Classic Italian Pasta Salad is made with organic tri-color rotini, packed with tons of vegetables, cheeses, meats, and coated in a homemade vinaigrette. It’s The perfect recipe to feed a crowd for picnics, potlucks, office parties, and family gatherings.

Growing up in an American-Italian family, my mom used to make one of my favorite side dishes pretty frequently, A classic Italian Pasta Salad that was out of this world delicious and filled with flavorful Italian ingredients that added layers upon layers of amazing textures and flavors.

 

One of the great things about this Classic Italian Pasta Salad is the staying power. It seems to get better tasting after sitting a little bit. Be sure to cook the pasta noodles al dente to hold up in the refrigerator without becoming squishy. There is nothing worse than a squishy Italian Pasta Salad in my book.

To cook the noodles to a proper al dente state, follow the package instructions to a T and remove the noodles immediately. You will want to rinse the noodles in cold water to stop the cooking process and remove excess starches. This is the only time I recommend rinsing pasta is for a cold pasta salad.

 

 

 

I made a smaller version of Classic Pasta Salad this time, as it’s just our family that will be eating the salad. However, I usually double this recipe for a crowd. You can easily double the recipe if needed by configuring the numbers to equal the amount you need at the time.

 

 

 

Ingredients needed for Classic Italian Pasta Salad

• One-12-ounce box organic tri-color Pasta

• Four ounces of capicola ham, diced

• Three ounces of thin-sliced deli pepperoni, sliced

• Six ounces of organic grape tomatoes halved (1/2 of a pint)

• 2/3 cup of black olives, drained

• 2/3 cup diced zucchini or cucumbers

• 1/2 cup red onion diced finely

• Three mini sweet bell peppers, red or yellow, sliced thinly

• Four ounces fresh Mozzarella Pearls or four ounces cubed

• 1/2 cup Pecorino Romano cheese, finely grated

 

 

 

Ingredients needed for dressing

• 1/2 cup extra virgin olive oil

• 1/2 cup white wine vinegar 

• 1/2 teaspoon dijon mustard

• One tablespoon honey or sugar, optional

• One tablespoon minced garlic

• One tablespoon dried minced onion

• One tablespoon Italian herbs

• One Pinch of crushed red pepper

• Kosher salt, to taste optional

• 1/8 teaspoon white pepper

 

 

 

 

 

Frequently Asked Questions about Classic Italian Pasta Salad

1. What is the best type of noodles to use in a pasta salad? The best pasta shapes to use are ones with plenty of nooks and crannies such as fusilli, farfalle, rotini, or penne pasta. They seem to hold up well in Pasta Salad. Be sure to cook them al dente.

2. How far in advance can I make the Classic Italian Pasta Sauce? I would not make it more than a day in advance. I usually like to make my pasta salad the night before. It’s the perfect amount of time to soak up some of the dressing and flavor everything. Making it more than a day before will usually result in a soggy pasta salad.

3. I do not have time to make homemade dressing. What can I use in place of it in my pasta salad? If in a pinch of the time, I would recommend using a quality Italian, Mediterranean, or Greek dressing in place of the homemade dressing recipe.

4. Can I make this Italian Pasta Salad and serve it immediately? I recommend you chill the pasta salad about 1-3 hours before serving so that it has had a chance to soak up the flavor of the dressing.

5. Can I use vegetable oil in place of the olive oil in the dressing? I do not recommend using anything but a quality brand of extra-virgin olive oil in the dressing.

6. How can I make this into a vegetarian pasta salad? This is very simple do not add the cheeses or meats recommended in the recipe and substitute them with vegan-friendly ingredients.

 

 

 

Suggestions for substitutions for listed ingredients of Classic Italian Pasta Salad

• Meats that can be used: Salami, Prosciutto, Salsiccia, Finocchiona, Pancetta. Capocollo, Lardo, Soppressata.

• Cheese that can be used: Provolone, Gorgonzola, Asiago, Fontina, Pecorino, and Parmesan cheese

• Vegetables can be used: Roasted red peppers, artichoke hearts, yellow squash, broccoli, cauliflower, green onions, mild pepper rings, hot pepper rings, green olives, greek olives, cucumbers, Garbanzo beans, and cannellini beans.

 

 

 

 

 

 

 

 

If you enjoyed this recipe, here are some other suggested recipes.

• This Carrot Apple Salad is so refreshing, sweet, and tangy. Carrot Apple Salad keeps well in the refrigerator for several days. This Salad is a beautiful side for any meal.  This fantastic tasting dish also makes a lovely presentation on the dinner table and is excellent for potlucks, holidays, or gatherings. 
• Broccoli Apple Salad is one of those salads that’s so deliciously good. It’s hard to remember it’s the main ingredient is broccoli. Broccoli has long been a  love-hate relationship with many adults and children alike over the years. However, the Broccoli Apple salad recipe has always been a massive hit with my children and family, thankfully.
• Lemony Italian Pasta Salad is a quintessential salad recipe to have this spring/summer combining Rigatoni pasta noodles, pepperoni, ham, grape tomatoes, red onions, quality black olives, green olives, sliced sweet peppers, Romano cheese, and a delicious homemade lemony Italian Salad Dressing.

 

 

 

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