What kind of salt do you recommend?

I like to use Morton's coarse Kosher salt for this recipe. You can check out the notes in the recipe card for more information about salt. If you are using iodized table salt, you'll need to reduce the amount!

Can I use other veggies and extras in this pasta salad?

By all means, customize this salad - that's what it does best! Try adding blanched green beans, fresh spinach, artichokes, red bell peppers, chickpeas, broccoli, etc. for a more veg-forward version. Or different types of cheese (feta cheese? parmesan cheese?), or different shapes of pasta (penne? fusili? maybe even some tortellini?)... the possibilities are endless. I love this salad as-is but I also love its flexibility!

Can you freeze pasta salad?

While we'd all love to have pasta salad always at the ready, unfortunately, this cannot be frozen! The pasta will get especially weird and mushy, as well as the veggies too.

If I'm at a picnic, how do I ensure this stays at a safe temperature?

Since this is served cold, you should either remove it from the table once 2 hours have passed (putting it back in a fridge/cooler or tossing out), OR find a way for it to be served in a larger container of ice so that it stays at 40 degrees or less. Lots of good safe food practices for picnics and potlucks here !

Best Pasta Salad Recipe (Easy & Fresh for Summer)

Description

Super easy pasta salad – with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and easy Italian dressing. DANGEROUSLY GOOD.

Ingredients

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Italian Pasta Salad Dressing:

1/2 cup olive oil
1/4 cup white vinegar (red wine vinegar works too)
1/4 cup water
2 teaspoons kosher salt (see notes)
2 cloves garlic (or 1 teaspoon garlic powder)
1 tablespoon sugar
2 teaspoons each dry oregano and dry basil
black pepper to taste
fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Salad Ingredients:

1 pound uncooked pasta (preferably rotini)
one 10-oz. package cherry tomatoes, halved (2 cups)
8 ounces fresh mozzarella cheese balls, cut in half if needed
8 ounces salami, cut into cubes or thin strips (see notes for types)
1/2 cup pitted kalamata olives, sliced
1 cup sliced pepperoncini
1/2 cup thinly sliced red onion
1/2 cup fresh parsley, chopped

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Instructions

Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!

Equipment

Blender

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Small Food Processor

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Notes

Making Ahead: If you are making this more than one hour ahead of time, make a double batch of the dressing recipe because the pasta will absorb the dressing as it sits in the fridge. When you make it, pour half of that doubled batch of dressing on the pasta salad and toss. Store salad and remaining dressing in the fridge for up to 2-3 days. Right before serving, add reserved dressing (1/4 cup at a time) until it’s as saucy as you’d like. You may not need all the reserved dressing, but this will make sure you have extra so that it’s not dry by the time you get to your party. 🙂

Storage: Once dressed, this pasta salad is best served within 2-3 days.

Salt: I use Morton’s Coarse Kosher Salt. If using Diamond Crystal Salt, add another 1/2 teaspoon of salt to dressing.

Onion: I love a thinly sliced onion in this pasta salad – the thin slices that fold over and tangle in with the noodles make all the difference! Check out with this guide on how I like to cut an onion.

Salami: I’ve been using a dry Italian salami (Columbus brand) but I’ve also done a peppered Genoa salami (Applegate Farms brand) and that was a bit spicy but really good too.

Prep Time: 30 mins
Cook Time: 5 minutes
Category: Side
Method: Mix
Cuisine: American

Keywords: pasta salad, pasta salad recipe, best pasta salad, potluck recipe, summer recipe