Italian Pasta Salad Recipe

– 3– 1 lb dry pasta I used rotini – 1 15- ounce can extra large black olives drained – 1 15- ounce can quartered artichoke hearts drained and each quartered artichoke heart cut in half length-wise – 1 8- ounce container grape tomatoes halved – 1 cup marinated mushrooms cut in small pieces – 4 scallions cut in small pieces (not the green ends) – 2 teaspoons fresh garlic chopped – 1/2 cup mild banana pepper rings – 1 9- ounce soppressata or pepperoni cut into small cubes – 1 8 ounce container fresh mozzarella pearls (or larger fresh mozzarella cut into small cubes – sea salt-to taste – fresh parsley chopped – fresh basil chopped – 1 batch Italian Herb Vinaigrette see below – ITALIAN VINAIGRETTE – 1/3 cup extra-virgin olive oil – 1/4 cup red-wine vinegar – 1 lemon the juice and zest-I used organic – 1/2 teaspoon sea salt – 1/2 teaspoon freshly-cracked black pepper


White Scribbled Underline

Cook time: 10 min

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prep Time

10 min


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Looking for the BEST Italian Pasta Salad Recipe? Try our Quick and Easy Italian Antipasto Pasta Salad Recipe-a combination of all your favorite antipasto ingredients in a delicious pasta salad! A great combination of salami, olives, mozzarella, and your favorite veggies. The perfect dish to bring to any summer picnic or family get together!

Should you rinse cooked pasta? No,  we never rinse pasta. If you rinse the pasta you'll wash away all starch that helps the dressing stick to the pasta. The best way is to cook pasta according to package directions and then drain well.

Can I use a different type of vinegar for the vinaigrette? Yes, you can use any type of vinegar you like, such as balsamic vinegar, white wine vinegar, or apple cider vinegar.


Can I freeze my Italian pasta salad? No, it's not recommended to freeze Italian pasta salad. Freezing can change the texture and consistency of the ingredients, making them mushy once thawed.


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