Italian Pasta Salad

italian pasta salad

5 from 7 reviews

Italian Pasta Salad with salami, fresh cheese and veggies, and your favorite pasta are tossed in delish Italian dressing for crazy good crowd pleaser year round.

  • Author: Olena of
  • Prep Time: 23 minutes
  • Cook Time: 7 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Salad
  • Method: Stove+Chop
  • Cuisine: Italian


  • 10 oz (4 cups) uncooked pasta
  • 1 lb grape or cherry tomatoes, cut in halves
  • 1 large bell pepper, diced
  • 1 cup pitted olives, cut in halves
  • 7 oz (1 cup) mini bocconcini, cut in halves
  • 4 oz salami, cut into matchsticks
  • 1/4 cup red or white onion, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1/4 cup Parmesan cheese, shredded
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red or white wine vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste


  1. Cook pasta as per package instructions in a pot of salted water (prevents sticking and flavors pasta), undercooking by 2 minutes.
  2. Drain in a colander and rinse with cold water to prevent cooking. Set aside to cool and drain well.
  3. In a large salad bowl, add tomatoes, bell pepper, olives, bocconcini, salami, onion, parsley and Parmesan cheese. Set aside.
  4. In a medium bowl, whisk olive oil, vinegar, dried oregano and basil.
  5. Add cooked pasta to the salad bowl, drizzle with dressing and stor gently with large spoon to combine.
  6. It is best to let salad chill in the fridge for 30 minutes before serving.
  7. Bring to a potluck, serve as a lunch, meal prep for a work week or serve with chicken or any grilled meat for dinner.

Store: Refrigerate covered for up to 2-3 days. Do not freeze.

Reheat: I like to give pasta salad 20 seconds warm up in the microwave to “melt” olive oil.

Make ahead: Refrigerate all salad ingredients and dressing covered and separately for up to 24 hours. Combine before serving.


  • Best pasta to use is short pasta like fusilli, macaroni, bow ties, penne.
  • White, whole wheat or any gluten free pasta is great.
  • I used Kalamata olives. Green or black olives are great as well.
  • Instead of bocconcini, cubed fresh mozzarella cheese works.
  • A dollop of pesto in addition or instead of some olive oil to keep pasta salad lighter, would be great!

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