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Cold Italian Pasta Salad - Bright, Fresh, and Perfect for Any Gathering

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces of short pasta (rotini, fusilli, or farfalle)
  • Cherry tomatoes: 2 cups, halved
  • Cucumber: 1 medium, diced (English or Persian preferred)
  • Red onion: 1/4 medium, thinly sliced
  • Bell pepper: 1 medium, diced (red or yellow)
  • Black olives: 1/2 cup, sliced (Kalamata or ripe black olives)
  • Pepperoncini: 1/3 cup, sliced (optional but classic)
  • Salami: 4 ounces, cut into small cubes or strips (optional)
  • Mozzarella: 6 ounces, small balls (ciliegine) halved, or diced block mozzarella
  • Parmesan: 1/3 cup, shaved or grated
  • Fresh herbs: 1/2 cup chopped parsley and/or basil
  • Italian dressing (homemade or store-bought): about 3/4 to 1 cup
  • For homemade dressing: 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 2 garlic cloves, finely grated or minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Kosher salt: for pasta water

Method
 

  1. Cook the pasta right: Bring a large pot of well-salted water to a boil. Cook the pasta until al dente (tender but with a little bite). This usually takes 1–2 minutes less than the package says. Drain and rinse briefly under cool water to stop cooking, then shake off excess water.
  2. Dress while warm: Transfer the pasta to a large bowl. Add 1/3 cup of the Italian dressing and toss. This early dressing step helps the pasta absorb flavor instead of turning bland later.
  3. Mix the veggies: Add tomatoes, cucumber, red onion, bell pepper, olives, and pepperoncini to the bowl. Toss gently to combine.
  4. Add the goodies: Fold in the salami, mozzarella, and half of the Parmesan. Add most of the herbs, reserving a little for garnish.
  5. Finish with more dressing: Add another 1/3 to 1/2 cup dressing, tossing until everything looks glossy but not soupy. Taste and adjust with a pinch of salt, black pepper, or a splash more vinegar if needed.
  6. Chill to marry flavors: Cover and refrigerate for at least 30 minutes, ideally 1–2 hours. The flavor deepens as it rests.
  7. Final touches: Before serving, toss again and add a little extra dressing if the pasta has absorbed too much. Sprinkle remaining Parmesan and herbs on top. Serve cold.