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Home » Italian Pasta Salad

By Jennifer 6 Comments

Italian Pasta Salad

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This zesty Italian Pasta Salad is loaded with flavorful Italian meats, cheeses, olives, sweet peppers and more! Make it for your next gathering and get rave reviews!

Italian Pasta SaladPasta salads are the classic Spring and Summertime potluck dish, and with Spring in full swing here in Texas, gatherings requiring a dish to bring are upon us.  This Italian Pasta Salad was a hit with all three of my kids, so I know it will be a success wherever I bring it along.

I used radiatore pasta, which is a short, squatty pasta that looks very much like a radiator. I like all the grooves in this pasta, which allow it to hold the savory dressing and bits of chopped ingredients.

Radiatore PastaIf you can't find radiatore pasta, you can substitute with just about any pasta, but similar pastas would be rotini, spirali, gemelli, penne, rigatoni or ziti.

Italian Pasta SaladI think the reason this Italian Pasta Salad is such a hit with my kids is because it's packed with various types of Italian meats, shaved parmesan and fresh basil. It's almost like eating pizza in a bowl.

What's your favorite pasta salad? Tell me about it in the comments.

 

MORE ITALIAN INSPIRATION!

How to Make the Best Italian Margarita

Chicken Parmesan

Spaghetti and Meatballs

Chicken Marsala

Affogato al Caffe

 

HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!

Italian Pasta Salad | JenniferCooks.com

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Italian Pasta Salad

Italian Pasta Salad

5 from 3 votes
Print Pin Rate
Servings: 12 -16 servings
Author: Jennifer Locklin

Ingredients

  • 16 ounces dry Pasta used: Radiatore
  • 1 cup diced assorted colored bell peppers
  • 1 cup halved pear tomatoes
  • 1 cup cubed Genoa Salami
  • 1 cup thickly sliced then cubed Pepperoni
  • 1 cup pitted Kalamata Olives
  • 1 cup crumbled Feta Cheese
  • ½ cup grated Parmesan cheese
  • ⅓ cup sliced green onions
  • ¼ cup fresh basil thinly sliced (chiffonade)
  • Dressing:
  • ⅓ cup extra virgin olive oil
  • ⅓ cup champagne vinegar
  • 1 clove garlic minced
  • 2 tablespoons sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
Get Recipe Ingredients

Instructions

  • Cook pasta according to package directions. Drain well and rinse with cold water; pour into large mixing bowl.
  • To the pasta in the mixing bowl, add bell peppers, tomatoes, salami, pepperoni, green onions and olives. Toss gently to combine.
  • For the Dressing:
  • In a jar with a tight fitting lid, combine all ingredients.
  • Shake well for about 30 seconds or until well combined.
  • To assemble:
  • Pour desired amount of dressing over pasta salad ingredients, gently stir to coat.
  • Taste pasta and adjust with more dressing, salt and pepper to taste.
  • Right before serving, stir in parmesan, feta cheese and fresh basil.
  • Serve immediately.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

I'm linking up with: i heart nap time, i should be mopping the floor

Filed Under: Main Dish Salads, Pasta Salads, Salads Tagged With: Basil, Pasta, Pasta Salad, Quick and Easy, Salad

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Andrew Hopkins says

    April 8, 2016 at 1:28 am

    5 stars
    What a delicious and gorgeous salad!
    I made it ! What a great looking dinner.

    Reply
    • Jennifer says

      April 8, 2016 at 3:23 am

      So glad you gave it a try! Let me know how it turned out.

      Reply
  2. Igor @ Cooking The Globe says

    June 27, 2016 at 3:36 pm

    5 stars
    Wow, I love it! Going to make this one surely 🙂

    Reply
  3. Christina Varley-Maviki says

    July 5, 2019 at 1:42 pm

    Jennifer I am not familiar with chiffonade is it much different from fresh basil leaves? I love your recipe site it mine and my husbands go to site when hunting for a change of flavors recipe. Thank you for taking the time to share them.

    Reply
    • Jennifer says

      July 5, 2019 at 2:52 pm

      Hi Christina! Chiffonade is a way to cut leafy vegetables or herbs into shreds. It sounds fancy but is actually very simple. You take the individual basil leaves and stack them on top of each other in a pile. Then you roll them up tight, like a cigar, and then thinly slice them. How to Chiffonade

      Reply
  4. Christina Varley-Maviki says

    July 12, 2019 at 6:35 pm

    5 stars
    Thank you so much for replying. I love to cook and you just taught me something new. I made this recipe and have to admit its the best pasta salad I have ever had. I added a can of artichokes and used Champagne vinaigrette ( about 2/3rd of a bottle). I kept in the olive oil and omitted the sugar and vinegar. I love love this recipe!!

    Reply
5 from 3 votes

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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