If you’re looking for a vibrant, easy-to-make dish that’s bursting with Mediterranean flavors, this Italian pasta salad with salami is exactly what you need. It’s the perfect balance of tender pasta, savory salami, fresh veggies, and a tangy homemade Italian dressing that will make your taste buds dance. Whether you’re prepping for a picnic, a potluck, or a quick weeknight dinner, this salad checks all the boxes — delicious, colorful, and ready in under an hour!
Why You’ll Love This Italian Pasta Salad
This pasta salad isn’t just another side dish; it’s a meal in itself. The combination of crisp vegetables with the rich, meaty salami gives each bite a delightful contrast of textures and flavors. Plus, the homemade Italian dressing ties everything together with just the right amount of zest and herbaceous goodness.
What’s even better? It’s super flexible. You can swap in your favorite pasta shapes like rotini, penne, or farfalle, and tweak the ingredients to suit your preferences. The salad also holds up beautifully in the fridge, so it’s fantastic for meal prep or leftovers. Once you try it, this recipe will quickly become a staple in your kitchen!
Ingredients
Here’s what you’ll need for this fresh and flavorful Italian pasta salad:
- 3 cups cooked rotini pasta, cooled (or penne, farfalle)
- ½ cup thinly sliced or diced salami
- 1 cup cherry tomatoes, halved
- ½ cup mozzarella balls or cubes (fresh mozzarella works best)
- ¼ cup sliced black or green olives
- ¼ cup thinly sliced red onion
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- 2 tablespoons fresh parsley or basil, chopped
For the Italian Dressing:
- â…“ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper flakes for a mild kick
Pro tip: Using fresh herbs like parsley or basil makes a huge difference. If you don’t have fresh, dried herbs will work in a pinch, but fresh adds brightness and a pop of color that makes the salad irresistible.
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Be careful not to overcook — the pasta should be firm to the bite. Drain and rinse under cold water to stop the cooking and cool the pasta completely. This helps prevent the salad from getting mushy.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. If you like a little heat, toss in some crushed red pepper flakes. Shake or whisk until well combined.
- Combine the salad: In a large bowl, toss together the cooled pasta, salami, cherry tomatoes, mozzarella, olives, red onion, and bell peppers. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Add fresh herbs: Sprinkle the chopped parsley or basil over the top and give the salad one last gentle toss.
- Chill: Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time lets the flavors meld beautifully and the salad tastes even better the next day.
Tips and Tricks for the Best Pasta Salad
- Pasta choice: Short pasta shapes like rotini, penne, or farfalle are perfect because they hold the dressing well and mix easily with other ingredients. Avoid long pasta like spaghetti since it can be tricky to eat cold in a salad.
- Salami preparation: Slice the salami thinly or cut into small cubes for better distribution. This way, every bite gets a savory pop.
- Vegetable crunch: Don’t skimp on the veggies! Bell peppers, onions, and cucumbers add crisp freshness that balances the richness of the salami and cheese.
- Make it ahead: This salad is a superstar for meal prep. Make it the night before and enjoy a flavorful, hassle-free lunch or dinner the next day.
- Customize your cheese: Mozzarella is classic, but feel free to experiment with feta for a tangier twist or provolone for a richer taste.
Variations to Try
Want to switch things up? Here are some delicious variations to suit your mood:
- Swap salami for pepperoni or prosciutto if you want a different savory flavor.
- Make it vegetarian by leaving out the salami and adding marinated tofu or extra veggies like artichoke hearts or sun-dried tomatoes.
- Boost protein by tossing in chickpeas or white beans.
- Try gluten-free pasta to make this salad gluten-friendly.
Serving Suggestions
This Italian pasta salad is wonderfully versatile and pairs beautifully with many dishes. Serve it as a hearty side alongside grilled chicken, fish, or a fresh green salad for a light summer meal. It also makes a fantastic addition to picnic spreads and potlucks — guests love the bright flavors and satisfying textures.
For a quick lunch, enjoy it chilled straight from the fridge with some crusty bread or garlic toast. You can even pile it onto a bed of greens to make it more of a salad meal or pack it for a satisfying office lunch.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop over time, so it tastes even better after a day or two. Avoid reheating this salad — it’s best served cold or at room temperature to keep the veggies crisp and the cheese fresh.
FAQs
Can I make this Italian pasta salad ahead of time?
Yes! In fact, it tastes better after sitting in the fridge for a few hours, allowing the flavors to meld.
What pasta shape works best?
Short pasta shapes like rotini, penne, or farfalle are ideal because they hold the dressing well.
Is the dressing spicy?
The dressing is mild, but you can easily add crushed red pepper flakes for a little heat.
Can I use bottled dressing?
You can, but homemade Italian dressing gives a fresher, more vibrant flavor.
How long does it keep?
Stored properly, it stays fresh in the fridge for up to 4 days.
Final Thoughts
This Italian pasta salad with salami is more than just a side dish—it’s a celebration of bold, fresh flavors that’s easy to whip up anytime. You’ll love how quick it is to assemble, how flexible it is to customize, and how well it keeps in the fridge. Whether for casual dinners, lunches on the go, or your next gathering, this recipe is guaranteed to become a favorite. Give it a try and watch it disappear at your table!
Italian Pasta Salad with Salami
Ingredients
- 3 cups rotini pasta, cooked and cooled
- 1/2 cup salami, thinly sliced or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls or cubes
- 1/4 cup black or green olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 2 tablespoons fresh parsley or basil, chopped
- 1/3 cup homemade Italian dressing (see instructions)
- To taste salt and pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the Italian dressing. Add crushed red pepper flakes if desired.
- In a large bowl, combine the cooled pasta, salami, cherry tomatoes, mozzarella, olives, red onion, and bell peppers.
- Pour the Italian dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle fresh parsley or basil over the salad and toss again.
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld.
- Serve chilled or at room temperature. Enjoy!
