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by Kellie April 14, 2024
Loaded with veggies, pepperoni and fresh mozzarella, this Zesty Italian Pasta Salad recipe belongs on your picnic table all year long. Simple to make and bursting with fresh vegetables, a great side dish for any dinner.
![Zesty Italian Pasta Salad (1) Zesty Italian Pasta Salad (1)](https://i0.wp.com/thesuburbansoapbox.com/wp-content/uploads/2021/08/Italian-Pasta-Salad-5.jpg)
Italian Pasta Salad
Pasta salad is a wonderful thing. Really…it’s so simple to make that sometimes we overlook the obvious. Like how I should have shared my favorite pasta salad recipe with all of you a long time ago. But it’s one of those things that’s so simple to make I forget about it really, until the weather hit 70 degrees and I suddenly crave it. And I have to make it, like, right away. And fire up the grill.
This easy Zesty Italian Pasta Salad has been my go-to side dish for decades and it’s only improved over time. I’m giving you the newest, best version of my favorite pasta salad recipe and you’re gonna just love it!
![Zesty Italian Pasta Salad (2) Zesty Italian Pasta Salad (2)](https://i0.wp.com/thesuburbansoapbox.com/wp-content/uploads/2021/08/Italian-Pasta-Salad-8.jpg)
How To Make Italian Pasta Salad
This recipe is more of a chopped pasta salad because I like to chop all the veggies up into tiny bits so you can get the perfect bite every time.
My old version I used to just throw in large chunks of veggies and used a rotini type noodle, which was good but you could only eat one thing at a time. A piece of broccoli, a chunk of cucumber, a couple noodles. I like to combine the ingredients on my fork to create the perfect bite, so I decided to go smaller. Smaller pieces of veggies, smaller cheese, tiny pasta….it was perfect.
In a pinch, I used a bottled Zesty Italian Dressing but you can totally whip up a homemade vinaigrette in minutes if you prefer.
- Cook the pasta in a large pot of salted water until al dente according to package directions, approximately 7-8 minutes.
- Drain the pasta and allow to cool.
- Cut the cheese, salami, zucchini, bell pepper, pepperoncini, olives and tomatoes into small pieces and transfer to a large mixing bowl.
- Add the pasta and cheese to the bowl.
- Pour the dressing over the salad ingredients and toss to combine.
- Cover and chill until ready to serve.
![Zesty Italian Pasta Salad (3) Zesty Italian Pasta Salad (3)](https://i0.wp.com/thesuburbansoapbox.com/wp-content/uploads/2021/08/Italian-Pasta-Salad-7.jpg)
How To Make In Advance
Chopped Italian Pasta Salad is great made a few hours ahead of time because it’s gives the pasta some time to absorb the flavors of the dressing.
You’ll also want to be sure not to overcook the pasta so it doesn’t become mushy and fall apart when it sits a bit.
One more tip….don’t use the entire bottle of dressing all at once, I like to save about 1/3 of it to toss with the salad right before serving. The salad does absorb a lot of the dressing while it sits to this is a great way to punch up the flavor.
![Zesty Italian Pasta Salad (4) Zesty Italian Pasta Salad (4)](https://i0.wp.com/thesuburbansoapbox.com/wp-content/uploads/2021/08/Italian-Pasta-Salad.jpg)
Serving Suggestions
We LOVE this pasta salad with just about everything from grilled steak and burgers to our favorite baked chicken breast when it’s not quite grilling season.
It’s also great served with my Grilled Lemon and Herb Lamb Chops.
More Easy Salad Recipes
- Caprese Tortellini Salad
- Chopped Greek Pasta Salad
- Lobster Pasta Salad
- Mediterranean Orzo Salad
- https://thesuburbansoapbox.com/chicken-caesar-pasta-salad/
For more easy family recipe ideas, follow us on Instagram and Facebook!
Get the Recipe:Zesty Italian Pasta Salad Recipe
Yield: 12 servings
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
This easy Italian pasta salad is quick, easy and perfect for every occasion. Loaded with cheese, salami, veggies and tossed in a zesty italian dressing.
4 from 1 vote
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Ingredients
- 16 ounces ditalini or other small pasta
- 1 cups chopped grape tomatoes
- 1 large zucchini, diced
- 1 bell pepper, diced
- 2.25 ounce can sliced black olives, drained
- 8 ounce container fresh mozzarella pearls, drained (or chopped fresh mozzarella cheese)
- 1 cup diced provolone cheese
- 1/2 cup chopped salami
- 1/2 cup chopped pepperoncini peppers
- 1 16-ounce bottle Zesty Italian Dressing, divided
- 1/4 cup grated parmesan cheese
- Chopped fresh basil and parsley, optional
Equipment
bowl
Instructions
Cook the pasta to al dente in a large pot of salted water according to package directions. Drain and set aside.
In a large bowl toss the pasta, tomatoes, zucchini, bell pepper, olives, cheese, salami and pepperoncini peppers until combined.
Pour 2/3 of the dressing over the salad and toss thoroughly.
Cover and refrigerate until ready to serve, up to 6 hours.
Pour the remaining dressing over the salad and toss to combine right before serving.
Sprinkle with parmesan cheese, basil and parsley, if desired.
Video
Notes
- You can modify this Italian Pasta Salad with any of your favorite veggies, cheese or meats.
- Make it vegan by leaving out the meat and subbing your favorite vegan cheese.
- Jazz it up with a dash of Pizza Seasoning!
Serving: 1g, Calories: 272kcal, Carbohydrates: 31g, Protein: 14g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 26mg, Sodium: 410mg, Potassium: 240mg, Fiber: 2g, Sugar: 3g, Vitamin A: 710IU, Vitamin C: 22mg, Calcium: 195mg, Iron: 1mg
Author: Kellie
Course: Salad, Side Dish
Cuisine: American
posted in: Healthy Recipes, Pasta, Pork Recipes, Recipes, Salad Recipes, Side Dish 13 comments
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4 from 1 vote
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E.E. — Reply
This was really great! Three small tweaks: 1) Instead of fresh tomatoes, I used 1/2 cup cut-up sun-dried tomatoes in oil. 2) Instead of raw zucchini, I seasoned and seared zucchini slices on my grill pan, before dicing ’em. 3) Given all the salty and spicy ingredients I didn’t want a spicy/zesty Italian dressing. So I subbed a homemade sweet orange-basil vinaigrette, throwing together olive oil, rice wine vinegar, balsamic vinegar, and orange marmelade. Win, win and win!
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Kellie — Reply
Thank you for your substitution ideas, they all sound great!
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Elaine Buonsante — Reply
What a beautiful, colourful pasta salad! It looks very refreshing and healthy.
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Melissa from Hungry Food Love — Reply
Oh this pasta salad always hits the spot. The italian flavors on it look soooo good!
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Lauren @ Healthy Delicious — Reply
This is my absolutely favorite way to make pasta salad! It makes a weekly appearance at our house all summer.
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Heather // girlichef — Reply
Italian pasta salads are my favorite type – I just love all of the flavors and textures in here!
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Erin @ Texanerin Baking — Reply
It is a tease! The past week has been coat weather one day, t-shirts the next. It’s ridiculous! At least I know what I’ll be bringing to the next picnic, whenever that may be. 🙂
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Lana | Never Enough Thyme — Reply
I just love a good pasta salad! And now that the weather is warming up it’s a perfect time for the first one of the year. Great combination of Italian flavors in this recipe!
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Samantha — Reply
This looks like the perfect side dish for a picnic or BBQ! I really love olives and those mozz pearls, too!
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Susan — Reply
I could seriously live off pasta salad in the summer! Just throw all the good stuff in a bowl and you are ready to go!
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Ashley @ Wishes & Dishes — Reply
Hooray for Spring – finally! Beautiful photos of a beautiful pasta salad!
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Martha @ A Family Feast — Reply
Such perfect timing – we have a family party coming up in a few weeks and I’ve been wanting to try a new pasta salad recipe!
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Allie | BakingAMoment — Reply
Yay for summery pasta salads! I never thought it would happen but it’s actually WARM in the Philly ‘burbs! Woo-hoo! I’m ready to celebrate with this spectacular pasta salad. Seriously, wow. 🙂