Italian Pasta Salad Recipe | Diethood

This is the best Italian pasta salad recipe loaded with all kinds of antipasto favorites! Juicy pepperoni, salty ham, ripe garden tomatoes, and mozzarella get tossed in zesty Italian dressing with shell pasta. 

My summer table always has room for a little Italian inspiration. If you love this pasta number, you might also like my antipasto salad with chicken and these deviled eggs and antipasto skewers.

This Italian pasta salad recipe is loaded with my Italian favorites including pasta, pepperoni, tomatoes, and mozzarella cheese. There are endless ways to make a pasta salad. And with so many rich, creamy, carb-loaded recipes out there, I love this light and fresh Italian version. It’s packed full of tasty ingredients, and there’s even some sneaky leafy greens! Instead of a mayo-based dressing, I use Italian salad dressing and the flavors are irresistibly zingy. 

Why I Love This Italian Pasta Salad Recipe

• Quick to make. Nothing says delicious and convenient like this fast, fresh, and easy Italian pasta salad. Once the pasta is boiled, this recipe takes minutes to put together, and it’s great to make ahead of time.
• No creamy dressings. I mean, you could put use one in this recipe if you’d like. But I urge you to try this pasta salad with Italian dressing first. It’s fresh and zesty, and really, it’s all this salad needs. Even better if the dressing is homemade!
• Versatile. With so many tasty variations, my Italian pasta salad is a foolproof main dish or side dish to bring to the table at any backyard barbecue, summer meal, or potluck.

Ingredients You’ll Need

This pasta salad brings so many tasty ingredients together in a bowl. I’ll start you off with some quick notes on what you’ll need. Scroll to the printable recipe card for a full list along with the recipe details.

• Pasta – I use small to medium-sized shells, but just about any small pasta variety will work in a pasta salad. Other good choices are elbow macaroni (a classic), penne, fusilli, farfalle, etc.
• Ham – Deli ham or leftover cooked ham, sliced into strips. I’ve also used salami, prosciutto, as well as cubes of summer sausage.
• Pepperoni – This can be mild or spicy, whichever you prefer.
• Baby Spinach – Arugula would also taste great. Make sure that the greens are dried well after you wash them.
• Tomatoes – I recommend cherry or grape tomatoes. Larger tomatoes tend to make pasta salads watery.
• Mozzarella Cheese – Cut into cubes. If you don’t have mozzarella, cheddar works, too.
• Dressing – I use my homemade Italian salad dressing (more on this later). Feel free to use your own recipe or your favorite bottle of store-bought.

How to Make an Easy Italian Pasta Salad

You’ll start by cooking the pasta, then draining and rinsing it under cold water. Once your pasta is dry, all that’s left to do is add it to a big bowl along with your Italian-inspired add-ins. In my case, that’s thinly sliced ham, pepperoni, spinach, tomatoes, and mozzarella. Toss everything together with Italian salad dressing, and enjoy!

My Favorite Homemade Italian Salad Dressing

After years of buying Italian dressing from the store, I eventually made my own version at home and I’ve never looked back! My homemade Italian salad dressing is fresher and zestier than anything I’ve tasted from a bottle, and it’s SO easy. All you do is whisk 

You can get creative with other light dressings and vinaigrettes, too. This Italian pasta salad tastes great tossed with the lemon Dijon vinaigrette from my copycat La Scala chopped salad, too.

Serving Ideas

I love serving my Italian pasta salad whenever we have company over in the summer. As an extra touch, I’ll grate over some fresh parmesan cheese and add a sprinkle of chopped basil or a drizzle of parsley pesto before we dig in.

This big pasta salad is made for sharing and goes well with everything from juicy turkey burgers to grilled chicken. Start the meal with some stuffed mini pepper appetizers and a cold Campari spritz. And don’t miss this tiramisu ice cream for dessert!

Storing Leftovers

Store any leftover pasta salad covered in the fridge for up to 3 days. After that, the spinach and tomatoes in this Italian pasta salad tend to get a little soggy. I don’t recommend freezing cooked pasta since the texture just isn’t the same after it’s thawed. 

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