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Home » Salads » Italian Pasta Salad

Italian Pasta Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 29, 2022
4.84 from 53 votes


Last Updated May 29, 2022 | 2 Comments

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2.1K shares
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Italian Pasta Salad Recipe Pinterest Pin Image
Italian Pasta Salad Recipe Pinterest Pin Image
Italian Pasta Salad Recipe Pinterest Pin Image
Italian Pasta Salad Recipe Pinterest Pin Image

This delicious Italian Pasta Salad Recipe is made with fresh veggies, sliced salami, mozzarella cheese, tender cooked pasta, and homemade Italian dressing. Flavorful and super easy to prepare, this is my favorite pasta salad perfect for potlucks and picnics, or for an easy summer side dish or dinner.

Overhead image of the best Italian pasta salad recipe.

The Best Italian Pasta Salad

Cold pasta salads are one of my favorite ways to stay cool throughout the hot summer months. From this spinach pasta salad with fresh strawberries to this chicken ranch pasta salad, the varieties are limitless. This Italian pasta salad recipe, however, is one of my favorites.

Super easy to prepare, this fresh and delicious pasta salad is loved by everyone – young and old! Easily prepared ahead of time, it is my go-to recipe for potlucks and BBQs as it refrigerates so well and travels easily.

Filled with chopped artichoke hearts, black olives, cherry tomatoes, salami, mozzarella pearls, and fresh spinach, this salad is the perfect combination of salty, creamy, sweet, and savory.

Italian Dressing for Pasta Salad

If you’re short on time or you don’t have all the dressing ingredients needed, feel free to substitute homemade dressing with any of your favorite store-bought dressings including your favorite store-bought Italian dressing. Balsamic vinaigrette and red wine vinaigrette will also work.

All you need are the following 5-ingredients:

  • Extra-virgin olive oil 
  • Red wine vinegar
  • Fresh garlic
  • Fresh parsley
  • Salt + Black pepper
Large white bowl filled with artichokes, mozzarella, salami, cherry tomatoes, fresh spinach, olives, and pasta noodles.

How to Make Italian Pasta Salad

  1. Make the Italian salad dressing: Add all of the ingredients for the dressing to a jar and seal with a tight-fitting lid. Shake vigorously to combine and season with additional salt, pepper, or red wine vinegar, to taste. Set aside or refrigerate until ready to use. You may make the homemade salad dressing up to one week in advance.
  2. Prepare the pasta: Bring a large pot of water to a boil. Cook the pasta according to package directions, cooking just until al dente (approximately 2-3 minutes less than the recommended time). Drain and rinse well with cold water.
  3. Toss the pasta with the Italian dressing: Transfer the pasta to a large mixing bowl and toss with the prepared Italian dressing. Set aside.
  4. Mix together the remaining ingredients: In a separate bowl, toss together the mozzarella balls, salami, spinach, cherry tomatoes, artichoke hearts, and black olives.
  5. Combine and serve: Transfer the salami and veggie mixture to the bowl with the pasta and mix well to combine. Serve or store leftovers in glass containers for easy week-long meal prep.
Pouring Italian vinaigrette onto Italian Pasta Salad.

Frequently Asked Questions

What pasta should I use to make pasta salad?

Pasta salad is often made with tri-color pasta noodles, but feel free to use any other pasta shape you prefer. Rotini, penne, farfalle (bowtie), tortellini, or even macaroni pasta are just a few of my personal favorites.

What are some other ingredients that I can add to my Italian pasta salad?

Diced red pepper
Pepperoni instead of the salami
Kalamata olives
Feta cheese
Pepperoncini 
Diced cucumber
Fresh oregano
Parmesan cheese
Fresh arugula
Red onion
Green bell pepper

Can pasta salad be made ahead of time?

Pasta salad is one of those recipes that does really well when it’s made ahead of time – up to 24 hours in advance. I like to prepare all of the ingredients and keep them separate from each other, then a couple of hours before I plan to serve the salad, I’ll toss everything together, cover it, and transfer it to the refrigerator, allowing all the flavors to mix and mingle. Be sure to add the fresh spinach just before serving to keep it fresh and crisp. Keep the cooked pasta stored separately. If the pasta clump together, simply rinse with warm water and drain well before mixing with the remaining ingredients.

Can Italian pasta salad be frozen?

No. I do not recommend freezing leftovers.

Pasta salad with black olives, salami, spinach, cherry tomatoes, pearl mozzarella.

Tips and Tricks

Here are a few of my trusty tips and tricks to make the very best cold summer salad.

  • Chop your vegetables so that they are small and approximately equal in size. This makes for the easiest eating This is not meant to be a hot salad. This is a cold(ish) salad and it will taste best when served that way.
  • Let things marinate. This amazing Italian pasta salad tastes best after it’s allowed to rest for a good 10 minutes or so. Nothing crazy. Too much longer and I would recommend that you wait to add the spinach until just before serving. But just enough time to allow the dressing to soak in with the noodles and veggies. 
Pasta salad with black olives, salami, spinach, cherry tomatoes, pearl mozzarella.

How to Serve

I like to serve this Italian pasta salad cold, however, it may also be enjoyed warm, too.

My favorite recipes to serve alongside this dish include my favorite Greek marinated chicken or grilled veggie skewers. I’ll often pair it with a fruit salad or fresh fruit popsicles for a little something sweet.

More Delicious Salad Recipes,

  • Crab Salad Recipe
  • Taco Salad Recipe
  • Egg Salad Recipe (How to Make the Best Egg Salad)
  • Chinese Chicken Salad Recipe
  • Easy Three Bean Salad Recipe
  • Balsamic Tomato Basil Salad
Three meal prep containers filled with leftover Italian Pasta Salad.

Have you tried making this Italian Pasta Salad Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Pasta salad with black olives, salami, spinach, cherry tomatoes, pearl mozzarella.

Italian Pasta Salad Recipe

4.84 from 53 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This delicious Italian Pasta Salad Recipe is made with fresh veggies, sliced salami, mozzarella cheese, tender cooked pasta, and homemade Italian dressing. Flavorful and super easy to prepare, this is my favorite pasta salad perfect for potlucks and picnics, or for an easy summer side dish or dinner.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dinner, Lunch, Pasta, Salad, Side Dish
Cuisine American, Italian
Servings 8 servings
Calories 556 kcal

Ingredients
 
 

For the Italian Dressing

  • ⅓ cup good-quality olive oil
  • 4 tablespoon red wine vinegar
  • 3 cloves garlic - minced
  • 3 teaspoon Italian seasoning
  • 1 tablespoon fresh parsley - chopped
  • salt + black pepper - to taste

For the Pasta Salad

  • 1 pound fusilli pasta - cooked to al dente (may also use rotini pasta or bowtie pasta)
  • 16 ounces mozzarella balls - drained and sliced in half
  • 6 ounces salami - sliced and quartered
  • 5 ounces fresh baby spinach - (or arugula)
  • 15 ounces cherry tomatoes - halved (or grape tomatoes)
  • 1 (15 ounce) can artichoke hearts - drained and chopped
  • 1 (6.5 ounce) can black olives - drained and chopped
Prevent your screen from going dark

Instructions
 

  • Prepare the Dressing- Add all ingredients for the dressing (olive oil, red wine vinegar, garlic, Italian seasoning, parsley, salt, and pepper) to a jar and seal with a tight-fitting lid. Shake vigorously to combine and season with additional salt, pepper, or red wine vinegar to taste. Set aside.
  • Prepare the Pasta- Meanwhile, prepare the pasta according to package instructions and cook just until al dente. Drain and rinse well with cool water. Transfer the pasta to a large bowl and toss with the prepared Italian dressing.
  • In a separate bowl toss together the mozzarella balls, salami, spinach, cherry tomatoes, artichoke hearts, and black olives.
  • Combine- Transfer the salami and spinach mixture to the bowl with the pasta and mix well to combine.
  • Serve- Serve or store leftovers in glass containers for easy week-long meal prep.


Jessica’s Notes

  • Spinach does not store well. If you plan to make this ahead of time, wait to add the spinach until just before serving.
  • Keep leftovers stored in a sealed air-tight container in the refrigerator. Enjoy within 5 days
  • This salad is delicious served warm or cold (but best served cold).
Originally published June 13, 2019

Nutritional Information

Calories: 556kcal | Carbohydrates: 46g | Protein: 24g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 756mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1975IU | Vitamin C: 18.1mg | Calcium: 253mg | Iron: 2.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Italian Pasta Salad, Italian Pasta Salad Recipe, Pasta Salad Recipe, Pasta Salad with Italian Dressing
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Joann says

    June 25, 2022 at 4:54 pm

    Do you have a recipe for pheasant?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 26, 2022 at 11:01 am

      Not at this time Joann 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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