This easy Italian pasta salad recipe is the perfect summer side dish that takes very little time and effort. It’s such a classic side dish that is so light and refreshing!
This is the perfect make-ahead recipe that’s ideal for picnics, potlucks and cookouts.
Table of Contents
- Why You’ll Love this Italian Pasta Salad Recipe
- Italian Pasta Salad Recipe Ingredients
- Variations and Optional Additions
- How to Make Italian Pasta Salad
- Frequently Asked Questions
- Tips
- How to Store
- More Pasta Salad Inspiration
- Italian Pasta Salad
- Explore More
In St. Louis, I’ve grown up loving all things Italian. It’s definitely my favorite! Truthfully, it was those delicious Italian flavors that even became the first type of green salad I finally came to enjoy in my mid-twenties.
I’ve integrated my favorite Italian Dressing and favorite Italian Salad into this easy, full of flavor Italian Pasta Salad recipe. We love pasta salad in our house, especially in the summer!
It’s the perfect side dish for BBQs, picnics, potlucks and more. We love pasta salad for lunch, too!
In fact, I’ve got an entire post dedicated to rounding up all the reader-fave easy pasta salad recipes around here. Don’t miss it– you’ll want to pin and save it for later!
Like all of my pasta salad recipes, it’s light – no heavy mayo here, just an incredible (and incredibly easy) red wine vinaigrette.
Why You’ll Love this Italian Pasta Salad Recipe
- Bursting with zesty Italian flavor
- So easy to make
- One of the best Pulled Pork Sides
- Keeps well
- Make it ahead
- A huge crowd pleaser
Pasta salad is one of my favorite BBQ Sides – don’t skip this complete guide to help you plan your next cookout!
Italian Pasta Salad Recipe Ingredients
- Pasta – I made this pasta salad with rotini, but you can use your favorite pasta shape. Farfalle, orecchiette and fusilli all work well. You can also use a whole grain pasta if you prefer.
- Olive Oil – Use a good quality olive oil for the dressing. I like to use an extra virgin olive oil that has a brighter flavor.
- Red Wine Vinegar – The vinegar adds a great tang of acid and a bold fruity flavor to the dressing. You can also make this recipe with cider vinegar or white wine vinegar.
- Salt and Pepper – A little seasoning helps to bring all of the flavors alive!
- Artichoke Hearts – Use canned artichoke hearts that aren’t marinated. Be sure to drain them well and remove the stems.
- Red Onion – Unlike white onion, red onion has a milder flavor and can easily eaten raw. Dice it finely so that it’s not overpowering.
- Diced Pimentos– These sweet red peppers aren’t spicy and add a wonderful flavor to the salad.
- Grated Parmesan – I like to toss the salad in freshly grated parmesan for a savory finish. You can make this pasta salad vegan and dairy-free by omitting this.
Variations and Optional Additions
This Italian pasta salad is pretty perfect as it is, but you can easily turn this side into a main by adding some protein. Try it with:
- Baked Chicken Breast
- Grilled Shrimp
- Scallops
- Lemon Chicken
- Cubed Hard Salami
- Pepperoni Diced or Sliced Julienne
- Black Olives
- Mozzarella Balls
- Bell Pepper slices
- Cherry Tomatoes
How to Make Italian Pasta Salad
This Italian Pasta Salad recipe is quick and easy, with just 15 minutes hands on time.
- Prep – Cook the pasta according to the package instructions and drain and set to one side.
- Combine – Mix together the dressing ingredients.
- Make – Place the salad ingredients in a large bowl and pour over the dressing. Toss with freshly grated parmesan.
Pasta Salad with Italian dressing is light and refreshing, unlike some pasta salads. It makes it the perfect summer side dish that goes with just about anything for your summer soirée.
Frequently Asked Questions
Can You Make Italian Pasta Salad Ahead Of Time?
Yes! This is such a great make ahead side! Because there is no mayo in this recipe, it will keep well, covered in the fridge, for up to 4 days. It travels well, so it’s perfect to take on picnics or to a potluck.
It’s actually good to let this pasta salad sit for at least 30 minutes before serving to allow the dressing to really soak into your pasta.
How Should You Cook Your Pasta For A Salad?
Your pasta should always be cooked al dente. If you over cook the pasta it will become very soft and mushy and tricky to toss in the dressing. Allow the pasta to cool before adding it to the other ingredinets.
Tips
- Don’t Overcook– Prepare noodles al dente. This will prevent your pasta salad from becoming mushy and toss easier. Overcooking your noodles will result in a mushier pasta salad. Nobody wants that!
- Shock Pasta–After straining noodles, rinse them with cold water to shock them.
- Cool Pasta–Allow your pasta to cool before adding the pasta salad dressing and ingredients.
- Marinate–The best pasta salads are made in advance to allow the dressing to soak into your bow tie pasta and toppings. This makes it so flavorful!
How to Store
- Room Temperature – You can leave this pasta salad out for up to two hours during serving.
- Refrigerate– Store in an airtight container or covered for up to 4 days refrigerated.
Don’t miss this incredible round up of Italian Side Dishes!
More Pasta Salad Inspiration
Side Dishes
The Best Spaghetti Salad
20 mins
Pasta
Tortellini Pasta Salad
25 mins
Side Dishes
Veggie Pasta Salad
20 mins
Pasta
Macaroni Salad
1 hr 25 mins
Pasta Salad Recipe Guide
5 from 11 votes
Italian Pasta Salad
By Julie Blanner
Easy Italian Pasta Salad Recipe – the perfect summer side dish that takes very little time and effort and is light and refreshing!
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 10 servings
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Ingredients
Instructions
Bring a pot of salted water to a boil and prepare noodles according to instructions. Drain and set aside.
Combine olive oil, red wine vinegar, salt and pepper. Set aside.
In a large bowl, combine noodles, artichoke hearts, red onion, pimentos and dressing. Toss with parmesan.
Serve or refrigerate.
Julie’s Tips
Substitutions
- Pasta – Use the short noodle of your choice!
- Olive Oil – Can substitute canola oil if needed.
- Red Wine Vinegar – Substitute with cider vinegar or white wine vinegar.
- Grated Parmesan – Asiago or pecorino cheese also work well.
Optional Additions
- Baked Chicken Breast
- Grilled Shrimp
- Scallops
- Lemon Chicken
- Cubed Hard Salami
- Pepperoni Diced or Sliced Julienne
Tips
- Don’t Overcook– Prepare noodles al dente. This will prevent your pasta salad from becoming mushy and toss easier. Overcooking your noodles will result in a mushier pasta salad. Nobody wants that!
- Shock Pasta–After straining noodles, rinse them with cold water to shock them.
- Cool Pasta–Allow your pasta to cool before adding the pasta salad dressing and ingredients.
- Marinate–The best pasta salads are made in advance to allow the dressing to soak into your bow tie pasta and toppings. This makes it so flavorful!
To Store
Refrigerate– Store in an airtight container or covered for up to 4 days refrigerated.
Calories: 316kcal | Carbohydrates: 35g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 288mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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