Every Italian knows the Italian Pasta Salad that is at every single summer family event. This classic dish is fresh and light, filled with cherry tomatoes, mozzarella pearls, basil, and high-quality EVOO.
It's similar to how every Christmas we have Baked Ziti or every Thanksgiving we have Eggplant Parmigiana.
Need more summer sides? Try our Italian Red Potato Salad (No Mayo), Baked Italian Stuffed Portobello Mushrooms, or Summer Farro Salad with Cannellini Beans
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The EASIEST Side Dish
I honestly don't know if there was ever a BBQ I attended that didn't have an Italian macaroni salad and Chevalatta. They were the two constants all summer long.
This is the perfect recipe to print out if you're looking for an easy way to bring something great to the BBQ. If everyone is grilling out and you're the guy who usually brings a bag of Doritos, try bringing Italian pasta salad. People will praise you for how good it is, and you barely have to do any work.
The best part about this is that it will stay in the fridge for 4 days so you can do a double batch and keep some for yourself. I love this recipe so much, and it's something our family has been making forever. Make it with our Italian Green Bean Salad so everything is prepped before you start grilling the main course like Grilled Stuffed Pork Chops or Bacon Blue Cheeseburgers.
Ingredient Notes and Substitutions
- Rotini. I prefer rotini for pasta salad but you can substitute farfalle or macaroni.
- Cherry Tomatoes. I prefer cherry tomatoes over grape tomatoes. I think that they are night and day in taste. You can substitute if you enjoy the flavor of grape tomatoes though.
- Olives. I like black olives in my pasta salad. You can substitute different olives or completely get rid of the olives if you're olive-averse.
- Mozzarella. I've recently seen some people substitute chunks of provolone in their pasta salad, but I'm sticking with my mozzarella balls.
*See the recipe card below for more information on ingredients.
How to make Italian Pasta Salad
Step 1: Start by bringing a pot of water to a boil and add 2 tablespoon salt. Boil the rotini as directed on the box. You want to cook it until it is completely finished because we are going to let it cool for a bit once it is done.
Step 2: Strain the pasta and place it in a bowl. Drizzle it with olive oil and mix. Let it cool for 5 minutes.
Step 3: Combine the rotini, roasted red peppers, cherry tomatoes, basil, olives, salt, pepper, garlic, and more olive oil.
Step 4: Once combined add in the mozzarella balls.
Step 5: It's important to allow the pasta salad to marinate in the fridge for at least 1 hour before serving. You want the pasta to soak up some of those flavors. Add more olive oil, salt, and pepper right before serving.
Pro-Tips
- Add extra olive oil, salt, and pepper again right before serving, especially if it sits in the fridge overnight. The pasta will soak up a lot of the liquid.
- Marinate in the fridge for at least 1 hour before serving. Pasta salad is best served chilled.
What to Serve Pasta Salad with?
I love serving pasta salad along with all of my favorite summer recipes.
- Serve it alongside grilled chicken recipes like chicken spiedini or lemon pepper grilled chicken thighs.
- It goes great with other Italian summer classics like Italian Sausage and Peppers, Italian Green Bean Salad, or Summer Farro Salad with Cannellini Beans.
- It is a great dish to bring along to any barbecue you're heading to because its easy to make and can be made a day in advance!
Recipe FAQs
This pasta can be stored in the fridge for up to a week (as long as it didn't sit outside in the sun all day). It gets better with time as it marinates with the flavors, so I always recommend making it a day in advance to have the maximum amount of flavor!
Usually, it includes rotini pasta, mozzarella, basil, olives, tomatoes, and olive oil. Sometimes people add salami, pepperoni, or other cured meats.
Never use long pasta like spaghetti or fresh pasta. Fresh pasta will be too soft after being marinated and will turn to mush.
More Summer Classics
If you loved this recipe or it reminded you of your family, leave a review and comment below! Follow us on Instagram @vindelgiudice.
📖 Recipe
Italian Pasta Salad
Equipment
- 1 4-6 qt pot
Ingredients
- 1 lb rotini
- ½ cup chopped roasted peppers
- 1 cup cherry tomatoes, halved
- ½ cup extra virgin olive oil
- ½ cup black olives, sliced
- 1 cup mozzarella balls, halved
- 3 cloves garlic, chopped
- ¼ cup basil, julienne
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Bring a pot of water to a boil and add 2 tablespoon salt. Boil rotini as directed on the box. Strain the pasta and drizzle with olive oil.
- Let Rotini cool for 5 minutes. Combine rotini, roasted red peppers, cherry tomatoes, basil, olives, salt, pepper, garlic, and mozzarella balls. Allow the pasta salad to marinate in the fridge for 1 hour before serving.
Notes
- Add olive oil, salt, and pepper again right before serving.
- Marinate in the fridge for at least 1 hour before serving.
Vinny
This recipe is a great side for any summer bbq. My parents use to make this all the time. Hope you enjoy!