Can I make pasta salad ahead of time?

Absolutely. It’s often better after an hour or two in the fridge so the flavors meld. Hold the delicate herbs until serving.

What’s the best pasta shape to use?

Short shapes with ridges or twists—fusilli, rotini, farfalle, penne—grab the dressing and little mix-ins. Skip long strands like spaghetti; they’re awkward for a potluck pasta salad.

Why did my pasta salad turn out dry?

You either under-dressed it or dressed the pasta while hot. Hot pasta drinks up dressing like a sponge. Cool completely, then toss.

How can I make it more flavorful?

Taste and adjust. Salt your pasta water, use enough acid (vinegar or lemon), and finish with fresh herbs. A pinch more salt or a squeeze of lemon can wake it right up.More to Try classic strawberry shortcake for a summery dessert finish cozy potato soup when you want comfort in a bowl white chicken chili for game day gatherings easy cheesy rice as a quick, kid-friendly side Conclusion The secret to a standout Italian pasta salad is respect for balance: al dente noodles, sharp acidity, fresh herbs, and a few bold pantry players. With smart seasoning and simple technique, you get a vibrant, make-ahead dish that’s weeknight-easy yet potluck-worthy. Stop settling for soggy. Start making this—and enjoy the compliments.

Italian Pasta Salad (Antipasto-Style) in 30 Minutes

Description

This vibrant, zippy Italian pasta salad is loaded with bold flavors and textures—salty salami, creamy mozzarella, briny olives, crisp veg, and a tangy red wine vinaigrette. Perfect for potlucks, picnics, or weekday lunches.

Ingredients

Scale

1 lb (16 oz) short pasta (fusilli, rotini, farfalle, or penne)
Kosher salt for the pasta water
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp black pepper
1 pint cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, thinly sliced
8 oz mozzarella pearls (ciliegine), drained
6 oz hard salami, diced
1/2 cup pitted Kalamata olives, halved
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Instructions

Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until al dente. Don’t overcook.
In a small bowl or jar, whisk olive oil, red wine vinegar, Dijon, garlic, oregano, and black pepper until emulsified.
Drain pasta and rinse under cold water to cool and remove excess starch. Shake dry.
In a large bowl, combine cooled pasta, tomatoes, cucumber, red onion, mozzarella, salami, and olives. Toss with dressing until evenly coated.
Fold in basil and parsley right before serving.

Notes

Salt the pasta water generously. Chill the salad for 1–2 hours for best flavor. Add a splash of oil before serving if needed. Make vegetarian by replacing salami with chickpeas or white beans.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiled
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 480
Sugar: 4g
Sodium: 780mg
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 14g
Cholesterol: 35mg

Keywords: italian pasta salad, cold pasta salad, antipasto salad, picnic recipe