Zesty Italian Pasta Salad with Homemade Dressing

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Get ready to dig into this Zesty Italian Pasta Salad! It’s perfect for a relaxed dinner, a sunny picnic, or firing up the grill for a BBQ. This dish is a breeze to make with stuff you probably already have in your kitchen: pasta, tangy vinegar, flavorful oil, and some spices. Jazz it up with goodies from jars like artichokes, roasted red peppers, olives, and zesty pepperoncini.

No need to hunt any longer for your go-to pantry favorite! Whether you’re planning out meals for a couple of weeks or just need a tasty side dish for your picnic or BBQ, this simple pasta dish has got you covered.

Serve it up alongside a juicy burger, some grilled chicken tacos, or just with a side of steamed or roasted veggies.

This cold pasta salad is easy, versatile, and a taste of the Mediterranean in every bite—so grab a fork and enjoy!

Ingredients

See the recipe card for exact amounts.

• pasta: I use Radiatore, but you could also use, bowties, fusilli, or large shells.
• cherry tomatoes: for a sweet freshness.
• mozzarella: I love fresh mozzarella balls for this salad. Cubed white cheddar or shaved parmesan would also be good.
• jarred items: artichokes, roasted red peppers, olives, and pepperoncini all have beautiful bold Mediterranean flavors.
• salami: I like chopped genoa salami.
• dressing: the zesty Italian dressing is a combination of extra virgin olive oil, vinegar, Dijon mustard, and my Italian seasoning mix. Try balsamic vinegar instead, or white balsamic to keep it milder.

Instructions

While the pasta boils, you can make the dressing.

In a small bowl or in a container with a lid, combine the oil, vinegar, mustard, my homemade Italian Seasoning, salt, and pepper. Stir the ingredients in the bowl or shake them if you’re using a container with a lid.

Add the cooked and cooled pasta to a large mixing bowl.

Add all of the ingredients and mix until well combined.

Allow the pasta salad to chill in the refrigerator for an hour before serving to allow the flavors to meld together and enhance the taste. You can also serve it immediately if needed.

Tips for making zesty Italian pasta salad

• Choose a short pasta shape like radiatore, rotini, fusilli, or shells, which hold onto the dressing and other ingredients well.
• Make sure you don’t overcook the pasta to prevent it from becoming mushy. Cook it to al dente – just until it’s tender with a slight bite to it.
• Rinse the pasta with cold water after cooking to stop the cooking process and cool it down. This helps prevent it from becoming too soft and sticking together.
• Allow the pasta salad to chill in the refrigerator for an hour before serving to allow the flavors to meld together and enhance the taste.
• Sprinkle fresh herbs like parsley or basil on top of the pasta salad just before serving for a pop of color and flavor.
• Taste the salad before serving and adjust the seasoning as needed.

What to serve with pasta salad

For summer BBQ’s try this salad on the side of a curry burger, Greek turkey burger or a butternut squash burger.

For a weeknight dinner, serve with air fryer cumin chicken, lasagna stuffed chicken, or beside roasted sesame broccoli and a fluffy Focaccia Bread.

Storage

Keeps for 3-4 days in the fridge in an airtight container. Stir before eating.