Every Italian household seems to have a go-to Italian pasta salad for summer gatherings. This classic side is bright and simple: rotini tossed with cherry tomatoes, mozzarella pearls, fresh basil, olives, roasted red peppers, garlic, and high-quality extra virgin olive oil.
It’s a staple at backyard barbecues in the same way baked ziti appears at Christmas and eggplant parmigiana shows up at Thanksgiving in many homes.
Looking for more summer sides? Try Italian Red Potato Salad (no mayo), Baked Italian Stuffed Portobello Mushrooms, or Summer Farro Salad with Cannellini Beans.
The EASIEST Side Dish
This pasta salad is one of those dishes that reliably shows up at summer gatherings. It’s simple to prepare, travels well, and is crowd-pleasing—far better than showing up with a bag of chips. If you want an easy dish to bring to a BBQ, this is it.
Make a double batch and refrigerate some for later—this salad keeps well for several days and actually develops more flavor as it sits. Pair it with other summer mains like grilled stuffed pork chops or bacon blue cheeseburgers, or serve alongside an Italian green bean salad so everything is ready by the time the grill is hot.
Ingredient Notes and Substitutions
- Rotini: I prefer rotini because its twists hold dressing and ingredients well. Farfalle or elbow macaroni work fine if you prefer them.
- Cherry tomatoes: I find cherry tomatoes sweeter and more flavorful than grape tomatoes, but use whichever you like.
- Olives: Black olives are my choice here, but any olive you enjoy will do—or omit them entirely.
- Mozzarella: Fresh mozzarella pearls are traditional and add a creamy contrast. Some people use provolone chunks, but mozzarella keeps the salad light.
See the recipe card below for full ingredient amounts and nutrition details.
How to make Italian Pasta Salad
Step 1: Bring a large pot of water to a boil and add about 2 tablespoons of salt. Cook the rotini according to package directions until al dente. Drain the pasta and transfer it to a large bowl.
Step 2: While still warm, drizzle the pasta with extra virgin olive oil and toss to coat. Let it cool for about 5 minutes so the pasta stops steaming.
Step 3: Add roasted red peppers, halved cherry tomatoes, sliced olives, chopped garlic, julienned basil, salt, and pepper to the pasta. Toss everything together with more olive oil to evenly distribute the flavors.
Step 4: Gently fold in the mozzarella balls so they remain whole and add a creamy texture to the salad.
Step 5: Refrigerate the salad for at least one hour before serving to allow the flavors to meld. Right before serving, check seasoning and add a touch more olive oil, salt, and pepper if needed.
Serve this pasta salad with grilled proteins like Greek chicken burgers or garlic parm chicken skewers, or alongside other Italian summer favorites.
Pro-Tips
- Before serving—especially if the salad sat overnight—add a little more olive oil, salt, and pepper. The pasta absorbs dressing as it chills.
- Marinate for at least one hour in the refrigerator; this improves the flavor and texture. Pasta salad is best served chilled.
What to Serve Pasta Salad with?
This salad pairs well with many summer mains and sides:
- Grilled chicken dishes such as chicken spiedini or lemon pepper grilled thighs.
- Italian classics like sausage and peppers, Italian green bean salad, or a summer farro salad.
- It’s a great dish to bring to a barbecue since it can be made a day ahead and still taste fresh.
Recipe FAQs
Store the pasta salad in an airtight container in the refrigerator for up to a week, provided it hasn’t been left out in the sun. Flavor improves as it marinates, so making it a day ahead is recommended.
Typical ingredients include rotini, mozzarella, basil, olives, tomatoes, roasted peppers, garlic, and extra virgin olive oil. Some variations add cured meats like salami or pepperoni.
Avoid long pastas like spaghetti and fresh pasta for this application—fresh pasta becomes too soft after marinating and can fall apart.
More Summer Classics
- Caprese Tortellini Salad
- Simple Eggplant Caponata
- Easy Italian Fried Green Tomatoes
- Italian Summer Pasta with Zucchini
If this recipe brought back memories or you enjoyed it, leave a review and comment below.
Italian Pasta Salad
Vincent DelGiudice
Pin Recipe
Equipment
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1 4-6 qt pot
Ingredients
- 1 lb rotini
- ½ cup chopped roasted peppers
- 1 cup cherry tomatoes, halved
- ½ cup extra virgin olive oil
- ½ cup black olives, sliced
- 1 cup mozzarella balls, halved
- 3 cloves garlic, chopped
- ¼ cup basil, julienne
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
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Bring a pot of water to a boil and add 2 tablespoons salt. Boil rotini as directed on the box. Strain the pasta and drizzle with olive oil.
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Let rotini cool for 5 minutes. Combine rotini, roasted red peppers, cherry tomatoes, basil, olives, salt, pepper, garlic, and mozzarella balls. Allow the pasta salad to marinate in the fridge for at least 1 hour before serving.
Notes
- Add olive oil, salt, and pepper again right before serving.
- Marinate in the fridge for at least 1 hour before serving.