Looking for the perfect cold pasta salad recipe to serve at your next potluck, picnic, or weeknight dinner? My zesty Italian pasta salad is packed with bold flavor, fresh veggies, and classic Italian ingredients like mozzarella pearls and black olives. With simple prep and tons of customization options, it’s bound to become one of your favorite side dishes!
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Why my recipe
This is the best Italian pasta salad recipe for home cooks who want something that’s easy, colorful, and full of flavor. The combination of tender pasta, juicy cherry tomatoes, salty olives, and a punchy Italian vinaigrette makes each bite irresistible. It’s the perfect side dish for grilled meats or a light lunch all on its own—and it tastes even better the next day! I make it often and you will too!
Try my Cherry Tomato Caprese Salad next!
Ingredients and substitutions
- Tricolor rotini pasta – Spiral noodles are great for catching the flavors of the dressing, but any pasta shapes like penne or bowtie can work.
- Cherry tomatoes – Grape tomatoes or chopped Roma tomatoes are great options too.
- Sliced black olives – Swap with kalamata or green olives for a twist.
- Mini pepperoni – Try chopped hard salami or turkey pepperoni if you prefer.
- Pearl mozzarella balls – Also called mozzarella pearls; cubed fresh mozzarella or even crumbled feta cheese works.
- Marinated artichokes – Adds tangy depth. You can omit or replace with chopped banana peppers or roasted red pepper.
- English cucumber – Adds crunch and freshness; regular cucumber is fine if seeds and skin are removed. You'll love the crisp texture!
- Zesty Italian dressing – Use your favorite store-bought brand or a homemade Italian vinaigrette.
- Salad Supreme seasoning – This blend adds a bold flavor kick. I use McCormick Perfect Pinch brand. You can find this blend in the spice aisle. Italian seasoning, parmesan cheese, or a sprinkle of red pepper flakes can be used as alternatives.
Directions
Be sure to scroll all the way to the recipe card for full instructions and exact amounts.
- First I cook rotini pasta in a large pot of salted water according to package instructions until one minute past al dente. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, I combine the cooked pasta with cherry tomatoes, olives, mini pepperoni, mozzarella pearls, chopped artichokes, and cucumber.
- Then I pour in the zesty Italian dressing and sprinkle in the Salad Supreme seasoning. Gently toss to coat everything evenly.
- Chill in the refrigerator for at least 1 hour to let the flavors of the dressing infuse the pasta and vegetables.
- Before serving, I stir and adjust seasoning if needed. Add additional dressing or a splash of olive oil and lemon juice to refresh the salad.
Tips for success
- For best results, make sure the pasta is cooled to room temperature before adding the dressing to prevent it from soaking in too quickly.
- A large bowl gives you plenty of room to mix without spilling.
- For even more flavor, add a handful of chopped fresh parsley or fresh herbs just before serving for bright flavor.
- This recipe is flexible—try adding diced bell pepper, red onion, or parmesan cheese to suit your taste.
How to store
Store your leftover pasta salad in an airtight container in the fridge. It will stay fresh for 3–4 days, making it a great make-ahead option for busy weeknights or meal prep. If it dries out a bit, just mix in a little more Italian dressing or olive oil before serving.
More Mediterranean Salads
- Easy Italian Pesto Pasta Salad
- Greek Pasta Salad
- Panzanella (Bread Salad)
- Mexican Pasta Salad
- Greek Chicken Pasta Salad
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Zesty Italian Dressing Pasta Salad
Ingredients
- 12 ounces tricolor rotini pasta cooked
- 1 pint cherry tomatoes quartered
- 6.5 ounces sliced black olives canned
- 5 ounces mini pepperoni
- 8 ounces pearl mozzarella balls
- 6.5 ounce jar marinated artichokes chopped
- 1 cup quartered English cucumber
- 1 cup zesty Italian dressing I used Kraft
- 2 tablespoon salad supreme seasoning I used McCormick perfect pinch
Instructions
- Cook rotini pasta in a large pot of salted water according to package instructions until one minute past al dente. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cooked pasta with cherry tomatoes, olives, mini pepperoni, mozzarella pearls, chopped artichokes, and cucumber.
- Pour in the zesty Italian dressing and sprinkle on the Salad Supreme seasoning. Gently toss to coat everything evenly.
- Can be served right away or chill in the refrigerator for at least 1 hour to let the flavors of the dressing infuse the pasta and vegetables.
- Before serving, stir and adjust seasoning if needed. Add additional dressing or a splash of olive oil and lemon juice to refresh the salad.
Notes
- For best results, make sure the pasta is cooled to room temperature before adding the dressing to prevent it from soaking in too quickly.
- Let pasta salad stand for 30 minutes before serving.
- A large bowl gives you plenty of room to mix without spilling.
- For even more flavor, add a handful of chopped fresh parsley or fresh herbs just before serving.
- This recipe is flexible—try adding diced bell pepper, red onion, or parmesan cheese to suit your taste.
Nutrition
Recipe adapted from The Wooden Skillet.
Susie
Family loved this recipe! I used Paul Newman's Italian dressing. Delicious
Nikole
I love Paul Newman's too! I like to switch it up-sometimes I use Olive Garden, and sometimes I use Brianna's French vinaigrette.