Picture this: sunshine in a bowl, crunch meets chew, and a zingy dressing that hits like a standing ovation. This isn’t your sad deli-case pasta—this is Italian grandma-approved flavor with a modern hustle. You bring a pot and 20 minutes; this recipe brings swagger.
It’s bright, salty, herby, and the leftovers are even better (if they make it that long). Hungry yet? Good—let’s build your new signature dish.
What Makes This Recipe Awesome
Balance is everything. You get tender pasta, crisp veggies, creamy cheese, and a bold dressing that ties it all together.
Every bite is a full story.
It scales like a dream. Family dinner? Potluck? Meal prep for the week?
Just double it and you’re the hero. No cape required.
Real-deal Italian vibes. We’re talking olives, salami, pepperoncini, and a punchy red wine vinaigrette—simple ingredients, maximum flavor.
Make-ahead friendly. The flavors deepen over time. Translation: this salad practically improves while you’re not looking.
Shopping List – Ingredients
- 12 oz (340 g) short pasta (rotini, fusilli, or penne are ideal)
- 1 cup cherry tomatoes, halved
- 1 small English cucumber, quartered and sliced
- 1 small red onion, thinly sliced
- 1 cup roasted red peppers, sliced (jarred is fine)
- 3/4 cup Kalamata olives, pitted and halved
- 1/2 cup pepperoncini, sliced
- 4 oz (115 g) provolone or mozzarella, diced
- 4 oz (115 g) Genoa salami, sliced into ribbons (optional but classic)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, torn
For the Homemade Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, finely grated
- 1 tsp dried oregano (or 2 tsp fresh, chopped)
- 1/2 tsp honey (just to balance, not sweeten)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch of red pepper flakes (optional, but highly recommended)
- 2–3 tbsp grated Parmesan (for umami and body)
Cooking Instructions
- Boil the pasta like you mean it. Salt a large pot of water until it tastes like the sea.
Cook pasta to al dente per package directions. Overcooked pasta in salad? Hard pass.
- Shock it (yes, really). Drain and rinse briefly under cold water to stop cooking and cool it down.
Shake off excess water—soggy pasta is not invited.
- Mix the dressing. In a jar or bowl, whisk olive oil, vinegar, Dijon, garlic, oregano, honey, salt, pepper, red pepper flakes, and Parmesan until emulsified. Taste and adjust—this is your flavor engine.
- Prep the crew. Halve tomatoes, slice cucumber and onions, chop peppers, olives, and pepperoncini. Dice cheese and slice salami.
Keep pieces bite-size for maximum fork happiness.
- Combine and toss. In a big bowl, add pasta, veggies, olives, peppers, cheese, and salami. Pour in about 3/4 of the dressing. Toss gently until everything glistens.
- Herbs last. Add parsley and basil just before serving so they stay fresh and vibrant.
Toss again and see if it needs the remaining dressing.
- Rest (if you can). Let it sit 15–30 minutes so flavors mingle. If chilling longer, save a bit of dressing to refresh before serving.
- Finish like a pro. Taste and tweak salt, acidity, and heat. A squeeze of lemon, extra olives, or a dusting of Parmesan can send it over the top.
Keeping It Fresh
Storage: Keep in an airtight container in the fridge for up to 4 days.
Stir before serving and add a splash of olive oil or vinegar if it’s thirsty.
Separate the herbs and cheese if making more than a day ahead; fold them in right before serving to maintain texture and flavor.
Don’t freeze it. Pasta and fresh veggies don’t bounce back after a freeze. The texture goes from “wow” to “why.”
Nutritional Perks
Macronutrient balance: You get carbs from pasta, protein from cheese and salami, and healthy fats from olive oil. It’s satisfying without needing a nap after.
Veggie power: Tomatoes, peppers, cucumbers, and onions add fiber, vitamin C, and antioxidants.
Your cells will send a thank-you note.
Smart swaps: Use whole-wheat pasta for extra fiber or add chickpeas for more plant protein. FYI, both boost satiety without compromising taste.
Don’t Make These Errors
- Overcooking the pasta. Al dente is non-negotiable. Soft pasta turns to mush once dressed.
- Skipping salt in the water. Seasoning starts at the boil.
The dressing can’t fix bland noodles.
- Drowning it in dressing early. Start with less; add more after it rests. The pasta will absorb some—no need to turn it into soup.
- Using watery mozzarella. If using fresh mozz, pat it dry. Excess moisture dilutes the flavor party.
- Forgetting acidity. If the salad tastes flat, it needs a bump of vinegar or lemon, not more oil.
Trust your taste buds.
Recipe Variations
- Veggie-forward: Skip the salami and add artichoke hearts, chickpeas, and sun-dried tomatoes. Extra herbs for the win.
- Spicy Calabrian twist: Use Calabrian chili paste in the dressing and add shaved Pecorino. It slaps (respectfully).
- Caprese-style: Cherry tomatoes, fresh mozzarella pearls, basil, and a drizzle of balsamic reduction at the end.
- Seafood vibe: Fold in oil-packed tuna or grilled shrimp.
Keep the cheese light or swap for capers.
- Gluten-free: Use a sturdy gluten-free pasta (corn-rice blends hold up best). Don’t overcook—GF pasta goes soft faster.
- Lean and green: Add arugula or spinach just before serving for peppery freshness and extra volume, IMO a power move.
FAQ
Can I make this a day ahead?
Yes, and it actually tastes better. Store it covered, hold back some herbs and a bit of dressing, then refresh before serving for maximum flavor and sheen.
What pasta shape works best?
Rotini, fusilli, penne, or farfalle.
You want ridges or twists that grip the dressing. Smooth shapes? Not as fun, not as flavorful.
Is the salami necessary?
Not at all.
It’s traditional, but optional. For a meatless version, add chickpeas or extra cheese for protein and texture.
How do I keep the onions from overpowering the salad?
Quick-fix: soak sliced red onions in cold water with a splash of vinegar for 10 minutes, then drain. They’ll keep their crunch with less bite.
Can I use a different vinegar?
Red wine vinegar is classic, but white wine vinegar or sherry vinegar also works.
Balsamic changes the profile—sweeter and darker—still good, just different.
Why add Parmesan to the dressing?
It adds body, umami, and helps the dressing cling to the pasta. Think of it as the secret handshake of Italian salads.
Do I have to rinse the pasta?
For pasta salad, yes. Rinsing cools it quickly and stops carryover cooking.
Hot pasta + cold veggies = awkward texture mismatch.
How can I make it lighter?
Use part-skim cheese, skip the salami, and increase the veggies. Also, reduce oil to 1/4 cup and boost vinegar to keep it bright without feeling heavy.
In Conclusion
Traditional Italian Pasta Salad with Homemade Dressing nails that sweet spot: simple ingredients, huge payoff, minimal fuss. It’s versatile enough for weeknights and impressive enough for guests who “just dropped by.” Keep your pasta al dente, your dressing punchy, and your herbs fresh.
Do that, and this salad won’t just be good—it’ll be your signature move, every single time.
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