Italian Pasta Salad

This Italian pasta salad is the kind of easy summer recipe that belongs at every cookout, picnic, potluck, and backyard dinner. It is loaded with colorful mix-ins, tossed in a simple homemade Italian dressing, and gets even better after chilling in the fridge.

Bowtie pasta makes the perfect base because it holds onto the dressing while still feeling light and fun. Add salty black olives, juicy cherry tomatoes, peppered salami, tangy pepperoncini, creamy mozzarella pearls, thinly sliced red onion, and fresh basil, and you get a pasta salad that is bright, flavorful, and seriously hard to stop eating.

Why You’ll Love This Recipe

• Perfect for summer: It is cool, colorful, refreshing, and made for warm-weather meals.
• Great make-ahead dish: The flavors get even better as the pasta salad sits.
• Loaded with flavor: Pepperoni-style salami, pepperoncini, olives, basil, and mozzarella make every bite delicious.
• Easy homemade dressing: The dressing comes together in minutes with pantry staples.

Ingredients

Pasta Salad

• 1 pound bowtie pasta, or any pasta, cooked al dente, drained, and cooled
• 1 can black olives, halved
• 1 cup cherry tomatoes, halved
• 1 cup peppered salami, sliced
• 1/2 cup pepperoncini, sliced
• 1/4 cup red onion, thinly sliced
• 1 package mozzarella pearls
• Fresh basil, finely chopped

Italian Dressing

• 3/4 cup avocado oil or extra-virgin olive oil
• 1/4 cup white distilled vinegar
• 2 heaping tablespoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt

How to Make Italian Pasta Salad

1. Cook the pasta. Boil the pasta in salted water until al dente. Drain, rinse if desired, and let it cool completely.
2. Make the dressing. Add the oil, vinegar, Italian seasoning, garlic powder, black pepper, and salt to a jar or container with a tight lid. Shake well until combined, then refrigerate until ready to use.
3. Prep the mix-ins. Halve the olives and cherry tomatoes, slice the salami and pepperoncini, thinly slice the red onion, and finely chop the fresh basil.
4. Toss the salad. Add the cooled pasta, olives, tomatoes, salami, pepperoncini, red onion, mozzarella pearls, and basil to a large bowl.
5. Add the dressing. Pour on as much dressing as you like and toss until everything is well coated.
6. Chill before serving. Cover and refrigerate until ready to eat. The pasta salad gets even better as it sits.

Recipe Tips

• Cook the pasta al dente. Slightly firm pasta holds up best once dressed and chilled.
• Cool the pasta first. Letting the pasta cool helps keep the cheese from softening too much and keeps the salad fresh.
• Use dressing to taste. Start with part of the dressing, toss, then add more as needed.
• Refresh before serving. If the pasta absorbs the dressing in the fridge, add a little extra dressing or a splash of oil and vinegar before serving.

Make-Ahead and Storage

This Italian pasta salad is ideal for making ahead because the flavors deepen as it chills. Prepare it several hours in advance or the night before serving for the best flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving, and add a little extra dressing if needed.

Serving Ideas

Serve this pasta salad with grilled chicken, burgers, sandwiches, barbecue, steak, shrimp, or a simple green salad. It also makes an easy lunch on its own, especially during the summer.