Name: Italian Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 16 oz mini bell peppers (red, yellow, and orange); 2 tbsp olive oil; kosher salt and black pepper; 1 lb campanelle pasta (or pasta of your choice); 1 can artichoke hearts (drained and quartered); 8 oz salami (chopped); 8 oz fresh mozzarella balls (cut in half); 0.75 cup kalamata olives (pitted and chopped); 0.5 cup sun dried tomatoes (finely chopped); 0.5 cup parmesan cheese (freshly grated); 0.5 cup basil (chopped); 0.5 cup parsley (chopped); 0.333 cup red onion (chopped); italian dressing; garnish: extra parmesan cheese and fresh basil (garnish)

This Italian pasta salad recipe is the ultimate potluck dish with roasted peppers, salami, and fresh mozzarella. Easy to make ahead and always a crowd-pleaser.

Why This Italian Pasta Salad Is a Summer Staple

Every time I bring this Italian pasta salad to a gathering, people ask for the recipe. It’s loaded with roasted peppers, salami, olives, artichokes, sun-dried tomatoes, and fresh mozzarella, all tossed in a tangy homemade Italian dressing. The best part? You can make it ahead, and the flavors only get better as it sits. Serve it as a main dish or a side, either way, it disappears fast.

Why This Pasta Salad Recipe Works So Well

The roasted mini bell peppers add a smoky sweetness you can’t get from jarred peppers.
The homemade Italian dressing coats every bite with bold, herby flavor.
It’s designed for make-ahead prep, the salad tastes even better after a few hours in the fridge.

Key Ingredients for a Flavorful Italian Pasta Salad

Mini bell peppers: Roasting them brings out a mellow sweetness and smoky flavor. You can also char them on the grill. For a shortcut, use jarred roasted red peppers.
Salami: Choose a good-quality salami and dice it into bite-sized pieces. It adds savory, salty richness that balances the tangy dressing.
Fresh mozzarella balls: Use mozzarella pearls or cut larger balls in half. They provide a creamy, milky contrast to the bold flavors. If you can’t find them, chop a large fresh mozzarella log.

Essential Kitchen Tools for This Pasta Salad

Baking sheet with rim (for roasting peppers without spilling juices)
Large pot (to cook the pasta)
Large mixing bowl (for combining everything)

Tips for Making the Best Italian Pasta Salad

Cook the pasta al dente according to package directions, then rinse it under cold water to stop the cooking and remove excess starch. This keeps the pasta from getting mushy and helps the dressing cling better. For the peppers, arrange them cut-side down on the baking sheet so they char evenly. Let them cool completely before chopping, if they’re warm, they’ll wilt the herbs.

Italian Pasta Salad Variations to Try

You can swap the campanelle for any short pasta like penne, fusilli, or farfalle, or even cheese tortellini for extra richness. To make it vegetarian, just leave out the salami. If you don’t want to roast your own peppers, use jarred roasted red peppers (drain and chop them). For a peppery kick, replace the basil with arugula. Other easy swaps: use grape tomatoes instead of sun-dried tomatoes, or black olives instead of kalamata. Feel free to add extra veggies like cucumber, broccoli, or grilled zucchini.

Perfect Pairings for Italian Pasta Salad

This pasta salad works great as a main dish, but if you’re serving it as a side, it pairs wonderfully with grilled meats like steak kabobs, turkey burgers, or chicken Milanese. For a lighter meal, try it with sheet pan sausage and peppers. The tangy dressing and hearty ingredients also complement pork tenderloin or easy skillet chicken thighs.

How to Store Leftover Italian Pasta Salad

This salad is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much dressing and seems dry, drizzle with a little extra dressing or olive oil before serving. Do not freeze, the texture of the pasta and vegetables will suffer.

Italian Pasta Salad FAQs

Can I use a different type of pasta?

Yes, any short pasta works, penne, fusilli, rotini, farfalle, or even cheese tortellini. Just cook it al dente and rinse with cold water.

How far in advance can I make this salad?

You can make it several hours ahead or up to 3 days in advance. The flavors meld and improve as it sits. If it seems dry, add a splash of dressing before serving.

Can I make this vegetarian?

Absolutely. Simply omit the salami and add extra veggies or a can of chickpeas for protein. The salad will still be flavorful.

Do I have to roast the peppers?

Not necessarily. You can use jarred roasted red peppers (drain and chop) or grill the mini peppers directly. Roasting at home gives a fresher, smokier flavor, but shortcuts work too.