Name: Italian Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb. fusilli pasta; 1 (15-oz.) can chickpeas, drained and rinsed; 1 pint cherry tomatoes, halved; 1 cup thinly sliced mini sweet peppers; 3/4 cup sliced pepperoncini peppers; 3/4 cup pitted kalamata olives, halved; 1 cup grated Parmesan cheese; 3/4 cup small cubed provolone or mozzarella cheese; 2 to 3 cups fresh baby spinach, roughly chopped; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 Tbsp. pepperoncini brine (from the jar) or fresh lemon juice; 3 Tbsp. minced shallots; 2 garlic cloves, minced; 2 tsp. dried oregano; 2 tsp. dried parsley; 3/4 tsp. kosher salt; 1/2 tsp. black pepper

Jump to Recipe

There’s something absolutely irresistible about a bowl of Italian Pasta Salad—bright, zippy, and bursting with color. This crowd-pleasing staple is full of tender pasta, crisp vegetables, tangy pepperoncini, bold olives, and savory cheeses, all tossed in a homemade Italian dressing that’s both herby and punchy. Whether you whip it up for a picnic, a potluck, or just an easy weeknight dinner, Italian Pasta Salad is always a recipe people come back to, begging for seconds and asking for the recipe.

Italian Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Italian Pasta Salad comes from its simple, vibrant ingredients. Every single item plays an essential role, adding flavor, texture, or a pop of color that makes this dish as beautiful as it is delicious. Don’t be tempted to skip anything—the balance is what makes this salad irresistible!

Fusilli Pasta: The spiral shape holds onto the dressing and bits of veggies for the perfect forkful every time.
Chickpeas: These add a mild, nutty flavor and a boost of plant-based protein, making the salad even heartier.
Cherry Tomatoes: They bring juiciness and a touch of sweetness—be sure to halve them for the best texture.
Mini Sweet Peppers: Their crispness and rainbow hues perk up every bite and make the salad extra eye-catching.
Pepperoncini Peppers: Slightly tangy with just a gentle kick, they’re the secret to the signature tang in Italian Pasta Salad.
Kalamata Olives: Briny and bold, these olives add delightful contrast and Mediterranean flair.
Parmesan Cheese: Grated Parm provides rich, salty depth and melts into the dressing just a bit.
Provolone or Mozzarella Cheese: Little cubes create creamy bites throughout the salad, so choose whichever you love more!
Baby Spinach: Roughly chopped spinach adds vibrant green color and a mild, earthy flavor.
Extra-Virgin Olive Oil: Use the good stuff for the base of your dressing, as its flavor will shine through.
Red Wine Vinegar: This vinegar provides acidic brightness that balances out the richness of the oil and cheeses.
Pepperoncini Brine or Lemon Juice: Adds a burst of zesty flavor you won’t want to skip—use brine from the pepperoncini jar for best results.
Shallots: Milder than onions, they bring a subtle sweetness and aromatic note to the dressing.
Garlic: Just two cloves add plenty of garlicky punch.
Dried Oregano & Parsley: These herbs are classics in an Italian dressing for that familiar, savory backbone.
Kosher Salt & Black Pepper: Essential for seasoning—adjust to taste right at the end.

How to Make Italian Pasta Salad

Step 1: Boil the Pasta

Fill a large pot with water and toss in a generous handful of kosher salt; it should taste almost like the sea. Add your fusilli pasta and cook it until perfectly al dente—you want it to be just tender, with a slight bite in the center. Once finished, drain the pasta, rinse it well with cold water (this stops the cooking and keeps the noodles separate), and set it aside to cool while you prepare everything else.

Step 2: Make the Zesty Italian Dressing

In either a big liquid measuring cup or a bowl, combine the extra-virgin olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, oregano, parsley, salt, and black pepper. Give everything a vigorous whisk until it’s blended and slightly emulsified. Set the dressing aside—the longer it sits, the more the shallots mellow and the flavors develop!

Step 3: Prep Your Vegetables and Cheeses

While the pasta cools and the dressing hangs out, halve your cherry tomatoes, slice those sweet peppers into thin rings, chop the spinach, halve the olives, and cube the cheese. These steps might seem simple, but they’re where all the color and crunch in your Italian Pasta Salad come alive.

Step 4: Bring It All Together

Grab your biggest salad bowl—the more room for tossing, the better! Add in the cooled pasta, chickpeas, cherry tomatoes, sweet peppers, chopped spinach, pepperoncini, olives, grated Parmesan, and cubed provolone. Pour the dressing evenly over the top, then dive in with clean hands or two big spoons and toss everything together thoroughly. Make sure all those noodles are coated in flavor and that every spoonful gets a bit of everything.

Step 5: Chill and Let the Flavors Mingle

Cover your bowl and pop it into the fridge for at least 1 to 2 hours before serving. This step is crucial—the chill time allows the flavors to meld and the dressing to soak into the pasta, making every bite of Italian Pasta Salad vibrant and fully seasoned.

How to Serve Italian Pasta Salad

Garnishes

A sprinkling of fresh basil leaves or more grated Parmesan right before serving takes Italian Pasta Salad from great to truly unforgettable. For a pop of color, you can also add extra halved cherry tomatoes or a few pepperoncini slices right on top.

Side Dishes

This classic pasta salad is a star at the table, but it absolutely loves company. Serve it alongside grilled chicken, lemony shrimp skewers, or simple garlic bread. It’s also fantastic next to a crisp green salad or even as part of a big family brunch spread.

Creative Ways to Present

Try spooning Italian Pasta Salad into individual mason jars for picnics, serving it in lettuce cups for a light starter, or plating it on a big platter layered with extra leafy greens. The bright colors and flavor-packed ingredients make it shine in any presentation!

Make Ahead and Storage

Storing Leftovers

Italian Pasta Salad keeps wonderfully in the fridge. Just transfer any leftovers to an airtight container, and they’ll stay fresh and flavorful for up to 4 days. Give it a quick toss before serving as the dressing can settle at the bottom.

Freezing

While it’s tempting to try saving this salad for much later, freezing is not recommended. The vegetables and pasta tend to lose their appealing texture after thawing, so it’s best to enjoy Italian Pasta Salad fresh from the fridge.

Reheating

This salad is designed to be eaten cold or at room temperature—no reheating necessary! If it’s been chilled for a while, let it sit out for 10-15 minutes before serving to take off the chill and boost the flavors.

FAQs

Can I use a different type of pasta?

Absolutely! While fusilli is perfect for grabbing the dressing, rotini, penne, or farfalle work beautifully too. Just pick a shape that has nooks and crannies to hold onto all the tasty ingredients.

Is there a way to make Italian Pasta Salad gluten-free?

Definitely! Simply swap in your favorite gluten-free pasta—corn, lentil, or rice-based varieties are great. Just be sure to cook them according to package instructions for the best texture.

Can I add protein to make it a main dish?

Yes! This pasta salad is so versatile. Toss in grilled chicken, sliced salami, or even tuna to turn it into a satisfying main course.

What if I don’t have pepperoncini brine?

No worries—swap in fresh lemon juice for a similar bright tang. The flavor will be slightly different but still absolutely delicious.

Can Italian Pasta Salad be made the night before?

For sure! In fact, making it ahead is encouraged. Give it a quick toss before serving and taste to see if it needs an extra splash of olive oil or squeeze of lemon to perk up the flavors.

Final Thoughts

You can’t go wrong with a bowl of Italian Pasta Salad—it’s easy, adaptable, and always a huge hit at the table. Let your creativity shine and make it your own, then watch as it disappears in record time. I can’t wait for you to try it and make it a year-round favorite in your own home!

Italian Pasta Salad Recipe

★★★★★

5.1 from 22 reviews

Author: lilan
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Italian Pasta Salad is a vibrant and flavorful dish perfect for a light lunch or as a side dish at a summer barbecue. Loaded with fusilli pasta, chickpeas, cherry tomatoes, sweet peppers, pepperoncini peppers, kalamata olives, cheeses, and fresh baby spinach, all tossed in a zesty homemade Italian dressing.

Instructions

Cook the Pasta: Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
Prepare Italian Dressing: Combine olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl; whisk well. Let sit while you slice and dice veggies for pasta salad.
Assemble the Salad: In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour dressing overtop and toss well to combine.
Chill and Serve: Refrigerate the salad for at least 1 to 2 hours before serving to allow the flavors to meld together.

Notes

This pasta salad tastes even better the next day as the flavors continue to develop.
You can customize this salad by adding grilled chicken, salami, or other favorite ingredients.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: Italian