The Best Pasta Salad

Savor the flavors of summer with this irresistible recipe for The Best Pasta Salad, a vibrant and versatile dish that’s perfect for picnics, potlucks, or a refreshing weeknight dinner. Bursting with color and texture, this pasta salad features tender rotini pasta tossed with a medley of fresh ingredients, including juicy cherry tomatoes, creamy mozzarella cheese, savory salami or summer sausage, briny kalamata olives, tangy pepperoncini, crisp red onion, and fragrant parsley.

What truly elevates this pasta salad is the homemade Italian dressing, a zesty blend of olive oil, vinegar, garlic, herbs, and spices that infuses every bite with bright, bold flavor.

Whether served as a standalone meal or as a side dish alongside grilled meats or seafood, this pasta salad is sure to impress. Plus, with its make-ahead convenience and delicious leftovers, it’s a dish you’ll find yourself craving again and again. Whip up a batch and get ready to enjoy the ultimate pasta salad experience!

How to make The Best Pasta Salad

Ingredients:

1 pound uncooked pasta – I like rotini!

3 cups cherry tomatoes, cut in half

8 ounces fresh mozzarella cheese balls, cut in half

1 lb. salami or summer sausage, cut into cubes

3/4 cup kalamata olives, sliced

3/4 cup pepperoncini (optional, but do it)

1/2 cup sliced red onion

1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:

1 1/2 cups olive oil

1/4 cup white vinegar (white vinegar or red wine vinegar work)

1/4 cup water

2 tablespoons coarse sea salt (yes, tablespoons – see notes!)

2 cloves garlic (or 1 teaspoon garlic powder)

1 tablespoon sugar

2 teaspoons each dry oregano and dry basil

black pepper to taste

fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Instructions:

Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.

Blend up the dressing, or shake together in a jar.

Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.

Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

Notes:

Pasta Selection: Rotini pasta is an excellent choice for this salad due to its spiral shape, which allows the dressing to coat each piece evenly. Cooking the pasta in salted water enhances its flavor and ensures a well-seasoned base for the salad.

Fresh Ingredients: The combination of halved cherry tomatoes, fresh mozzarella cheese balls, cubed salami or summer sausage, sliced kalamata olives, and optional pepperoncini provides a delightful mix of flavors and textures. Slicing the red onion thinly adds a crisp, pungent bite, while chopped fresh parsley lends a burst of color and freshness.

Italian Pasta Salad Dressing: This homemade dressing is the secret to elevating the flavor of the pasta salad. Combining olive oil, vinegar, water, garlic, sugar, coarse sea salt, dry oregano, dry basil, and black pepper creates a tangy, herb-infused dressing that complements the other ingredients perfectly. Adjust the amount of salt and pepper to taste.

Dressing Application: Tossing the pasta salad with about three-fourths of the dressing ensures that each ingredient is well-coated without becoming overly saturated. Reserving some dressing to add to leftovers helps maintain the salad’s freshness and flavor when enjoying it later.

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Make-Ahead Convenience: This pasta salad can be prepared in advance and stored in the refrigerator for 2-3 days, making it an ideal option for meal prep or entertaining. The flavors meld together over time, with many finding that the salad tastes even better the day after it’s made.

Customization: Feel free to customize the salad by adding fresh herbs like parsley, basil, or chives for extra flavor. You can also adjust the ingredients based on personal preferences or dietary restrictions, making it a versatile and adaptable dish for any occasion.

Nutrition Information:

Serving Size: 1 cup

Frequently Asked Questions:

Can I use a different type of pasta for this salad?

Absolutely! While the recipe suggests rotini, you can use any pasta shape you prefer or have on hand. Fusilli, penne, or bowtie pasta work well.

Is it necessary to use coarse sea salt in the dressing?

Using coarse sea salt adds a nice texture, but if you only have regular salt, that works too.

Adjust the quantity to taste.

Can I make this pasta salad ahead of time?

Yes, in fact, it’s recommended.

The flavors meld together beautifully if you refrigerate it for a few hours or overnight.

Just reserve some dressing to add before serving.

What’s a good substitute for pepperoncini if I don’t have it?

If you don’t have pepperoncini, you can use banana peppers or mild pickled jalapeños for a similar tangy kick.

Is the nutrition information provided for the entire recipe or per serving?

The nutrition facts are estimated per cup of the pasta salad, including the dressing.

Actual values may vary based on specific ingredients and quantities used.