Summer heat calls for meals that keep you cool and satisfied without turning on the oven.
This cold Italian pasta salad delivers exactly that—a refreshing mix of tender pasta, crisp vegetables, and bold Mediterranean flavors that gets better as it sits in the fridge.
I’ve been making variations of this recipe for years, tweaking the ingredients based on what’s in season and what my family craves.
The beauty lies in its flexibility. You can swap vegetables, adjust the herbs, or add protein to make it your own.
It’s a go-to dish for potlucks, picnics, and those weeknight dinners when cooking feels like too much work.
The secret is in the dressing—a simple blend of olive oil, vinegar, and Italian herbs that brings everything together without overwhelming the fresh ingredients.
Make it ahead of time, and you’ll have a meal ready to grab from the fridge whenever hunger strikes.
Why You’ll Love This Recipe
This pasta salad hits all the right notes for busy schedules and warm weather entertaining. You can make it completely ahead of time, which means less stress when guests arrive or when you’re rushing to get dinner on the table.
The flavors actually improve after a few hours in the refrigerator, making it perfect for meal prep.
Pack it for lunch, serve it as a side dish at your next barbecue, or enjoy it as a light dinner with some crusty bread.
The ingredient list is straightforward—no hunting for specialty items or exotic spices.
Most of what you need is probably already in your pantry and refrigerator.
Plus, it’s naturally vegetarian and easily customizable for different dietary needs.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Ingredients
For the Salad:
- 1 pound rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper (red or yellow), diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Let cool completely.
- Prepare the vegetables while the pasta cooks. Dice the cucumber and bell pepper, halve the cherry tomatoes, and slice the red onion. Set aside.
- Make the dressing by whisking together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, dried basil, salt, pepper, and red pepper flakes in a small bowl. Set aside.
- Combine everything in a large serving bowl. Add the cooled pasta, prepared vegetables, olives, mozzarella, fresh basil, and parsley.
- Dress the salad by pouring the dressing over the pasta mixture. Toss everything together until well coated.
- Chill and serve by covering the bowl and refrigerating for at least 2 hours before serving. This allows the flavors to meld together. Give it a gentle stir before serving and adjust seasoning if needed.
Storage: This pasta salad keeps well in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers even more delicious.
Variations: Add salami or pepperoni for extra protein, swap in sun-dried tomatoes for regular tomatoes, or include artichoke hearts for more Mediterranean flair. Feta cheese works beautifully in place of mozzarella.
Make-Ahead Tips: You can prepare this salad up to 24 hours in advance. If making ahead, add the fresh herbs just before serving to keep them bright and fresh.
Print
Cold Italian Pasta Salad
This refreshing cold pasta salad combines tender rotini with crisp vegetables, creamy mozzarella, and briny olives, all tossed in a zesty Italian herb dressing that gets more flavorful as it chills.
- Total Time: 32 minutes
- Yield: 8–10 servings 1x
Ingredients
For the Salad:
- 1 pound rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper (red or yellow), diced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup fresh mozzarella balls (bocconcini), halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Let cool completely.
- Prepare the vegetables while the pasta cooks. Dice the cucumber and bell pepper, halve the cherry tomatoes, and slice the red onion. Set aside.
- Make the dressing by whisking together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, dried basil, salt, pepper, and red pepper flakes in a small bowl. Set aside.
- Combine everything in a large serving bowl. Add the cooled pasta, prepared vegetables, olives, mozzarella, fresh basil, and parsley.
- Dress the salad by pouring the dressing over the pasta mixture. Toss everything together until well coated.
- Chill and serve by covering the bowl and refrigerating for at least 2 hours before serving. This allows the flavors to meld together. Give it a gentle stir before serving and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
