slice or chop 1/2 cup pepperoncini.

3. Cube 8 ounces provolone or mozzarella and dice 8 ounces Italian salami or pepperoni; chop 1/4 cup fresh parsley and 1/4 cup fresh basil (or measure 2 teaspoons dried basil).

4. Whisk together 1/2 cup extra virgin olive oil, 1/3 cup red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or sugar, and 2 minced garlic cloves until emulsified.

5. Add 1 teaspoon dried Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon kosher salt for the dressing, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if you want heat; taste and adjust salt or acid as needed.

6. In a very large bowl toss the cooled pasta with the dressing so everything gets coated; tossing while pasta is slightly warm helps it absorb more flavor but either way works.

7. Add the chopped vegetables, olives, pepperoncini, salami, cheese cubes, 1/4 cup grated Parmesan, and the chopped herbs; fold gently so cheese and veggies don’t get smashed.

8. Cover and refrigerate at least 1 hour or up to 24 hours so flavors meld; give it a good stir before serving and add a splash more olive oil or vinegar if it seems dry.

9. Taste and adjust seasoning right before serving adding more kosher salt, black pepper, or red pepper flakes to your liking.

10. Serve cold or room temperature, garnish with a little extra Parmesan and basil if you want; this pasta salad keeps well in the fridge for 3 to 4 days.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large mixing bowl for tossing the salad
4. Cutting board and a sharp chef’s knife (you’ll use these a lot)
5. Medium bowl or jar to whisk and emulsify the dressing
6. Whisk and measuring cups/spoons for the dressing ingredients
7. Tongs or a large spoon/spatula for gentle folding
8. Airtight container for chilling and storing leftovers

FAQ

Q: Can I make this ahead of time?

A: Yes, make it a few hours or up to 24 hours ahead. Toss pasta with a little of the dressing right after it cools so it soaks in flavor and the salad wont get gluey. Add the cheese and delicate herbs right before serving if you want them super fresh.

Q: How do I stop the salad from getting soggy?

A: Rinse the hot pasta under cold water and drain well so it cools fast. Dress only part of it at first if storing long term, and keep tomatoes and cucumbers separate until just before serving. Using firmer cheeses helps too.

Q: Can I make it vegetarian or gluten free?

A: For vegetarian, skip the salami and add extra olives, roasted chickpeas or marinated artichokes. For gluten free, use GF rotini or gemelli and check the salami or cheese labels if needed. The dressing is naturally GF.

Q: The dressing tastes bitter or too sharp, how do I fix it?

A: Add a touch more honey or sugar and a pinch of salt, or a squeeze more lemon to balance. If it still seems harsh, whisk in a bit more olive oil to mellow it out.

Q: How long will leftovers keep?

A: Stored in an airtight container in the fridge it keeps 3 to 4 days. Veggies soften over time, so best eaten within 48 hours for peak texture. If it seems dry later, stir in a little extra olive oil or vinegar.

Q: Any quick swaps or extras to try?

A: Try diced grilled chicken, roasted red peppers, or fresh arugula. Use feta instead of provolone for tang, or add toasted pine nuts for crunch. Don’t be afraid to tweak the herbs and heat to your taste.

The BEST Zesty Italian Pasta Salad Recipe Substitutions and Variations

Pasta: Swap rotini or gemelli for farfalle, penne, or whole wheat fusilli if you want a nuttier flavor or a bit more fiber; just watch cooking time so it stays al dente.
Italian salami or pepperoni: Use chopped cooked chicken, diced ham, or a can of drained chickpeas for a vegetarian twist, though chickpeas will change the texture a bit.
Provolone or mozzarella: Try cubed cheddar, Monterey Jack, or crumbled feta for a tangier punch; feta will make it saltier so cut back on added salt.
Red wine vinegar: Substitute white wine vinegar, apple cider vinegar, or a squeeze more lemon juice mixed with a teaspoon of white vinegar if you need a milder, brighter acid.

Pro Tips

– Toss the pasta with a little bit of dressing while it’s still slightly warm, not hot, so it soaks up more flavor; if you wait until it’s stone cold it stays kind of bland. Don’t go crazy with the dressing at first though, you can always add more after it chills.

– Salt the veggies a few minutes before adding them, especially cucumbers and tomatoes, then give them a quick drain or blot with paper towel; it pulls out excess water so your salad won’t get watered down in the fridge.

– Let it rest in the fridge at least an hour, preferably two, so the flavors meld — but if you plan to serve it later, keep the cheese and fresh herbs out until the last stir so they stay bright and not soggy.

– If you want extra pop, add a splash more acid right before serving, like a little more red wine vinegar or lemon juice, and then check salt again; acid wakes up the whole thing and tastes different after chilling.

The BEST Zesty Italian Pasta Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made an Easy Italian Pasta Salad that stays bright and crunchy for days and turns leftovers into instant, impressive meals.

Servings

servings

Calories

577

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain and rinse the pasta
3. Large mixing bowl for tossing the salad
4. Cutting board and a sharp chef’s knife (you’ll use these a lot)
5. Medium bowl or jar to whisk and emulsify the dressing
6. Whisk and measuring cups/spoons for the dressing ingredients
7. Tongs or a large spoon/spatula for gentle folding
8. Airtight container for chilling and storing leftovers

Ingredients

1 pound rotini or gemelli pasta
1 tablespoon kosher salt for the pasta water
2 cups cherry tomatoes halved
1 medium English cucumber diced
1 red bell pepper seeded and diced
1/2 small red onion thinly sliced
3/4 cup sliced black olives
1/2 cup pepperoncini slices or chopped mild peppers (optional)
8 ounces Italian salami or pepperoni diced
8 ounces provolone or mozzarella cheese cubed
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil or 2 teaspoons dried basil
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
2 cloves garlic minced
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon kosher salt for the dressing, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes optional for heat

Directions

Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt, then cook 1 pound rotini or gemelli until just tender, about 8 to 10 minutes; drain and rinse under cold water to stop cooking and cool the pasta.
While pasta cooks, halve 2 cups cherry tomatoes, dice 1 medium English cucumber, seed and dice 1 red bell pepper, thinly slice 1/2 small red onion, and slice 3/4 cup black olives; if using, slice or chop 1/2 cup pepperoncini.
Cube 8 ounces provolone or mozzarella and dice 8 ounces Italian salami or pepperoni; chop 1/4 cup fresh parsley and 1/4 cup fresh basil (or measure 2 teaspoons dried basil).
Whisk together 1/2 cup extra virgin olive oil, 1/3 cup red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or sugar, and 2 minced garlic cloves until emulsified.
Add 1 teaspoon dried Italian seasoning, 1 teaspoon dried oregano, 1 teaspoon kosher salt for the dressing, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes if you want heat; taste and adjust salt or acid as needed.
In a very large bowl toss the cooled pasta with the dressing so everything gets coated; tossing while pasta is slightly warm helps it absorb more flavor but either way works.
Add the chopped vegetables, olives, pepperoncini, salami, cheese cubes, 1/4 cup grated Parmesan, and the chopped herbs; fold gently so cheese and veggies don’t get smashed.
Cover and refrigerate at least 1 hour or up to 24 hours so flavors meld; give it a good stir before serving and add a splash more olive oil or vinegar if it seems dry.
Taste and adjust seasoning right before serving adding more kosher salt, black pepper, or red pepper flakes to your liking.
Serve cold or room temperature, garnish with a little extra Parmesan and basil if you want; this pasta salad keeps well in the fridge for 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.