What kind of pasta is best for pasta salad?

Short pasta shapes like rotini, penne, farfalle (bow tie), or fusilli work best for pasta salad. They hold the dressing and ingredients well.

What is Italian dressing made of?

Italian dressing is typically made of olive oil, vinegar (red wine or white wine vinegar), water, lemon juice, herbs (such as oregano, basil, parsley), garlic, and sometimes sugar or other seasonings.

How long does pasta salad last in the fridge?

Cold Italian pasta salad generally lasts for 3-5 days in the refrigerator, stored in an airtight container.

What goes good with pasta salad?

Pasta salad pairs well with grilled meats (chicken, steak, or sausages), sandwiches, burgers, or can be served as a side dish with salads or roasted vegetables.

How do you keep pasta salad from drying out?

To prevent pasta salad from drying out, add a little extra dressing before serving, especially if it's been refrigerated. You can also add a tablespoon or two of olive oil or reserved pasta water to remoisten it.

Should I rinse pasta for pasta salad?

Yes, rinse the cooked pasta with cold water after draining. This stops the cooking process and removes excess starch, preventing the pasta from sticking together in the salad.

Cold Italian Pasta Salad Recipe That Tastes Like Home 2026

Name: Cold Italian Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: PT-493468H26M13S
Cuisine: Italian
Ingredients: 1 pound short pasta (like rotini, fusilli, or farfalle); 1 cup cherry tomatoes, halved; 1 medium green bell pepper, diced; 1/2 medium red onion, thinly sliced; 1 cup mini pepperoni slices; 1 (6 oz) can sliced black olives, drained; 8 ounces fresh mozzarella pearls (or block mozzarella, cubed); 1/2 cup grated Parmesan cheese; 1/4 cup fresh basil leaves, thinly sliced; 3/4 cup extra virgin olive oil; 1/3 cup red wine vinegar; 2 cloves garlic, minced; 1 tablespoon Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional)

Cold Italian Pasta Salad

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This is a classic, crowd-pleasing pasta salad that holds its perfect al dente texture for hours thanks to a simple ice bath technique. Packed with crisp vegetables, savory pepperoni, fresh mozzarella, and a zesty homemade Italian dressing, it is an ideal make-ahead dish for picnics, potlucks, and summer gatherings.

Author: Harmony
Prep Time: 20min
Cook Time: 10min
Total Time: 30min active, plus 1h to chill
Yield: 8 servings 1x
Category: lunch
Method: boiling, chilling
Cuisine: Italian

Ingredients

Scale

1 pound short pasta (like rotini, fusilli, or farfalle)
1 cup cherry tomatoes, halved
1 medium green bell pepper, diced
1/2 medium red onion, thinly sliced
1 cup mini pepperoni slices
1 (6 oz) can sliced black olives, drained
8 ounces fresh mozzarella pearls (or block mozzarella, cubed)
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)

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Instructions

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain immediately and transfer to a large bowl filled with ice water. Let sit for 2-3 minutes until completely cool, then drain thoroughly.
While the pasta cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Italian seasoning, oregano, salt, black pepper, and red pepper flakes until well combined.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell pepper, red onion, pepperoni, black olives, and mozzarella. Pour about three-quarters of the dressing over the top and toss gently until evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Just before serving, give the salad a final toss. Stir in the grated Parmesan cheese and fresh basil. Adjust seasoning with salt and pepper if needed.

Notes

Do not skip the ice bath, as it stops the cooking and prevents a mushy salad. For best texture, add the Parmesan and fresh basil right before serving. The salad can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 8
Calories: 420
Sugar: 3
Sodium: 850
Fat: 23
Saturated Fat: 7
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 18
Cholesterol: 35

Find it online: https://www.homestyletable.com/cold-italian-pasta-salad/