Italian Pasta Salad

Italian pasta salad is my favorite when I want a cold pasta dish that hits the spot. I make it with a homemade Italian dressing that’s seriously good. Add in some prosciutto and sun-dried tomatoes, and it’s colorful, satisfying, and hearty enough to be a meal on its own.

Italian Pasta Salad 

Pasta salad is one of those dishes that just works any time I’m in the mood for something hearty and flavorful. I love how easy it is to find fresh ingredients that make this Italian pasta salad truly shine. Plus, the homemade dressing made with pesto, Dijon mustard, and white balsamic vinegar takes it to the next level.

Packed with flavors that make every bite pop, this salad brings together the delicate sweetness of prosciutto with the intense, sweet-tart sun-dried tomatoes. It’s a combination I can’t get enough of.

Why I Love This Recipe

• I love the homemade dressing with pesto, Dijon, and white balsamic—it’s tangy and savory in the best way.
• The prosciutto and sun-dried tomatoes give it a sweet-and-salty combo that I can’t get enough of.
• Fresh ingredients make this pasta salad feel both refreshing and satisfying, no matter what.

Ingredients 

While there are so many variable ingredients you can add to pasta salad, I have found this mixture to yield the perfect flavor.

• rotini/corkscrew pasta noodles – I prefer rotini, but penne works great too.
• sliced black olives
• pine nuts – These have a buttery texture that’s perfect for pasta salad. I love their rich, nutty flavor.
• sun dried tomatoes packed in oil – They bring a concentrated burst of tomato flavor that really stands out.
• olive oil
• white balsamic vinegar –  White balsamic blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening and tastes amazing. In a pinch use regular balsamic.
• Dijon mustard – Do not substitute with other types of mustard.
• honey 
• Italian seasoning
• salt and pepper
• tomatoes – Use any tomato variety available. My favorite are vine-ripened, cherry or grape tomatoes.
• mozzarella
• prosciutto
• arugula – This leafy green adds a peppery bite that I find really refreshing in pasta salad.
• prepared pesto

How To Make Italian Pasta Salad

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• First, I cook the pasta in salted water according to the package directions. Once it’s done, I drain it and give it a quick rinse with cool water.
• Next, I whisk together all the dressing ingredients in a medium bowl or a mason jar and set it aside.
• For the pine nuts, I roast them over medium heat in a dry pan until they’re golden brown. I keep a close eye on them because they can burn quickly, stirring regularly to get them just right.
• Then, I mix the pasta with all the other salad ingredients in a large bowl. I pour the dressing over everything and toss it all together until it’s well coated.

Recipe Tips

• This salad is great right after you make it, but letting it sit overnight lets the flavors meld even better.
• If you let it sit overnight, just hold off on adding the fresh tomatoes and arugula. Toss them in right before serving.
• I find short pasta shapes with lots of “nooks and crannies” like rotini, macaroni, fusilli, farfalle, or penne work best for this salad.
• If you need to feed a crowd, just double the ingredients to serve around ten people at your next barbecue or potluck.
• Pine nuts add a buttery, delicious texture to the salad, especially when roasted. They really enhance the flavor.
• Feel free to leave out the pine nuts or swap them for another kind of nut you prefer. Roasting whatever nut you choose will boost the flavor.
• Pasta salad works well both cold and at room temperature, so you can serve it however you like.
• I usually take it out of the fridge just before serving, and by the time everyone’s ready to eat, it’s warmed up a bit and perfect.
• You could also serve this pasta salad as a main course with my garlic and parsley bread.

Storage and Leftovers

• Keep it Fresh: Store leftover pasta salad in an airtight container in the refrigerator. It should stay good for about 3-4 days.
• Add Fresh Ingredients Later: If you’ve made a large batch and have leftovers, consider adding fresh ingredients like tomatoes and arugula to individual servings just before eating to keep them crisp.
• Avoid Freezing: Freezing pasta salad isn’t recommended because the texture of the pasta and vegetables can change once thawed.

MORE PASTA SALAD RECIPES

Check out these pasta salad recipes for a variety of flavors and options that are perfect for any occasion or just to keep things interesting.

• Antipasto Pasta Salad
• Sweet Potato Pasta Salad
• Pepperoni Pasta Salad
• Greek Pasta Salad
• Bacon Ranch Tortellini Salad
• Rainbow Macaroni Salad
• Chicken Pesto Pasta Salad
• Horseradish Macaroni Salad
• Chicken Ranch Pasta Salad
• Deviled Egg Pasta Salad

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Print Recipe

5 from 12 votes

Italian Pasta Salad

Italian Pasta Salad is the go-to for a cold pasta dish that hits the spot. Made with homemade Italian dressing, prosciutto, and sun-dried tomatoes, it's colorful, satisfying, and hearty enough to be a meal on its own.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: Italian Pasta Salad

Servings: 5 people

Calories: 299kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Pasta Pot
• whisk

Ingredients

Salad:

• 2-1/2 cups uncooked (dry) rotini pasta
• 1/2 lb tomatoes, diced
• 1/2 cup sliced black olives
• 1/3 cup pine nuts
• 1 (4-5 oz) mozzarella ball, cut into cubes
• 3.5 oz prosciutto, cut into 1" pieces
• 1/2 cup sun dried tomatoes in oil cut into small pieces
• 1 handful of arugula, roughly chopped

Dressing:

• 1/4 cup olive oil or extra virgin olive oil
• 2 tbsp white balsamic vinegar
• 2 tsp prepared pesto
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp Italian seasoning
• salt and pepper to taste

Instructions

• Cook the pasta in salted water according to package directions. When finished cooking, drain the pasta and rinse with cool water.
  2-1/2 cups uncooked (dry) rotini pasta
• In a medium bowl or a mason jar, whisk together all dressing ingredients. Set aside.
  1/4 cup olive oil, 2 tbsp white balsamic vinegar, 2 tsp prepared pesto, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp Italian seasoning, salt and pepper to taste
• Roast the pine nuts over medium heat in a dry pan until golden brown. (Be careful, they start slow but can burn quickly. Stay close to the pan and stir regularly.)
  1/3 cup pine nuts
• Add pasta and all other ingredients for the salad in a large bowl. Pour the dressing over the pasta and toss until incorporated.
  1/2 lb tomatoes, diced , 1/2 cup sliced black olives, 1 (4-5 oz) mozzarella ball, cut into cubes, 3.5 oz prosciutto, cut into 1" pieces, 1/2 cup sun dried tomatoes in oil, 1 handful of arugula, roughly chopped

Notes

Serving: While this pasta salad can be served shortly after being put together, it’s even better if the ingredients are allowed to meld overnight. If you choose to let it sit overnight, leave out the fresh tomatoes and arugula, adding them just before serving.

For optimal outcomes when making this Italian pasta salad, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Italian Pasta Salad

Amount Per Serving (166 g)

Calories 299 Calories from Fat 217

% Daily Value*

Fat 24.1g37%

Saturated Fat 2.5g16%

Polyunsaturated Fat 4.3g

Monounsaturated Fat 12g

Cholesterol 7.8mg3%

Sodium 451mg20%

Potassium 206.6mg6%

Carbohydrates 18.3g6%

Fiber 2.1g9%

Sugar 5.2g6%

Protein 6.9g14%

Vitamin A 33.3IU1%

Vitamin C 74mg90%

Calcium 8.9mg1%

Iron 9.3mg52%

* Percent Daily Values are based on a 2000 calorie diet.

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