Name: Italian Pasta Salad Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Italian
Ingredients: ⅓ cup good-quality olive oil; 4 tablespoons red wine vinegar; 3 cloves garlic - minced; 3 teaspoons Italian seasoning; 1 tablespoon fresh parsley - chopped; Salt - to taste; Black pepper - to taste; 1 pound fusilli pasta - cooked to al dente; 16 ounces mozzarella balls - drained and sliced in half; 6 ounces salami - sliced and quartered; 5 ounces fresh baby spinach (or arugula); 15 ounces cherry tomatoes - halved; 1 (15 ounce) can artichoke hearts - drained and chopped; 1 (6.5 ounce) can black olives - drained and chopped

Nothing beats a fresh, zesty Italian Pasta Salad Recipe to brighten up your meal rotation! This vibrant salad brings together al dente fusilli, creamy mozzarella, savory salami, and garden-fresh veggies tossed in a homemade Italian dressing — trust me, once you try it, it’ll quickly become your go-to.

The image shows a white bowl filled with twisted rotini pasta as the main layer, light yellow in color and mixed with fresh green spinach leaves underneath. Scattered on top are halved bright red cherry tomatoes, black sliced olives, and white round mozzarella balls. There are also slices of pale artichoke hearts and chunks of pink salami peppered throughout. The whole dish is sprinkled with a mix of herbs and spices that add texture and small specks of green, red, and black. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Pasta Salad Recipe
Top Tip
How to Serve Italian Pasta Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Pasta Salad Recipe

Why You'll Love This Recipe

I’ve made Italian pasta salad dozens of ways, but this one hits all the right notes every time — simple, fresh, and bursting with flavor. Plus, it comes together quickly and stores beautifully, which means less time cooking and more time enjoying.

Perfectly Balanced Flavors: The tangy dressing complements the savory salami and creamy mozzarella for a delightful bite every time.
Versatile Meal Option: Enjoy it as a refreshing side dish or a light main course, great for any season.
Easy to Prep Ahead: Make it in advance for effortless meal prep or entertaining friends and family.
Fresh, High-Quality Ingredients: Using wholesome veggies and good-quality olive oil makes all the difference in taste.

Ingredients & Why They Work

Gathering quality ingredients is key for an Italian Pasta Salad Recipe that truly shines. Think fresh mozzarella, vibrant cherry tomatoes, and that zesty homemade Italian dressing that pulls everything together. Here's what I use and why I love each component.

Flat lay of a small pile of golden cooked fusilli pasta, a few fresh bright red cherry tomatoes halved, a handful of vibrant green baby spinach leaves, several smooth white mozzarella balls sliced in half, thin quarters of deep reddish-brown salami, chopped pale green artichoke hearts, black olives chopped into small pieces, three cloves of whole unpeeled garlic, a small bunch of fresh curly parsley sprigs, a small white bowl of golden olive oil, a small white bowl of deep red wine vinegar, a small white bowl containing a mix of dried Italian seasoning herbs, a tiny mound of coarse salt crystals, and a few whole black peppercorns, all arranged symmetrically on a clean white ceramic plate and in simple white ceramic bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Good-quality olive oil: It’s the foundation of the dressing, adding rich, fruity notes that elevate the salad’s flavor.
Red wine vinegar: Provides the perfect acidic punch that brightens the dressing.
Garlic: Freshly minced for a bold, aromatic kick that wakes up the taste buds.
Italian seasoning: A blend of herbs that adds authentic Mediterranean flair.
Fresh parsley: Brings a burst of green freshness and color.
Salt and black pepper: To taste, balancing and enhancing all the flavors.
Fusilli pasta: Its spiral shape is ideal for holding onto the dressing and ingredients.
Mozzarella balls: Creamy, mild, and wonderfully tender, adding a luscious texture.
Salami: Adds savory depth and a slightly spicy note that contrasts beautifully with the fresh veggies.
Baby spinach (or arugula): Offers a fresh, leafy crunch; arugula lends a nice peppery twist if you want to mix things up.
Cherry tomatoes: Juicy and sweet, halved for bite-sized bursts of flavor.
Artichoke hearts: Tender and slightly tangy, they bring a unique texture and taste.
Black olives: Salty and briny, balancing the richness of the cheese and meat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Italian Pasta Salad Recipe is how easy it is to tailor it to your own taste buds and dietary needs. Whether you want to swap ingredients based on what’s in your fridge or add a little twist to make it uniquely yours, this salad is a wonderful canvas to play with!

Vegetarian variation: I often skip the salami and instead toss in some marinated mushrooms or roasted red peppers for a rich, smoky depth that pairs beautifully with the mozzarella and artichokes.
Seasonal swap: During summer, I like to use fresh basil leaves instead of parsley in the dressing for an aromatic and fresh flavor boost. When spinach is out of season, baby arugula makes a fantastic peppery alternative.
Make it lighter: For a lighter version, try substituting part of the olive oil with a bit of lemon juice and adding extra cherry tomatoes for juiciness and brightness.
Make it your own: Sometimes, I add roasted pine nuts or crunchy toasted almonds for texture, or a sprinkle of crushed red pepper flakes if I want just a little kick.

Step-by-Step: How I Make Italian Pasta Salad Recipe

Three clear rectangular containers filled with a pasta salad are stacked vertically on a white marbled surface. Inside each container, there are three main layers: spiral-shaped pale yellow pasta forming the base, bright red cherry tomatoes cut in halves and whole, and green spinach leaves scattered throughout. Mixed evenly with these are black olive slices, small white mozzarella balls, chunks of pinkish-red cured meat, and pale artichoke hearts. The textures range from smooth and shiny mozzarella to the firm, slightly rough pasta and the juicy tomatoes, all coated lightly with herbs and seasoning. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Shake Up the Italian Dressing

Start by combining the dressing ingredients: ⅓ cup of good-quality olive oil, 4 tablespoons red wine vinegar, 3 cloves of minced garlic, 3 teaspoons Italian seasoning, 1 tablespoon freshly chopped parsley, plus salt and black pepper to taste. I like to add everything to a jar with a tight-fitting lid, then shake vigorously until it’s emulsified and bright. Give it a taste and tweak the salt or acidity until it sings—this homemade dressing is what brings all the flavors together!

Step 2: Cook the Fusilli Just Right

Bring a large pot of salted water to a rolling boil, then add 1 pound of fusilli pasta. Cook according to the package — about 8 minutes — until perfectly al dente, which means it still has a slight bite. Once done, drain the pasta and immediately rinse under cool water to stop the cooking process and prevent stickiness. This helps keep each spiral firm and makes it ready to absorb that wonderful dressing.

Step 3: Coat the Pasta with Dressing

Place the warm pasta into a large bowl and pour the Italian dressing over it. Toss gently but thoroughly so every twist and curl gets coated. The warmth of the pasta helps it soak up all those zesty, garlicky flavors, making the base of this salad truly delicious.

Step 4: Mix Together the Fresh Ingredients

In a separate bowl, combine 16 ounces of drained mozzarella balls sliced in half, 6 ounces of salami slices quartered, 5 ounces fresh baby spinach (or arugula), 15 ounces halved cherry tomatoes, 1 can (15 ounces) of drained and chopped artichoke hearts, and 1 can (6.5 ounces) of drained, chopped black olives. Toss this colorful mix gently to blend all the textures and tastes together.

Step 5: Bring It All Together

Transfer the fresh salad mixture into the bowl with the dressed pasta. Carefully toss everything together to ensure each bite includes the perfect combination of pasta, cheese, veggies, and savory salami. Take your time and use a large spoon or salad tongs to fold the salad gently, preserving the lovely textures.

Step 6: Serve or Store for Later

You can enjoy your Italian Pasta Salad right away at room temperature, or chill it for a refreshing change. If making ahead, I recommend adding the spinach just before serving to keep it fresh and crisp. Store leftovers in airtight glass containers in the refrigerator, where it will stay tasty for up to 5 days—perfect for easy meal prep or entertaining guests throughout the week.

Top Tip

The secret to a truly memorable Italian Pasta Salad Recipe lies in the small details and timing. Here are some tips I've gathered over the years to help you nail it every time.

Perfect Pasta Texture: Cooking the fusilli pasta just to al dente — about 8 minutes — ensures that it holds up in the salad and absorbs the zesty dressing without turning mushy.
Dress While Warm: Toss the pasta with the dressing while it’s still warm, so it soaks up all that flavor deeply rather than just sitting on the surface.
Freshness Matters: Add the fresh baby spinach or arugula just before serving. This keeps the greens crisp and prevents wilting in advance.
Quality Ingredients: Using a good-quality olive oil and fresh herbs for the dressing makes a huge difference — trust me, it elevates the entire salad’s flavor.

How to Serve Italian Pasta Salad Recipe

A white bowl filled with six distinct layers of ingredients arranged side by side: bright red cherry tomato halves on the bottom left, fresh dark green spinach leaves above them, black sliced olives next to the spinach, white artichoke pieces on the top right, pale yellow cooked spiral pasta in the center, and small cubes of pinkish-red salami beside the pasta. In front of the salami, there are white round mozzarella cheese slices. A woman's hand is pouring a golden-brown dressing with visible herbs from a glass jar above the bowl. The background features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten your Italian Pasta Salad with fresh basil leaves or a sprinkle of freshly grated Parmesan cheese. A dash of crushed red pepper flakes can add a gentle kick, while a few lemon wedges on the side offer a zesty twist for guests who like a little extra tang.

Side Dishes

This salad pairs beautifully with grilled chicken or shrimp for a light main course. It’s also a perfect companion to crusty garlic bread, roasted vegetables, or a simple antipasto platter to create a full Italian-inspired feast.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight glass containers in the refrigerator to maintain freshness. The Italian Pasta Salad Recipe will keep well for up to 5 days. Remember to add the baby spinach or arugula just before serving to keep those greens crisp and vibrant.

Freezing

Freezing pasta salad isn’t recommended as the fresh ingredients like mozzarella, spinach, and tomatoes can suffer texture and flavor loss. For the best experience, enjoy your Italian Pasta Salad fresh or refrigerated, not frozen.

Reheating

This salad is delightful served cold or at room temperature. If you do prefer it a bit warmer, allow it to sit out for 15–20 minutes before serving, but avoid microwaving to preserve the freshness of the ingredients and texture of the pasta.

Frequently Asked Questions:

Can I use other types of pasta for this recipe?

Absolutely! While fusilli is ideal because of its spirals that hold the dressing well, you can substitute with rotini, bowtie (farfalle), or penne to suit what you have on hand.

How long can I store the Italian Pasta Salad in the refrigerator?

Keep leftovers sealed in an airtight container and enjoy within 5 days. Adding the fresh greens just before serving will keep everything tasting fresh.

Is it okay to serve this salad warm?

Yes! Though it’s traditionally enjoyed chilled, this salad can be served warm or at room temperature according to your preference.

Can I make the Italian dressing ahead of time?

Definitely. The dressing tastes even better after sitting a little while. Just give it a good shake before tossing with the pasta to re-emulsify the ingredients.

Final Thoughts

This Italian Pasta Salad Recipe is one of those dishes that brings brightness and comfort to any table. It’s simple, vibrant, and bursting with fresh, delicious flavors that make it perfect for gatherings, meal prep, or a satisfying lunch. I hope you enjoy making and sharing this salad as much as I love it — buon appetito!