Here’s a fresh, crowd-pleasing pasta salad that works for BBQs, potlucks, or easy meal prep.
🥗 Classic Italian Pasta Salad
Ingredients
Salad
- 12 oz rotini (or penne/bowtie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup bell peppers, chopped (any color)
- 1/2 cup black olives, sliced
- 1 cup cubed mozzarella (or small mozzarella pearls)
- 1/2 cup salami or pepperoni, chopped (optional)
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook pasta in well-salted water until al dente. Drain and rinse with cold water to cool.
- Whisk dressing ingredients together until well combined.
- Combine pasta, veggies, cheese, and meat (if using).
- Toss with dressing until evenly coated.
- Chill at least 30–60 minutes before serving (flavor improves as it sits).
- Taste and adjust salt/pepper before serving.
💡 Tips
- Make it ahead: Best after a few hours in the fridge.
- Add fresh basil or parsley before serving.
- For a creamier version, stir in 1/4–1/2 cup mayo.
- For a Greek twist: swap salami for feta and add more olives + oregano.
If you’d like a creamy ranch version, Greek-style, or a lighter vinaigrette version, I can tailor one for you!
