A fresh, colorful, and incredibly flavorful pasta salad loaded with crisp vegetables, mozzarella, olives, pepperoncini, and a zesty homemade Italian dressing. It’s perfect for meal prep, potlucks, BBQs, lunches, or an easy Mediterranean-inspired side dish!
Ingredients
For the Pasta Salad
12 oz (340 g) rotini, fusilli, or bow-tie pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, finely chopped
¾ cup roasted red peppers, chopped
½ cup Kalamata olives, sliced
½ cup green olives, sliced
½ cup pepperoncini, sliced
4 oz (115 g) mozzarella pearls, halved
½ cup chopped artichoke hearts
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese
For the Italian Dressing
⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tsp dried oregano
½ tsp dried basil
½ tsp garlic powder
1 small garlic clove, finely minced
¼ tsp red pepper flakes, optional
½ tsp salt
¼ tsp black pepper
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Drain and rinse briefly under cold water to stop the cooking process. Drain well.
- Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, basil, garlic powder, fresh garlic, red pepper flakes, salt, and black pepper.
Whisk until well combined and slightly emulsified.
- Chop the Vegetables
Prepare the tomatoes, cucumber, red onion, roasted peppers, olives, pepperoncini, and artichoke hearts.
Try to keep the pieces relatively small so every bite gets a little of everything.
- Assemble the Salad
Add the cooled pasta to a large bowl.
Add tomatoes, cucumber, onion, roasted peppers, olives, pepperoncini, artichoke hearts, mozzarella, parsley, basil, and Parmesan.
- Add the Dressing
Pour about ¾ of the dressing over the salad and toss gently until everything is evenly coated.
Reserve the remaining dressing for later.
- Chill
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to blend.
Before serving, toss again and add the remaining dressing if the pasta has absorbed too much.
- Garnish
Finish with extra Parmesan, fresh basil, parsley, and freshly cracked black pepper.
Serve chilled or slightly cool.
Recipe Information
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Chill Time: 30 minutes
Total Time: About 1 hour
Servings: 8
Cuisine: Italian-inspired
Course: Side Dish / Lunch
Difficulty: Easy
Approximate Nutrition Per Serving
Estimated based on 8 servings and the ingredients listed.
Calories: ~410 kcal
Protein: ~12 g
Carbohydrates: ~43 g
Fat: ~22 g
Fiber: ~4 g
Sugar: ~5 g
Sodium: ~750 mg
Nutrition will vary depending on the pasta, cheese, olives, dressing, and exact portion sizes.
All Nut & Allergen Information
Tree nuts: None in the basic recipe.
Peanuts: None.
Dairy: Yes — mozzarella and Parmesan.
Gluten: Yes — regular pasta contains wheat/gluten.
Eggs: Some pasta varieties may contain eggs; check the package.
Soy: Usually none, but check packaged mozzarella and dressing ingredients.
Sesame: None intentionally added.
Nut-free: Yes, the basic recipe is nut-free, but check packaged ingredients for facility cross-contact.
Gluten-free option: Use certified gluten-free pasta.
Dairy-free option: Use dairy-free mozzarella and Parmesan alternatives.
Vegan option: Use vegan cheese and replace honey with maple syrup.
Helpful Tips
Don’t overcook the pasta. Al dente pasta holds up much better in pasta salad.
Rinse the pasta with cold water after cooking so it cools quickly and doesn’t become mushy.
Let the salad sit for at least 30 minutes before serving—the flavor improves as it rests.
If making it the day before, reserve some dressing and add it just before serving.
For extra protein, add grilled chicken, tuna, chickpeas, salami, or cannellini beans.
For a Mediterranean twist, add feta, fresh oregano, or sun-dried tomatoes.
For extra crunch, add toasted pine nuts—but they are completely optional.
Q&A
Q: Can I make this Italian pasta salad ahead of time?
Yes! It is actually better after resting. Make it up to 24 hours ahead and refrigerate until ready to serve.
Q: What pasta is best for pasta salad?
Rotini, fusilli, bow-tie, penne, and shells all work well because their shapes hold onto the dressing.
Q: Can I use bottled Italian dressing?
Yes. Homemade dressing provides fresher flavor, but about ¾ cup of your favorite Italian dressing can be used instead.
Q: Can I add meat?
Absolutely. Chopped salami, pepperoni, grilled chicken, turkey, or prosciutto all work well.
Q: How can I make it higher in protein?
Add grilled chicken, tuna, chickpeas, white beans, or extra mozzarella. Greek-style chickpea pasta can also increase the protein content.
Q: Can I make this gluten-free?
Yes. Use certified gluten-free pasta and verify that all packaged ingredients are gluten-free.
Q: Can I make it vegetarian?
Yes. The recipe as written is vegetarian as long as the Parmesan and mozzarella you use are vegetarian-friendly.
Q: Can I make it vegan?
Yes. Replace the mozzarella and Parmesan with plant-based alternatives and substitute maple syrup for honey.
Q: Why does my pasta salad become dry?
Pasta absorbs dressing as it sits. Reserve some dressing and toss it through the salad shortly before serving.
Q: Can I add avocado?
Yes, but add diced avocado immediately before serving so it doesn’t brown or become mushy.
Q: How long does pasta salad last in the refrigerator?
Store it in an airtight container and enjoy within 3–4 days for the best quality.
Q: Can I freeze pasta salad?
Freezing isn’t recommended. The vegetables, cheese, and dressing can become watery and lose their texture after thawing.
Q: What can I serve with Italian pasta salad?
It pairs perfectly with grilled chicken, steak, burgers, grilled fish, roasted vegetables, garlic bread, or sandwiches.
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