Classic Italian Pasta Salad

This hearty pasta salad has been my summer potluck signature for years. Loaded with vibrant colors and bold flavors, it's the perfect make-ahead dish that consistently disappears at gatherings before anything else.

I first created this pasta salad for a neighborhood block party where I needed something substantial that wouldn't wilt in the heat. It was such a hit that I now receive requests for the recipe at every summer gathering.

Ingredients

• Tri color rotini pasta: Provides both visual appeal and texture by holding the dressing in its spirals
• Cherry tomatoes: Add juicy bursts of freshness, choose the ripest ones for best flavor
• Sliced pepperoni: Brings savory depth, look for a high-quality brand for the best taste
• Red onion: Provides a sharp aromatic element, soak in cold water first to mellow if desired
• Green bell pepper: Contributes crunch and vegetable freshness
• Mozzarella cheese cubes: Create creamy pockets throughout the salad, opt for whole milk variety
• Grated parmesan cheese: Adds salty umami notes, freshly grated works best
• Sliced olives: Deliver briny Mediterranean flavor, use kalamata for more intense taste
• Olive oil: Forms the base of our dressing, use extra virgin for best flavor
• Red wine vinegar: Provides acidity and brightness
• Italian seasoning: Creates herbal complexity
• Garlic powder: Infuses gentle garlic flavor throughout
• Salt, pepper, and red pepper flakes: Balance and enhance all other flavors

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add the tri color rotini and cook precisely according to package directions for al dente texture. This is crucial as overcooking will result in mushy pasta salad. Once done, drain immediately and rinse under cold running water, tossing gently until completely cooled to room temperature. This stops the cooking process and removes excess starch that would make your pasta sticky.

Prepare the Vegetables and Proteins:

While the pasta cooks, halve your cherry tomatoes, dice the red onion into small uniform pieces, and cut the green bell pepper into bite-sized chunks. Cube the mozzarella into approximately half-inch pieces so they match the size of other ingredients. This consistent sizing ensures you get a perfect bite with multiple components each time.

Combine the Components:

In your largest mixing bowl, add the cooled pasta followed by all prepared ingredients including tomatoes, pepperoni, diced vegetables, both cheeses, and olives. Ensure you have ample space for thorough mixing without spillage.

Create the Vinaigrette:

In a separate medium bowl, combine olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk vigorously until the mixture is well emulsified and appears slightly thickened. Take a tiny taste and adjust seasonings if needed.

Dress and Marinate:

Pour the prepared vinaigrette over the pasta mixture, then use two large spoons or tongs to gently fold and toss until every piece is evenly coated. Cover the bowl and refrigerate for at least one hour before serving, which allows the flavors to meld beautifully.

Serve Properly:

Just before serving, remove from refrigerator and let stand for 20–30 minutes to take the chill off. Give everything one final gentle toss to redistribute the dressing that may have settled at the bottom.

Save

The secret to this pasta salad's addictive quality is the balance between the tangy vinaigrette and the rich pepperoni and cheese. My mother-in-law initially doubted combining Italian meats with pasta in a cold dish, but after one bite, she asked for the recipe and now makes it for her church potlucks regularly.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes! This pasta salad can be made up to 24 hours in advance for best flavor and texture. If made further ahead, it will keep for 3-4 days in the refrigerator. For serving after refrigeration, allow it to sit at room temperature for 20-30 minutes and toss to redistribute the dressing.

→ What can I use instead of homemade vinaigrette?

You can easily substitute the homemade vinaigrette with your favorite bottled Italian dressing. This saves time while still providing great flavor.

→ What should I do if my pasta salad looks dry?

If your pasta salad has been sitting for a while and begins to dry out, simply add a splash of olive oil and a bit of red wine vinegar, then toss to coat. This will refresh the dressing and restore moisture.

→ Can I use different pasta shapes?

While tri-color rotini works wonderfully because its spiral shape holds the dressing well, you can substitute other short pasta shapes like penne, farfalle (bow ties), or fusilli with similar results.

→ How can I make this pasta salad vegetarian?

To make a vegetarian version, simply omit the pepperoni. You can add extra vegetables like artichoke hearts, roasted red peppers, or cucumber for additional flavor and texture. For a protein boost, consider adding chickpeas.

→ How much does this pasta salad yield?

This recipe makes approximately 7.6 pounds (123 ounces) of pasta salad, which translates to about 24 servings of 3/4 cup each. It's ideal for large gatherings, potlucks, and parties.