Homemade Italian Pasta Salad Recipe

Classic Pasta Salad in bowl with tea in background.

With simple and tasty classic flavors and full of meat, cheese, and veggies, this Homemade Italian Pasta Salad is an easy side dish recipe that you can bring to any function.

Course Salad, Side Dish

Cuisine American

Keyword Classic Pasta Salad, Italian pasta salad

Prep Time 20

Cook Time 0

Chill Time: 1

Total Time 1 20

Servings

Calories 696kcal

Author Dana DeVolk

Ingredients

12 ounces tri-color rotini
4 ounces deli genoa salami cut into 1/4 inch slices
1 pint grape tomatoes cut in half
8 ounces mozzarella cheese block small diced
1 cup small-diced green bell pepper
¼ cup thinly sliced red onion
¼ cup canned sliced black olives drained
¼ cup canned sliced green olives with pimento drained

For the dressing:

¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon dijon mustard
1 clove garlic minced
2 tablespoons grated parmesan cheese
2 teaspoons granulated sugar
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon celery seed

Instructions

Cook the rotini per the directions on the back of the box to al dente. Drain and rinse with cold water to stop it from cooking, drain well. Place in a large bowl.
12 ounces tri-color rotini
Cut the deli salami into half-inch cubes. Add to the bowl with the pasta along with the tomatoes, mozzarella, bell pepper, red onion, black olives, and green olives, set aside.
4 ounces deli genoa salami, 1 pint grape tomatoes, 8 ounces mozzarella cheese block, 1 cup small-diced green bell pepper, ¼ cup thinly sliced red onion, ¼ cup canned sliced black olives, ¼ cup canned sliced green olives with pimento
In a medium-sized bowl, whisk together the olive oil, vinegar, mustard, garlic, parmesan, sugar, salt, pepper, and celery seed until combined.
¾ cup olive oil, ⅓ cup red wine vinegar, 1 tablespoon dijon mustard, 1 clove garlic, 2 tablespoons grated parmesan cheese, 2 teaspoons granulated sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon celery seed
Pour the dressing into the bowl and toss the ingredients together so everything is covered in the dressing. Cover with plastic wrap and place in the fridge for one hour then serve.

Notes

Easily double this recipe to serve more people.
You can change out the meats, pasta, cheese, and veggies, see some of my suggestions above.
This needs to chill for at least 1 hour to soak up the flavors.
Before serving, toss the salad again, some of the dressing may settle on the bottom of the bowl.
This is a great base recipe to create what you’d like so feel free to switch it up!

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