Italian Pasta Salad with tomatoes, cucumbers, olives, Parmesan, red onions, peppers, salami, and chicken—tossed in Italian dressing.
The Best Italian Pasta Salad
I grew up on this pasta salad—my mom was known for it—and I’ve loved pasta salad ever since. I have several go-to recipes, and while I enjoy indulgent, mayo-based ones like Broccoli Grape Pasta Salad or Mexican Street Corn Pasta Salad, I always find myself craving a lighter version like this.
So, I took my favorite Italian dressing and combined it with all my favorite Italian flavors in one pasta dish. It turned out delicious—definitely one of my new favorite summer lunches or dinners!
Ingredients In Italian Pasta Salad
- Pasta: Use a small pasta shape like rotini or bowtie so it holds the dressing well.
- Rotisserie chicken and salami: Chop the salami into small pieces and shred the chicken so every bite has a bit of each.
- Tomatoes, olives, roasted red bell pepper, cucumber, and red onion: Slice the veggies small and evenly for the best texture and flavor in every bite.
- Parsley and Parmesan cheese: Use freshly grated Parmesan and chopped parsley for the best flavor.
- Italian Dressing: Shake or whisk the dressing well before tossing to keep it smooth and evenly mixed.
How To Make Italian Pasta Salad
- Cook Pasta: Salt, boil, and rinse pasta, then mix with some dressing.
- Chop Ingredients: Cut chicken, salami, tomatoes, parsley, olives, pepper, cucumber, and onion.
- Prepare Dressing: Shake vinegar, mustard, herbs, sugar, oil, mayo, salt, and pepper in a jar.
- Assemble Salad: Toss pasta with chopped items, Parmesan, parsley, and dressing.
- Chill: Refrigerate the Italian Pasta Salad for 30 minutes, toss again, and serve.
Quick Tip
When the pasta chills, it can clump into one big gob that’s hard to separate. Prevent this by tossing the cooked and drained pasta with a tablespoon of the dressing. The oil will coat the pasta and keep it from sticking together.
Tips For Success
- Choose Textured Pasta: Select small pasta like rotini, miniature shells, farfalle, or fusilli to better hold the dressing.
- Mellow Red Onion: Soak diced onions in salted ice water for 10 minutes if raw onion flavor is too strong. Drain well before adding.
- Cook Pasta Al Dente: Avoid overcooking; pasta should be al dente as it firms up when chilled.
- Use Roasted Red Pepper: Opt for roasted red peppers over raw for a smoky flavor. Store-bought jars work well in this Italian Pasta Salad.
- Prepare Dressing Ahead: Make the dressing in advance and chill for intensified flavors. Let it sit at room temperature briefly and shake well before using.
Storage
Italian Pasta Storage
To store this Italian pasta salad, place it in an airtight container and refrigerate. It will stay fresh for up to 5 days. For best flavor, give it a quick stir before serving. Avoid freezing as it can alter the texture of the ingredients.
More Salad Recipes
- Strawberry Poppy Seed Salad
- Greek Pasta Salad
- Corn Salad
- Honey Mustard Salad Dressing
- Autumn Crunch Pasta Salad
Italian Pasta Salad
This Italian Pasta Salad is a flavor-packed mix of juicy cherry tomatoes, crisp cucumbers, black olives, Parmesan, red onions, roasted peppers, salami, and tender chicken. Toss it all with a creamy homemade Italian dressing—or grab a store-bought one for ease!
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 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 Persian cucumbers; cut into half moons
- 1/4 cup red onion finely diced
- 1/3 cup freshly grated Parmesan cheese see note 2
Dressing
- 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 the dressing ingredients to a large jar with a lid. Add salt and pepper to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and shake to combine. It might take a minute of vigorous shaking, but the mayo should completely integrate. If you have time, make this ahead and chill it in the fridge to intensify the flavors. Shake again right before mixing into the salad.
- Prepare the pasta according to package directions. Generously salt the water (I add 1 teaspoon to every 4 cups of water). Don’t forget to salt the pasta water or the whole salad will taste under-seasoned. Drain, rinse under cold water, and toss with 2 tablespoons of the prepared Italian dressing. Set aside.
- Chop the rotisserie chicken, chop or thinly slice the salami, halve the tomatoes, finely chop the parsley, halve the olives, chop the pepper, chop the cucumber, and dice the red onion.
- Toss all the prepared veggies/meats with the pasta. Add the grated Parmesan and chopped parsley. Add dressing to preference. (I use it all, but you may like less!) Toss the salad. Season with any additional salt and pepper if needed.
- Cover and chill for at least 30 minutes. Toss again and enjoy!
Video
Recipe Notes
Note 1: You can buy jars of roasted red peppers at the store; they are usually near things like pickles, capers, and artichoke hearts.
Note 2: Packaged grated Parmesan (in the can) is very salty and overpowering. I recommend grating a block of Parmesan cheese on a zester or the small holes of a grater for ultra-fine cheese.
Storage: Store Italian Pasta Salad in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving. Avoid freezing as it can alter the texture.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 23g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1071mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1014IU | Vitamin C: 25mg | Calcium: 159mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad with be my go to pasta salad recipe in the future!! I used a veggie pasta noodle mixed with regular pasta. It was delicious and my friends loved it! Everyone asked for a bowl to go! I double the recipe and it was plenty for 13 people. Definite repeat!
Yay! I am so happy to hear this! Thanks for your comment Kathy!
This salad came out wonderful. Will add it to my collection. Thanks for sharing.
Glad it was enjoyed:)
I really really loved this salad! I made it exactly as your recipe is written. When I tasted it, there just seemed to be a little something missing. I added about a 1/2 teaspoon of dried oregano and that was it! It seemed to give it just the little extra something it needed. I will make this salad time and time again! Thank you for the recipe!
You’re so welcome! Glad you loved this salad 🙂
We can always eat a good pasta salad around here they’re good warm the first time around and even more flavorful eaten cold the next! I like the Italian twist on this one and it will be a great use for my basil. I have a ton of basil on hand right now too!
They definitely do! Thank you Valentine, I hope you love this salad!
ahh nutrition labels are SO clutch, that’s major Chelsea!!! and this pasta salad looks amazing, so delicious and easy xo
Your tomato cutting hack is genius! I love it!