Classic Italian Pasta Salad Recipe

Italian Pasta Salad

The first time I brought this Italian Pasta Salad to a family barbecue, I made a double batch because I wanted leftovers for lunch the next day. That plan didn’t work out. The bowl was completely empty before the burgers even came off the grill.

Since then, it’s become my go-to recipe whenever I need something easy, colorful, and guaranteed to disappear quickly. It’s one of those dishes that works for cookouts, potlucks, meal prep, and simple lunches.

Why This Recipe Works

Here’s the thing: a good pasta salad is all about balance. You need plenty of crunchy vegetables, a flavorful dressing, and enough cheese to make every bite interesting. What I figured out after making this recipe dozens of times is that letting it chill before serving makes a huge difference. The pasta absorbs the dressing and the flavors come together beautifully.

Ingredient Notes

I usually use rotini because the twists hold onto the dressing well, but penne or farfalle work too.

Cherry tomatoes add sweetness and color, while cucumber brings freshness and crunch.

Fresh mozzarella pearls are convenient, but cubed mozzarella works just as well.

How to Make It

Cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop the cooking process and cool it down quickly.

While the pasta cools, chop the vegetables. Halve the cherry tomatoes, dice the cucumber, slice the olives, and chop the red onion into small pieces.

In a large bowl, combine the cooled pasta, tomatoes, cucumber, olives, mozzarella, and parsley.

Whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper. Pour the dressing over the salad and toss until everything is evenly coated.

Cover and refrigerate for at least 30 minutes before serving. The flavor gets even better after a few hours.

Things I Learned the Hard Way

Don’t overcook the pasta. Soft pasta becomes mushy after sitting in the dressing.

Rinse the pasta after cooking. For hot pasta dishes I usually skip this step, but it helps a lot in pasta salad.

If making it a day ahead, save a little dressing to refresh the salad before serving.

Storage & Serving Suggestions

Store in an airtight container in the refrigerator for up to 4 days. Serve alongside grilled chicken, sandwiches, burgers, or enjoy it as a light lunch on its own.

Avena Recipes

Classic Italian Pasta Salad

A colorful Italian pasta salad loaded with fresh vegetables, mozzarella, olives, and a tangy homemade dressing.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 12 oz rotini pasta
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1/2 cup black olives sliced
• 1/4 cup red onion finely chopped
• 1 cup mozzarella pearls
• 2 tbsp fresh parsley chopped

Dressing:

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

Cook pasta according to package directions until al dente. Drain and rinse under cold water.

Place the cooled pasta in a large bowl.

Add tomatoes, cucumber, olives, red onion, mozzarella, and parsley.

Whisk together all dressing ingredients in a small bowl.

Pour dressing over the pasta salad and toss well.

Refrigerate for at least 30 minutes before serving.

Notes

For best flavor, chill before serving. Store refrigerated for up to 4 days. Add extra dressing before serving if the pasta absorbs too much during storage.