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Overhead shot of Italian pasta salad in a serving bowl, showing the mozzarella, tomatoes, pepperoncini, fresh herbs, olives, salami, and artichoke hearts.
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4.86 from 55 votes

Italian Pasta Salad Recipe

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Prep Time20 minutes
Cook Time10 minutes
Course: Salad
Cuisine: Italian
Servings: 10
Author: Suzy Karadsheh

Ingredients

  • Kosher salt
  • 12 ounces pasta (I like fusilli or rotini)
  • 1 pint cherry tomatoes, halved
  • 1 bell pepper (any color), cored and chopped
  • 1 shallot, chopped
  • 1 cup (6 ounces) marinated artichoke hearts
  • 1/4 cup pitted kalamata olives
  • 6 pepperoncini, chopped
  • 6 to 8 ounces salami, cut into bite-size pieces
  • 6 ounces mozzarella cheese, torn (or mozzarella cheese balls)
  • 1/2 packed cup chopped fresh parsley
  • 1/2 packed cup chopped fresh basil leaves

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • Kosher salt
  • Black pepper

Instructions

  • Get ready. Bring a large pot of water to a boil over high heat.
  • Make the dressing. In a small bowl, whisk together all of the dressing ingredients to combine, seasoning with salt and pepper to taste. Set aside.
  • Cook the pasta. Generously salt the boiling water, then add the pasta and cook until al dente according to the package instructions. Drain and add to a large mixing bowl.
  • Toss the pasta salad. To the bowl with the pasta, add the tomatoes, bell pepper, shallot, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
  • Dress the salad. Pour the dressing over the pasta and toss to coat. Serve immediately, or better yet let it sit for 30 minutes to soak up all the flavor.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and Kalamata olives used in this recipe.
  • This recipe makes roughly 12 cups of pasta salad, so it's a great side dish for a crowd.
  • Leftovers will keep well in the fridge (in a tight lid container) for up to 4 days.

Nutrition

Calories: 292.3kcal | Carbohydrates: 31.1g | Protein: 13.2g | Saturated Fat: 4.6g | Cholesterol: 26.9mg | Sodium: 748.4mg | Potassium: 331.2mg | Fiber: 2.7g | Vitamin A: 1238.5IU | Vitamin C: 39.5mg | Calcium: 117.8mg | Iron: 1.6mg

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