Are you looking for an easy side dish to bring to your next potluck or backyard BBQ? This easy Italian Pasta Salad is just what you need! It’s so quick to put together, but tastes truly special. So many delicious things go into this – people RAVE about this salad and call it the best ever.
Besides my Greek Pasta Salad and my creamy Bacon Ranch Pasta Salad, this is a wonderful side dish to bring to all your potlucks and BBQ parties this summer.
It’s filled with delicious things such as salami, olives, artichoke hearts and sun-dried tomatoes – yet so quick and easy to make!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Salami: Classic salami is obviously a great choice. I just bought an entire one and sliced it into bite-sized chunks, making sure it wasn’t too aged and hard. Summer sausage would also be delicious. And I guess pepperoni would work if you can’t find anything else. If you’re going to make this for kids, make sure you’re not buying a spicy salami.
- Pasta: You can use whatever short pasta shape you have on hand. I would avoid overly large tubular pasta (think rigatoni), because they are more difficult to eat in a relaxed picnic setting, and the aded goodies hide in their cavities. My favorites are rotini or bow ties, or more artisan shapes like orecchiette (look them up if you don’t know them, they are pretty cute).
- Dressing: I always make my own Italian dressing. It’s the easiest thing ever! But if you need easy, or you just happen to have a bottle of Italian dressing in the fridge – that’s absolutely fine, too.
- Artichoke hearts/sun-dried tomatoes: If these are not to your taste, just leave them out! I actually rarely use the artichokes when it’s just for our family, because our kids do not like them one bit. But they are delicious in the salad if you enjoy their taste! If you’re on the fence about artichokes, I do recommend skipping them.
How to make an Italian Pasta Salad
1. Cook the pasta according to package directions, then drain and immediately rinse under cold water.
2. Add all prepared ingredients to a large salad bowl.
3. Add the dressing, then toss the salad to evenly coat. Chill in the refrigerator until ready to serve.
rinse cooked pasta add ingredients to bowl add dressing toss to combine
Recipe tips
- Cook the pasta just al dente: The pasta will keep softening as it soaks up some of the dressing while it sit. Don’t overcook your pasta, or you will end up with a mushy salad. Check out how to cook pasta if you’re unsure.
- Don’t skip the rinsing: I know there are strong opinions on rinsing vs not rinsing your pasta. I never rinse it when I use it in hot dishes, but for a cold salad I believe in the cold rinse. It washes excess starch from the pasta, keeping it from sticking together, and keeping the salad from developing a weird texture. It also helps to stop the cooking process of the pasta, to ensure it doesn’t continue cooking as it cools.
- Don’t skip the chilling: This pasta salad really does benefit from at least an hour in the fridge. The flavors develop, the salad gets cold and it just gets better all over.
Serving ideas
I love to serve pasta salad in place of a hot pasta side dish on those super hot summer days. It’s great with Bruschetta Chicken or balsamic marinated grilled chicken – and even with a simple air fryer chicken breast or air fryer steak.
It also makes a great lunch just by itself – which is how I always use up leftovers!
PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Easy Italian Pasta Salad
Recipe details
Ingredients
- 1 pound short pasta shapes such as rotini or bow ties
- 8 ounces mini mozzarella balls halved
- 1 pound salami chopped
- 1 (6-oz) jar marinated artichoke hearts drained and sliced
- 3 cups cherry tomatoes halved (about 1 ½ pints)
- ½ cup black olives sliced
- ¼ cup chopped sun-dried tomatoes
- 2 tablespoons sliced fresh basil
- 2 tablespoons chopped fresh parsley
- 2 cups Italian dressing homemade or store-bought
Instructions
- Cook pasta according to package directions. Drain in a colander, then immediately rinse under cold water until cooled. Drain very well again.
- Add all salad ingredients to a large bowl. Pour over dressing and toss to evenly coat.
- Cover and chill for at least 1 hour before serving.
Notes
Ingredient notes
- Salami: Classic salami is obviously a great choice. I just bought an entire one and sliced it into bite-sized chunks, making sure it wasn’t too aged and hard. Summer sausage would also be delicious. And I guess pepperoni would work if you can’t find anything else. If you’re going to make this for kids, make sure you’re not buying a spicy salami.
- Pasta: You can use whatever short pasta shape you have on hand. I would avoid overly large tubular pasta (think rigatoni), because they are more difficult to eat in a relaxed picnic setting, and the aded goodies hide in their cavities. My favorites are rotini or bow ties, or more artisan shapes like orecchiette (look them up if you don’t know them, they are pretty cute).
- Dressing: I always make my own Italian dressing. It’s the easiest thing ever! But if you need easy, or you just happen to have a bottle of Italian dressing in the fridge – that’s absolutely fine, too.
- Artichoke hearts/sun-dried tomatoes: If these are not to your taste, just leave them out! I actually rarely use the artichokes when it’s just for our family, because our kids do not like them one bit. But they are delicious in the salad if you enjoy their taste! If you’re on the fence about artichokes, I do recommend skipping them.
Recipe tips
- Cook the pasta just al dente: The pasta will keep softening as it soaks up some of the dressing while it sit. Don’t overcook your pasta, or you will end up with a mushy salad. Check out how to cook pasta if you’re unsure.
- Don’t skip the rinsing: I know there are strong opinions on rinsing vs not rinsing your pasta. I never rinse it when I use it in hot dishes, but for a cold salad I believe in the cold rinse. It washes excess starch from the pasta, keeping it from sticking together, and keeping the salad from developing a weird texture. It also helps to stop the cooking process of the pasta, to ensure it doesn’t continue cooking as it cools.
- Don’t skip the chilling: This pasta salad really does benefit from at least an hour in the fridge. The flavors develop, the salad gets cold and it just gets better all over.
Nutrition
More recipe information
Recipe first published on 05/25/2018. Updated with new photos, minor improvements to the recipe and better text on 05/16/2021.
sally d. says
made this without the artichokes added, just served them on the side for people to take for their own plate. was gone in a flash!
Nora says
That’s such a great tip, Sally!