This vibrant Italian Pasta Salad combines al dente pasta spirals with creamy fresh mozzarella pearls, crisp cucumber, nutrient-packed spinach, zesty red onion, sweet sun-dried tomatoes, and savory salami chunks—all embraced by a flavor-packed Italian dressing. It’s my go-to recipe for summer potlucks, backyard BBQs, and quick weeknight meals that never disappoint!
Table of Contents :
Timing
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Ingredients For Italian Pasta Salad Recipe
- 16 oz pasta (rotini, fusilli, farfalle, or any short pasta)
- 4 oz quality Italian salami, cubed
- 1 medium cucumber, peeled and diced
- ½ red onion, finely diced
- 1 cup fresh spinach, roughly chopped
- 8 oz fresh mozzarella pearls (ciliegine)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup Italian dressing (homemade or high-quality store-bought)
- ½ cup freshly grated Parmesan cheese
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
How to Make the Perfect Italian Pasta Salad
- Cook the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook your pasta according to package instructions until al dente (usually 8-10 minutes).
- Prep your fresh ingredients: While the pasta bubbles away, peel and dice your cucumber into bite-sized pieces, finely dice the red onion (pro tip: soak in cold water for 5 minutes to reduce sharpness), and roughly chop the fresh spinach.
- Cool the pasta: Once cooked to perfection, drain your pasta and rinse under cold water to stop the cooking process. Allow it to drain thoroughly—nobody wants a watery pasta salad!
- Combine everything: In a spacious mixing bowl, add your cooled pasta, salami, cucumber, red onion, spinach, mozzarella pearls, and those intensely flavorful sun-dried tomatoes. Pour the Italian dressing over everything and sprinkle with freshly grated Parmesan.
- Season and serve: Gently toss all ingredients until everything is coated in dressing. Taste and adjust the seasoning with salt and pepper as needed.
Enjoy this colorful masterpiece right away, or let it chill in the refrigerator for an hour to let the flavors mingle and develop even further!
Why You’ll Love This Easy Italian Pasta Salad
Hey there, pasta enthusiasts! If you’re craving a dish that captures Mediterranean sunshine in every bite and tastes like a summer vacation in Italy, you’ve hit the jackpot with this recipe! This Easy Italian Pasta Salad has been my family’s go-to for over a decade—it’s the kind of versatile dish that feels equally at home at a casual backyard gathering, a picturesque park picnic, or on your dinner table when you need something satisfying without spending hours in the kitchen.
What makes this pasta salad truly special is the perfect harmony of textures and flavors. The sun-dried tomatoes add concentrated bursts of tangy sweetness, while the fresh mozzarella balls provide creamy little pockets of indulgence. Add in the savory depth from quality Italian salami, and you’ve got pasta salad perfection that will have everyone coming back for seconds (or thirds—I won’t judge!).
Ingredient Spotlight: What Makes This Pasta Salad Shine
I absolutely love how this Italian pasta salad packs in so many fresh ingredients while remaining incredibly simple to prepare. It’s my secret weapon for meal prep—I often make a double batch on Sunday to enjoy quick, nutritious lunches throughout the busy week.
Let’s break down what makes each ingredient special:
- Pasta: The foundation of our salad! Any short pasta shape works beautifully—I personally love rotini or fusilli because their spirals catch and hold the dressing in every bite. For a healthier twist, whole wheat or chickpea pasta works wonderfully too!
- Salami: These savory, slightly spicy morsels add incredible depth and a protein boost. Look for Italian dry salami for authentic flavor—it’s worth the extra dollar or two!
- Cucumber: Provides a refreshing crunch and hydrating quality that balances the rich ingredients. Peeling is optional but removes any bitter notes.
- Red onion: These vibrant purple slices bring a sharp, palate-awakening tang that cuts through the richness of the cheese and salami. The key is dicing them finely so they distribute evenly throughout the salad.
- Fresh spinach: This nutritional powerhouse adds a beautiful green color and subtle earthy notes. Plus, sneaking in leafy greens is always a win in my book!
- Fresh mozzarella balls: These creamy little spheres of heaven melt in your mouth and provide the perfect mild counterpoint to the more assertive flavors. I recommend ciliegine (cherry-sized) or pearls for the ideal bite size.
- Sun-dried tomatoes: Honestly, my favorite ingredient in this recipe! They infuse everything with an intense, sweet-tart tomato flavor that regular tomatoes simply can’t match. The oil-packed variety delivers the most flavor.
- Italian dressing: The binding agent that brings everything together! While store-bought works perfectly (I like the Olive Garden brand in a pinch), nothing beats homemade when you have those extra 5 minutes.
- Parmesan cheese: This aged cheese adds a salty, nutty finish that elevates all the other flavors. Always grate it fresh when possible—your taste buds will thank you!
- Salt & pepper: These fundamental seasonings are the perfect finishing touch. Don’t skip tasting and adjusting at the end!
Customization Options: Make It Your Own!
One of the things I adore about this recipe is how versatile it is! My version is customized to my family’s preferences, but you can easily swap ingredients based on what you have on hand or what your family loves.
Here are some fantastic add-ins that work beautifully:
- Kalamata or black olives for a briny punch
- Colorful bell peppers for extra crunch and vitamin C
- Sliced pepperoncinis for a tangy heat
- Pepperoni instead of (or alongside!) salami
- Prosciutto for a more delicate, salty bite
- Fresh basil leaves, torn just before serving for an aromatic finish
- Cherry tomatoes, if your family enjoys fresh tomatoes (mine doesn’t!)
Common Mistakes to Avoid When Making Pasta Salad
After preparing this salad hundreds of times over the years, I’ve learned what pitfalls can turn your pasta salad from spectacular to soggy. Here are my top tips to ensure pasta salad perfection every time:
Overcooking the Pasta
The number one pasta salad destroyer! Remember that your pasta will continue absorbing moisture from the dressing, so cook it precisely to al dente (or even 30 seconds less). Test a piece before draining—it should offer slight resistance when bitten.
Skipping the Cold Water Rinse
While we normally avoid rinsing pasta for hot dishes, pasta salad is different! Rinsing stops the cooking process immediately and removes excess starch that would otherwise make your salad gummy as it cools.
Not Drying the Pasta Thoroughly
After rinsing, give your pasta time to drain completely in a colander. Excess water will dilute your dressing and create a puddle at the bottom of your bowl—nobody wants watery pasta salad!
Adding Dressing to Hot Pasta
Adding dressing to warm pasta causes it to absorb too quickly, leaving you with dry, flavorless pasta once cooled. Patience pays off—let that pasta cool completely!
Under-seasoning the Salad
Pasta salads need robust seasoning since cold foods taste more subdued than hot ones. Don’t be shy with the salt, pepper, and Parmesan! Always taste before serving and adjust as needed.
Making It Right Before Serving
While this salad is delicious immediately, it reaches its peak flavor after at least 30 minutes of chill time. The flavors meld and develop as it rests, transforming from good to spectacular!
Italian Pasta Salad Recipe
Ingredients
- 16 oz pasta rotini, fusilli, farfalle, or any short pasta
- 4 oz quality Italian salami cubed
- 1 medium cucumber peeled and diced
- ½ red onion finely diced
- 1 cup fresh spinach roughly chopped
- 8 oz fresh mozzarella pearls ciliegine
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 1 cup Italian dressing homemade or high-quality store-bought
- ½ cup freshly grated Parmesan cheese
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat. Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Test a piece before draining – it should have slight resistance when bitten.
- While pasta cooks, prepare your fresh ingredients: peel and dice cucumber into bite-sized pieces, finely dice red onion (tip: soak diced onion in ice water for 5 minutes to reduce sharpness), and roughly chop fresh spinach into manageable pieces.
- Once pasta reaches al dente perfection, drain thoroughly in a colander and rinse immediately under cold running water. Toss gently while rinsing to cool pasta completely and remove excess starch. Allow pasta to drain for at least 5 minutes, shaking the colander occasionally to release trapped water.
- In a spacious mixing bowl, combine cooled pasta, cubed salami, diced cucumber, red onion, chopped spinach, mozzarella pearls, and sun-dried tomatoes.
- Pour Italian dressing over the ingredients and sprinkle with freshly grated Parmesan cheese. Add salt and pepper.
- Using large serving utensils or clean hands, gently fold all ingredients until everything is evenly coated with dressing. Be careful not to break the pasta or crush the mozzarella balls.
- Taste and adjust seasoning as needed, adding more salt, pepper, or a splash of extra dressing if desired.
- For best flavor development, cover and refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately if you’re short on time.
- Before serving, give the salad a quick toss to redistribute the dressing that may have settled at the bottom of the bowl.
Notes
FAQs: Your Italian Pasta Salad Questions Answered
How Far in Advance Can I Make Italian Pasta Salad?
This pasta salad can be prepared up to 24 hours ahead of time, making it perfect for busy party prep! For the freshest results, add the spinach just before serving to prevent wilting. Store in an airtight container in the refrigerator and give it a quick toss before serving to redistribute the dressing.
Can I Make This Pasta Salad Vegetarian?
Absolutely! Simply omit the salami and add extra vegetables for bulk. Marinated artichoke hearts, roasted red peppers, or grilled zucchini make excellent vegetarian alternatives that add wonderful flavor and texture.
How Long Does Leftover Pasta Salad Last?
When properly stored in an airtight container in the refrigerator, this pasta salad stays fresh for 3-5 days. The flavors actually improve after the first day! If it seems dry after refrigeration, revive it with a small splash of extra Italian dressing and a gentle toss.
Is This Recipe Suitable for Meal Prep?
This is one of my favorite meal prep recipes! For best results when planning for multiple days, store a portion of the dressing separately and add it just before eating. This prevents the pasta from absorbing all the dressing and becoming dry.
Can I Freeze Italian Pasta Salad?
I don’t recommend freezing this pasta salad. The fresh vegetables and cheese would lose their texture, and the dressing would separate upon thawing. Fortunately, it’s quick enough to make fresh when needed!
What’s the Best Pasta Shape for Pasta Salad?
While any short pasta works, shapes with ridges, curves, or pockets (like rotini, farfalle, or cavatappi) hold dressing better than smooth shapes. Whole wheat pasta adds nutritional value and a pleasant nutty flavor that complements the Italian ingredients beautifully.
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I hope you love this Italian Pasta Salad as much as my family does! If you try this recipe, I’d be thrilled if you could take a quick moment to rate it below. Your feedback helps other home cooks and means the world to me!