Name: Italian Pasta Salad (Vegetarian)
Prep time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 pound fusilli pasta, uncooked; Extra virgin olive oil, for drizzling; 2 cups cherry tomatoes, halved (or grape tomatoes); 8 ounces mini fresh mozzarella balls, drained from their brine; ¾ cup chopped red bell pepper; ¾ cup chopped mini cucumbers (Persian cucumbers); ½ cup pitted kalamata olives (or sliced black olives); ½ cup oil-packed sun-dried tomatoes, drained and chopped small; 1/3 cup thinly sliced red onions (or pepperoncini peppers); ½ cup chopped fresh basil (or flat-leaf parsley); 2/3 cup extra virgin olive oil; ¼ cup red wine vinegar; 1 teaspoon fresh lemon zest (optional); 2 tablespoons freshly squeezed lemon juice; ¼ cup freshly grated parmesan cheese (finely grated); 1 to 2 garlic cloves, finely minced (depending on how garlicky you like it); 1 tablespoon honey; 1 teaspoon Dijon mustard; ¾ teaspoon dried oregano; ¾ teaspoon dried basil; ½ teaspoon dried parsley; A pinch of red pepper flakes; ½ teaspoon fine sea salt; ¼ teaspoon freshly ground black pepper

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This Italian pasta salad is the best cold pasta salad to serve at summer gatherings. It’s loaded with vibrant and fresh veggies, mini bocconcini, tangy sun-dried tomatoes, olives, fresh basil, and tossed in a homemade zesty dressing (without mayo).

As soon as the summer weather hits, I love making this Italian pasta salad to bring to our family BBQs, picnics, and potlucks. It’s an easy make-ahead side dish that everyone will love!

This Italian pasta salad recipe is a fun twist on the classic cold pasta salad because it’s packed with so many fresh savory and salty ingredients. To make all the flavors pop, I toss this vegetarian pasta salad in a delicious, mayo-free herb vinaigrette dressing.

Table of Contents

Italian pasta salad ingredients

Fusilli pasta: The corkscrew shape and ridges of fusilli pasta are perfect for trapping dressing and holding the chopped vegetables, fresh herbs, and cheese. It’s also easy to eat with a fork or spoon.

Cherry tomatoes: I love cherry tomatoes in this pasta salad because they are small, sweet, and juicy. If you can’t find cherry tomatoes, you can use grape tomatoes instead.

Mini fresh mozzarella balls: Also known as bocconcini, this is a small, semi-soft cheese that has a delicate and mild flavor. They are perfect for soaking up the zesty Italian dressing.

Red bell pepper: This adds a crisp and sweet contrast to the other savory ingredients like olives and sun-dried tomatoes.

Mini cucumbers: This adds a fresh and crunchy texture to the pasta salad. I like to use mini cucumber, also known as Persian cucumbers, because they are slightly less watery than English cucumber.

If you use English cucumber, remove the center seeds before adding them to the salad.

Pitted kalamata olives: This adds a briny and savory taste to the pasta salad that pairs well with the tomatoes and cucumbers.

You can use pitted kalamata olives or sliced black olives, depending on your preference.

Sun-dried tomatoes: Since most Italian pasta salad is made with salami or cured meats, I wanted to add a healthier vegetarian option.

I use oil-packed sun-dried tomatoes that have been drained and sliced for this recipe. This adds and intense savory and tangy flavor.

Red onion or pepperoncini peppers: Red onion adds a sharp, crunchy flavor to the pasta salad, while pepperoncini peppers have a tangy and mildy spicy taste.

Some of my family members don’t like onion, so I leave it out and use pepperoncini peppers instead.

Fresh basil: This adds an aromatic flavor that balances the sweet and savory notes of this pasta salad recipe.

Since basil tends to wilt quickly after it’s been cut, I recommend adding it to the pasta salad just before serving to maintain its bright color and flavor.

If you don’t like basil, you can substitute with fresh chopped parsley.

Italian vinaigrette dressing: My homemade vinaigrette dressing is made with extra virgin olive oil, red wine vinegar, freshly squeezed lemon juice, fresh lemon zest, freshly grated parmesan cheese, fresh minced garlic, honey, Dijon mustard, oregano, basil, parsley, a pinch of red pepper flakes, salt, and freshly ground black pepper.

It may seem like a long list of ingredients, it tastes so much better than store-bought dressing.

How to make Italian pasta salad

Cook the pasta al dente according to the package instructions. Drain the pasta in a colander and rinse until cool running water for 30 seconds to stop the pasta from cooking.

Drizzle a little olive oil (about 1 teaspoon) over the cooked pasta to prevent it from sticking.

Make the dressing. In a small bowl or jar with a fitted lid, add the olive oil, red wine vinegar, fresh lemon zest (if using), fresh lemon juice, grated parmesan cheese, garlic, honey, Dijon mustard, dried oregano, dried basil, dried parsley, salt, and freshly ground black pepper.

Whisk to thoroughly combine or tightly close the lid and shake until the dressing is emulsified.

Assemble the salad. In a large bowl, add the cooled pasta, cherry tomatoes, mini fresh mozzarella balls, red bell pepper, mini cucumber, kalamata olives, sun-dried tomatoes, and red onion or pepperoncini peppers (if using).

Drizzle the prepared dressing over the salad and toss to combine. Gently stir in the fresh basil or parsley (if using).

Chill before serving. Cover and chill in the fridge for at least 1 hour before serving. Enjoy cold or at room temperature.

If you’re planning to make this salad several hours ahead of time, wait until just before serving to stir in the fresh basil or parsley (if using).

Make Ahead and Storage Suggestions

Make-ahead: This Italian pasta salad tastes best after its had time to rest in the fridge. I recommend chilling this pasta salad for 1 hour (or longer) before serving.

Leftovers: If you have leftover pasta salad, store in an airtight container in the fridge for up to 3 days. The noodles will continue to absorb the dressing as it sits.

I recommend drizzling a little olive oil or adding a splash of red wine vinegar or freshly squeezed lemon juice to help brighten up the salad before enjoying leftovers.

What to serve with Italian pasta salad

Grilled proteins. Chicken, fish, Mediterranean turkey burgers, sausage, kebabs, or tofu.

Alongside other picnic food: Kale quinoa salad, Moroccan quinoa salad, garden salad, fresh fruit platter, crudités with dip, charcuterie board.

Sandwiches: Egg salad sandwich, tuna salad sandwich, veggie sandwich.

More summer pasta salads to try

If you enjoyed this pasta salad, check out these other favorites.

Please let me know how you like this Italian pasta salad recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this cold pasta salad as much as I do.