There are some dishes that just taste of sunshine and happy memories, and for me, this Italian Pasta Salad is one of them. It’s a kaleidoscope of bright, fresh ingredients that come together in a way that’s both nourishing and incredibly satisfying. We’re not talking about those bland, mayonnaise-laden pasta salads of yesteryear. This is a modern, high-protein recipe packed with the kind of robust flavours you’d find in a bustling Italian deli.

Friends always ask me for this recipe after trying it at dinner parties. It has become my go-to for summer gatherings, effortless weekday lunches, and whenever I need a dish that travels well for a picnic. The beauty of this salad lies in its textures and tastes: the firm bite of al dente pasta, the burst of sweet cherry tomatoes, the salty punch of good quality salami and olives, all mellowed by creamy pearls of mozzarella. It’s all brought together with a zesty, herb-infused vinaigrette that you’ll want to put on everything.

This Italian Pasta Salad Recipe is ideal for anyone looking for a healthy meal that doesn’t compromise on flavour. It’s substantial enough to be a main course, but it also works wonderfully as a side dish at a barbecue, happily sitting alongside grilled meats like my Lemon Garlic Chicken. It’s a recipe we return to again and again in my home, and I’m so excited to share it with you.

Recipe Overview

This is a vibrant and substantial pasta salad that balances fresh vegetables, savoury cured meat, and creamy cheese with a bright, homemade pesto vinaigrette. I’ve found that letting the salad sit for just 15 minutes before serving allows the pasta to really absorb the dressing, making every bite even more delicious. It’s a straightforward recipe that delivers impressive results every time.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Italian Pasta Salad Recipe

• Genuine Flavour: Each ingredient is chosen to create a harmonious dish. The sharp, salty notes from the Milano salami and Kalamata olives are perfectly offset by the creamy, mild mozzarella pearls and the concentrated sweetness of sun-dried tomatoes. The lemon-pesto dressing ties it all together with a fresh, herby zing that brightens the entire salad.
• Comes Together in About 30 Minutes: From start to finish, this recipe is designed to be efficient. While the pasta cooks, you have just the right amount of time to chop your vegetables and whisk together the dressing, making it a brilliant option for a satisfying weeknight dinner.
• Flexible Recipe: This salad is wonderfully adaptable. You can easily swap the salami for shredded rotisserie chicken or a tin of chickpeas to make it vegetarian. For an extra layer of flavour, try adding a handful of peppery rocket or some toasted pine nuts for a lovely crunch.
• Great for Meal Prep: This recipe works beautifully for preparing lunches for the week ahead. The flavours meld and deepen overnight, and it holds up well in the fridge. It’s also ideal for taking to a potluck or family picnic as it’s served at room temperature.
• Family Tested: This is a firm favourite in my household. My husband, who typically prefers a hot meal, always gets excited when he sees me making it, and it always gets compliments when I take it to gatherings.

Italian Pasta Salad Recipe

⏱️ 20 min prep  •  🍳 12 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using good quality ingredients is key to making this salad truly special. For the pesto, I recommend using a fresh one from the chilled aisle, like Sacla’ Classic Basil Pesto, as it has a much brighter flavour than the long-life jarred versions. It makes a noticeable difference to the dressing.

• 300g dried fusilli pasta
• 250g cherry tomatoes, halved
• 1/2 large cucumber, deseeded and diced
• 1/2 red onion, very thinly sliced
• 100g Kalamata olives, pitted and halved
• 100g Milano salami, sliced and quartered
• 150g mozzarella pearls (bocconcini), drained
• 80g sun-dried tomatoes in oil, drained and roughly chopped
• A small handful of fresh basil leaves, torn
• For the Lemon-Pesto Vinaigrette:
• 4 tbsp good quality green pesto
• 3 tbsp extra virgin olive oil
• 1 large lemon, juice and zest
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• Freshly ground black pepper, to taste

Sara’s Tip: Soaking the thinly sliced red onion in a small bowl of cold water for 10 minutes while you prep the other ingredients will mellow its harshness, leaving you with a milder, sweeter onion flavour that doesn’t overpower the salad.

How to Make This Italian Pasta Salad Recipe

The process for this recipe is very straightforward. We cook the pasta, prepare the fresh ingredients, whisk a simple dressing, and then combine everything. The key is in the timing and the assembly to ensure every component retains its perfect texture.

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. According to food experts at Serious Eats, the water should taste like the sea. Add the fusilli and cook according to the package directions until it’s al dente (firm to the bite).
2. Cool the Pasta: Once cooked, drain the pasta in a colander and immediately rinse it under cold running water for about 30 seconds. This stops the cooking process and washes away excess starch, preventing the pasta from sticking together. Set aside to drain completely.
3. Prepare the Salad Ingredients: While the pasta is cooking, prepare your other ingredients. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion (and soak it, if you like), and chop the salami and sun-dried tomatoes. Place everything in a very large mixing bowl.
4. Make the Vinaigrette: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: pesto, extra virgin olive oil, lemon juice and zest, red wine vinegar, honey, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and slightly emulsified.
5. Combine the Salad: Add the completely drained and cooled pasta to the large bowl with the vegetables and salami. Pour over about three-quarters of the vinaigrette.
6. Toss Gently: Using two large spoons, gently toss everything together until the pasta and vegetables are evenly coated in the dressing. What works best for me is a lifting and folding motion to avoid breaking up the pasta.
7. Add the Finishing Touches: Gently fold in the delicate mozzarella pearls and the torn fresh basil leaves. If the salad seems a little dry, add the remaining dressing.
8. Let It Rest: Allow the salad to sit at room temperature for at least 15 minutes before serving. This gives the flavours time to meld together beautifully. Check for seasoning one last time and add more salt or pepper if needed.

Tips From My Kitchen

• Pasta Choice Matters: I use fusilli because its corkscrew shape is brilliant at catching and holding onto the dressing and smaller ingredients. Penne or farfalle (bow-tie pasta) are also excellent choices for the same reason.
• The Secret Step: I learned that adding the dressing while the pasta is still ever so slightly warm—not hot, but not stone cold—helps it absorb the flavours more deeply without wilting the fresh ingredients. Let it cool for about 10 minutes after rinsing before you dress it.
• Make-Ahead Method: For the best texture, if you’re making this more than a few hours ahead, store the cooked pasta, the chopped vegetable mix, and the dressing in separate airtight containers in the fridge. You can then assemble it just before serving.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the dressing overnight, so you may want to drizzle a little extra olive oil or a squeeze of lemon juice to liven it up before serving.

Common Mistakes to Avoid

• Overcooking the Pasta: For a pasta salad, it’s crucial that the pasta is cooked al dente. If it’s too soft, it will become mushy once mixed with the dressing and other ingredients. I recommend testing it a minute or two before the time stated on the packet.
• Forgetting to Season the Water: Salting your pasta water is the first and most important opportunity to season the pasta itself. A bland pasta will make the entire salad taste flat, no matter how flavourful the dressing is.
• Dressing Too Early: If you’re not serving the salad within an hour or two, hold off on adding the dressing, mozzarella, and basil. The acidity in the dressing can make the cucumber and tomatoes watery and the basil will turn dark. Combine just before you’re ready to eat for the freshest result.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the fridge. Here are a few variations we enjoy:

• Spicy Version: For those who like a bit of heat, add 1/4 to 1/2 teaspoon of dried chilli flakes to the vinaigrette. It adds a lovely warmth that complements the salami.
• Vegetarian Option: To make this a high-protein vegetarian meal, simply omit the salami and add a 400g tin of drained and rinsed chickpeas or cannellini beans. Cubes of grilled halloumi are also a fantastic addition.
• Different Protein: This salad is a great way to use up leftover roast chicken. Shredded chicken, like from this Juicy Chicken Recipe, or a drained tin of good-quality tuna in olive oil both work beautifully in place of the salami.

What to Serve With This Italian Pasta Salad

While this is a complete meal on its own, it also plays very well with others. Here are a few serving ideas:

• Grilled Meats: It’s a natural partner for anything cooked on the barbecue, from simple sausages to more complex dishes like my Bruschetta Chicken. The salad’s freshness cuts through the richness of grilled food.
• Crusty Bread: Serve with a warm, crusty baguette or some homemade focaccia to mop up any of the delicious lemon-pesto vinaigrette left in the bowl.
• Wine Pairing: A crisp, dry white wine like an Italian Pinot Grigio or a Sauvignon Blanc is a wonderful match. For a non-alcoholic option, a sparkling elderflower pressé is delightfully refreshing.

Frequently Asked Questions

Italian Pasta Salad Recipe

A vibrant and flavorful Italian pasta salad loaded with fresh vegetables, salami, mozzarella, and tossed in a zesty lemon-pesto vinaigrette. Perfect for picnics, potlucks, or a light summer meal.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 777

Ingredients Method Notes

Ingredients

  

• 300 g dried fusilli pasta
• 250 g cherry tomatoes halved
• 1/2 large cucumber deseeded and diced
• 1/2 red onion very thinly sliced
• 100 g Kalamata olives pitted and halved
• 100 g Milano salami sliced and quartered
• 150 g mozzarella pearls bocconcini, drained
• 80 g sun-dried tomatoes in oil drained and roughly chopped
• A small handful of fresh basil leaves torn

For the Lemon-Pesto Vinaigrette

• 4 tbsp good quality green pesto
• 3 tbsp extra virgin olive oil
• 1 large lemon juice and zest
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• Freshly ground black pepper to taste

Method

 

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. According to food experts at Serious Eats, the water should taste like the sea. Add the fusilli and cook according to the package directions until it's al dente (firm to the bite).
2. Cool the Pasta: Once cooked, drain the pasta in a colander and immediately rinse it under cold running water for about 30 seconds. This stops the cooking process and washes away excess starch, preventing the pasta from sticking together. Set aside to drain completely.
3. Prepare the Salad Ingredients: While the pasta is cooking, prepare your other ingredients. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion (and soak it, if you like), and chop the salami and sun-dried tomatoes. Place everything in a very large mixing bowl.
4. Make the Vinaigrette: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: pesto, extra virgin olive oil, lemon juice and zest, red wine vinegar, honey, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and slightly emulsified.
5. Combine the Salad: Add the completely drained and cooled pasta to the large bowl with the vegetables and salami. Pour over about three-quarters of the vinaigrette.
6. Toss Gently: Using two large spoons, gently toss everything together until the pasta and vegetables are evenly coated in the dressing. What works best for me is a lifting and folding motion to avoid breaking up the pasta.
7. Add the Finishing Touches: Gently fold in the delicate mozzarella pearls and the torn fresh basil leaves. If the salad seems a little dry, add the remaining dressing.
8. Let It Rest: Allow the salad to sit at room temperature for at least 15 minutes before serving. This gives the flavours time to meld together beautifully. Check for seasoning one last time and add more salt or pepper if needed.

Notes

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the dressing, so you might want to add a splash of olive oil before serving leftovers.

I hope you and your family enjoy this fresh and flavourful Italian Pasta Salad Recipe as much as we do. It’s a truly versatile dish that brings a little bit of Italian sunshine to any occasion. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know if you made any of your own delicious tweaks!