Zesty Italian Pasta Salad Recipe

Why You’ll Love This Recipe

I appreciate how versatile this pasta salad is. I can serve it as a side dish for barbecues, bring it to potlucks, or enjoy it as a light main course. The combination of briny olives, marinated artichokes, and pepperoncini gives it a delicious zesty kick.

I also like that it can be made ahead of time. The flavors deepen as it chills, making it even more flavorful after a few hours in the refrigerator. It is simple, reliable, and always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb bowties, rotini, shells, or penne
1 pint cherry tomatoes, halved
1 (6 oz) can whole olives, halved
8 oz mini mozzarella balls
1/4 cup grated parmesan
3 oz traditional dry salami, cut in thirds or quartered
3 tbsp parsley, chopped
1 small shallot, minced
1/2 tsp coarse kosher sea salt
1/4 tsp ground black pepper
1 cup vinaigrette
1/4 cup roasted red bell peppers, sliced
1/4 cup marinated artichokes, chopped
4 pepperoncini, seeds and stem removed, sliced into thin rings

Directions

1. I bring a large stockpot filled about two-thirds of the way with water to a boil. I add the pasta and cook it according to the package directions until al dente.

2. Once cooked, I drain the pasta and rinse it under cold water to stop the cooking process and cool it down. I place it in the refrigerator while I prepare the remaining ingredients.

3. In a large mixing bowl, I combine the cooled pasta with cherry tomatoes, olives, mozzarella balls, parmesan, salami, parsley, shallot, salt, black pepper, roasted red bell peppers, marinated artichokes, and pepperoncini.

4. I pour the vinaigrette over the mixture and toss everything thoroughly until evenly coated.

5. I serve the pasta salad immediately or refrigerate it until ready to use.

Servings and Timing

This recipe makes 6 servings, making it perfect for gatherings or family meals.

I usually spend about 10 minutes preparing the ingredients and 10–12 minutes cooking the pasta, bringing the total time to approximately 25 minutes.

Variations

I sometimes add sliced cucumbers or red onion for extra crunch. If I want more protein, I increase the amount of salami or add grilled chicken.

For a vegetarian version, I simply omit the salami and add more vegetables like sun-dried tomatoes or extra artichokes. I also enjoy experimenting with different vinaigrettes, such as balsamic or lemon-based dressings.

Storage/reheating

I store the pasta salad in an airtight container in the refrigerator for up to 4 days. Before serving leftovers, I give it a good toss and sometimes add a splash of extra vinaigrette to refresh the flavors.

I do not recommend freezing this pasta salad, as the texture of the pasta and fresh ingredients may change once thawed.

FAQs

Can I Make This Pasta Salad Ahead Of Time?

Yes, I often prepare it a few hours in advance. I find that the flavors blend even better after chilling in the refrigerator.

What Type Of Pasta Works Best?

I prefer short pasta shapes like bowties, rotini, shells, or penne because they hold the dressing well and mix easily with the other ingredients.

Do I Have To Rinse The Pasta?

I rinse the pasta for this recipe to cool it quickly and prevent sticking. Since this is a cold salad, rinsing works well here.

Can I Use Store-Bought Dressing?

Yes, I use my favorite store-bought vinaigrette for convenience, but homemade dressing works just as well.

How Do I Keep The Pasta Salad From Drying Out?

If it seems a little dry after chilling, I stir in a small amount of extra vinaigrette before serving to restore moisture and flavor.

Conclusion

I find this Zesty Italian Pasta Salad to be a fresh, flavorful, and dependable dish that fits almost any occasion. It is colorful, easy to prepare, and full of bold Mediterranean-inspired ingredients. Whenever I need a simple yet impressive side, this recipe is one I happily return to.