Zesty Italian Pasta Salad

This zesty Italian pasta salad is a refreshing, flavorful dish that brings vibrant colors and bold tastes to any table. Perfect for potlucks or quick weekday meals, this recipe combines classic Italian ingredients into a satisfying mix that everyone will enjoy.

I first whipped this up for a summer picnic, and now it’s a staple whenever friends come over. The combination of tangy dressing and savory meats always disappears fast.

Gather Your Ingredients

• Extra virgin olive oil: Half a cup provides a rich, fruity base for the dressing. Choose a high quality cold-pressed brand for best flavor
• Red wine vinegar: Quarter cup adds bright acidity, look for one with a balanced tartness
• Fresh lemon juice: One tablespoon elevates the dressing with fresh citrus notes
• Parmesan cheese: Quarter cup of finely grated gives subtle saltiness and depth, freshly grated makes all the difference
• Dried parsley, basil, and oregano: One teaspoon each delivers classic Italian herb aroma, check freshness of dried herbs for potent flavor
• Sugar: One teaspoon balances the acidity and rounds out the dressing
• Garlic powder, onion powder, and paprika: Half teaspoon each adds warmth and complexity
• Salt and freshly ground black pepper: To taste, enhancing all the flavors
• Pasta: Cooked to al dente to retain texture while absorbing the dressing well
• Pepperoni and salami: Contribute a savory punch and chewy contrast
• Cherry tomatoes, black olives, bell peppers, and red onion: Provide sweetness, briny notes, and crunch
• Pepperoncini peppers: Bring a gentle tangy heat that wakes up the palette
• Mozzarella pearls: Offer creamy richness balancing the other ingredients

How to Make It

Sauté the Aromatics:

Prepare the Italian dressing by whisking together the olive oil, red wine vinegar, lemon juice, Parmesan, sugar, dried parsley, dried basil, dried oregano, garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined. Alternatively, place all dressing ingredients in a jar, seal tightly, and shake vigorously. Refrigerate the dressing until you are ready to use it. Chilling helps flavors meld and deepen.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to the package instructions until al dente. Drain the pasta well and immediately transfer it to a large serving bowl. The warm pasta will absorb flavors better.

Dress the Pasta:

Pour half of the prepared dressing over the warm pasta and toss gently but thoroughly to coat every strand. This first dressing layer gets absorbed into the pasta, ensuring every bite is flavorful.

Add the Mix-Ins:

Add sliced pepperoni, salami, halved cherry tomatoes, pitted black olives, chopped bell peppers, finely sliced red onion, pepperoncini peppers, and mozzarella pearls. Toss carefully to combine all the ingredients evenly without crushing the softer items.

Chill for Flavor:

Cover the bowl with plastic wrap or a lid and place in the refrigerator for at least 30 minutes. This chilling time lets the flavors marry and the salad to chill nicely. You can make it up to 24 hours in advance for a more intense flavor experience.

Final Toss and Garnish:

Before serving, toss the salad with the remaining dressing to refresh the flavors. Garnish generously with grated Parmesan cheese and sprinkle some fresh parsley on top for color and added freshness.

I always appreciate the punch that the pepperoncini peppers add. They bring a memorable zing that sets this salad apart from typical pasta dishes. One summer, my family and I bonded over making this salad together and it quickly became our go-to picnic dish, cherished for its lively flavor and easy prep.

Flavor Boosters

Store leftovers in an airtight container in the refrigerator and consume within three days to maintain freshness. Mixing and tossing the salad before storing keeps ingredients well combined. Avoid freezing as the fresh vegetables and cheeses lose their texture and flavor.

Serving Suggestions

Serve this salad chilled alongside grilled meats or as part of a picnic spread. It pairs beautifully with crusty bread and a light, crisp white wine. For a fuller meal, toss in some cannellini beans or artichoke hearts to boost texture and protein.

Creative Twists

You can replace the pepperoni and salami with turkey pepperoni or vegetarian deli slices to suit dietary preferences. If fresh lemon is unavailable, use an extra tablespoon of red wine vinegar. Fresh herbs can replace dried herbs for brighter flavor, double the quantity when substituting fresh for dried.

And if you have time, making the salad a day ahead rewards with a more harmonious flavor profile.

Recipe FAQs

→ What pasta works best for this salad?

Short pasta shapes like rotini or penne hold the dressing well and mix nicely with the other ingredients.

→ Can I prepare this dish ahead of time?

Yes, chilling it for at least 30 minutes improves flavor; it can be kept up to 24 hours in the fridge.

→ How do I ensure the dressing coats the pasta evenly?

Pour half the dressing over warm pasta immediately after cooking, then toss thoroughly before adding other ingredients.

→ Can I adjust the spice level in this dish?

Absolutely, ingredients like paprika and pepperoncini add mild heat, which you can reduce or increase to taste.

→ Is there a recommended serving suggestion?

Serve chilled as a side or light main dish, garnished with fresh parsley and grated Parmesan for extra flavor.