Easy Italian Pasta Salad: A Flavorful Beginner-Friendly Recipe

Sharing is caring!

There is something special about a dish that brings together fresh, vibrant ingredients with minimal effort. Italian pasta salad is one of those meals that feels both refreshing and satisfying. It is perfect for warm days, quick lunches, or meal prepping for the week ahead. The beauty of this dish lies in its simplicity—it requires little cooking, comes together quickly, and allows for plenty of flexibility with ingredients.

Print

For beginners, this recipe is an excellent starting point. Cooking pasta is straightforward, and assembling the salad is a simple matter of chopping and mixing. The homemade Italian dressing enhances the flavors, making every bite tangy, savory, and refreshing. Unlike many pasta dishes, this one is served cold, making it an excellent choice for those who want to prepare meals in advance.

This version of Italian pasta salad is pork-free, replacing traditional salami with sliced grilled chicken or thinly sliced beef. The recipe maintains the bold flavors of the classic dish while offering a delicious alternative for those who do not consume pork. Whether preparing it for a family gathering or a quick weekday meal, this pasta salad is a go-to recipe that beginners will find easy and enjoyable to make.

Ingredients and Preparation

Before starting, gather all the ingredients to ensure a smooth cooking process. This will save time and make preparation more efficient.

Ingredients

• 16 oz rotini pasta (or any short pasta like fusilli or penne)
• 1 pint cherry or grape tomatoes, sliced
• 1 English cucumber, chopped
• ½ red onion, thinly sliced
• 8 oz fresh mozzarella balls (mozzarella pearls or Bocconcini)
• 4 oz grilled chicken or thinly sliced beef, cooked and cut into bite-sized pieces
• ¾ cup kalamata olives, sliced
• ¾ cup pepperoncini, drained and sliced
• ½ cup fresh parsley and fresh basil, chopped

For the Italian Dressing

• ½ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional for a bit of heat)

Preparation Steps

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, black pepper, and red pepper flakes. Set aside.
3. Chop the Ingredients: While the pasta is cooling, slice the tomatoes, chop the cucumber, thinly slice the red onion, cut the mozzarella into bite-sized pieces if needed, and slice the kalamata olives and pepperoncini.
4. Prepare the Protein: If using grilled chicken or beef, ensure it is fully cooked and sliced into thin, bite-sized pieces. This will allow the flavors to mix evenly throughout the salad.
5. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped vegetables, mozzarella, protein, olives, and fresh herbs. Pour the dressing over the salad and toss until everything is evenly coated.
6. Marinate or Serve Immediately: The salad can be enjoyed immediately, but for the best flavor, cover it and refrigerate for at least an hour. This allows the flavors to meld together. If marinating, reserve a little extra dressing to toss in before serving.

Step-by-Step Instructions

1. Boil and Cool the Pasta
   • Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt.
   • Cook the pasta according to the package directions until it is al dente, meaning it should still have a slight bite.
   • Drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta down quickly, preventing it from becoming mushy.
2. Prepare the Vegetables and Protein
   • While the pasta is cooling, slice the cherry tomatoes in half, chop the cucumber into bite-sized pieces, and thinly slice the red onion.
   • Slice the kalamata olives and pepperoncini. These add a briny, tangy kick to the salad.
   • If using mozzarella pearls, they are ready to go. If using a larger ball of mozzarella, cut it into smaller, bite-sized pieces.
   • Slice the grilled chicken or beef into thin strips.
3. Make the Dressing
   • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, black pepper, and red pepper flakes.
   • Taste and adjust seasoning if needed. If you prefer a tangier dressing, add a bit more vinegar.
4. Assemble the Salad
   • In a large bowl, combine the cooled pasta with the chopped vegetables, mozzarella, protein, olives, and fresh herbs.
   • Pour the dressing over the salad and toss everything together until evenly coated.
5. Let the Flavors Develop
   • The salad can be eaten immediately, but letting it sit in the fridge for an hour or more allows the flavors to develop. If refrigerating overnight, reserve a little extra dressing to freshen up the salad before serving.

Beginner Tips and Notes

• How to Tell if Pasta is Cooked Properly: Pasta should be al dente, which means it should be firm when bitten. Overcooked pasta can become mushy, which may affect the texture of the salad.
• Preventing a Watery Salad: Cucumbers and tomatoes release moisture over time. If preparing the salad ahead of time, consider removing the seeds from the cucumber and using grape tomatoes instead of larger tomatoes.
• Adjusting the Seasoning: Taste the salad before serving and adjust the salt, pepper, or acidity by adding more vinegar or a squeeze of fresh lemon juice.
• Using Store-Bought Dressing: If you are short on time, you can use a high-quality Italian dressing instead of making your own. However, homemade dressing provides fresher flavors.
• Storage Tips: This salad keeps well in the refrigerator for up to three days. If making it ahead, store the dressing separately and mix it in just before serving to prevent the pasta from absorbing too much liquid.

Serving Suggestions

Italian pasta salad pairs well with a variety of dishes, making it a versatile side or main dish.

• As a Main Dish: Serve with a side of crusty bread and a simple green salad for a complete meal.
• With Grilled Meat or Seafood: This salad complements grilled chicken, steak, shrimp, or fish. The fresh ingredients balance out the smoky flavors from grilling.
• With Soup: A bowl of light vegetable or tomato soup pairs well with this pasta salad, making for a satisfying yet light meal.
• For Meal Prep: Divide the salad into individual containers for quick grab-and-go lunches throughout the week.

Engagement Features

This Italian pasta salad is a great recipe for beginners because it is easy to customize, simple to prepare, and full of fresh flavors. The combination of crisp vegetables, tender pasta, creamy mozzarella, and savory dressing makes every bite enjoyable.

If you try this recipe, share your experience. What substitutions did you make? Did you add any extra ingredients to make it your own? Cooking is all about experimentation, and this pasta salad is a great place to start.

Let this dish become a go-to recipe in your kitchen. Whether making it for a picnic, a potluck, or a simple weeknight meal, it is sure to become a favorite. Try it today and enjoy the fresh, vibrant flavors of homemade Italian pasta salad.