Italian Pasta Salad

Ingredients

• 454 g (1 pound)rotini pasta
• 473 ml (1 pint)grape tomatoes, halved
• 120 ml (1/2 cup)sliced black olives
• 120 ml (1/2 cup)fresh parsley, chopped
• 227 g (8 oz)pepperoni
• 60 ml (1/4 cup)grated Parmesan cheese
• 60 ml (1/4 cup)olive oil
• 30 ml (2 tablespoons)red wine vinegar
• 5 ml (1 teaspoon)Italian seasoning
• 1 clovegarlic, minced
• 2.5 ml (1/2 teaspoon)Dijon mustard
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet directions. Drain it and rinse under cold water until the noodles are chilled.

2. 2

   Combine the salad

   Add the pasta, tomatoes, olives, parsley and pepperoni to a large bowl.

3. 3

   Whisk the dressing

   Whisk everything for the dressing together until thoroughly combined.

4. 4

   Toss with dressing

   Pour the dressing over the pasta mixture and toss until everything is well coated.

5. 5

   Finish with cheese

   Top with Parmesan when ready to serve.

What is Italian pasta salad?

Italian pasta salad is a chilled pasta dish with savoury additions and a tangy dressing. This version is an American-style summer salad rather than a traditional Italian pasta course.

Rotini catches the vinaigrette in its twists, while pepperoni, olives and Parmesan bring salty, savoury notes. Tomatoes and parsley add freshness and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 10g protein, 24g carbs, 22g fat.

The pasta supplies most of the carbohydrates, while olive oil and pepperoni contribute much of the fat; pepperoni and Parmesan also provide protein. Pair a portion with extra fresh vegetables for a more balanced plate.

The pasta and mix-ins

Rotini: its spirals hold dressing well, so try to cook it just until tender rather than soft.

Tomatoes and olives: halved tomatoes are easier to eat alongside the pasta, and sliced olives distribute their briny flavour throughout the bowl.

Pepperoni and parsley: pepperoni gives the salad its hearty, savoury character, while chopped parsley offers a fresh counterpoint.

Chill the pasta properly

Cold rinsing stops the pasta cooking and cools it quickly for a chilled salad. Drain it well afterwards so excess water does not dilute the vinaigrette.

Let the pasta lose any pooled water before adding the other ingredients. This helps the dressing cling rather than slide to the bottom of the bowl.

Make a balanced dressing

Whisk the olive oil, red wine vinegar, Italian seasoning, garlic and Dijon mustard until combined. The mustard helps bring the oil and vinegar together into a cohesive dressing.

Taste and adjust the salt and pepper before tossing, keeping in mind that pepperoni, olives and Parmesan are already savoury.

Toss and serve

Coat the cooled pasta and mix-ins evenly, turning from the bottom of the bowl so the dressing reaches the whole salad. Add the Parmesan just before serving, as directed.

Serve it as a cold lunch or alongside grilled vegetables, chicken or other picnic dishes. If the salad has been chilled ahead, give it another toss before bringing it to the table.

Timing and make-ahead notes

The stated total time is 20 minutes, with the pasta cooking according to its packet instructions. You can prepare the salad ahead and keep it chilled until serving.

For the freshest texture, add the Parmesan at serving time and check the seasoning after chilling.

Recipe notes & tips

• Follow the packet timing and check the pasta a little before the end so it stays pleasantly firm.
• Rinse the cooked pasta with cold water to chill it, then drain it thoroughly.
• Halve the grape tomatoes so they mix evenly through the salad.
• Whisk the dressing well before pouring it over the pasta.
• Add the Parmesan just before serving, as the recipe directs.
• Taste before adding salt because the pepperoni, olives and cheese are already savoury.

Variations

• Add cucumber: fold in diced cucumber for another fresh, crisp element.
• Use mozzarella: add small mozzarella pieces for a milder, creamy contrast.
• Swap the herbs: use chopped basil instead of parsley for a different fresh flavour.
• Increase the vegetables: mix in chopped capsicum for extra crunch and colour.
• Change the pasta: use another short pasta shape if rotini is unavailable.

Common mistakes to avoid

• Overcooking the pasta: follow the packet directions and keep the noodles firm enough to hold their shape.
• Leaving excess rinse water: drain the pasta well so the dressing is not watered down.
• Adding dressing to warm pasta: rinse and chill the noodles first so the salad stays cold.
• Under-mixing the dressing: whisk it thoroughly before pouring so its ingredients are combined.
• Seasoning too early: taste the finished mixture before adding salt, since the other ingredients are salty.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Serve cold; toss again before serving if the dressing has settled.

Frequently asked questions