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If you’re looking for the best Italian pasta salad recipe, this is the one that actually delivers. It’s loaded with crisp vegetables, briny olives, savory cheeses, and perfectly cooked pasta tossed in a bold, zesty homemade vinaigrette — not dry, not bland, and definitely not all pasta.
What makes this version stand out is the balance. Every bite has something going on — juicy tomatoes, crunchy peppers, salty olives, and just enough dressing to coat everything without weighing it down. It’s the kind of pasta salad people go back for seconds (and ask you for the recipe after).
This is one of those recipes that works for just about anything. It’s perfect for potlucks, BBQs, meal prep, or easy weeknight sides — and it holds up beautifully in the fridge, which means it actually tastes better after it sits for a bit.
If you love cold pasta salads like this, be sure to try my Dill Pickle Pasta Salad, Taco Pasta Salad, and California Spaghetti Salad next — or browse my full collection of Pasta Salad Recipes for even more easy, crowd-pleasing ideas.
This is the Italian pasta salad recipe you’ve been looking for.
WHAT I LOVE ABOUT THIS RECIPE
- Delectable flavor
- 5 easy steps
- Wholesome ingredients
- Fresh aromatic herbs
- Adaptable recipe
ITALIAN PASTA SALAD INGREDIENTS
Dressing:
- Olive Oil: The perfect base for the dressing. Use the best quality you have.
- Red Wine Vinegar: My favorite vinegar for this dressing. Its flavor is robust and authentically Italian.
- Dijon Mustard: This adds not only wonderful flavor but it helps to bind the oil with the watery ingredient to form an emulsification.
- Garlic: What would an Italian dressing be without garlic. PLEASE use fresh garlic, not the stuff that comes already minced suspended in a weird-tasting liquid.
- Italian Seasoning: I use this stuff in everything. I think it just maybe the perfect blend of dried herbs for any type of Italian recipe. I really like this brand (affiliate link) best.
- Peppadew Pepper Juice: Not only do we use the peppers in the salad, but the juice from the jar adds incredible flavor to the dressing!
- Pepperoncini Juice: As I said above, we also use some of the juice from the pepperoncini juice too.
- Salt + Pepper: This gives the finishing seasoning to the dressing.
- Sugar: Granulated sugar balances the acidity in the dressing. Don’t worry, the dressing won’t be sweet at all.
Salad:
- Penne Pasta: I actually like to use the mini penne. I feel like you get a better pasta-to-goodies ratio per forkful. I prefer Barilla pasta.
- Genoa Salami: I like to buy this in a roll, rather than already sliced. That way I can slice the circles thickly, about 1/4 inch thick. Then I cut it into slivers. I think the thicker pieces add more flavor to the salad.
- Black Olives: Use sliced olives, not chopped. Chopped olives add too much brininess to the salad. Sliced olives add just the right amount.
- Grape Tomatoes: I like this form of tomatoes. It doesn’t have as many seeds as other varieties and just needs to be cut in half to be the right size. If you only have Romas on hand, they’ll work very well too. Just seed them and cut them into cut them up in 1/4-inch pieces.
- Sun-Dried Tomatoes: These add incredible flavor to the salad. Don’t skip these babies! You can use sundried tomatoes in oil or the dry type that comes in a bag. Trader Joes has a great price on the latter type.
- Peppadew Peppers: Sometimes these flavor bombs are tough to find. Believe me, they’re worth the effort in locating them. If you can’t find them at your local supermarket, here’s a link to them on Amazon (affiliate link). Once you try them, you’ll want them for other recipes like our amazing Chicken Scarpariello, tortellini salad! Buy a few jars when you locate them!
- Pepperoncini: Adds the taste of New Jersey, according to my chef SIL.
- Red Onion: Add just the right mild onion flavor.
- Mozzarella: I use whole milk Mozzarella for the best flavor.
- Parmesan Cheese: Use the best quality you can. Grab a triangle from Costco and use a food processor with a steel blade to grate it or shred it with the easy-to-use gadget (affiliate link).
- Romano Cheese: Same notes as above.
- Basil: Please only use fresh! It’s available year-round from most markets and Trader Joes.
ZESTY ITALIAN PASTA SALAD RECIPE NOTES
- Mixing the dressing: should always be done first because you want to toss the pasta in while it’s hot. The heat helps the starchy pasta absorb the flavor of the tangy dressing so that every bite is a delicious metropolis of flavors.
- Cooling the pasta to room temperature in the zingy homemade dressing helps this process along.
- Chill: Letting the pasta salad chill in the fridge for several hours gives all the lively flavors time to mingle and get fully acquainted for a beautifully cohesive dish. Overnight is best but sometimes you just don’t have that much time!
- Slicing and chopping veggies: is a necessary part of just about any good salad. I have found that it helps to try to keep the ingredients relatively the same size. This allows you to get a burst of tangy textures and flavors in every bite.
- Basil: Lastly, reserve chopping and adding the fresh basil until just before serving. Fresh herbs tend to be delicate and adding them just before serving your salad preserves their integrity. Basil tends to blend well with tomatoes and cheese for a delicate balance of flavor and aroma that warms the heart.
- Cooking The Pasta: There isn’t much cooking involved, giving this Italian pasta salad a much-appreciated simplicity! The only actual cooking you’ll have to do is boiling the penne pasta and this should take between 7-9 minutes or just until al dente.
HOW TO MAKE ITALIAN PASTA SALAD RECIPE
- Combine all the dressing ingredients.
- Cook the pasta according to the package instructions. Drain.
- Pour the dressing over the hot pasta and toss well.
- Allow pasta to cool. Stir in the next 8 ingredients.
- Cover and refrigerate.
- When ready to serve, add the fresh basil.
- Adjust the seasoning and olive oil. Serve.
***See the full instructions below.
STORING + FREEZING
- Storing Tips: The recipe for this gorgeous pasta salad serves about 12+ people conservatively, so it’s a decent amount. If your fridge is full, you can store your pasta salad in two 1-gallon Ziploc bags to save room. Otherwise, it can be stored in an airtight container with a secure lid or a large bowl with cling wrap. Just be sure to keep it refrigerated.
- Can You Freeze Pasta Salad Recipe? No, unfortunately, you can’t freeze this pasta salad because it would compromise the integrity of most of the ingredients.
- How Long Can You Keep This? Your pasta salad will stay fresh and beautiful for 3 or 4 days when stored properly. According to the USDA, 3-5 days is the rule of thumb for properly stored cold pasta salad. As the salad sits in the fridge, it will absorb some of the dressing. To remedy, simply add a little more olive oil.
MORE PASTA SALAD RECIPES
Pasta salad recipes are both scrumptious and versatile, plus they can easily feed a hungry crowd. If you find yourself on the potluck circuit, then having a myriad of pasta salad recipes to choose from just makes life easier and more delicious.
Here are some other truly delicious recipes you can add to the rotation or put in your arsenal for the next friendly get-together.
- Hawaiian Macaroni Salad
- Antipasto Salad
- Tuna Pasta Salad
- Shrimp Pasta Salad
- Best Macaroni Salad
- Southern Macaroni Salad
- Chicken Caesar Pasta Salad
- Macaroni Salad With Egg
- Elote Pasta Salad
Check Out All our Pasta Salad Recipes!
TRIED THIS RECIPE?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Italian Pasta Salad
My Italian Pasta Salad is potluck and picnic ready! Surprise your friends with a peppadew and pepperoncini juice dressing over a tangy penne salad.
Servings: 12 Servings
Ingredients
Dressing:
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons dijon mustard
- 1 tablespoon garlic minced
- 1 tablespoon Italian seasoning
- 1/2 cup peppadew pepper juice, (from the jar of peppadews)
- 1/4 cup pepperoncini juice (from the jar of pepperoncinis)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon granulated sugar
Salad:
- 1 (16-ounce) box penne pasta
- 8 ounces Genoa salami, sliced into 1/4 inchstrips
- 1 cup black olives, sliced
- 10 ounces grape tomatoes, cut in half
- 1 cup sun dried tomatoes, julienned
- 1 cup peppadew peppers, sliced
- 1 cup pepperoncini, sliced
- 1/2 cup red onion, chopped
- 2 (8 ounces) container fresh Mozzarella ball in water, drained and cut Into 1/2 inch cubes
- 1 1/2 cups parmesan cheese, shredded
- 1/4 cup Romano cheese, grated
- 1 cup fresh basil julienned
Instructions
- In a jar with a tight-fitting lid, add all the dressing ingredients together and shake well.
- Place a large pot of water and 1 1/2 Tablespoon of salt over high heat and bring to a boil. Stir in penne and cook according to package instructions, to al dente. Drain the pasta well.
- Add the pasta, while still hot, to a large salad bowl. Pour dressing over pasta and toss well. Allow pasta to cool.
- When pasta has cooled to room temperature, stir in the next 8 ingredients (everything but the basil) and toss. Cover with plastic wrap and refrigerate 6 hours or overnight.
- When ready to serve, add fresh basil and toss. Adjust seasoning and add olive oil, if needed. Serve
Fans Also Made:
Nutrition
Serving: 1/12 of the recipe | Calories: 508kcal | Carbohydrates: 39g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 1259mg | Potassium: 524mg | Fiber: 2g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 24.3mg | Calcium: 183mg | Iron: 1.7mg
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Haven’t made it yet, but plan to make it for a baby shower in May
I hope you’ll love this recipe! Keep us posted 🙂
Great salad. Loved all the different flavors especially
the basil. Made this for four and still have lots leftover.
Will make many times again.
Glad you like it, b! Thank you for your feedback 🙂
I was reading what the ingredients were in the pasta salad and found myself intrigued. I decided this would be the perfect dish to add to our Easter celebration. The family was going back for seconds and thirds you k ow when that happens it is a hit. Thank you Kathleen for helping me make my Easter dinner a success. I will diffenetly keep this recipe under my favorites.
Cheers,
Christine
Oh, Christine, you made my day! I’m so happy the salad was a hit with your family <3
I have never been disappointed in any of your recipes. I bet this is incredible. ?
Thank you so much! I hope you get to try it soon, Marianne!<3