A dangerously good, super easy pasta salad loaded with pasta, juicy tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple homemade Italian dressing. Perfect for summer gatherings or weeknight dinners!
Pasta Salad Ingredients
Got two seconds? Here’s what you need:
- Your favorite pasta shape (rotini, fusilli, penne, or farfalle work well)
- Cherry tomatoes (or any veggie you like)
- Fresh mozzarella balls
- Spicy salami (choose a good one!)
- Black or Kalamata olives
- Pepperoncini (optional, but highly recommended)
- Red onion and parsley
For the pasta, opt for a sturdy shape like rotini to hold up well with the dressing.
About the Pasta Salad Dressing
This dressing is key! We’re going tangy and light with no mayo involved. You’ll need:
- Olive oil
- White vinegar
- Salt & pepper
- Dried oregano and basil
- A little sugar
- Fresh herbs (parsley, basil, or chives)
Blend or process it in a blender or food processor for a quick and easy dressing!
How to Make Pasta Salad (4 Simple Steps)
It’s summer, so let’s keep it easy and fast:
- Cook the Pasta: Follow the package directions. Drain, rinse, and toss with a little olive oil to prevent sticking.
- Prep the Veggies & Other Ingredients: Chop up your tomatoes, cheese, salami, olives, onion, and herbs.
- Make the Dressing: Blend or shake the dressing ingredients together until smooth.
- Toss & Serve: Combine everything in a large bowl, adding the dressing bit by bit. Taste, adjust, and try not to eat it all before your guests arrive.
Storing & Making Ahead
Pasta salad gets even better as it sits, absorbing all the delicious flavors!
- Storing: After making, store the salad in the fridge for 2-3 days.
- Make-Ahead Tip: Make the salad 12-24 hours in advance for the best flavor!
Quick Tip:
You don’t need a special occasion to enjoy this pasta salad. It’s a dream for a weeknight dinner. Just grab some good salami, cheese, olives, and fresh herbs from the store, cook some pasta, and toss it all together for a simple yet delicious meal.
Ingredients
Pasta Salad Essentials:
- 1 lb. uncooked pasta
- 3 cups cherry tomatoes, halved
- 8 oz. fresh mozzarella balls, halved
- 1 lb. spicy salami or summer sausage, cut into cubes
- 3/4 cup Kalamata olives, sliced
- 3/4 cup pepperoncini (optional, but don’t skip it!)
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley, chopped
Italian Pasta Salad Dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar (or red wine vinegar)
- 1/4 cup water
- 1–2 tbsp coarse sea salt (yes, tablespoons!)
- 2 cloves garlic (or 1 tsp garlic powder)
- 1 tbsp sugar
- 2 tsp dried oregano
- 2 tsp dried basil
- Black pepper to taste
- Fresh herbs (optional: parsley, basil, or chives)
Instructions
- Cook the Pasta: In salted water, cook pasta according to package directions. Drain, rinse, and toss with a bit of olive oil to prevent sticking.
- Make the Dressing: Blend or shake all dressing ingredients until smooth. Adjust for taste.
- Combine Salad Ingredients: Toss the pasta with the chopped veggies, salami, olives, and cheese. Add about three-quarters of the dressing and save the rest for leftovers.
- Refrigerate: Store in the fridge for 2-3 days. The salad tastes even better the next day!
Notes:
The dressing can be made ahead and stored in the fridge. I suggest doubling the dressing if you plan to store it for later.
Prep Time: 15 minutes
Category: Salad
Method: Toss
Cuisine: American (Italian-inspired)