I’m over here manifesting sunshine and dreaming of summer BBQs, pool days, and Sunday picnics. This Italian pasta salad? It’s going to be on repeat every week this summer. It’s fresh, vibrant, packed with flavor, and best of all, super simple. It’s one of those amazing recipes that just gets better as it sits, making it perfect for meal prep or make-ahead entertaining.

I’ll walk you through everything you need to know about the ingredients, flavor combinations, storing tips, what to serve it with, and all the ways to make it your own. Whether you’re making it for a potluck, picnic, or just because you’re craving something fresh and zesty, this pasta salad delivers big time.

Oh, and if you love a good pasta salad, this Cobb Pasta Salad Recipe is going to change your life!

Watch The How-To Video

Why You’ll Love This Italian Pasta Salad

✔️ Quick and easy – With minimal prep and cook time, this is a fuss-free recipe that anyone (and I mean anyone) can make! Truly, the biggest lift is boiling your pasta.

✔️ Flavor-packed – Thanks to tangy Italian dressing, fresh, crunchy veggies, every bite is bursting with bold flavor.

✔️ Great for a crowd – Whether you’re feeding a large family or bringing a dish to a potluck, Italian pasta salad is a guaranteed hit. I bet if you also bring this watermelon punch, you’ll be a HERO.

✔️ Customizable – You can mix and match ingredients based on what you love or what’s in your fridge.

✔️ Make-ahead friendly – It actually tastes better after a few hours in the fridge, giving the flavors time to marry.

What makes it “Italian”? Well, it’s just the quintessential taste of Italian salad dressing that people know and love. Typically, Italian pasta salad is a cold pasta salad made with short pasta (like rotini, penne, or farfalle –or in this recipe, trottole), crisp vegetables, cured meats, cheese, and a zippy Italian-style vinaigrette.

While traditional American pasta salads often feature mayo-based dressings, the Italian version is all about that bright, herbaceous, oil-and-vinegar dressing that coats every bite in a tangy, savory finish.

Step-by-Step Guide to Make This Italian Pasta Salad

1. Make the Dressing: Add all the dressing ingredients to a mason jar and shake vigorously until well-combined.
   
2. Combine: Add pasta and veggies to a large bowl. Pour the dressing over everything, and toss until everything is completely coated in the dressing.
   
3. Refrigerate: Cover with saran wrap and refrigerate for 30 minutes before serving.
   
4. Garnish (Optional): Top with fresh basil, if desired.

Customize this Italian Pasta Salad

One of the best parts about Italian pasta salad is how customizable it is:

Choosing your pasta

Choose a short pasta that can hold onto the dressing and all the other goodies. Popular options include:

• Trottole or Rotini – A top choice thanks to its spirals, which trap dressing and flavor beautifully.
• Farfalle (bowtie) – Adds a fun shape and holds up well in salads.
• Fusilli – Another spiral option, just slightly tighter than rotini.

? Pro tip: Cook the pasta just past al dente so it absorbs more flavor but doesn’t get mushy after chilling.

Italian Dressing

A good Italian pasta salad is all about the dressing. You can use a store-bought version in a pinch, but homemade is always best. It usually includes:

• Extra virgin olive oil
• Red wine vinegar or white wine vinegar
• Garlic (adjust to add more if you’re smart and like garlic)
• Dijon mustard
• Dried oregano and basil or Italian seasoning
• Salt and pepper

This recipe has other additions like fresh lemon juice that add more dimension of flavor.

Add Cured Meats

Italian meats add a savory, umami-rich kick. Here are some ideas of what to include:

• Genoa salami
• Pepperoni
• Prosciutto

Add Cheese

You can’t go wrong with these popular cheese options:

• Mozzarella balls (ciliegine or bocconcini)
• Parmesan
• Provolone

Vary the Vegetables

Veggies that you could add in (other than what’s already listed in the recipe):

• Cherry tomatoes
• Olives
• Pepperoncini
• Artichoke hearts
• Roasted red peppers
• Sun-dried tomatoes
• Capers

Fresh Herbs

• Basil

Make It Gluten-Free

Use a gluten-free pasta (like chickpea, lentil, or rice-based). Just make sure not to overcook it, as GF pasta can get mushy fast.

Make It Spicy

Add sliced jalapeños, red pepper flakes, spicy salami, or Calabrian chili paste to the dressing.

How to Store Italian Pasta Salad (And Keep It Fresh!)

Whether you’re prepping ahead for a party or saving leftovers for lunch, storing your Italian pasta salad the right way makes all the difference. Here’s how to do it like a pro:

? In the Fridge

• Cool it completely before transferring to storage containers.
• Store in an airtight container to keep it from drying out or absorbing fridge odors.
• It will stay fresh in the fridge for up to 4–5 days.
• Give it a good stir before serving. The pasta might soak up some of the dressing, so feel free to add a splash of extra dressing or a drizzle of olive oil to freshen things up.

? In the Freezer (Not Recommended)

Technically, yes—you can freeze it. But should you? Probably not.

Freezing tends to mess with the texture of both the pasta and the fresh veggies, leaving you with a mushy, watery salad once thawed. If you absolutely need to freeze it, do so without the dressing, and expect a texture change after defrosting.

? Make-Ahead Tip

Planning to make your Italian pasta salad a day or two early?

• Prep all the components, but store the dressing separately.
• Toss everything together a few hours before serving for best flavor and texture.
• Add fresh herbs (if using) last-minute so they stay bright and fragrant.

Pasta lover? Here’s what to try next…

Hungry for more? Follow Suburban Simplicity on Facebook, Instagram, YouTube, and Pinterest to see more DIYs, recipes, and home tips!

Also, don’t forget to sign up for email!
I only send one email a week, and it’ll include my latest recipes, DIYs, and tips, information about exclusive “email only” giveaways, and more! See form below!

Want to subscribe to the Suburban Simplicity Recipe Club? It’s only $5 per month, and you’ll get ad-free PDFs of any new recipes that I post while supporting me at the same time! Join the club, here.