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Pasta salad with black olives, salami, spinach, cherry tomatoes, pearl mozzarella.
4.88 from 24 votes

Italian Pasta Salad Recipe

Italian Pasta Salad made with fresh and colorful vegetables, sliced salami, mozzarella cheese, tender cooked pasta, and homemade Italian dressing. Flavorful, easy to prepare, and completely irresistible, this is the best pasta salad recipe and perfect for potlucks, picnics, as a side dish or simple summer dinner.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 8 servings
Calories: 556kcal


For the Italian Dressing

  • 1/3 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
  • 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
  • 1 (15 ounce) can artichoke hearts drained and chopped
  • 1 (6.5 ounce) can black olives drained and chopped


  • 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.


  • 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 5-7 days
  • This salad is delicious served warm or cold (but best served cold).
Originally published June 13, 2019


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
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