pasta salad recipes
Craving a crowd-pleasing side dish that’s colorful, hearty, and bursting with flavor? This pasta salad recipe is my absolute go-to whenever I need something quick, satisfying, and guaranteed to disappear fast. Whether I’m hosting a backyard BBQ, prepping for a potluck, or meal-prepping for the week, this easy Italian pasta salad never lets me down.
What makes this recipe special is the combination of tri-color rotini pasta, savory pepperoni, creamy mozzarella, crisp vegetables, and a bold homemade vinaigrette dressing that ties everything together beautifully. It’s fresh, zesty, and loaded with texture in every bite.
If you’ve been searching for the best pasta salad recipe that’s simple yet impressive, you’re in the right place. Let me show you exactly how I make mine.
Ingredients List
Pasta Salad Ingredients
24 ounces tri-color rotini pasta, uncooked
1 pint cherry tomatoes, halved
12 ounces sliced pepperoni
1 red onion, diced
1 green bell pepper, diced
16 ounces mozzarella cheese, cubed
1 cup grated parmesan cheese
8 ounces olives, sliced
Homemade Vinaigrette Dressing
1 ½ cups olive oil
½ cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
Why You’ll Love This Pasta Salad Recipe
✔ Perfect for BBQs, potlucks, and meal prep
✔ Easy to make ahead
✔ Packed with bold Italian flavors
✔ Customizable with your favorite add-ins
✔ Delicious served cold or at room temperature
This pasta salad gets even better as it sits, making it one of my favorite make-ahead recipes. The vinaigrette soaks into the pasta and creates layers of flavor that taste even better the next day.
Required Kitchen Tools
When I prepare this easy pasta salad recipe, I make sure I have these essential kitchen tools ready:
Large Stock Pot – For boiling the rotini pasta evenly.
Colander – To drain and rinse the pasta quickly.
Sharp Knife & Cutting Board – For chopping vegetables, cheese, and pepperoni.
Large Mixing Bowl – To toss everything together without spilling.
Whisk – For blending the vinaigrette dressing smoothly.
Measuring Cups & Spoons – For precise seasoning and balanced flavor.
Having everything ready before I start makes the process quick and stress-free.
Pasta Salad Preparation
Making this easy pasta salad recipe is incredibly simple, but a few key techniques make all the difference in flavor and texture. Here’s exactly how I prepare mine for the best results every time.
Cooking the Pasta Perfectly
The foundation of any great pasta salad starts with properly cooked pasta.
Boil the Water Generously
I fill a large stock pot with water and bring it to a rolling boil. I always salt the water generously — this is my first layer of flavor.Cook Until Al Dente
I add the 24 ounces of tri-color rotini pasta and cook it until just al dente. Since the pasta will absorb some of the dressing later, I avoid overcooking to prevent a mushy texture.Drain and Rinse
Once cooked, I drain the pasta in a colander and rinse it under cold water. This stops the cooking process and cools the pasta quickly, which is essential for a cold pasta salad recipe.Let It Dry Slightly
I allow the pasta to drain thoroughly so excess water doesn’t dilute the vinaigrette dressing.
Preparing the Fresh Ingredients
While the pasta cools, I prep all the mix-ins.
I halve the cherry tomatoes.
Dice the red onion and green bell pepper into small, even pieces.
Cube the mozzarella cheese.
Slice olives if they aren’t pre-sliced.
Portion the sliced pepperoni if needed.
I like to keep everything roughly bite-sized so every forkful has the perfect balance of flavors.
Making the Homemade Vinaigrette Dressing
This bold Italian vinaigrette is what truly elevates this pasta salad recipe.
In a medium bowl, I whisk together:
1 ½ cups olive oil
½ cup red wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
I whisk until fully emulsified and slightly thickened.
The dressing should taste slightly bold on its own — once mixed with pasta, it balances perfectly.
Combining Everything Together
In a large mixing bowl, I add the cooled pasta.
I layer in the tomatoes, onion, bell pepper, mozzarella, parmesan, olives, and pepperoni.
I pour the vinaigrette evenly over the mixture.
Using a large spoon or spatula, I gently toss until everything is evenly coated.
At this point, it already smells incredible.
Pro Tip for Maximum Flavor
I always cover the bowl and refrigerate the pasta salad for at least 1–2 hours before serving. This resting time allows the pasta to absorb the dressing and intensifies the flavor dramatically.
If the pasta absorbs too much dressing while chilling, I drizzle a little extra olive oil and toss again before serving.
Flavor Variations, Make-Ahead Tips & Serving Ideas
One of the reasons I love this classic pasta salad recipe so much is how customizable it is. Once you master the base recipe, you can easily adapt it to fit any occasion, dietary preference, or flavor profile.
Let me share some of my favorite ways to switch things up.
Delicious Pasta Salad Variations
1. Creamy Italian Pasta Salad
If I’m craving something richer, I stir in ½ cup of mayonnaise or Greek yogurt along with the vinaigrette. It creates a creamy pasta salad that’s perfect for summer cookouts.
2. Mediterranean Pasta Salad Twist
For a Mediterranean-style version, I:
Add cucumbers
Swap mozzarella for feta cheese
Include fresh basil
Add artichoke hearts
The red wine vinegar dressing pairs beautifully with these additions.
3. Protein-Packed Pasta Salad
To turn this into a complete meal, I sometimes add:
Grilled chicken
Salami
Chickpeas
Grilled shrimp
It becomes a satisfying lunch that keeps me full for hours.
4. Vegetarian Pasta Salad
Simply omit the pepperoni and add more veggies like:
Zucchini
Spinach
Roasted red peppers
The bold vinaigrette ensures it’s still packed with flavor.
Make-Ahead Tips for the Best Results
This easy pasta salad recipe is ideal for meal prep because it actually tastes better the next day.
Here’s how I make it ahead:
I prepare the full recipe up to 24 hours in advance.
I store it in an airtight container in the refrigerator.
Before serving, I toss it again and adjust seasoning if needed.
If it seems slightly dry, I drizzle a small splash of olive oil or vinegar to refresh it.
Pro Tip: If I know it will sit overnight, I reserve a small portion of dressing and add it just before serving to keep it extra vibrant.
Serving Ideas
This pasta salad pairs beautifully with:
Grilled burgers
BBQ chicken
Steak
Sandwich platters
Picnic spreads
Holiday gatherings
I often serve it chilled, but it’s equally delicious at cool room temperature.
For presentation, I like to:
Sprinkle extra parmesan on top
Add a few fresh basil leaves
Finish with a light crack of black pepper
It always looks colorful, fresh, and inviting on the table.
Storage Instructions
Proper storage keeps this homemade pasta salad recipe tasting fresh and flavorful for days.
How I Store Pasta Salad in the Refrigerator
After preparing the salad, I transfer it to an airtight container and refrigerate it promptly. It stays fresh for up to 4–5 days when stored properly.
Before serving leftovers, I always:
Give it a good stir
Taste and adjust seasoning
Add a drizzle of olive oil or a splash of red wine vinegar if needed
Since pasta naturally absorbs dressing over time, refreshing it slightly brings it back to life.
Conclusion
This easy pasta salad recipe is one of those dishes I find myself making again and again. It’s colorful, bold, and perfectly balanced with savory pepperoni, creamy mozzarella, crisp vegetables, and a zesty homemade vinaigrette dressing.
Whether I’m preparing it for a summer barbecue, a family gathering, or weekly meal prep, it never disappoints. The flavors deepen over time, the texture stays satisfying, and it pairs beautifully with almost any main dish.
If you’re looking for a simple, crowd-pleasing pasta salad recipe that delivers big flavor with minimal effort, this is the one I trust every time.
