Zesty Italian Pasta Salad
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Zesty Italian Pasta Salad, but make it extra. Salami, bocconcini, herbs, and garlic vinaigrette. The potluck MVP.
If I could only bring one thing to a BBQ, this would be it. This Italian Pasta Salad is the dish I make on repeat all summer long, for potlucks, backyard hangouts, camping trips, you name it. It’s loaded with all my favorite things: garlicky vinaigrette, tangy olives, mini bocconcini, and thick slices of salami that make it feel like an actual meal, not just filler on the side of the grill.
It’s the pasta salad I never get tired of. The one I always double because there’s never enough. And if I show up without it, people notice.
Why We Love This Italian Pasta Salad
- It’s my go-to: If I’m heading to a BBQ, this is probably already in the fridge. I’ve made it more times than I can count, and it never comes back with leftovers.
- It tastes like effort (but it’s not): It looks loaded and colorful and impressive, but really, it’s pasta + stuff + good dressing.
- No mayo, no mush: It holds up on hot summer days without turning into a weird creamy mess.
- Everyone wants the recipe: Every. Single. Time. I love saying “Guess what? It’s on the blog!”.
- It’s basically a cheese and salami board in pasta form: So yeah, people love it.
- Make it first: The longer it sits, the better it tastes. I usually shake it up before I even boil water.
- Use good olive oil: Not the $30 bottle, but something you actually like the taste of.
- Fresh garlic = worth it: That little punch of sharpness is everything here.
- Balance is key: I use a mix of lemon juice and white wine vinegar. It gives you tang without making your face do that lemon squint.
- Don’t skip the herbs: Fresh parsley, basil, oregano if you have them. It’s what makes it taste like Italy, or at least like someone who owns a garden.
- Short pasta only: Rotini, fusilli, bowtie, anything with ridges or twists that catches the dressing. Skip anything long or slippery.
- Salt your water like the sea: This is your one shot to season the pasta. Go big or go bland.
- Don’t rinse the pasta: You want the dressing to cling, not slide off like it’s Teflon.
- Mix of salami = best: I like using both mild and spicy. Makes each bite a little different.
- Veggies and cheese are flexible: Cherry tomatoes, red onion, bocconcini, kalamata olives, Monterey Jack, but honestly? Use what you like. This salad is hard to mess up.
- Chill it before serving: Just an hour in the fridge makes all the difference. Everything gets cozy and the flavors pop more.
Bring a big pot of water to a boil, like, at least 1 gallon, and salt it like the ocean. Add your pasta and cook until al dente (check the box, don’t guess). Drain it well, but don’t rinse. We want that dressing to cling.
While the pasta cooks, shake up all the dressing ingredients in a jar or whisk them in a bowl. Garlic, herbs, olive oil, vinegar, lemon juice, basically everything that makes your kitchen smell like summer. Set it aside and let those flavors get to know each other.
Grab a big bowl. Add the warm (but not hot) pasta, all the chopped ingredients, and pour over the dressing. Toss gently, don’t go smashing the tomatoes. Once it’s all coated and looking delicious, cover it and pop it in the fridge for at least an hour.
Give it a stir before serving. If it soaked up too much dressing while chilling, splash in a little extra olive oil or lemon juice to wake it back up.
Serving Suggestions
This salad plays well with pretty much anything off a grill, but here are some favorite pairings:
Easy Grilled Chicken Breast
Oven Baked BBQ Ribs
Easy Garlic Bread
Buttermilk Fried Chicken
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. In fact, please do. This salad needs at least an hour in the fridge to let all the flavors soak in. It’s even better the next day.
What kind of pasta works best?
Stick with short, sturdy shapes, rotini, fusilli, bowtie, penne. Nothing too dainty or slippery. You want something that grabs onto that dressing.
Do I have to use salami?
Nope. You can use pepperoni, cooked chicken, or leave the meat out entirely. But salami does bring that salty, satisfying bite that makes this feel like more than just a side dish.
What if I don’t have bocconcini or Monterey Jack?
Any mild cheese will work, mozzarella, cheddar, even provolone. Just cube it small so it mixes in nicely.
Can I add other veggies?
Yes please. Zucchini, cucumber, roasted red peppers, broccoli, whatever’s hanging around in your fridge. This salad is forgiving and flexible.
Storage
Fridge
This Italian pasta salad keeps well in the fridge for 3 to 5 days. Just store it in an airtight container. If it dries out a bit, splash in a little olive oil or lemon juice before serving to freshen it up.
Freezer
Don’t. The pasta gets weird and the veggies go sad. This one’s strictly fridge-friendly.
Try These Pasta Salad Recipes Next
- Deviled Egg Macaroni Salad
- Greek Pasta Salad
- Taco Pasta Salad
- Chicken Ranch Pasta Salad
- Asparagus And Peas Pasta Salad
- Antipasto Salad
- Cowboy Pasta Salad
- BLT Pasta Salad
- Southwest Pasta Salad
- Tortellini Pasta Salad
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Italian Pasta Salad
Video
Ingredients
Pasta Salad
- 1 pound pasta (such as penne, elbow, fusilli or rotini)
- 1 large green bell pepper (chopped)
- 1 cup cherry tomatoes (cut in half or quartered)
- 8 ounce salami (thickly sliced or cut in small pieces)
- 8 ounce bocconcini (mini, or cut in half or quarters if using regular size bocconcini)
- ½ medium red onion (finely chopped)
- 8 ounce spicy salami (thickly sliced or cut in small pieces)
- 8 ounce Monterey Jack cheese (cut in small cubes)
- ½ cup Kalamata olives (sliced)
Italian Dressing
- 2 cloves garlic (minced)
- 2 tablespoons parsley (fresh, chopped)
- 2 tablespoons oregano (fresh, chopped (or 1 tbsp dried oregano))
- 2 tablespoons basil (fresh, chopped (or 1 tbsp dried basil))
- ¼ teaspoon red pepper flakes
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook your chosen pasta according to the package instructions, ensuring to salt the water generously. Drain the pasta in a colander without rinsing.
- In a bowl or jar, combine garlic, parsley, oregano, basil, red pepper flakes, olive oil, white wine vinegar, lemon juice, salt, and pepper. Mix or shake until slightly emulsified.
- In a large bowl, combine pasta, green bell pepper, cherry tomatoes, both types of salami, bocconcini, red onion, Monterey Jack cheese, and Kalamata olives. Pour the salad dressing over the salad. Toss to coat evenly, and chill in the fridge for at least an hour before serving. This allows the flavors to meld for an even tastier result.
Notes
- Make it ahead: The longer it sits, the better it gets. Just give it a quick stir before serving.
- Don’t skip the dressing: It’s what brings it all together. Make extra if you like things saucier.
- Swap what you need to: Any short pasta, any cheese, any cured meat. This salad is low drama.
- Fresh herbs > dried: If you’ve got them, use them. They take the whole thing up a notch.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
