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Loaded with veggies, pepperoni and fresh mozzarella, this Zesty Italian Pasta Salad recipe belongs on your picnic table all year long. Simple to make and bursting with fresh vegetables, a great side dish for any dinner.
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Pasta salad is a wonderful thing. Really…it’s so simple to make that sometimes we overlook the obvious. Like how I should have shared my favorite pasta salad recipe with all of you a long time ago. But it’s one of those things that’s so simple to make I forget about it really, until the weather hit 70 degrees and I suddenly crave it. And I have to make it, like, right away. And fire up the grill.
This easy Zesty Italian Pasta Salad has been my go-to side dish for decades and it’s only improved over time. I’m giving you the newest, best version of my favorite pasta salad recipe and you’re gonna just love it!
How To Make Italian Pasta Salad
This recipe is more of a chopped pasta salad because I like to chop all the veggies up into tiny bits so you can get the perfect bite every time.
My old version I used to just throw in large chunks of veggies and used a rotini type noodle, which was good but you could only eat one thing at a time. A piece of broccoli, a chunk of cucumber, a couple noodles. I like to combine the ingredients on my fork to create the perfect bite, so I decided to go smaller. Smaller pieces of veggies, smaller cheese, tiny pasta….it was perfect.
In a pinch, I used a bottled Zesty Italian Dressing but you can totally whip up a homemade vinaigrette in minutes if you prefer.
- Cook the pasta in a large pot of salted water until al dente according to package directions, approximately 7-8 minutes.
- Drain the pasta and allow to cool.
- Cut the cheese, salami, zucchini, bell pepper, pepperoncini, olives and tomatoes into small pieces and transfer to a large mixing bowl.
- Add the pasta and cheese to the bowl.
- Pour the dressing over the salad ingredients and toss to combine.
- Cover and chill until ready to serve.
How To Make Pasta Salad In Advance
Chopped Italian Pasta Salad is great made a few hours ahead of time because it’s gives the pasta some time to absorb the flavors of the dressing.
You’ll also want to be sure not to overcook the pasta so it doesn’t become mushy and fall apart when it sits a bit. Cooking the pasta al dente will allow the pasta to soak up some of the flavorful dressing.
One more tip, don’t use the entire bottle of dressing all at once, I like to save about 1/3 of it to toss with the salad right before serving. The salad does absorb a lot of the dressing while it sits to this is a great way to punch up the flavor.
Serving Suggestions
We LOVE this pasta salad with just about everything from grilled steak and burgers to our favorite baked chicken breast when it’s not quite grilling season.
It’s also great served with my Grilled Lemon and Herb Lamb Chops.
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Italian Pasta Salad Recipe
Equipment
- bowl
Ingredients
- 16 ounces ditalini or other small pasta
- 1 cups chopped grape tomatoes
- 1 large zucchini, diced
- 1 bell pepper, diced
- 2.25 ounce can sliced black olives, drained
- 8 ounce container fresh mozzarella pearls, drained (or chopped fresh mozzarella cheese)
- 1 cup diced provolone cheese
- 1/2 cup chopped salami
- 1/2 cup chopped pepperoncini peppers
- 1 16-ounce bottle Zesty Italian Dressing, divided
- 1/4 cup grated parmesan cheese
- Chopped fresh basil and parsley, optional
Instructions
- Cook the pasta to al dente in a large pot of salted water according to package directions. Drain and set aside.
- In a large bowl toss the pasta, tomatoes, zucchini, bell pepper, olives, cheese, salami and pepperoncini peppers until combined.
- Pour 2/3 of the dressing over the salad and toss thoroughly.
- Cover and refrigerate until ready to serve, up to 6 hours.
- Pour the remaining dressing over the salad and toss to combine right before serving.
- Sprinkle with parmesan cheese, basil and parsley, if desired.
Video
Notes
- You can modify this Italian Pasta Salad with any of your favorite veggies, cheese or meats.
- Make it vegan by leaving out the meat and subbing your favorite vegan cheese.
- Jazz it up with a dash of Pizza Seasoning!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe confused me because it says “Cover and refrigerate until ready to serve, up to 6 hours.” I planned on making it a day ahead but then I thought when my guests get here it will be more like 24 hours. Then I read your comment that “It’s definitely better the second day, I totally agree!” Sooooo, I’m making it today.
Hi Linda! I like to err on the side of caution when making recommendations for prep ahead. I do make this the day before and find it holds up well so you should be all good.
This was the most delicious looking pasta salad I’ve ever seen perfect for everything last four days but after I made it I had no leftovers and everybody wanted recipe it was really a hit and it tasted even better than ever thank you so much I do recommend making it a day before it really really does taste better
I’m so happy everyone loved it. It’s definitely better the second day, I totally agree!
This was really great! Three small tweaks: 1) Instead of fresh tomatoes, I used 1/2 cup cut-up sun-dried tomatoes in oil. 2) Instead of raw zucchini, I seasoned and seared zucchini slices on my grill pan, before dicing ’em. 3) Given all the salty and spicy ingredients I didn’t want a spicy/zesty Italian dressing. So I subbed a homemade sweet orange-basil vinaigrette, throwing together olive oil, rice wine vinegar, balsamic vinegar, and orange marmelade. Win, win and win!
Thank you for your substitution ideas, they all sound great!
What a beautiful, colourful pasta salad! It looks very refreshing and healthy.