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A close-up macro shot of the Italian pasta salad, highlighting the texture of the rotini pasta coated in dressing and a fresh mozzarella pearl.

Italian Pasta Salad: The Perfect Potluck Recipe

This classic Italian Pasta Salad is incredibly easy to make, packed with vibrant flavors of salami, mozzarella, and fresh veggies, and tossed in a zesty homemade dressing. Perfect for potlucks, BBQs, and easy lunches!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 lb rotini pasta or other short pasta
  • 1 pint cherry tomatoes halved
  • 1 can (6 oz) black olives sliced and drained
  • 1/2 cup red onion thinly sliced
  • 8 oz mini mozzarella pearls
  • 4 oz salami sliced or cubed
  • 1/2 cup fresh basil chopped
For the Zesty Italian Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Equipment

  • 1 Large pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Prepare the Dressing: While the pasta is cooking, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl.
  3. Chop the Vegetables: Halve the cherry tomatoes, slice the black olives and red onion, and chop the fresh basil. Prepare your salami and mozzarella.
  4. Combine: Drain the pasta and rinse it under cold water. In a large bowl, combine the cooled pasta, tomatoes, olives, red onion, mozzarella pearls, and salami.
  5. Dress and Toss: Pour the prepared Italian dressing over the salad. Toss gently until everything is well-coated. Stir in the fresh basil.
  6. Chill Before Serving: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Make Ahead Tip: This salad can be made up to 24 hours in advance. Keep it covered in the refrigerator. If it seems a little dry before serving, add a splash of olive oil to moisten it.
Ingredient Tip: Feel free to customize with other ingredients like roasted red peppers, artichoke hearts, or pepperoncini for an extra kick.