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Home Pasta and Rice Salads

Italian Pasta Salad with Homemade Italian Dressing

By:Nagi
Published:24 Feb '19Updated:5 Feb '23
75 Comments
Recipe v Video v Dozer v

Everyone needs a “go to” pasta salad recipe and this is mine: an Italian Pasta Salad with a Homemade Italian Dressing, loaded with all things Italian: salami, olives, bocconcini, tomatoes and basil.

An essential for hot summer nights, quick mid week meals, make ahead lunches and gatherings!

This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

Italian Pasta Salad recipe

I was inspired to make this because I went on a Salami Bender* after the Salami Cream Cheese Roll I shared a couple of weeks ago.

I could never be a food magazine editor or similar. Because a proper editor would ensure that a variety of recipes and ingredients are used. Whereas I find or am reminded of something that I love that I haven’t used “enough” of lately and I go on a Bender*.

And my dear readers get sent two salami recipes within a fortnight, the first and only two in the history of RecipeTin Eats!

* Is it just Aussies that use the term “bender” to describe a wild drinking spree??? Appropriate to apply to the current salami spree I’m on!

This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

What goes in Italian Pasta Salad

Despite my excessive salami talk, Italian Pasta Salad does have things in it other than salami!

  • salami

  • Bocconcini (I used baby ones) which are just small balls of fresh mozzarella (they’re available at all supermarkets in Australia)

  • cherry tomatoes

  • capsicum

  • olives (I use Sicilian because it’s on-theme and pitted black ones too)

  • basil; and

  • pasta (duh!)

This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

Pasta Salad Dressing

This Italian dressing is one of my all time favourite Pasta Salad Dressings. Dried herbs, garlic, vinegar, olive oil, a touch of sugar, pinch of red pepper and the secret ingredient – parmesan cheese.

The parmesan just dissolves into the dressing and adds that extra flavour edge that makes anything you pour it over totally irresistible!

TIP: Make a standby Italian Dressing recipe that you can keep on hand just by using garlic powder rather than fresh garlic!

This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

This is a cold pasta salad

This is a cold pasta salad recipe to be served at room temperature or slightly chilled which makes it ideal to make ahead for midweek meals, taking to gatherings, work lunches and buffet spreads.

All that colour.

All that goodness. No one can resist it! – Nagi x


Watch how to make it

Italian Pasta Salad with Homemade Italian Dressing recipe video! (I realised it’s not a hard recipe, but it just looks oh-so-good) (PS The dressing clip is from my long shelf life Italian Dressing recipe so it doesn’t have fresh garlic in it, but that’s the only difference).

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This Italian Pasta Salad with Homemade Italian Dressing is a hit at gatherings! www.recipetineats.com

Italian Pasta Salad with Homemade Italian Dressing

Author: Nagi@RecipeTinEats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Dinner, Salad
Italian
5 from 20 votes
Servings8 people
Tap or hover to scale
Print
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Recipe video above. If you're going to make a giant pasta, make it RIGHT with a beautiful homemade Italian Dressing!

Ingredients

Italian Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red or white wine vinegar (I like using red)
  • 1 1/2 tbsp freshly grated parmesan cheese (Note 1)
  • 1 tbsp sugar (any)
  • 1 large garlic clove, minced
  • 1/2 tsp each dried basil and oregano
  • 1/4 tsp dried parsley
  • 1/2 tsp dried chilli flakes (red pepper flakes) (optional)
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Pasta Salad

  • 300g/10oz spiral pasta, or other pasta of choice
  • 180g/6oz thick sliced salami, cut into 2.5cm/1" batons (see photo in post or videos) (I use spicy salami)
  • 200g/7oz baby bocconcini, halved (Note 2)
  • 1 red capsicum/bell pepper, cut into 3cm/2.2cm strips
  • 250g/8oz whole olives (I used Sicilian and pitted black) (Note 3)
  • 2 cups cherry tomatoes, halved (~1.5 Australian punnets)
  • 1 cup (tightly packed) fresh basil leaves

Instructions

  • Place Dressing ingredients in a jar and shake well.
  • Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
  • Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.

Make ahead PRO TIP (Note 4):

  • SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to Dressing, shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
  • Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Recipe Notes:

1. If the parmesan is not freshly grated, it will not dissolve in the dressing. So if you are using store bought pre grated parmesan, that's totally fine but sprinkle it on the salad instead of putting it in the dressing.
2. I used baby bocconcini (which is small balls of fresh mozzarella sold at all supermarkets here in Australia) but you can use any sized bocconcini you want. Just chop it into small pieces.
3. You can use sliced olives if you prefer. I typically opt for whole olives because they are so much juicier! Sicilian olives are green and perfect for an Italian Pasta Salad. They are kind of buttery and smoother than other types of olives.
4. Leftovers: I swear this is even better the next day! 
PRO TIP to keep pasta salads juicy when making ahead (as they tend to dry out the next day) - increase volume of dressing by shaking it up with pasta cooking water. Starch in water emulsifies with fat in dressing = more dressing volume, same amount of flavour = can reserve some dressing = juicier pasta salad.
Also, cold pasta is drier. Let it come to room temp or even microwave briefly, the toss with reserved Dressing!
5. Nutrition per serving.

Nutrition Information:

Serving: 204gCalories: 430cal (22%)
Keywords: cold pasta salad, Italian pasta salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

MORE SUMMER SALADS to take to gatherings 

  • Potato Salad and Lemon Potato Salad
  • Chicken Pasta Salad

  • Pearl Couscous Salad <– personal fave!
  • Macaroni Pasta Salad

  • Coleslaw

  • Wild Rice Salad <– reader fave!
  • Caesar Salad <– take components, quick to assemble, BIG HIT!

  • 12 Minute Sun Dried Tomato Couscous Salad
  • Browse all Pasta Salads and Rice Salad


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This was a few years ago, I thought he looked dashing (and practical) but everyone mocked him!?

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75 Comments

  1. Laura Goelzer says

    April 5, 2017 at 10:20 am

    Hi Nagi,
    I am making the salad now. Did you mean hot salami temperature or spice level? Thanks!!

    Reply
    • Nagi says

      April 5, 2017 at 6:48 pm

      Hi Laura! I mean spicy salami 🙂 Thanks for the question, will update the recipe!

      Reply
  2. Malika A. Black says

    March 7, 2017 at 7:55 am

    Hi Nagi,

    Your salad is mouthwatering! I love these pictures, they make you want to reach through the screen and grab the bowl!

    Easy, delicous and healthy. I love everything you put in that salad… And maybe I would add some artichoke hearts ! I love artichoke hearts. The good thing is that you can add whatever you like.

    Have a great day!

    Reply
    • Nagi says

      March 8, 2017 at 8:42 am

      Oooh YES to artichokes Malika! I love love LOVE artichokes. I just bought a giant jar (seriously giant!) and was wondering what to share! I was thinking an artichoke dip, or a artichoke spinach pasta! Mmmmmm!!

      Reply
  3. Christene says

    March 6, 2017 at 12:41 am

    5 stars
    Love this salad! I add extra garlic, our family happens to love it. I also use thin strips of extra sharp provolone cheese and if I’m out of aged parmesan I replace it with pecorino ramona. Thanks for the recipe.

    Reply
    • Nagi says

      March 6, 2017 at 7:50 am

      AWESOME! So pleased to hear that Christene, thanks for letting me know! 🙂 N xx

      Reply
  4. CK says

    March 4, 2017 at 1:47 pm

    This recipe is a winner

    Reply
    • Nagi says

      March 6, 2017 at 7:13 am

      Thank you CK! 🙂

      Reply
  5. Cheryl says

    March 4, 2017 at 2:52 am

    5 stars
    I made it last night for a change from all the cold weather dishes we’ve been having. Wonderful! I’m eating it for breakfast as I type…

    Reply
    • Nagi says

      March 6, 2017 at 7:02 am

      Breakfast Pasta!!! You sure you don’t have some Japanese blood in your veins?? That is TOTALLY the sort of thing we’d be served in Japan for breakfast!!

      Reply
  6. Amanda says

    March 3, 2017 at 9:57 am

    I am definitely trying this! But I think I may try to use some tortellini instead of spiral pasta, since that’s what I have.

    P.S. I just decided to follow your blog because earlier today I was sending my sister links to recipes on my pinterest boards, and I realized most of them came from you!! So excited to finally be “officially” joining your blog community!!

    Reply
    • Nagi says

      March 3, 2017 at 5:52 pm

      I’m so glad you joined too Amanda! Thank you for reading and I do hope you enjoy my recipes! N xx

      Reply
  7. Debs says

    March 3, 2017 at 4:41 am

    5 stars
    Oh Nagi! I love that you use the term “bender” when talking about food! I have had too many salami, pasta salad and possibly fois gras and brioche benders that I’ve had to put myself on a weight watchers bender!!! But, I figure if I make this with whole wheat pasta then I should be good to go! Love it!

    Reply
    • Eleanor Cummings says

      January 23, 2023 at 1:10 am

      My son is gluten intolerant, so I use gluten free pasta. Some brands are better than others. We like Barilla.

      Reply
    • Sarah says

      March 3, 2017 at 11:06 am

      ahha just count those calories! no more benders!!

      S xox

      Reply
    • Nagi says

      March 3, 2017 at 8:04 am

      OK wait a second….foi gras bender?? So POSH I love it!!!! PS I need to get on a weight watchers bender too….so badly! ?

      Reply
  8. Carlos At Spoonabilities says

    March 3, 2017 at 3:09 am

    5 stars
    It’s a delicious salad. I also have a big addicting problem with pasta, when I start eating, I can’t stop. Very dangerous. This salad is the perfect easy and quick recipe for BBQ, pool parties, or any party!

    Reply
    • Nagi says

      March 3, 2017 at 8:03 am

      I know! It’s wicked, isn’t it??? Pasta…bread….basically anything CARBS!

      Reply
  9. Gillian says

    March 2, 2017 at 6:03 pm

    Hi, I have a confession to make. Every time your post hits my mailbox I immediately scroll down to Dozer. I absolutely LOVE him!!. I then read your delicious recipes. Thanks Nagi, keep them coming (recipes & Dozer!)

    Reply
    • Nagi says

      March 3, 2017 at 8:00 am

      Are you kidding? That’s not a confession. It makes me beam with happiness – ba ha ha!!!!

      Reply
  10. faith says

    March 2, 2017 at 5:02 pm

    Poor Dozer. When I got my Australian Shepherd, she was shaved and I thought that they had switched dogs on me because she looked so different from the picture I had seen. I truly believe that dogs need their coats to protect them from the heat. Your recipes really rock and the pictures are always so gorgeous. Thanks for making life better here in the midwestern U.S. I can rate your Pasta Salad recipe beautiful and look forward to making it.

    Reply
    • Nagi says

      March 3, 2017 at 7:57 am

      BA HA HA!! that is too funny!!! My friend is about to get an Australian Shepherd, her husband did loads of research and said it’s the healthiest breed around, I didn’t know that!!! N xx

      Reply
  11. Teri Ann Giese says

    March 2, 2017 at 8:44 am

    5 stars
    Hola!!Oh yes,back when I actually went on,”BENDERS”,we called them benders here in the U.S.!Well, having 4 grown daughters I may have earned the right to get all “wastey pants”.But at 55 and after having a total colectomy,there may be a different type of waste in my pants!BAHAHA?!Am like half Italian sista,so I likes spicy sausage and we love pasta salad here.Except we eat the WHOLE batch!WHAT!?Did you do to The Dozer?!Am “weak”!(the 19 year old says that,it means you are killin me,or can mean,I am so done,or that was so funny I wasted in my pants!)??

    Reply
    • Nagi says

      March 2, 2017 at 9:08 am

      BA HA HA!!! I bet you were a WILD ONE in your twenties!!!! 🙂 N xx

      Reply
  12. Kath says

    March 2, 2017 at 8:22 am

    5 stars
    Made it, it’s a keeper! Never thought to use salami in a pasta salad, it’s so good. Don’t need much because it’s so full of flavour. And the dressing is spot on – quantity too. So many recipes get the quantity of dressing wrong – too much or too little. I appreciate that this makes just enough! Thanks again Nagi

    Reply
    • Nagi says

      March 2, 2017 at 10:50 am

      You made this already?? Woah that was fast! So glad you enjoyed it Kath, thanks for letting me know! N xx

      Reply
    • Nagi says

      March 2, 2017 at 9:08 am

      You made it ALREADY?? Woo hoo! I’m so glad you enjoyed it – and getting on board the SALAMI train? 😉 N xx

      Reply
  13. Liz says

    March 2, 2017 at 8:19 am

    Dinner sorted! And lunches for tomorrow. Thanks so much for your recipes Nagi!! It’s now a regular question at dinnertime from the faily – “Is this a Nagi recipe?” And when I say YES, everyone knows it’s going to be delicious!! You’re a life saver.❤️

    Reply
    • Nagi says

      March 2, 2017 at 10:49 am

      Awwww….I love hearing that Liz, thank you for letting me know! I do hope you and your family enjoy this! N xx

      Reply
  14. Nat Proctor says

    March 2, 2017 at 8:02 am

    5 stars
    Nagi, as always you come through loud and clear, even here in Texas!

    Reply
    • Nagi says

      March 2, 2017 at 10:47 am

      BA HA HA!!!! I read like I’m shouting? ? PS I really need to get back to Texas…BBQ! BBQ!!!

      Reply
  15. Lisa says

    March 2, 2017 at 5:04 am

    5 stars
    I have a very similar recipe and since I am the only one in the house who likes it, I too don’t dare make it often (People have an aversion to cold pasta around here, so yay, more for me!). Also, we use the term “bender” all the time here in the US of A. I myself am currently on a minestrone bender…..

    Reply
    • Nagi says

      March 2, 2017 at 10:42 am

      Minestrone Bender? I want to be you. So much healthier than going on a Salami Bender!!!! 🙂 N xx

      Reply
  16. Dorothy Dunton says

    March 2, 2017 at 1:54 am

    Hi Nagi. Like you I don’t make pasta salad often because it just keeps calling my name until there’s none left. And I so agree that it always tastes better the next day. On my list to make soon.

    Reply
    • Nagi says

      March 2, 2017 at 10:39 am

      I know I know! ME TOOOOOOO!!!!

      Reply
  17. Helen says

    March 2, 2017 at 1:39 am

    5 stars
    This sounds fabulous!! I can’t wait to try it. We are having your Asian Salmon Salad tonight, looking forward to that too.

    We Brits also use the ‘on a bender’ for *ahem* a few drinks ?

    Love reading your posts and Dozer is a sweetie ?

    Reply
    • Nagi says

      March 2, 2017 at 10:39 am

      Ahhhh yes….Brits and Aussies and benders….believe me, the Brits over here have shown their talent in that department!!!

      Reply
  18. Tamarra says

    March 1, 2017 at 3:49 pm

    I love this! And I love that you are on a salami bender. One of my easiest throw-together pasta sauce recipes has salami as a secret ingredient. Such a tiny amount has great flavour. Who doesn’t love salami???!!! Will try this out next time I’m feeding a crowd.

    Reply
    • Nagi says

      March 2, 2017 at 10:32 am

      Glad to hear it’s not just me!!! I totally agree with you – massive flavour for a small amount 🙂 I sautéed chopped salami the other day and sprinkled it on a green salad too – SO GOOD!

      Reply
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