Homemade Italian Pasta Salad
A Zesty, Colorful Crowd-Pleaser for Every Gathering
This Homemade Italian Pasta Salad is more than just a side dish—it’s the first thing to disappear at potlucks, picnics, and casual dinners. Loaded with tri-color rotini, crisp veggies, savory salami, creamy mozzarella, and a punchy homemade Italian dressing, it’s bright, hearty, and totally irresistible.
Whether you’re meal prepping or feeding a crowd, this pasta salad is always a hit—and it tastes even better the next day.
Why I Love This Pasta Salad
It’s the kind of recipe you make once and memorize forever. I love how it’s endlessly customizable, and the homemade vinaigrette gives it that fresh-from-the-deli flavor with zero mystery ingredients. Pair it with these sheet pan quesadillas or turkey wings for a full spread that feels effortless and tastes amazing.
Ingredients
For the Salad:
- 12 oz (340g) tri-color rotini pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ cup green bell pepper, chopped
- ½ cup red onion, thinly sliced
- ½ cup broccoli florets, lightly blanched
- ½ cup mozzarella balls (bocconcini), halved
- ½ cup salami or pepperoni, sliced or chopped
- ¼ cup grated parmesan cheese (optional)
For the Italian Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp Dijon mustard (optional)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp sugar or honey (optional)
- Salt and pepper, to taste
Instructions
1. Cook the Pasta
Cook the rotini pasta according to the package instructions.
Drain and rinse under cold water to stop the cooking. Set aside to cool.
2. Make the Dressing
In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, Italian seasoning, sugar or honey, salt, and pepper.
Taste and adjust seasoning as needed.
3. Assemble the Salad
In a large bowl, combine the cooled pasta, cherry tomatoes, olives, bell pepper, onion, broccoli, mozzarella, and salami.
Pour the dressing over everything and toss to coat evenly.
4. Chill and Serve
Cover and refrigerate for at least 1 hour before serving.
Just before serving, toss again and top with grated parmesan if using.
Pro Tips for Perfect Pasta Salad
- Use tri-color rotini for extra visual appeal and flavor variety.
- Blanch the broccoli for a few seconds to keep it bright and tender.
- Let it chill: This salad tastes best after it’s had time to marinate in the fridge.
- Swap freely: Try cucumbers, pepperoncini, or even artichoke hearts for a twist.
What to Serve It With
This pasta salad is a perfect sidekick for casual mains and crowd-pleasers. Try pairing it with:
Final Thoughts
Whether you’re making it for a weeknight dinner or a big backyard BBQ, this Homemade Italian Pasta Salad is the kind of dish everyone comes back for seconds (or thirds). It’s fresh, flavorful, and infinitely flexible.
If you try this recipe, let me know how you customize it—and tag @chefmaniac to show off your delicious spread. Buon appetito!
