Classic Italian Pasta Salad Recipe

italian pasta salad in a bowl with a spoon

Classic Italian Pasta Salad Recipe

Course: Side Dish

Cuisine: Italian

Prep Time: 10

Total Time: 10

Servings: people

Calories: 307kcal

Author: Becky Hardin

This Classic Italian Pasta Salad Recipe is the cold pasta salad you need to be serving this summer! Made with tri-colored rotini pasta, this easy dish comes together in less than twenty minutes. It's the perfect dish to serve at cookouts and summer parties.

Print Recipe

Ingredients

12 ounces tri-colored rotini pasta (1 box)
½ cup hard Italian salami chopped or thinly-sliced
1 pint Glory tomatoes cherry-type tomatoes, quartered
¼ cup minced red onions
1 cup mini mozzarella balls 8 ounces pearls, halved
½ cup diced Peperoncini
¼ cup pitted sliced black or green olives
¼ cup chopped fresh basil leaves
1 cup Italian dressing vinaigrette **See note for alternate dressing

Instructions

Cook the pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid. Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry 10-15 minutes.
In a large mixing bowl, add pasta, salami, tomatoes, onions, Mozzarella, peperoncini, olives and basil; stir to combine.
Pour ¾ cup dressing over the pasta salad and toss well (all pasta ingredients should be coated with the dressing).
Refrigerate in an airtight container until time to serve and add the remaining ¼ cup dressing. Toss together until well incorporated and serve.
Enjoy!

Video

Notes

*Note: For an alternate vinaigrette, use Penzey’s Italian Dressing Base.
Whisk together 3 tablespoons Penzey’s Italian Dressing Base with 2 tablespoons water; let rest 5 minutes. Whisk 1 cup vegetable (or canola oil) and ½ cup white vinegar; add the Italian Dressing/water mixture and whisk.

Nutrition