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Italian Pasta Salad

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  • Ready in: Prep: 10 M, Cook: 15 M, Total: 25 M
  • Serves: 12
  • Complexity: easy
  • kcal: 512
Italian Pasta Salad

This Italian Pasta Salad is what everyone needs in their go-to recipe arsenal for quick and easy recipes ideal for a potluck, picnic or any other summer get-togethers. It's healthy, it's fast, super easy to make, delicious and bursting with flavor. 


  • 1 lb. pasta such as penne, elbow, fusilli or rotini
  • 1 large green bell pepper chopped
  • 1 cup cherry tomatoes cut in half or quartered
  • 8 oz. salami thickly sliced or cut in small pieces
  • 8 oz. bocconcini mini, or cut in half or quarters if using regular size bocconcini
  • 1/2 medium red onion finely chopped
  • 8 oz. SPICY salami thickly sliced or cut in small pieces
  • 8 oz. Monterey Jack cheese cut in small cubes
  • 1/2 cup Kalamata olives sliced
  • 2 cloves garlic minced
  • 2 tbsp. parsley fresh, chopped
  • 2 tbsp. oregano fresh, chopped (or 1 tbsp. dried oregano)
  • 2 tbsp. basil fresh, chopped (or 1 tbsp. dried basil)
  • 1/4 tsp red pepper flakes
  • 1/2 cup olive oil
  • 3 tbsp. white wine vinegar
  • 2 tbsp. lemon juice
  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • Step by Step Directions

    1. Cook the pasta according to the package directions. For 1 lb. of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp. of salt. After you drain the pasta do not rinse it, if anything, add a little olive oil to it to prevent it from sticking together.

      Toss all the pasta salad ingredients together. 

      In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.

      Pour the dressing over the pasta and toss well. Serve at room temperature.

      Recipe Notes

      CHEESE: I used mini bocconcini, but regular mozzarella cut into cubes can be used as well. Another alternative to Monterey Jack cheese could be a marble jack cheese or a sharp cheddar cheese.

      LEFTOVERS: Store in an airtight container in the fridge for 2 to 3 days. This salad is even better the next day.

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