Recipe

Italian-Style Pasta Salad

A bright, herb-packed pasta salad with a tangy red wine vinaigrette and a little sweet pop from roasted peppers and tomatoes. Perfect for cookouts, meal prep, and second helpings straight from the fridge.

By Matt Campbell

•

4.8

A large white serving bowl filled with Italian pasta salad made with fusilli, cherry tomatoes, roasted red peppers, mozzarella pearls, olives, and fresh basil on a wooden table in natural light

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If pasta salad has ever felt like a sad tub of overcooked spirals drowning in mayo, I promise we can do better. This one leans Italian-style in the way it builds flavor: a punchy vinaigrette, good olive oil, salty bites (hello, olives and Parmesan), and fresh herbs that make the whole bowl smell like summer.

The “tangy and sweet” part is not a dessert situation. It is that satisfying balance you get when red wine vinegar and Dijon meet sweet roasted red peppers and juicy tomatoes. Add creamy mozzarella, a little peppery arugula if you are feeling it, and you have a pasta salad that disappears fast at picnics and somehow tastes even better on day two.

Why It Works

Big, clean flavor: A red wine vinaigrette with garlic, Dijon, oregano, and Parmesan coats the pasta so every bite is seasoned (give it a toss before serving in case any dressing settles).
Perfect texture: Pasta cooked al dente, then cooled properly so it stays springy, not gummy.
Balanced bite: Roasted red peppers and tomatoes bring natural sweetness that rounds out the vinegar and mustard.
Make-ahead friendly: The salad holds up for days, and you can refresh it with a quick splash of vinegar and olive oil.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for 3 to 4 days. Keep refrigerated at or below 40°F / 4°C.

Food safety note: Discard if it has been left out at room temperature for more than 2 hours (1 hour if it is very hot out).

Reserve dressing if you can: If you know you are making this ahead, hold back a few tablespoons of dressing and toss it in right before serving.

Refresh before serving: Cold pasta can drink up dressing. Toss with 1 to 2 teaspoons olive oil and a small splash of red wine vinegar, then taste for salt.

Keep basil smart: If you are making this far ahead, stir in most of the basil right before serving so it stays bright and fragrant.

Do not freeze: The mozzarella and fresh veg get weird and watery after thawing.

Common Questions

Is this actually authentic Italian pasta salad?

This is Italian-inspired (or Italian-style) in the way it builds flavor: a simple vinaigrette, good olive oil, lots of herbs, and classic Italian pantry vibes like oregano, Parmesan, olives, and mozzarella. It is not a strict regional Italian recipe, and ingredients like Dijon and a touch of honey are more common in modern, American-style pasta salads. The goal is the same though: bold, clean flavor without the mayo tub energy.

How do I keep pasta salad from getting dry?

Dress the pasta while it is slightly warm so it absorbs flavor, then reserve a few tablespoons of dressing to toss in right before serving. If it still seems dry after chilling, add a drizzle of olive oil and a small splash of vinegar, then mix well.

Can I make it gluten-free?

Yes. Use a sturdy gluten-free pasta (corn and rice blends hold up well). Cook just to al dente and rinse briefly with cool water to stop the cooking, then drain very well.

Can I add meat?

Absolutely. Add salami or prosciutto for a deli-style version, or toss in shredded rotisserie chicken. Keep the pieces small so every bite gets a little of everything.

Is there a substitute for red wine vinegar?

White wine vinegar works great. In a pinch, use lemon juice for brightness, but you may want an extra pinch of salt to keep the flavor rounded.

How do I make the onion less sharp?

Quick fix: soak the sliced red onion in cold water for 10 minutes, then drain and pat dry. It keeps the crunch and chills out the bite.

Any easy dietary swaps?

Vegetarian: skip the salami and add artichokes or chickpeas. Dairy-free: omit mozzarella and Parmesan, then add extra olives, capers, or a spoonful of pesto for richness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large mixing bowl
Small bowl or jar for shaking dressing
Whisk (optional if using a jar)
Chef’s knife and cutting board

I started making this pasta salad when I realized most “party pasta salads” were either bland or aggressively sweet in a way that felt like a prank. The fix was simple: treat it like real pasta. Salt the water. Cook it al dente. Dress it with something you would actually want on an Italian chopped salad. Now this is my default bring-a-dish move because it travels well, it makes friends fast, and it tastes like I tried harder than I did.

Italian-Style Pasta Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes (plus 30 minutes chilling)

Servings 8

Ingredients

For the pasta salad

1 lb (16 oz) short pasta (fusilli, farfalle, or penne)
1 1/2 cups cherry tomatoes, halved
1 cup roasted red peppers, drained and sliced (jarred is perfect)
1 cup cucumber, diced
1/2 cup red onion, very thinly sliced
3/4 cup pitted Kalamata olives, halved
8 oz mozzarella pearls (or 8 oz fresh mozzarella, cubed)
1/2 cup grated Parmesan (plus more to finish)
1/2 cup fresh basil, torn
1/4 cup fresh parsley, chopped

For the tangy Italian vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 1/2 tablespoons Dijon mustard
1 tablespoon honey (or 2 teaspoons if you like it less sweet)
2 cloves garlic, finely grated or minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons finely grated Parmesan (optional but very good)
Pinch of red pepper flakes (optional)

Optional add-ins: 2 cups arugula, 1 tablespoon capers, 1 cup marinated artichoke hearts, 1 to 2 cups chickpeas, or 4 to 6 oz diced salami.

Instructions

1) Cook the pasta

Bring a large pot of water to a boil and salt it generously (think 1 to 2 tablespoons kosher salt for a big pot, or “salty like the sea”). Add the pasta and cook until al dente (usually 1 minute less than the box suggests).
Drain, then rinse very briefly under cool water to stop the cooking and cool it down for salad. Drain really well and shake the colander so you are not adding extra water to the bowl.

2) Make the vinaigrette

In a small bowl or jar, combine olive oil, red wine vinegar, Dijon, honey, garlic, oregano, salt, pepper, and Parmesan (if using). Whisk or shake hard until emulsified.
Taste. You want it tangy with a gentle sweetness. Adjust with a pinch more salt, a splash more vinegar, or a small drizzle more honey.

3) Build the salad

Add warm-ish pasta to a large bowl. Pour in about 1/2 cup dressing (roughly two-thirds) and toss well. Let it sit 5 minutes so the pasta can absorb flavor.
Add tomatoes, roasted red peppers, cucumber, red onion, olives, mozzarella, Parmesan, parsley, and half the basil. Toss again.
Add the remaining dressing a little at a time until it looks glossy and tastes right. (You might not use every last drop.) Taste and adjust salt and pepper. Finish with the remaining basil and a little extra Parmesan.

4) Chill (recommended)

For best flavor, cover and refrigerate for 30 minutes. Right before serving, toss and refresh with a small splash of vinegar or olive oil if needed.

A pasta salad tossed in a large bowl with visible basil leaves and mozzarella pearls

Nutrition information is estimated.

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