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Classic Italian Pasta Salad

Colorful classic Italian pasta salad with mozzarella olives and tangy vinaigrette dressing
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This vibrant and crunchy pasta salad is a perfect balance of tender pasta, salty meats, fresh vegetables, and zesty homemade Italian dressing. It's an ideal make-ahead dish for barbecues, potlucks, or a satisfying standalone lunch. Simple ingredients come together to create a flavor-packed celebration in a bowl.

Ingredients

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  • 1 pound short pasta (rotini, fusilli, or farfalle)
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium green bell pepper, diced
  • 1 medium red onion, finely diced
  • 1 cup sliced black olives
  • 1 cup mini pepperoni slices
  • 8 ounces fresh mozzarella pearls or cubed mozzarella
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly with cold water, and let drain well.
  2. While pasta cooks, make the dressing. In a small bowl or jar, whisk or shake together olive oil, red wine vinegar, minced garlic, Italian seasoning, oregano, salt, black pepper, and red pepper flakes until fully emulsified.
  3. In a large mixing bowl, combine the cooled pasta with about half of the dressing. Toss to coat.
  4. Add the tomatoes, bell pepper, red onion, olives, pepperoni, and mozzarella to the bowl. Gently fold everything together.
  5. Pour the remaining dressing over the salad. Add the grated Parmesan and fresh parsley. Toss until everything is well-coated.
  6. Cover the bowl and refrigerate for at least 1 hour, or ideally 2-3 hours, to allow the flavors to meld before serving.

Notes

For best results, cook pasta al dente and do not skip the chilling time. The salad keeps well in an airtight container in the refrigerator for 3-4 days. For a lighter version, reduce olive oil to 1/2 cup and add 1/4 cup low-sodium broth to the dressing. Add grilled chicken or chickpeas to make it a heartier meal.

Nutrition

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