This Classic Italian Pasta Salad is bright, flavorful, and easy to make. Crisp vegetables, tender pasta, and a zesty homemade Italian dressing come together for a crowd-pleasing side or light main. It’s quick to assemble, easily customized, and suitable for meal prep, potlucks, or warm-weather gatherings.
The recipe is naturally vegetarian-friendly and can be adapted for vegan or gluten-free diets with simple swaps.
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Ingredients
For the Pasta Salad:
- 12 ounces rotini pasta (or any short pasta you prefer)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup mozzarella pearls (use dairy-free cheese for a vegan option)
- 1/4 cup fresh basil, chopped
For the Homemade Italian Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon maple syrup or honey
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking; set aside to cool completely before combining with the other ingredients.
Step 2: Prepare the Vegetables
While the pasta cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Slice the olives and chop the basil. If using mozzarella pearls, leave them whole or halve them for smaller bites.
Step 3: Make the Italian Dressing
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and red pepper flakes. Add the maple syrup or honey to balance the acidity. Whisk or shake until the dressing is smooth and emulsified.
Step 4: Assemble the Salad
In a large bowl, combine the cooled pasta, chopped vegetables, olives, mozzarella, and basil. Pour the dressing over the salad and toss gently until everything is evenly coated and well distributed.
Step 5: Chill and Serve
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, give it another toss and garnish with extra basil if you like. The salad keeps well and often tastes even better the next day.
Tips for the Best Pasta Salad
- Use fresh ingredients: Bright basil, crisp vegetables, and quality olive oil make a big difference.
- Cook pasta al dente: Avoid overcooking so the texture stays firm after tossing with dressing.
- Make ahead: The salad improves after a few hours in the fridge as the flavors blend.
- Customize freely: Add beans, roasted vegetables, or substitute cheeses to suit dietary needs.
- Store properly: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This Classic Italian Pasta Salad pairs well with grilled vegetables, sandwiches, or a simple green salad. Serve it at picnics, barbecues, or as a refreshing weekday lunch.
Variations
- Vegan: Use dairy-free cheese or omit mozzarella entirely.
- Gluten-free: Substitute gluten-free pasta.
- Spicy: Increase crushed red pepper flakes or add chopped banana peppers.
- Protein boost: Stir in chickpeas, white beans, or grilled tofu for added substance.