I can never resist a big bowl of this zesty Italian cold pasta salad, packed with crisp veggies, briny olives, cheese, and bold homemade dressing. It is colorful, make-ahead friendly, and always the first dish to disappear.
I’m obsessed with this zesty Italian pasta salad because it hits every craving I have when I want something cold, crunchy, tangy, and totally loaded. I love how the rotini pasta grabs all that bold dressing, and I adore the punch from pepperoncini rings in every briny bite.
It’s the kind of salad I keep sneaking from the fridge with a fork, no plate, no shame. And honestly, it just gets better as it sits.
Big flavor. Bright color.
Zero boring bites. I bring it to cookouts, eat it for lunch, and still want more later the next day too.
Ingredients
- Rotini catches all that zesty dressing in every little twist.
So good.
- Cherry tomatoes bring juicy sweetness and make the bowl look extra fresh.
- Cucumber adds cool crunch, which keeps the salad from feeling heavy.
- Red bell pepper gives sweet crunch and a bright pop of color.
- Red onion adds bite, but thin slices keep it from taking over.
- Black olives bring that salty, briny thing pasta salad totally needs.
- Pepperoncini rings add tangy heat.
Plus, they wake everything up.
- Salami makes it hearty, savory, and honestly more fun to eat.
- Fresh mozzarella adds creamy little bites that balance the vinegar nicely.
- Parmesan gives salty richness and makes the dressing cling better.
- Parsley keeps it fresh, green, and not too deli-counter heavy.
- Basically, the homemade dressing ties it all together with zip and bold flavor.
Ingredient Quantities
- 16 ounces rotini pasta, cooked and chilled
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, seeded and diced
- 1 red bell pepper, diced
- 1 small red onion, thinly sliced
- 1 cup sliced black olives
- 1 cup pepperoncini rings, drained
- 8 ounces salami, chopped into bite size pieces
- 8 ounces fresh mozzarella, cubed or small balls
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 3/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
How to Make this
1. Cook 16 ounces rotini in a large pot of boiling salted water according to package directions until al dente, drain, rinse under cold water and chill until cool.
2. Meanwhile halve 1 pint cherry tomatoes, seed and dice 1 medium cucumber, dice 1 red bell pepper, thinly slice 1 small red onion, slice 1 cup black olives if needed, drain 1 cup pepperoncini rings, chop 8 ounces salami into bite size pieces, and cube or use small balls of 8 ounces fresh mozzarella.
3. In a large bowl combine the cooked chilled rotini with the tomatoes, cucumber, red bell pepper, red onion, black olives, pepperoncini, salami, mozzarella, 1/2 cup freshly grated Parmesan, and 1/4 cup chopped fresh parsley.
4. Make the dressing by whisking together 3/4 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, and 2 cloves minced garlic until emulsified.
5. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the dressing and whisk to combine.
6. Pour the dressing over the pasta mixture and toss thoroughly to coat every ingredient evenly.
7. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar or lemon if desired.
8. Cover and refrigerate at least 1 hour, preferably 3 to 4 hours or overnight, to let flavors meld; toss again before serving and sprinkle additional Parmesan and parsley if desired.
Equipment Needed
1. Large pot for boiling pasta
2. Colander for draining and rinsing
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Whisk
8. Kitchen tongs or large spoon for tossing
9. Airtight container or covered dish for chilling
FAQ
The BEST Zesty Italian Pasta Salad Recipe Substitutions and Variations
- Rotini pasta: penne, farfalle (bowtie), or a gluten free pasta for a celiac-friendly version.
- Fresh mozzarella: small bocconcini, cubed provolone, or crumbled feta for a tangier bite.
- Salami: chopped pepperoni, soppressata, or diced grilled chicken for a lower-pork option.
- Red wine vinegar: white wine vinegar, apple cider vinegar, or a splash of balsamic for a slightly sweeter note.
Pro Tips
1) Salt the pasta water well and rinse the cooked rotini under cold water until fully chilled. That stops the cooking, firms the texture, and keeps the noodles from clumping as the salad sits.
2) Let the dressing rest for at least 15 minutes before tossing. The oil and vinegar meld, the garlic softens, and dried herbs bloom, so the flavors will be more rounded when they meet the pasta.
3) Cut and drain high-moisture ingredients thoughtfully. Pat the mozzarella dry and gently scoop out cucumber seeds if needed so the salad does not get watery, especially if you plan to make it ahead.
4) Taste for brightness at the end. A tiny splash of extra red wine vinegar or lemon juice right before serving wakes everything up, and a pinch more salt will bring out the salami and tomato flavors.
5) Make it ahead, but toss again just before serving. Chilling for several hours improves flavor, yet a quick stir and fresh parsley or extra Parmesan right before serving keeps the textures lively.
The BEST Zesty Italian Pasta Salad Recipe
I can never resist a big bowl of this zesty Italian cold pasta salad, packed with crisp veggies, briny olives, cheese, and bold homemade dressing. It is colorful, make-ahead friendly, and always the first dish to disappear.
8
servings
537
kcal
Equipment: 1. Large pot for boiling pasta
2. Colander for draining and rinsing
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons
7. Whisk
8. Kitchen tongs or large spoon for tossing
9. Airtight container or covered dish for chilling
Ingredients
16 ounces rotini pasta, cooked and chilled
1 pint cherry tomatoes, halved
1 medium cucumber, seeded and diced
1 red bell pepper, diced
1 small red onion, thinly sliced
1 cup sliced black olives
1 cup pepperoncini rings, drained
8 ounces salami, chopped into bite size pieces
8 ounces fresh mozzarella, cubed or small balls
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Directions
- Cook 16 ounces rotini in a large pot of boiling salted water according to package directions until al dente, drain, rinse under cold water and chill until cool.
- Meanwhile halve 1 pint cherry tomatoes, seed and dice 1 medium cucumber, dice 1 red bell pepper, thinly slice 1 small red onion, slice 1 cup black olives if needed, drain 1 cup pepperoncini rings, chop 8 ounces salami into bite size pieces, and cube or use small balls of 8 ounces fresh mozzarella.
- In a large bowl combine the cooked chilled rotini with the tomatoes, cucumber, red bell pepper, red onion, black olives, pepperoncini, salami, mozzarella, 1/2 cup freshly grated Parmesan, and 1/4 cup chopped fresh parsley.
- Make the dressing by whisking together 3/4 cup extra virgin olive oil, 1/3 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, and 2 cloves minced garlic until emulsified.
- Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper to the dressing and whisk to combine.
- Pour the dressing over the pasta mixture and toss thoroughly to coat every ingredient evenly.
- Taste and adjust seasoning with more salt, pepper, or a splash of vinegar or lemon if desired.
- Cover and refrigerate at least 1 hour, preferably 3 to 4 hours or overnight, to let flavors meld; toss again before serving and sprinkle additional Parmesan and parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 304g
- Total number of serves: 8
- Calories: 537kcal
- Fat: 43.5g
- Saturated Fat: 12.3g
- Trans Fat: 0.2g
- Polyunsaturated: 3.8g
- Monounsaturated: 21g
- Cholesterol: 46mg
- Sodium: 1138mg
- Potassium: 350mg
- Carbohydrates: 23.3g
- Fiber: 3.5g
- Sugar: 4.5g
- Protein: 17.6g
- Vitamin A: 750IU
- Vitamin C: 40mg
- Calcium: 183mg
- Iron: 0.8mg
