The Best Pasta Salad

Close-up of a colorful pasta salad with fresh vegetables and herbs, topped with a sprinkle of Parmesan cheese.

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This Quick and Easy Pasta Salad is packed with pasta, cherry tomatoes, mozzarella, salami, olives, and a tangy homemade Italian dressing. Perfect for cookouts, meal prep, or a quick weeknight meal!

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I’ll be honest with you—I didn’t set out to create this Quick and Easy Pasta Salad. It happened completely by accident.

A few summers ago, I had one of those oh no, I totally forgot I’m supposed to bring a dish to this cookout moments. My brain started racing. I could’ve gone with something simple—maybe chips and salsa, or a store-bought potato salad. But no, my pride wouldn’t let me show up with something that screamed last-minute.

So, I did what any panicked person does—I raided my fridge. I found a handful of cherry tomatoes, a lonely pack of mozzarella balls (you know, the ones I bought with ambitious appetizer plans?), some salami, and a jar of olives I had completely forgotten about. A quick boil of pasta, a homemade dressing (shaken up in a mason jar like a mad scientist), and a few frantic tosses later—boom. Pasta salad.

And guess what? It was a hit. Like, way more of a hit than I expected. People kept asking for the recipe, and I nodded along like I had totally planned it all out. From that day on, this pasta salad became my go-to. And now? It’s about to become yours, too.

Why You’ll Love This Quick and Easy Pasta Salad Recipe?

  • It’s insanely easy. If you can boil water and chop a few things, you can make this.
  • It tastes even better the next day. The dressing soaks into the pasta, and the flavors just meld.
  • Minimal effort, maximum payoff. It looks fancy, but it’s secretly effortless.
  • Completely customizable. Hate olives? Leave ‘em out. Love spice? Add more pepperoncini.
  • Perfect for meal prep. Make a big batch and enjoy it all week.

Close-up of a colorful pasta salad with fresh vegetables and herbs, topped with a sprinkle of Parmesan cheese.

Ingredient Notes:

This pasta salad is one of those recipes where every ingredient pulls its weight. Here’s why:

The Base

  • Pasta: Go for a short shape like rotini, penne, or fusilli. These hold onto the dressing like champs.
  • Cherry Tomatoes: Juicy, slightly sweet, and add the perfect pop of color.
  • Mozzarella Balls: Soft, creamy, and melt-in-your-mouth good. If they’re large, cut them in half.

The Flavor Bombs

  • Salami (or Summer Sausage): Adds a salty, savory bite that balances the fresh ingredients.
  • Kalamata Olives: Briny, bold, and full of personality. Skip them if you must, but I highly recommend keeping them.
  • Pepperoncini: Optional, but please do it. They add a little heat and tang that takes this to the next level.
  • Red Onion: Sharp, crunchy, and just the right amount of bite. Too strong? Soak the slices in cold water for 10 minutes before adding them.
  • Fresh Parsley: Because fresh herbs make everything taste better.

The Italian Dressing (The Real MVP)

  • Olive Oil: A good-quality one makes all the difference.
  • White or Red Wine Vinegar: Brings that signature tanginess.
  • Water: Helps balance out the acidity.
  • Coarse Sea Salt: Yep, tablespoons. It seasons the pasta perfectly.
  • Garlic (or Garlic Powder): Because, well… garlic.
  • Sugar: Just a pinch to round out the flavors.
  • Oregano & Basil: Classic Italian seasoning that makes this dressing sing.
  • Black Pepper & Fresh Herbs (Optional): Add extra herbs if you’re feeling fancy.

Pro Tip: Want to kick it up a notch? Add a squeeze of fresh lemon or a splash of balsamic vinegar.

A vibrant bowl of pasta salad featuring rotini, cherry tomatoes, cucumber, and red onion, dressed with a light vinaigrette.

How To Make Quick and Easy Pasta Salad?

Step 1. Cook the Pasta

Start by boiling a big pot of heavily salted water (seriously, salt it like the ocean). Cook your pasta al dente—you don’t want it too soft since it’ll absorb some of the dressing. Drain and let it cool slightly. Toss it with a little olive oil so it doesn’t stick.

Step 2. Make the Dressing

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Whisk all the dressing ingredients together in a bowl, shake them up in a mason jar (my go-to), or blend if you want a super smooth dressing.

Step 3. Assemble the Salad

In a large bowl, combine the pasta, cherry tomatoes, mozzarella, salami, olives, pepperoncini, red onion, and parsley. Pour three-fourths of the dressing over everything and toss until well coated. Save the rest for later—trust me, you’ll want it.

Step 4. Let it Chill

Refrigerate the pasta salad for at least 30 minutes before serving. If you can wait until the next day, even better. The flavors just get better with time.

A bowl of spiral pasta mixed with juicy tomatoes, crunchy cucumbers, and a zesty homemade dressing.

Storage Options:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Pasta salad isn’t great for freezing, but you can freeze the dressing separately.
  • Meal Prep Hack: Keep the dressing separate and toss it in right before serving for the freshest taste.

Variations and Substitutions:

This pasta salad is ridiculously flexible. Try these fun twists:

  • Make it vegetarian. Swap salami for chickpeas or roasted red peppers.
  • Use a different cheese. Feta, parmesan, or even shredded pepper jack if you want a little spice.
  • Add a protein. Grilled chicken, shrimp, or even tuna would be amazing here.
  • More veggies? Always. Bell peppers, cucumbers, or artichoke hearts work great.
  • Try a different dressing. A balsamic vinaigrette or creamy Caesar totally changes the game.

A glass bowl filled with a refreshing summer pasta salad made with rotini and fresh garden ingredients.

What to Serve with Quick and Easy Pasta Salad?

It’s fantastic on its own, but if you want a full meal:

  • Grilled Chicken or Steak – Adds a hearty protein boost.
  • Crusty Bread or Garlic Knots – Because carbs on carbs is never a bad idea.
  • A Light Soup – Tomato basil or minestrone pairs beautifully.
  • A Glass of Wine – Because why not? A crisp white or light red works best.

Frequently Asked Questions:

Can I make this pasta salad ahead of time?
Absolutely! It actually tastes better after sitting for a few hours or overnight.

Can I use gluten-free pasta?
Yep! Just pick one that holds up well (some get mushy).

What’s the best pasta shape for pasta salad?
Rotini, fusilli, or penne—they hold onto the dressing and mix easily.

A serving of pasta salad with crisp veggies and a tangy dressing, ready to be enjoyed on a bright day.

This Quick and Easy Pasta Salad is everything you want in a side dish—fast, flavorful, and completely foolproof. Whether you’re meal prepping for the week or bringing something to a cookout, this recipe never lets you down.

So, what do you think? Are you ready to give it a try? Let me know how it goes—did you put your own spin on it? Drop a comment, I’d love to hear about it!

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Keep the Flavor Coming – Try These:

A glass bowl filled with a refreshing summer pasta salad made with rotini and fresh garden ingredients.

The Best Pasta Salad

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Immerse yourself in the flavors of our captivating creation The Ultimate Pasta Salad. Picture a blend of pasta, juicy cherry tomatoes, creamy mozzarella and savory salami all tossed together with an exquisite Italian dressing. Each mouthful embarks you on a voyage as layers of flavors and textures intertwine with the hints of Kalamata olives and an optional touch of pepperoncini, for that extra kick. This pasta salad transcends being a dish; it's an orchestra of tastes and vibrant colors that will elevate any social gathering. Whether it's a family dinner or a lively potluck, with friends this recipe guarantees a dining experience that will leave everyone yearning for seconds.
10 Servings

Ingredients

Pasta Salad Essentials:

  • 1 pound uncooked pasta
  • 3 c cherry tomatoes cut in half
  • 8 oz fresh mozzarella cheese balls cut in half
  • 1 pound salami or summer sausage cut into cubes
  • 3/4 c kalamata olives sliced
  • 3/4 c pepperoncini optional, but do it
  • 1/2 c sliced red onion
  • 1/2 c fresh parsley chopped

Italian Pasta Salad Dressing:

  • 1/2 c olive oil
  • 1/4 c white vinegar white vinegar or red wine vinegar work
  • 1/4 c water
  • 1 –2 tbsp. coarse sea salt yes, tablespoons
  • 2 cloves garlic or 1 tsp garlic powder
  • 1 tbsp. sugar
  • 2 tsp each dry oregano and dry basil
  • black pepper to taste
  • fresh herbs if you want! sometimes I add fresh parsley basil, or chives.

Instructions
 

  1. Start by boiling the pasta following the instructions, on the box. To enrich the taste use water with salt. After it's cooked let it cool a bit and then toss it with a little amount of oil to prevent sticking.
  2. For the Pasta Salad Dressing, you can mix all the dressing ingredients together or shake them in a jar.
  3. In a mixing bowl blend all the ingredients for the pasta salad; cherry tomatoes, mozzarella cheese, salami, olives, pepperoncini, red onion and fresh parsley.
  4. Drizzle about three-fourths of the dressing over the ingredients and mix everything together until they are well blanketed. Keep the rest of the dressing to add to any leftovers.
  5. Place your pasta salad in the refrigerator for 2 to 3 days. Enough it tends to have a better taste, on day two as all flavors come together.

Notes

To assemble a gluten-free version of this recipe you can easily switch out regular pasta, for your favored gluten-free alternative. Most grocery stores offer a variety of options like rice pasta, corn pasta or chickpea pasta that are free from gluten. Just make sure to direct to the cooking instructions on the package of your selected gluten-free pasta as they may have various cooking times approximated to traditional wheat-based pasta. By making this substitution you can yield "The Best Pasta Salad" without any troubles, with gluten while still savoring all the savors.
Audrey
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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