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.
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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.
Skip the salami and keep it vegetarian!
Instructions
Prep Tips
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.
FAQs
Yes, this pasta stays good in the fridge for a few days making it a great making option.
Recipe
Zesty Italian Pasta Salad
Ingredients
Pasta Salad
- 1 lb short pasta shape of your choice I used Radiatore
- 1 cup cherry tomatoes halved
- ½ cup fresh mozzarella balls
- ¼ cup artichokes chopped
- ¼ cup roasted red peppers chopped
- ¼ cup green olives halved
- ¼ cup pepperoncini chopped
- ½ cup genoa salami chopped
- fresh basil
Italian Dressing
- ¾ cup oil
- ¼ cup white vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon
Italian Seasoning - salt and pepper
Instructions
- Boil your noodles according to package instructions. Drain them and then rinse with cold water to stop the cooking process. Set the noodles into a large mixing bowl.
- Mix together all of the dressing ingredients, measure ½ cup and set aside.
- To the bowl of pasta, add the sliced tomato, mozzarella balls, artichokes, roasted red pepper, green olives, pepperoncini, and salami. Add some chopped basil.
- Add the half cup of the dressing and then toss everything together. Garnish with more fresh basil.
Notes
- Use whatever short pasta shape you have on hand.
- I used only ½ cup of the dressing recipe, use however much you like.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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