Let’s talk flavor bombs. This pasta salad with Italian dressing is not just another side dish—it’s the dish that disappears first at every potluck I bring it to. Why? Because we’re talking bold, bright ingredients like Genoa salami, mozzarella pearls, pepperoncini, and my secret weapon—homemade Italian dressing.

Over the years, I’ve played around with countless pasta salad recipes, but none have gotten the same rave reviews as this one. “Out of this world,” “gourmet wow yummy,” and even “the very best Italian dressing I’ve ever had”—those are real comments, and trust me, I don’t take praise for pasta salad lightly.

Plus, it’s totally make-ahead friendly. You can prep this pasta salad with Italian dressing the night before and it’ll still taste like you just tossed it up fresh. That’s a win in my entertaining book.

What Makes This Pasta Salad So Addictive

The Dressing That Stole the Show

Homemade Italian dressing is everything here. It’s zesty, herby, a little tangy, and bursting with real Parmesan cheese. None of that bottled stuff. If you’re used to store-bought Italian dressing, this one will blow your tastebuds away.

Flavor-Boosting Ingredients

I’m not kidding when I say that Genoa salami, pepperoncini, and mozzarella pearls take this dish from good to unforgettable. The salami brings a savory depth, the pepperoncini add a mild spicy zing, and the mozzarella? Soft, creamy perfection in every bite.

Ingredients Overview

Main Ingredients You’ll Need

Here’s what you’ll toss into this epic pasta salad with Italian dressing:

1 lb. rotini pasta
3.5–4 oz. pepperoni, quartered
4 oz. sliced Genoa salami, quartered
1 pint cherry tomatoes, halved
1 cup black olives, halved
1 orange bell pepper, chopped
1 green bell pepper, chopped
½ cup finely diced red onion
2 tbsp chopped pepperoncini
8 oz. fresh mozzarella pearls
Fresh parsley and Parmesan for garnish

Homemade Italian Dressing Ingredients

¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp lemon juice
⅓ cup finely grated Parmesan cheese
1½ tsp sugar
1 tsp each: dried parsley, basil, oregano
½ tsp each: garlic powder, onion powder
¼ tsp paprika
Salt and pepper to taste

Tip: Look for mozzarella pearls and Genoa salami near the specialty cheese and deli sections in most grocery stores.

Step-by-Step: How to Make Pasta Salad with Italian Dressing

Cook the Pasta

Boil the rotini until just al dente. You want it to hold its shape when tossed with the dressing.

Toss While Warm

Drain, then immediately mix in half of the dressing. This helps the pasta absorb all that flavor while it’s still warm.

Mix It All In

Add your salami, pepperoni, chopped veggies, olives, mozzarella, and pepperoncini. Give it a generous toss to combine.

Chill Out

Let the salad chill for at least 30 minutes (or up to 24 hours). Save the rest of the dressing for later.

Serve It Up

Right before serving, drizzle the remaining dressing and sprinkle with fresh parsley and Parmesan. Perfection!

Expert Tips for Making the Best Italian Pasta Salad

Cook pasta al dente to avoid mushiness.
Toss while warm so the flavors soak in better.
Don’t overdress early—save half the dressing for final toss.
Garnish just before serving to keep it fresh and vibrant.

Make-Ahead Instructions

You can totally prep this pasta salad with Italian dressing the night before a big event. Just keep the final dressing drizzle and garnish until you’re ready to serve.

Storage Tip: Store covered in the fridge for up to 4–5 days. Toss with a splash of dressing before serving again if it seems dry.

Variations and Customizations

This is one of those recipes you can make your own in so many ways:

Protein Swaps

Grilled chicken
Cooked shrimp
Ham cubes
Blackened chicken (yes, this one’s a bold move and SO good)

Vegetarian Twist

Marinated artichoke hearts
Chickpeas
Sun-dried tomatoes

Extra Veggie Options

Zucchini
Asparagus
Cucumber

Fun Flavor Twists

Add feta and cucumbers for a Greek feel
Go Caprese with basil and extra mozzarella
Mix in mayo for a creamy version like this creamy bacon pasta

Need Gluten-Free?

Try Tinkyada or Banza pasta for a delicious gluten-free option.

What to Serve with Italian Pasta Salad

I love serving this alongside grilled or roasted meats and picnic favorites. Some all-time pairings include:

For something more deli-inspired, serve it with this Italian grinder chopped salad.

Storage Guidelines

Keep your pasta salad in an airtight container in the fridge. It stays fresh for up to 5 days. Just know, the pasta will absorb more dressing as it sits, so give it a little refresh with leftover dressing before serving.

Pasta Salad FAQs

Can it be made ahead?
Absolutely, up to 24 hours in advance is perfect.

Is it good for meal prep?
Yes! Great for lunchboxes or a quick dinner side.

How long does it last?
4 to 5 days in the refrigerator.

Can you freeze pasta salad?
Nope. The texture just doesn’t hold up after thawing.

What pasta is best for pasta salad?
Rotini is ideal—its shape holds onto the dressing and bits of toppings beautifully.

What makes this salad dressing special?
Fresh Parmesan, the right balance of oil and acid, and layered herbs. It tastes gourmet without being complicated.

Final Thoughts

This pasta salad with Italian dressing has become a staple in my meal prep routine, picnic baskets, and family get-togethers. It’s bold, balanced, and endlessly customizable. Once you make it, I promise—it won’t be your last time.

Got your own spin on this pasta salad? Try it, tweak it, and don’t forget to leave a review. I’d love to hear how it turned out!

More Pasta Delights You’ll Love

Enjoyed this recipe? Pin it, share it, or bookmark it for your next gathering!

Want another delicious side dish? Go check out that Italian Grinder Salad—it’s another reader favorite!

Pasta Salad with Italian Dressing

This pasta salad with Italian dressing is a zesty, flavor-packed side dish loaded with Genoa salami, mozzarella pearls, and fresh veggies. It’s the perfect make-ahead recipe for potlucks, barbecues, or busy weeknights!

Print Recipe Pin Recipe

Prep Time:35

Cook Time:10

Total Time:45

Course: Side Dish

Cuisine: Italian-American

Keyword: best pasta salad,, Italian pasta salad, pasta salad with Italian dressing

Servings: 12 Servings

Ingredients

For the Salad:

1 lb rotini pasta
3.5 –4 oz pepperoni quartered (about ¾ cup)
4 oz sliced Genoa salami quartered (about ¾ cup)
1 pint cherry tomatoes halved
1 cup black olives drained and halved
1 orange bell pepper chopped
1 green bell pepper chopped
½ cup finely diced red onion
2 tbsp chopped pepperoncini
8 oz fresh mozzarella pearls
Fresh parsley and grated Parmesan for garnish

For the Homemade Italian Dressing:

¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp lemon juice
⅓ cup finely grated Parmesan cheese
1½ tsp sugar
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika
Salt and black pepper to taste

Instructions

Cook rotini pasta in salted water until al dente. Drain and transfer to a large serving bowl.
While still warm, toss the pasta with half of the Italian dressing.
Add salami, pepperoni, cherry tomatoes, olives, bell peppers, red onion, pepperoncini, and mozzarella pearls.
Toss everything together until evenly combined.
Cover and refrigerate for at least 30 minutes (or up to 24 hours).
Before serving, toss with remaining dressing.
Garnish with fresh parsley and Parmesan.
Serve chilled and enjoy!

Notes

For best results, don’t skip tossing the warm pasta with dressing—it absorbs more flavor.
Store leftovers in an airtight container in the fridge for up to 5 days.
Add extra dressing before serving if needed.
Customize with proteins like grilled chicken or shrimp, or go vegetarian with chickpeas and artichokes.
Perfect pairing with Chicken Bacon Ranch Pasta or Italian Grinder Salad.