Zesty Italian Pasta Salad is a vibrant, flavor-packed dish that brings bold Italian-inspired ingredients together in the most delicious way. It’s a go-to for summer potlucks, picnics, and easy weeknight dinners. This salad is loaded with colorful vegetables, tangy pepperoncini, savory meats, creamy mozzarella pearls, and tossed in a zippy homemade Italian dressing that makes every bite sing. It’s just the kind of satisfying, refreshing dish that always disappears fast at any gathering.
What makes this pasta salad shine is its perfect balance of textures and flavors—chewy pasta, crisp veggies, tender meats, and a dressing that’s both bright and savory. It’s hearty enough to serve as a light main dish but also plays well as a side with grilled proteins or sandwiches. Best of all, it can be made ahead of time, making it ideal for stress-free entertaining or meal prepping.
Ingredients
For the Salad
1 lb rotini pasta
3.5–4 oz pepperoni, quartered (about ¾ cup)
4 oz sliced salami, quartered (about ¾ cup)
1 pint cherry tomatoes, halved
1 cup black olives, drained and halved
1 orange bell pepper, chopped
1 green bell pepper, chopped
½ cup finely diced red onion
2 tablespoons chopped pepperoncini
8 oz fresh mozzarella pearls
Fresh grated Parmesan and chopped parsley for garnish
For the Homemade Italian Dressing
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon lemon juice
¼ cup finely grated Parmesan cheese
1 teaspoon sugar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
Instructions
Begin by preparing the dressing. In a bowl or a jar with a tight lid, whisk or shake together all the dressing ingredients until fully combined. Set it aside in the refrigerator to let the flavors meld.
Cook the rotini pasta in well-salted water according to package instructions until al dente. Drain and place it in a large serving bowl while still warm. Pour half of the dressing over the warm pasta and toss gently. This helps the pasta soak up the dressing and boosts the overall flavor.
Add in the pepperoni, salami, cherry tomatoes, black olives, bell peppers, red onion, pepperoncini, and mozzarella pearls. Toss until everything is evenly distributed and coated.
Cover and chill the salad for at least 30 minutes before serving, or up to 24 hours in advance. Before serving, give it a good toss with the remaining dressing and garnish with fresh parsley and grated Parmesan.
Notes
If you’re prepping this ahead, reserve some of the dressing to toss in right before serving so the salad stays fresh and lively.
Use a block of mozzarella cut into small cubes if you don’t have pearls on hand.
Feel free to adjust the spice level—add more pepperoncini or a pinch of red pepper flakes for a kick.
Rotini works best for catching the dressing and little bits of ingredients, but bowtie or penne pasta will also work just fine.
FAQs
Can I make this pasta salad the day before?
Absolutely. In fact, it’s even better after a few hours in the fridge. Just hold back some of the dressing to toss in right before serving so it doesn’t dry out.
What kind of salami should I use?
Genoa salami or any Italian-style cured salami works well. Look for something from the deli counter for better flavor and texture.
Can I make this vegetarian?
Yes! Omit the salami and pepperoni and add extras like marinated artichokes, chickpeas, or sun-dried tomatoes. It’s just as flavorful.
What pasta shape is best?
Rotini is ideal because its twists catch the dressing and other goodies, but bowtie, penne, or fusilli are great alternatives.
How long does this pasta salad last in the fridge?
It keeps well for 4 to 5 days in an airtight container. It’s great for lunches, snacks, or quick dinners.
Is this dish gluten-free?
Not as written, but you can easily substitute with your favorite gluten-free pasta to make it GF-friendly.
Can I freeze it?
Freezing isn’t recommended. The fresh veggies and cheese don’t hold up well to thawing and may become soggy or watery.
This Zesty Italian Pasta Salad is one of those reliable, crowd-pleasing recipes you’ll come back to again and again. It’s easy to throw together, endlessly customizable, and bursting with fresh, zippy flavor. Whether you’re prepping for a party or just packing lunch for the week, it delivers every time.
PrintZesty Italian Pasta Salad
Zesty Italian Pasta Salad is a vibrant, flavor-packed dish that brings bold Italian-inspired ingredients together in the most delicious way. It’s a go-to for summer potlucks, picnics, and easy weeknight dinners. This salad is loaded with colorful vegetables, tangy pepperoncini, savory meats, creamy mozzarella pearls, and tossed in a zippy homemade Italian dressing that makes every bite sing. It’s just the kind of satisfying, refreshing dish that always disappears fast at any gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
For the Salad
1 lb rotini pasta
3.5–4 oz pepperoni, quartered (about ¾ cup)
4 oz sliced salami, quartered (about ¾ cup)
1 pint cherry tomatoes, halved
1 cup black olives, drained and halved
1 orange bell pepper, chopped
1 green bell pepper, chopped
½ cup finely diced red onion
2 tablespoons chopped pepperoncini
8 oz fresh mozzarella pearls
Fresh grated Parmesan and chopped parsley for garnish
For the Homemade Italian Dressing
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon lemon juice
¼ cup finely grated Parmesan cheese
1 teaspoon sugar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and black pepper, to taste
Instructions
Begin by preparing the dressing. In a bowl or a jar with a tight lid, whisk or shake together all the dressing ingredients until fully combined. Set it aside in the refrigerator to let the flavors meld.
Cook the rotini pasta in well-salted water according to package instructions until al dente. Drain and place it in a large serving bowl while still warm. Pour half of the dressing over the warm pasta and toss gently. This helps the pasta soak up the dressing and boosts the overall flavor.
Notes
If you’re prepping this ahead, reserve some of the dressing to toss in right before serving so the salad stays fresh and lively.
Use a block of mozzarella cut into small cubes if you don’t have pearls on hand.
Feel free to adjust the spice level—add more pepperoncini or a pinch of red pepper flakes for a kick.
Rotini works best for catching the dressing and little bits of ingredients, but bowtie or penne pasta will also work just fine.