Here’s a bright, herby, make‑ahead Italian pasta salad recipe that’s perfect for summer gatherings or easy lunches. It’s colorful, refreshing, and holds up beautifully in the fridge.
🍝 Ingredients (Serves 6–8)
- Rotini or penne pasta – 1 lb (cooked al dente, cooled)
- Cherry tomatoes – 2 cups, halved
- Cucumber – 1 large, diced
- Red onion – ½, thinly sliced
- Bell peppers – 2 (any color), diced
- Black olives – 1 cup, sliced
- Mozzarella pearls – 1 cup
- Salami or pepperoni – 1 cup, diced (optional)
- Fresh basil & parsley – ½ cup, chopped
Dressing
- Olive oil – ½ cup
- Red wine vinegar – ¼ cup
- Garlic – 2 cloves, minced
- Dijon mustard – 1 tsp
- Italian seasoning – 2 tsp
- Salt & pepper – to taste
👩🍳 Instructions
- Cook pasta: Boil until al dente, drain, rinse under cold water, and toss with a drizzle of olive oil to prevent sticking.
- Prep veggies & mix-ins: Chop all vegetables, meats, and herbs.
- Make dressing: Whisk olive oil, vinegar, garlic, mustard, Italian seasoning, salt, and pepper until emulsified.
- Combine: In a large bowl, toss pasta with veggies, cheese, olives, and salami. Pour dressing over and mix well.
- Chill: Cover and refrigerate at least 2 hours (overnight is even better).
🌟 Tips
- Make‑ahead friendly: Flavors deepen after resting in the fridge.
- Keep herbs fresh: Add half before chilling, and sprinkle the rest just before serving.
- Customizable: Swap mozzarella for feta, add artichoke hearts, or use grilled chicken instead of salami.
🍴 Serving Ideas
- As a side dish for BBQ or picnics.
- As a main meal with crusty bread.
- Packed in containers for easy lunches.