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A close-up shot of the finished Zesty Italian Pasta Salad in a serving bowl, highlighting the fresh vegetables and homemade dressing.

Zesty Italian Pasta Salad (The Only Recipe You'll Ever Need)

This Zesty Italian Pasta Salad is packed with fresh veggies, salami, mozzarella, and a tangy homemade dressing. It's the perfect, easy-to-make side dish for any potluck, BBQ, or weeknight dinner, and is always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 1 pint cherry tomatoes halved
  • 1 English cucumber diced
  • 1/2 red onion thinly sliced
  • 1 can (6 oz) black olives drained and sliced
  • 1/2 cup sliced pepperoncini peppers
  • 6 oz Genoa salami cubed
  • 8 oz mozzarella pearls
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Cook the pasta in a large pot of salted water according to package directions for al dente. Drain and rinse with cold water until completely cool. Set aside.
  2. In a small bowl or jar, combine all dressing ingredients: olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, garlic powder, salt, and pepper. Whisk or shake until well emulsified.
  3. In a large salad bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, sliced red onion, black olives, pepperoncini, cubed salami, and mozzarella pearls.
  4. Pour about three-quarters of the dressing over the salad and toss gently to combine. Ensure everything is evenly coated.
  5. Cover and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give the salad a final toss, adding more dressing if desired. Serve chilled.

Notes

Make-Ahead Tip: You can make this salad up to 24 hours in advance. Keep the dressing separate and toss it with the salad an hour before serving for the best texture.
Pasta Choice: Rotini is great, but fusilli, penne, or farfalle (bowtie) pasta also work wonderfully.
Rinsing Pasta: Rinsing the pasta is essential for a cold salad. It stops the cooking process and removes starch, preventing the pasta from clumping together.