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Italian Pasta Salad in a small plate in hand

Italian Pasta Salad Recipe

This Italian Pasta Salad is a bold and colorful mix of rocket, juicy tomatoes, olives, sun-dried tomatoes, Asiago, mozzarella, salami and pasta—tossed in a bright, tangy dressing. A Italian-inspired salad that’s perfect for summer entertaining or a quick, flavorful lunch.
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Prep Time: 15 minutes
Cook Time: 10 minutes
cool down: 30 minutes
Total Time: 55 minutes
Course: Main Course, Pasta, Salad, Side Dish
Cuisine: Italian
Keyword: Easy recipe, Italian Pasta Salad, Summer Pasta Salad, Summer Salad
Difficulty: Beginner
Servings: 4 people
Calories: 539kcal

Ingredients

For the Italian Pasta Salad

  • ½ pound pasta dry shells
  • ½ cup artichokes hearts sliced
  • ⅓ cup sun-dried tomatoes chopped
  • ½ cup olives sliced
  • 2 oz mozzarella
  • 2 oz asiago cubed
  • 2 oz salame cubed
  • 5 oz cherry tomato sliced
  • 5 oz zucchini thinly sliced
  • ⅛ cup red onions sliced
  • 3 sprig basil fresh

For the Italian Pasta Salad Dressing

  • 3 tbps olive oil extra virgin
  • 3 tbsp red wine vinegar
  • 2 tsp oregano dry
  • 2 tsp salt
  • 2 tsp black pepper freshly ground
  • 1 tsp dijon mustard

Instructions

  • Prepare the Dressing: In a small bowl or jar, whisk together olive oil, vinegar, mustard, oregano, salt, and pepper.Taste and adjust seasoning.
  • Cook Pasta: Boil the shell pasta in well-salted water until al dente. Drain well and DO NOT RINSE, because you will remove the starch that is responsible for entrapping the dressing. Place the pasta on a baking tray and use a bit of the salad dressing to toss it, so that while it cools down it will absorb the flavors. (See notes for more tips).
  • Assemble the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, sun-dried tomatoes, olives, artichokes, onion, Asiago, and mozzarella. Add the rocket last to keep it from wilting.
  • Toss and Serve: Pour the dressing over the salad and toss gently to coat. Let it sit for 10–15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Notes

  • TIP 1: Place a pot of cold water on the stove on medium heat and bring it to roaring boil. The water has to be cold.
  • TIP 2: add the salt ONLY when the water boils, this will help preserving the bottom of the pot!
  • TIP 3: bring the water back to boil and then add the pasta. Placing a wooden spoon on top of the pot, will prevent water to overflow and add more cleaning!
  • TIP 4: when the pasta is al dente – to the tooth – drain it, BUT DO NOT RINSE IT! Rinsing pasta to cool it down will remove all the good starch, therefore the pasta will not absorb the dressing and you will have a blind taste pasta salad.
  • TIP 5: how do I cool down the pasta for pasta salad without rinsing it? Simply after you drain it, place it on a baking tray and use some of the Italian Pasta Salad dressing to toss it.

Nutrition

Calories: 539kcal | Carbohydrates: 53g | Protein: 20g | Fat: 28g | Sodium: 2278mg | Potassium: 558mg | Fiber: 5g | Sugar: 4g | Vitamin A: 642IU | Vitamin C: 24mg | Calcium: 281mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!