A Summer Side Dish Classic
This pasta salad is that dependable friend who shows up to every potluck, backyard BBQ, and picnic—and somehow steals the show every single time. We’re talking tender pasta, crisp veggies, bold salami, punchy olives, and all tossed in a tangy Italian dressing. It’s bright, colorful, and loaded with flavor. Plus, it comes together fast and gets even better the next day, which makes it an easy meal prep win.
Why You’ll Love This Pasta Salad
It’s fresh, flavorful, and full of texture
You can prep it ahead—it tastes better after chilling
Totally customizable with your favorite mix-ins
Feeds a crowd with zero stress
Pairs with everything from burgers to grilled chicken
The Good Stuff You’ll Need
12 oz rotini pasta (or your favorite short pasta)
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup red onion, thinly sliced
1 cup mozzarella balls (bocconcini), halved
1/2 cup sliced black olives
1/2 cup sliced salami or pepperoni (optional)
3/4 cup Italian dressing (store-bought or homemade)
Salt and black pepper to taste
Fresh parsley or basil for garnish
Let’s Get Mixing
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, cook the pasta to al dente according to the package instructions. Drain and rinse under cold water to stop the cooking and cool it down.
Step 2: Chop All the Good Stuff
While the pasta is cooking, prep your veggies, cheese, and meat. Try to keep things bite-sized for easier eating.
Step 3: Toss It All Together
In a big bowl, add your cooled pasta, veggies, olives, mozzarella, and salami. Pour the Italian dressing over the top and toss well until everything is nicely coated.
Step 4: Chill and Serve
Cover and refrigerate for at least 30 minutes to let the flavors mingle. Right before serving, give it a final toss, season with a bit more salt and pepper if needed, and top with chopped parsley or basil.
Make It Your Own
Add-ins like artichoke hearts, roasted red peppers, or sun-dried tomatoes add big flavor
Swap the mozzarella for feta or provolone
Use a homemade Italian dressing if you’re feeling fancy
Skip the meat for a fully vegetarian version
Sub gluten-free pasta to keep it GF-friendly
Pro Tips
Always rinse the pasta after cooking to cool it and prevent sticking
Use a bold-flavored Italian dressing to really punch it up
Make it ahead—it’s even better after a few hours in the fridge
Leftovers hold up great for 3–4 days
People Also Ask
Q: Can I make this the night before?
A: Absolutely. It’s one of those dishes that gets better as it chills. Just give it a good stir before serving.
Q: What kind of pasta works best?
A: Rotini, penne, farfalle, or any short pasta with ridges to catch all that dressing.
Q: Is this pasta salad served cold?
A: Yep. It’s a chilled salad and perfect for hot weather days.
Q: How do I keep it from getting soggy?
A: Don’t overcook the pasta, and make sure you drain and cool it well. Also, avoid watery veggies like overripe tomatoes.