Best Italian Pasta Salad Recipe – Easy, Fresh & Delicious

This bright, pantry-friendly Italian Pasta Salad brings together tender pasta, ripe tomatoes, crisp cucumbers, olives, fresh herbs, and a tangy vinaigrette for a satisfying, colorful side or light main. It’s designed to be easy enough for weeknight dinners, flexible for meal prep, and crowd-pleasing at picnics or potlucks.

Why this recipe works

The balance of textures and flavors is what makes this salad sing: al dente pasta holds the dressing without becoming soggy, acidic tomatoes and vinegar cut through the oil for brightness, and crunchy vegetables add contrast. A short rest time lets the pasta absorb flavor without losing its bite. Use quality extra-virgin olive oil and a good vinegar—those small choices make a big difference when building a simple dressing for this salad.

Ingredients

12 ounces short pasta (penne, fusilli, rotini, or farfalle)

1 pint cherry tomatoes, halved

1 medium cucumber, seeded and diced

1/2 small red onion, thinly sliced

1 cup marinated artichoke hearts, quartered (optional)

3/4 cup pitted Kalamata olives, halved

1/2 cup crumbled feta or diced fresh mozzarella (optional)

1/4 cup chopped fresh parsley and/or basil

1/3 cup extra-virgin olive oil

3 tablespoons red wine vinegar (or white balsamic)

1 tablespoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried Italian seasoning (or 1 tablespoon fresh oregano)

Salt and freshly ground black pepper, to taste

Yield: 6–8 servings (side) or 4 servings (main) | Prep time: 15–20 min | Cook time: 8–12 min | Chill (optional): 20–60 min | Total: 45 min

How to Make the Italian Pasta Salad

1.Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (follow package timing). Drain and rinse briefly under cool water to stop cooking and remove surface starch. Transfer to a large mixing bowl.

2.Make the dressing. Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried Italian seasoning, salt and pepper until emulsified. When preparing the dressing for an Italian Pasta Salad, taste for balance—add more acid if you want extra brightness or a pinch of sugar if your tomatoes are very tart.

3.Prepare the vegetables. While the pasta cooks, halve tomatoes, dice cucumber, slice onion, quarter artichokes (if using), and halve the olives. Chop the herbs and crumble the cheese if using.

4.Assemble. Add vegetables, olives, artichokes, cheese, and herbs to the pasta. Pour the dressing over the bowl and toss gently but thoroughly so everything is evenly coated.

5. to meld. Let the salad sit for at least 20 minutes, or refrigerate for up to an hour for deeper flavor. Serve chilled or at room temperature.

Tips for success

Don’t overcook the pasta. Slightly undercooked pasta will retain a pleasant bite after chilling.
Rinse the pasta lightly after draining to cool and prevent stickiness—this also helps it absorb dressing more evenly.

Adjust the dressing at the end: cold chills dull acidity, so re-taste and add a splash of vinegar or a pinch of salt before serving.

Mix-ins to consider: roasted red peppers, capers, grilled zucchini, cooked chickpeas, or a handful of arugula for peppery contrast.

Make ahead: assemble the salad and refrigerate for up to 1 day; add delicate herbs and cheese right before serving for freshest texture.

Variations

Vegetarian: Omit meat and add extra beans or roasted veggies.

Protein boost: Stir in grilled chicken, shrimp, or cubed salami for a heartier bowl.

Lighten it: Use half the oil and increase vinegar or add a spoonful of plain yogurt to loosen the dressing without extra calories.

Kid-friendly: Reduce raw onion and add sweet bell peppers or peas to appeal to younger palates.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep the salad longer, store the dressing separately and toss just before serving to preserve texture. Re-season before serving—the flavors will mellow after refrigeration.

What to Serve with Italian Pasta Salad

Grilled Chicken – Adds a hearty, protein-packed balance to the fresh flavors.

Garlic Bread – A classic Italian side that perfectly complements the salad.

Grilled Salmon or Shrimp – Light, flavorful seafood that pairs beautifully with the pasta salad.

More Favorite Pasta Salad Recipes

Roasted Veggie Pasta Salad

FAQ — Questions about this salad

Q: Can I make an Italian Pasta Salad ahead for a party?

A: Yes — prepare and toss the salad up to a day ahead, but add delicate herbs and cheese right before serving for best texture.

Q: How do I prevent the salad from becoming soggy?

A: Drain and cool the pasta properly, avoid overly juicy vegetables, and consider leaving a portion of the dressing to add later if you need extra hold time.

Q: What pasta shapes work best?

A: Short, ridged shapes (rotini, fusilli, penne) catch dressing and small add-ins best—choose a shape you enjoy.

Q: Can I freeze this salad?

A: Freezing is not recommended because fresh vegetables and pasta lose texture when frozen and thawed.

Q: How can I change the flavor profile?

A: Swap herbs (basil, parsley, oregano), use different cheeses, or experiment with vinegars (balsamic or sherry) and add-ins like roasted peppers or capers.