Italian Pasta Salad – The Almond Eater

This loaded Italian Pasta Salad has pasta, meat, veggies, and cheese in every bite! Tossed in an irresistible homemade dressing, it’s a must-make for all of your summer parties.

As soon as the warm weather arrives, I know it’s finally time to make pasta salad again. This is the time of year when I give myself permission to dig into as much pasta salad as I want, whether it’s a Mediterranean pasta salad, my creamy tuna pasta salad, or this loaded Italian Pasta Salad. I can never get enough of the zesty, hearty, and satisfying bites!

 

This easy Italian-inspired recipe combines cooked pasta with Mediterranean vegetables, pepperoncini peppers, mozzarella, chicken, and pepperoni. It’s a lot like a grinder sandwich, but with pasta instead of bread! Dressed in a punchy Italian vinaigrette, this summer side dish is oh-so-fresh and flavorful (and always a hit at BBQs).

Make it ahead of time or customize it any way you’d like. There are all kinds of proteins, veggies, and carbs you can add! This is one summer side dish you won’t want to miss.

Recipe features

• A cold summer side dish made in 40 minutes with simple ingredients and minimal prep.
• Loaded with all the goodies, like salty meats, fresh veggies, and creamy cheese. 
• A guaranteed crowd-pleaser! Perfect for potlucks, picnics, and parties.
• Like my BBQ chicken salad and lemon orzo salad, it’s a must-make for summer!

Ingredients

Pasta – I recommend using a pasta with curves or ridges that will catch the flavor-packed dressing. Cavatappi, fusilli, or rotini is best.

Chicken – For heartiness and protein. You can use leftover rotisserie chicken, grilled chicken breasts, baked chicken, or you can make a fresh batch of shredded chicken. 

Pepperoni – Making Italian pasta salad with pepperoni gives it an irresistible savory bite and a distinct deli-style Italian grinder vibe.

Mozzarella – Creamy and mild fresh mozzarella or mozzarella pearls both work well here. Not a mozzarella fan? Try cubed provolone, fresh Parmesan shavings, or crumbled feta.

Black olives – These add a distinctive salty, briny, Mediterranean-inspired element. Feel free to use Kalamata or green olives instead.

Pepperoncini peppers – These add a touch of tang and heat. Look for jarred, sliced pepperoncini near the pickles at the grocery store.

Vegetables – Grape tomatoes, cucumbers, and red onion add color, crunch, and a sharp, slightly sweet bite. Seedless cucumbers work best here. If raw red onion is too intense, try soaking the slices in cold water for 10 minutes to mellow the flavor.

Dressing – I whisked olive oil, red wine vinegar, garlic, Dijon mustard, honey, Italian seasoning, and salt together to create a zesty, well-balanced vinaigrette. Trust me, this is the best dressing for Italian pasta salad!

Instructions

Step 1: Make the dressing. Whisk the dressing ingredients in a small bowl until emulsified. Set aside.

Step 2: Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down quickly. 

Step 3: Assemble. In a large bowl, combine the cooked pasta, chicken, pepperoni, mozzarella, olives, pepperoncini, tomatoes, cucumbers, and red onion. Drizzle half the dressing over the top and toss everything together.

Step 4: Dress and serve. Add more dressing as desired and give it one final toss before serving. Serve chilled or at room temperature.

Tips and FAQs

• Need it to be extra saucy? Then I recommend doubling the pasta salad dressing. Those extras are great for reviving the leftovers or serving on the side, too.
• Chop the ingredients into relatively even sizes to help you get a little bit of everything in each bite.
• Chill the salad for 20 to 30 minutes before serving. This marinating time makes all the difference, allowing the dressing to soak into the pasta to meld all the flavors

Variations

This Italian pasta salad is as flexible as it is flavorful! Here are a few easy ways to switch things up based on what you love or have on hand:

• More protein options – Salami and prosciutto will fit right in this salad. If you’re making a meatless version, use hard-boiled eggs, chickpeas, or white beans for a protein boost.
• Add more veggies – Think Italian-inspired add-ins, such as chopped artichoke hearts, sun-dried tomatoes, roasted red peppers, marinated mushrooms, or blanched green beans.
• Make it spicy – Stir in red pepper flakes, pepperoncini peppers, or drizzle with a bit of Calabrian chili oil for a kick.
• Try a new dressing – Consider swapping the vinaigrette for a classic Italian dressing, my healthy Caesar dressing, or a simple balsamic vinaigrette.

Serving suggestions

The meat, cheese, and veggies made this pasta salad a complete meal in a bowl, but it pairs well with endless other potluck-style summer recipes. It’s the best side dish next to the grilled chicken or burgers at the summer BBQ.

Planning a full-on summer feast? Serve this Italian pasta salad with all of the classics, like a tomato bacon green bean salad, this easy blackened corn, grilled zucchini, and a refreshing watermelon basil salad. Don’t forget the pitcher of mango margaritas on the side!

Can I use store-bought Italian dressing in this pasta salad?

You can, but the homemade version really takes it to the next level. It’s quick to whisk together and full of fresh flavor.

Can it be made gluten-free?

Yes! Just use a gluten-free pasta that will hold its shape, like brown rice, chickpea, or quinoa-based pasta.

Storage

Refrigerator: Transfer the leftover Italian pasta salad to an airtight container and store it in the fridge for up to 3 days. Give it a good toss before serving again, and consider adding a splash of olive oil or vinegar to freshen things up.

Make ahead: This salad holds up well in the fridge and even tastes better after chilling for a few hours. If you’re prepping more than a few hours in advance, store the dressing separately and toss it with the salad right before serving for the freshest texture and flavor. 

More summer salads

If you made this recipe, be sure to leave a comment and star rating below. Thanks!