The short answer: This pasta salad is an easy Italian version for any cookout: rotini, salami, mozzarella, crunchy vegetables and a zesty homemade dressing.
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Cook a pound of rotini until just al dente, rinse it cold, toss it with tomatoes, cucumber, peppers, olives, salami and mozzarella, then coat it with a garlicky red wine vinaigrette and chill for an hour. Below you'll find exact amounts, the dressing, make-ahead and food safety tips, easy swaps, and how much to make for a crowd.
This pasta salad works for picnics, graduation parties and plain Tuesday lunches. It's even better the next day.
Pasta salad ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Rotini or fusilli | 1 pound | Any short, twisty pasta |
| Cherry tomatoes, halved | 2 cups | Grape tomatoes work too |
| English cucumber, chopped | 1 medium | No need to peel |
| Bell pepper, chopped | 1 large | Red, orange or yellow |
| Red onion, thinly sliced | ½ small | Rinse to tame the bite |
| Black or kalamata olives | ¾ cup | Halved |
| Salami or pepperoni, diced | 6 ounces | Or chickpeas for vegetarian |
| Mozzarella pearls | 8 ounces | Or cubed provolone |
| Pepperoncini, sliced | ¼ cup | Optional but tangy |
| Parmesan, grated | ½ cup | For finishing |
| Fresh basil or parsley | ¼ cup | Add just before serving |
Homemade Italian pasta salad dressing
| Ingredient | Amount |
|---|---|
| Extra-virgin olive oil | ⅔ cup |
| Red wine vinegar | ⅓ cup |
| Garlic, minced | 2 cloves |
| Dried oregano | 2 teaspoons |
| Dijon mustard | 1 teaspoon |
| Honey or sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper and red pepper flakes | To taste |
Shake everything in a jar until it's creamy. It makes about 1 cup.
How to make pasta salad, step by step
- Cook the pasta. Boil the rotini in well-salted water until just al dente, about a minute less than the package says.
- Rinse and drain. Rinse it under cold water until cool, then drain it very well.
- Make the dressing. Shake all the dressing ingredients in a jar.
- Dress the pasta. Toss the pasta with about two-thirds of the dressing while it's still slightly damp.
- Prep the add-ins. Rinse the vegetables under running water, then chop everything to about the size of the pasta.
- Toss it together. Add the vegetables, salami, mozzarella, olives and pepperoncini and mix well.
- Chill. Cover and refrigerate for at least 1 hour, or up to a day.
- Finish and serve. Stir in the remaining dressing, parmesan and fresh herbs, then taste for salt.
The FDA's produce safety tips recommend rinsing vegetables under running water and keeping cut produce refrigerated until you serve it.
Pasta salad variations
| Version | What to change |
|---|---|
| Greek pasta salad | Feta, kalamata olives, red onion, cucumber, lemon-oregano dressing |
| Creamy pasta salad | Half mayonnaise, half Greek yogurt, with a splash of vinegar |
| Chicken pasta salad | Add 2 cups of grilled or rotisserie chicken |
| Vegetarian | Skip the salami and add chickpeas and artichoke hearts |
| Caprese | Cherry tomatoes, mozzarella, basil and a balsamic glaze |
| BLT pasta salad | Bacon, tomatoes, romaine and a ranch-style dressing |
| Pesto pasta salad | Toss with basil pesto, peas and parmesan |
Tips for the best pasta salad
- Salt the pasta water well. It's the only chance to season the pasta itself.
- Don't overcook. Al dente pasta stays firm after it soaks up dressing.
- Make extra dressing. Pasta salad drinks it up, so save some for serving.
- Cut everything small. Bite-size pieces mean every forkful has a bit of everything.
- Add herbs last. Basil and parsley wilt and darken if they sit overnight.
Make-ahead and storage
Pasta salad keeps 3 to 5 days in the fridge in an airtight container. The FDA's food storage guide recommends refrigerating leftovers within 2 hours, or 1 hour when it's above 90°F, so pack it in a cooler for picnics. Don't freeze pasta salad; the vegetables and cheese turn watery when thawed.
What to serve with pasta salad
Pasta salad goes with almost anything off the grill. Serve it next to burgers, grilled chicken or a homemade pizza made with our pizza dough recipe. For a picnic spread, add chicken salad or egg salad sandwiches. For another cold dish on a picnic spread, serve crab salad in lettuce cups or with crackers.
For more picnic foods that keep well outdoors, see our full list.
Plan your cookout menu
More salads across greens, grains and meal prep: salad recipes.
- Meal Planner & Grocery List, $3.99. Plan the week or the party menu and shop with an aisle-sorted grocery list.
- Family Recipe Binder, $6.99. Keep your best pasta salad and potluck recipes in one place.
Pasta salad is a make-ahead favorite for showers, too. See our baby shower food ideas for a full menu, guest-count amounts and a starter menu for 25.
Pasta salad is one of the easiest dishes to carry to a shared meal; find more make-ahead picks in our potluck ideas guide.
Prefer a creamy, mayo-based side? Try our classic macaroni salad.
Want warm pasta instead? Our pasta recipes group 40 dinners by sauce and protein. Creamy and kid-friendly: start with our mac and cheese recipe. For a no-cook protein bowl, keep our tuna salad on rotation.
Bean-based make-ahead salad: chickpea salad.
Frequently asked questions
How do you make pasta salad? To make pasta salad, cook 1 pound of short pasta like rotini in well-salted water until just al dente, rinse it under cold water and drain well. Toss it with chopped vegetables, cheese and meat, then add a homemade Italian dressing of olive oil, red wine vinegar, garlic, oregano, salt and pepper. Chill at least 1 hour before serving.
What is the best pasta for pasta salad? The best pasta for pasta salad has ridges or twists that trap dressing, like rotini, fusilli, farfalle, penne or orecchiette. Short shapes are easy to eat with a fork and mix evenly with chopped vegetables. Avoid long pasta like spaghetti and very small shapes, which clump together, and cook the pasta just to al dente.
Should you rinse pasta for pasta salad? Yes, you should rinse pasta for pasta salad. Rinsing under cold water stops the cooking so it doesn't get mushy, cools it quickly so it's safe to chill, and washes off surface starch that makes the salad gummy. Drain it very well afterward, and toss it with a little of the dressing while it's still slightly damp.
How far ahead can I make pasta salad? You can make pasta salad up to 24 hours ahead and keep it covered in the refrigerator. The pasta soaks up dressing as it sits, so save about a third of the dressing to toss in right before serving. Add delicate ingredients like fresh basil, arugula and avocado at the last minute so they stay bright.
How long does pasta salad last in the fridge? Pasta salad lasts 3 to 5 days in the refrigerator in an airtight container. Refrigerate it within 2 hours of making it, or within 1 hour on a hot day. Salads with mayonnaise, seafood or soft cheese are best eaten within 3 days. Stir and taste before serving, adding a splash of dressing or vinegar to refresh it.
How long can pasta salad sit out at a picnic? Pasta salad shouldn't sit out more than 2 hours at room temperature, or more than 1 hour when it's above 90°F outside. At a picnic or potluck, keep it in a cooler with ice packs until serving, set the bowl over a larger bowl of ice, and put leftovers back in the cooler promptly.
What can I add to pasta salad? Popular pasta salad add-ins include cherry tomatoes, cucumbers, bell peppers, red onion, olives, artichoke hearts, pepperoncini, salami, pepperoni, mozzarella pearls, feta, parmesan, chickpeas, grilled chicken and fresh basil. Aim for a mix of crunchy vegetables, something salty, a protein and a cheese, all cut about the same size as the pasta.
Why is my pasta salad dry? Pasta salad gets dry because the pasta absorbs the dressing as it chills. Make extra dressing, toss the pasta with some while it's still slightly warm, and add the rest just before serving. A splash of olive oil and vinegar or a spoonful of the pepperoncini or olive brine also brings a dry salad back to life.
Can I make pasta salad with store-bought dressing? Yes, bottled Italian or Greek vinaigrette makes a quick pasta salad. You'll need about 1 to 1½ cups for 1 pound of pasta. Taste and brighten it with a squeeze of lemon, extra dried oregano or a pinch of red pepper flakes. Homemade dressing costs less and lets you control salt and sugar.
How much pasta salad do I need for a crowd? Plan on about ¾ cup to 1 cup of pasta salad per person as a side dish. One pound of dry pasta makes about 12 cups of finished salad, enough for 12 to 16 people. For a party of 30, make two batches, and serve it alongside one or two other sides such as potato salad or a green salad.