Italian Pasta Salad Recipe with fresh veggies and chicken tossed in the most amazing Italian dressing.
Author’s Notes
Pasta-bly the Best Salad!
I’ve been a pasta salad girl for as long as I can remember—thanks to my mom, who made them all the time during summer.
Now I have lots of favorite pasta salads. I love a creamy one (hi taco pasta salad and Mexican street corn pasta salad), but sometimes I want something lighter. And this one hits the spot!
I toss my favorite Italian dressing with a bunch of simple add-ins and end up with a pasta salad I make on repeat all summer.
It’s fresh, easy, and one of my favorite things to eat for lunch or dinner on warm days.
Italian Pasta Salad Recipe Ingredients
| What I Use | Why It Works | Easy Swap Ideas |
|---|---|---|
| Rotini | The ridges hold the dressing nicely | Tri-color rotini for more color. Small shells or bowtie pasta work too |
| Chicken and salami | Adds protein | Chickpeas for a meatless option; turkey pepperoni for a lighter feel |
| Tomatoes, cucumbers, peppers | Add crunch and color | Artichoke hearts or dried tomatoes |
| Parmesan | Adds a nutty flavor without too much salt | Small mozzarella balls |
| Creamy Italian dressing | Tangy, big flavors that makes the salad | Use store-bought dressing if you’re short on time |
How To Make Italian Pasta Salad Recipe (Tips)
- Salt the water well: Pasta soaks up the salt as it cooks and tastes better.
- Don’t overcook: Pasta gets firmer in the fridge, so cook it as the box says.
- Cut ingredients small: Small bites are easier to eat and mix into the salad better.
- Make dressing ahead of time: Mix it early, chill, and shake before using.
- Keep it cold: If outside, place the bowl over a tray of ice to stay cold.
Storage
How To Make This Salad Ahead Of Time
Keep the pasta, salad add-ins, and dressing in separate sealed containers in the fridge. Mix them right before serving. Once mixed, this pasta salad tastes best the same day.
More Pasta Salad Recipes:
Healthy
Orzo Pasta Salad
Salads
Mexican Pasta Salad
Salads
Asian Pasta Salad
Pasta Salads
Marry Me Chicken Pasta Salad
Italian Pasta Salad Recipe
Equipment
- Wide-mouth Mason Jar or other sealable container
Ingredients
- 3 cups uncooked pasta such as small shells or rotini
- 1 cup (4 ounces) rotisserie chicken shredded and coarsely chopped
- 1/2 cup (3 ounces) salami thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh flat-leaf parsley finely diced
- 1/2 cup black olives halved
- 1/2 cup roasted red bell pepper coarsely chopped, see note 1
- 1 cup English cucumber or salad cucumbers; chopped
- 1/4 cup finely diced red onion
- 1/3 cup freshly grated Parmesan cheese see note 2
- 1/3 cup red wine vinegar
- 1-1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1/2 cup olive oil
- 2 tablespoons mayo full-fat, I like Best Foods/Hellman’s
- Salt and pepper
Instructions
- Add all dressing ingredients to a jar with a lid. Add salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper). Shake well until the mayo is fully mixed in. For best flavor, chill in the fridge before using, and shake again before pouring over the salad.
- Bring 12 cups of water to a boil. Add 1 tablespoon salt, then 3 cups pasta. Cook according to package directions until al dente. Drain and rinse under cold water for 20 seconds. Shake off any excess water.
- Chop the chicken, slice the salami, halve the tomatoes and olives, chop the red pepper and cucumber, and dice the red onion and parsley.
- Add the pasta, meats, veggies, parsley, and Parmesan to a large bowl.If serving the same day: Add dressing to taste (I use all of it, but use less if preferred).If meal prepping: Only dress the portion you plan to eat that day (see storage note below). Toss to combine, then taste and adjust with extra salt and pepper if needed.
- Cover and refrigerate for 10 minutes. Toss again before serving. Best enjoyed the same day it's dressed.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Italian Pasta Salad
- Grilled chicken or grilled steak
- A good grilled hamburger
- Corn on the cob or Elote
- Watermelon or an easy fruit salad
- Peach lemonade or blackberry lemonade for a sweet drink
FAQs
Yes, I recommend this one or this lighter version.
Use chickpea or brown rice rotini and double-check the salami; some brands may have gluten.
Skip the cheese.
Use a dairy-free mayo; brands like Hellmann’s Vegan or Just Mayo work great.
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