Italian Pasta Salad combines creamy cheese, salty salami, buttery Castelvetrano olives, tender cannellini beans, sun-dried and cherry tomatoes, and perfectly cooked pasta, all brought together with a bright homemade Italian dressing. This versatile salad is quick to assemble, full of contrasting flavors and textures, and makes a reliable choice for lunches, potlucks, or picnics. Each bite can be different thanks to the mix of savory, briny, and tangy ingredients.
This version is inspired by a classic Italian chopped salad but is made heartier by adding pasta. It is one of those go-to recipes that comes together quickly and travels well, so it’s ideal for outdoor gatherings and make-ahead meals. The homemade Italian dressing is straightforward to prepare and tastes fresher and brighter than most store-bought options, making it a great staple to keep on hand for salads and vegetable dips.
How to Make Italian Pasta Salad
Begin by preparing the homemade Italian salad dressing. While the dressing comes together, cook the pasta until it is al dente, then drain and rinse with cold water to stop the cooking process. Chilling the pasta briefly helps it absorb the dressing without becoming mushy.
Next, combine the cooked pasta with the remaining salad ingredients, then toss with the dressing until everything is evenly coated. Let the salad rest covered in the refrigerator for at least 30 minutes and up to two hours so the flavors can meld. Serve chilled or at cool room temperature. This rest time allows the dressing to infuse the pasta and vegetables, creating a more cohesive and flavorful salad.
Italian Pasta Salad
15 mins
10 mins
25 mins
Main Course, Salad
Italian
509
6 people
Video
Ingredients
Homemade Italian Salad Dressing
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 medium clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/3 cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Italian Pasta Salad
- 10 ounces dried rotini or other short pasta
- 4 ounces provolone cheese, diced small
- 4 ounces salami, sliced into thin ribbons
- 8 oil-packed sun-dried tomatoes, coarsely chopped
- 8 ounces cherry tomatoes, halved
- 1 cup Castelvetrano olives, pitted and coarsely chopped
- 1 1/2 cups cooked cannellini beans, or one 15-ounce can drained
Instructions
- To make the dressing: combine the red wine vinegar, Dijon mustard, garlic, oregano, and thyme in a blender or bowl and blend until combined. With the blender running or while whisking, slowly drizzle in the olive oil until the dressing emulsifies. Season to taste with salt and freshly ground black pepper. Set aside.
- Cook the pasta in salted boiling water until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking and cool the pasta. Transfer to a large serving bowl.
- Add the provolone, salami, sun-dried tomatoes, cherry tomatoes, olives, and cannellini beans to the pasta. Pour enough dressing over the salad to coat the ingredients, then gently toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld. Taste and adjust seasoning before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
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