Name: Recipe "Italian Pasta Salad"
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 16 oz mini bell peppers (red, yellow, and orange); 2 tbsp olive oil; kosher salt and black pepper; 1 lb campanelle pasta (or pasta of your choice); 1 can artichoke hearts (drained and quartered); 8 oz salami (chopped); 8 oz fresh mozzarella balls (cut in half); 0.75 cup kalamata olives (pitted and chopped); 0.5 cup sun dried tomatoes (finely chopped); 0.5 cup parmesan cheese (freshly grated); 0.5 cup basil (chopped); 0.5 cup parsley (chopped); 0.333 cup red onion (chopped); italian dressing; garnish: extra parmesan cheese and fresh basil (garnish)

More recipes featuring Salad: Grilled Corn Salad, Egg Salad, Berry Caprese Salad, and Grilled Asparagus & Zucchini Salad.

Why This Italian Pasta Salad Is a Summer Staple

Every time I bring this Italian pasta salad to a gathering, people ask for the recipe. It’s loaded with roasted peppers, salami, olives, artichokes, sun-dried tomatoes, and fresh mozzarella, all tossed in a tangy homemade Italian dressing. The best part? You can make it ahead, and the flavors only get better as it sits. Serve it as a main dish or a side, either way, it disappears fast.

Why This Pasta Salad Recipe Works So Well

The roasted mini bell peppers add a smoky sweetness you can’t get from jarred peppers.
The homemade Italian dressing coats every bite with bold, herby flavor.
It’s designed for make-ahead prep, the salad tastes even better after a few hours in the fridge.

Key Ingredients for a Flavorful Italian Pasta Salad

Mini bell peppers: Roasting them brings out a mellow sweetness and smoky flavor. You can also char them on the grill. For a shortcut, use jarred roasted red peppers.
Salami: Choose a good-quality salami and dice it into bite-sized pieces. It adds savory, salty richness that balances the tangy dressing.
Fresh mozzarella balls: Use mozzarella pearls or cut larger balls in half. They provide a creamy, milky contrast to the bold flavors. If you can’t find them, chop a large fresh mozzarella log.

Essential Kitchen Tools for This Pasta Salad

Baking sheet with rim (for roasting peppers without spilling juices)
Large pot (to cook the pasta)
Large mixing bowl (for combining everything)

Tips for Making the Best Italian Pasta Salad

Cook the pasta al dente according to package directions, then rinse it under cold water to stop the cooking and remove excess starch. This keeps the pasta from getting mushy and helps the dressing cling better. For the peppers, arrange them cut-side down on the baking sheet so they char evenly. Let them cool completely before chopping, if they’re warm, they’ll wilt the herbs.

Italian Pasta Salad Variations to Try

You can swap the campanelle for any short pasta like penne, fusilli, or farfalle, or even cheese tortellini for extra richness. To make it vegetarian, just leave out the salami. If you don’t want to roast your own peppers, use jarred roasted red peppers (drain and chop them). For a peppery kick, replace the basil with arugula. Other easy swaps: use grape tomatoes instead of sun-dried tomatoes, or black olives instead of kalamata. Feel free to add extra veggies like cucumber, broccoli, or grilled zucchini.

Perfect Pairings for Italian Pasta Salad

This pasta salad works great as a main dish, but if you’re serving it as a side, it pairs wonderfully with grilled meats like steak kabobs, turkey burgers, or chicken Milanese. For a lighter meal, try it with sheet pan sausage and peppers. The tangy dressing and hearty ingredients also complement pork tenderloin or easy skillet chicken thighs.

How to Store Leftover Italian Pasta Salad

This salad is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs too much dressing and seems dry, drizzle with a little extra dressing or olive oil before serving. Do not freeze, the texture of the pasta and vegetables will suffer.

Italian Pasta Salad FAQs

Can I use a different type of pasta?

Yes, any short pasta works, penne, fusilli, rotini, farfalle, or even cheese tortellini. Just cook it al dente and rinse with cold water.

How far in advance can I make this salad?

You can make it several hours ahead or up to 3 days in advance. The flavors meld and improve as it sits. If it seems dry, add a splash of dressing before serving.

Can I make this vegetarian?

Absolutely. Simply omit the salami and add extra veggies or a can of chickpeas for protein. The salad will still be flavorful.

Do I have to roast the peppers?

Not necessarily. You can use jarred roasted red peppers (drain and chop) or grill the mini peppers directly. Roasting at home gives a fresher, smokier flavor, but shortcuts work too.

Recipe

Italian Pasta Salad

This Italian pasta salad is the ULTIMATE pasta salad recipe. It's made with roasted peppers, salami, olives, artichokes, sun dried tomatoes, mozzarella cheese, Parmesan cheese, fresh herbs, and a robust Italian dressing. This pasta salad is always a favorite at potlucks, parties, and cookouts.

easy

20 min

Prep Time

15 min

Cook Time

35 min

Total Time

Servings

Italian

Cuisine

517 kcal

Calories

Ingredients

Servings

16 oz mini bell peppers (red, yellow, and orange)
2 tbsp olive oil
kosher salt and black pepper
1 lb campanelle pasta (or pasta of your choice)
1 can artichoke hearts, drained and quartered
8 oz salami, chopped
8 oz fresh mozzarella balls, cut in half
0.75 cup kalamata olives, pitted and chopped

0.5 cup sun dried tomatoes, finely chopped
0.5 cup parmesan cheese, freshly grated
0.5 cup basil, chopped
0.5 cup parsley, chopped
0.333 cup red onion, chopped
italian dressing
garnish: extra parmesan cheese and fresh basil, garnish

Instructions

1
Preheat the oven to 400 degrees F.
2
Cut the peppers in half lengthwise. Remove the stem and seeds. Place the peppers on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes or until peppers are charred. Let cool to room temperature.
3
While the peppers are roasting, cook the pasta. Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.

4
Roughly chop the roasted peppers.
5
In a large bowl, combine the pasta, peppers, artichoke hearts, salami, mozzarella, olives, sun dried tomatoes, Parmesan cheese, basil, parsley, and onion. Season with salt and pepper.
6
Make the Italian Dressing and pour over the salad. Toss until the salad is well coated. Taste and add additional salt and pepper, if necessary. Garnish with extra Parmesan cheese and fresh basil. Serve.

Nutrition (per serving)

517kcal

Calorie breakdown

Protein23%122 kcal

Fat41%216 kcal

Carbohydrates36%189 kcal

How this was calculated — 15 of 15 ingredients matched

mini bell peppers (red, yellow, and orange)Pepper, banana, raw122 kcal

olive oilOil, corn, peanut, and olive265 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

campanelle pasta (or pasta of your choice)Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry1642 kcal

artichoke heartsTurkey, all classes, heart, raw560 kcal

salamiSalami, cooked, beef592 kcal

fresh mozzarella ballsCheese, mozzarella, whole milk678 kcal

kalamata olivesOlive loaf, pork423 kcal

sun dried tomatoesTomatoes, sun-dried310 kcal

parmesan cheeseCheese, parmesan, hard470 kcal

basilBasil, fresh28 kcal

parsleyParsley, fresh43 kcal

red onionOnions, red, raw35 kcal

italian dressingSalad dressing, italian dressing, fat-free0 kcal

garnish: extra parmesan cheese and fresh basilCheese, caraway4 kcal

Serving size ≈ 253 g · 10 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: italian, pasta salad

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