Tri-color rotini, Italian salami, bell peppers, mozzarella balls, and zesty dressing come together for the best easy Italian pasta salad.

So here’s the thing—I didn’t mean to fall in love with this salad. I just needed something—anything—that didn’t require me to turn on the oven in the middle of a sweltering July afternoon. You’ve been there, right? You’re trying to make something impressive for a cookout, but all you really want to do is stick your head in the fridge and pretend you’re somewhere cold and quiet?

Enter: this Italian Pasta Salad.

I remember the first time I threw it together. I was in a rush, balancing a toddler on one hip and a grocery list that had more crossed-off items than it did actual groceries. I had pasta, a few odds and ends from the deli drawer, and a bottle of store-bought dressing. And wow… who knew something that easy could get that many “Mmm… who made this?!” comments?

Why You’ll Love This Italian Pasta Salad Recipe?

Alright, here’s the deal. This salad has everything going for it. It’s colorful, flavorful, and totally flexible. Got picky eaters? Just leave out the olives. Need something make-ahead for a busy weekend? Done. Want a dish that gets better overnight? Oh yes, it does.

Plus, the flavors? That salty salami, creamy mozzarella, crisp peppers, tangy dressing—chef’s kiss. It’s basically summer in a bowl, minus the sunburn.

Ingredient Notes:

Let’s talk ingredients for a sec, because this salad is only as awesome as what you toss in it.

Tri-Color Rotini – Not only is it pretty, but the ridges really grab that dressing. If you’re using another pasta, just keep it short and sturdy.
Italian Salami – Adds a little spice and a lot of heartiness. I’ve also used pepperoni in a pinch—still amazing.
Bell Peppers – I usually go half red, half green. It’s a color thing… and a crunch thing.
Red Onion – Bold, punchy, and yes, a little controversial. Thin slices are key unless you really like onion.
Black Olives – Salty and briny. Skip ‘em if you must, but they add a little oomph.
Mozzarella Balls – Those mini pearls are ideal, but I’ve chopped up a big block when I needed to. Still dreamy.
Italian Dressing – Store-bought or homemade, both work. Just make sure it’s zippy and herby.
Dry Italian Dressing Mix – A secret weapon. Just a sprinkle kicks the flavor up a notch.
Parmesan Cheese – Because it’s cheese. And it’s delicious. Enough said.

How To Make Italian Pasta Salad?

Okay, this part’s easy. Like… dangerously easy.

Step 1: Boil That Pasta
Cook it just until al dente—nobody wants soggy noodles here. Rinse it with cold water to stop the cooking and cool it off.

Step 2: Mix the Good Stuff
Grab your biggest mixing bowl. Toss in the cooked pasta, salami, peppers, onion, olives, and mozzarella. It already looks like a party, right?

Step 3: Dress It Up
Pour in your Italian dressing. Give everything a good toss. Then sprinkle in that dry seasoning mix for a little magic. Stir again.

Step 4: Finish Strong
Right before you serve it, shower it in shredded Parmesan. Like, don’t be shy. Cheese is joy.

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Storage Options:

This salad is a make-ahead dream. It tastes better after a few hours in the fridge, so go ahead and prep it the night before your BBQ. Store it in an airtight container and it’ll last about 4–5 days. If it dries out a little, just splash in a bit more dressing and stir it up.

Variations and Substitutions:

This recipe’s got range, my friend. Don’t be afraid to riff.

Swap in rotisserie chicken for a protein boost.
Go vegetarian by skipping the meat and adding chickpeas.
Use tortellini instead of rotini. Game changer.
Add sun-dried tomatoes or artichoke hearts for a Mediterranean twist.
Throw in banana peppers for tang and sass.

Make it yours. That’s half the fun.

What to Serve with Italian Pasta Salad?

This salad plays well with:

Grilled anything—burgers, chicken, kebabs, you name it.
Garlic bread or focaccia. The carbs-on-carbs combo is unmatched.
A glass of cold white wine or sparkling lemonade. Trust me.

It’s also awesome all by itself, straight out of the fridge, eaten with a fork while standing at the kitchen counter. (Don’t act like you haven’t done that.)

Frequently Asked Questions:

Can I make this ahead of time?
Yes, please do. The flavors get even better the next day.

What if I don’t have Italian dressing?
Whip up a quick one with olive oil, vinegar, garlic, and herbs. Or honestly… balsamic vinaigrette works too in a pinch.

Can I freeze this pasta salad?
Eh, I wouldn’t. The veggies and cheese don’t thaw well. But the good news is, it never lasts long enough to need freezing!

If you’ve been looking for that one dish you can always count on—something crowd-pleasing, easy, and bursting with flavor—this is it. This Italian Pasta Salad has saved my summer more times than I can count, and I’ve got a feeling it’ll save yours too.

So go on, make it. Mess with it. Make it your own. And don’t forget to come back and tell me how it went.

Can’t wait to hear what you think.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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