THE BEST Italian Pasta Salad Recipe!
I’ve made approximately one million Italian pasta salads over the years, and this one is hands-down my favorite. ❤️
Instead of being drowned in a bottle of “meh” Italian dressing, this salad is tossed in a zesty pepperoncini red wine vinaigrette that adds SO MUCH FLAVOR to every single bite. Add in some good-quality salami, briny olives, sweet roasted red peppers, tangy pepperoncini, creamy mozz balls, ripe tomatoes and onions, and a big handful of fresh basil, and you’ve got a pasta salad that’s guaranteed to be a crowd fave. It’s hearty enough to be a meal on its own, but it’s also the first thing to disappear at every potluck I bring it to!
It’s also one of those recipes that gets better the longer it sits, so it’s one of those ideal potluck dishes that you can make ahead without stressing. I’ve been making this one lately with this high-protein pasta, which gives it a nice boost and makes it feel even more satisfying for lunch or dinner. But honestly, any variety of pasta you love will work here. Just give everything a good toss, let those flavors mingle for a bit, and prepare to go back for seconds!!
Recipe Tips
A few things I’ve learned from making Italian pasta salads over the years:
- Cook the pasta just to al dente. Rotini holds up beautifully in pasta salad, but you don’t want it mushy. Pull it when it still has a little bite since it will soften slightly as it rests with the dressing.
- Don’t skip the rinse. Rinsing the pasta with cool water after draining stops it from cooking further and keeps it from getting gummy or sticking together while it sits.
- Salt your pasta water generously. This is your only chance to season the pasta itself, so don’t be shy with the salt!
- Save some pepperoncini brine. The leftover pepperoncini brine is liquid gold in the vinaigrette! It adds a tang and yummy kick that you can’t get from vinegar alone.
- Let the salad rest before serving. Twenty to thirty minutes makes a big difference if you have the time! The pasta absorbs the vinaigrette, the onion mellows, and all of those salty, briny, herby flavors get cozy together.
Variations You Can Try
This recipe is incredibly flexible, so feel free to make it your own:
- Add some greens. Toss in a few handfuls of arugula or baby spinach right before serving for extra freshness.
- Make it spicier. Add a pinch of red pepper flakes or extra pepperoncini if you like more heat.
- Swap the salami for pepperoni. Always a simple and delicious substitution!
- Add some protein. Diced grilled chicken or chickpeas are both great if you want to amp up the protein.
- Use crumbled feta instead of mozzarella. This will add an extra salty, tangy vibe.
- Throw in some artichoke hearts. Marinated, quartered artichoke hearts are a great addition if you’re a fan.
- Make it extra herby. Add fresh parsley, oregano, or chives along with the basil.
FAQ
Banana peppers are a good substitute if pepperoncini aren’t available, though they’ll be a touch milder in flavor.
Stored in an airtight container, it will keep well for 3-4 days in the refrigerator.
I wouldn’t recommend it. The fresh veggies and cheese don’t hold up well after freezing and thawing, so this one is best enjoyed fresh.
More Favorite Pasta Salad Recipes!
Italian Pasta Salad
Ingredients
For the pasta salad:
- 1 pound uncooked pasta, (I used rotini)
- 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
- Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the rotini until al dente according to package instructions. Drain, then rinse briefly with cool water until no longer hot (but not fully chilled). Transfer to a large mixing bowl.
- Make the vinaigrette. In a small bowl or jar, whisk together the red wine vinegar, Dijon, honey, garlic, oregano, salt, pepper, and pepperoncini brine. Slowly drizzle in the olive oil while whisking until emulsified.
- Toss the salad. Add the cherry tomatoes, mozzarella, salami, pepperoncini, red onion, olives, and roasted red peppers to the bowl with the pasta. Pour in the vinaigrette and toss until evenly coated.
- Finish. Add the basil and Parmesan, then toss again until everything is well combined.
- Rest + serve. Let the salad sit for at least 15–20 minutes so the flavors can meld. Toss once more and serve with extra Parmesan on top.
Did you make this?Let me know how it turned out in the comments below!
Will
Try this weekend