Table of Contents

• 1. Classic Antipasto Pasta Salad
• 2. Caprese Pasta Salad
• 3. Greek Pasta Salad
• 4. Pepperoni & Mozzarella Pasta Salad
• 5. Sun-Dried Tomato & Feta Pasta Salad
• 6. Bacon Ranch Italian Pasta Salad
• 7. Broccoli & Cheddar Italian Pasta Salad
• 8. Artichoke & Olive Pasta Salad
• 9. Chicken Parmesan Pasta Salad
• 10. Roasted Red Pepper Pasta Salad
• 11. Salami & Provolone Pasta Salad
• 12. Garden Veggie Italian Pasta Salad
• 13. Parmesan Herb Pasta Salad

This one comes together in under 20 minutes and leans on deli-counter staples you probably already grab every week, so there’s zero special shopping trip required. It’s the salad you make when people are showing up in an hour and you need something that looks like you tried.

Salty salami, briny olives, and tangy pepperoncini play off the sweetness of cherry tomatoes, while the mozzarella keeps every bite soft and cool. The Italian dressing ties it all together without drowning any single flavor.

Ingredients

• 1 lb bowtie (farfalle) pasta
• 6 oz salami, cubed
• 6 oz fresh mozzarella balls, halved
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/3 cup pepperoncini, sliced
• 1 cup Italian dressing
• Fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
2. In a large bowl, combine the cooled pasta with salami, mozzarella, tomatoes, olives, red onion, and pepperoncini.
3. Pour the Italian dressing over the top and toss until everything is evenly coated.
4. Season with salt and pepper, sprinkle with fresh parsley, and chill for at least 30 minutes before serving.

A pasta take on the classic Italian caprese salad, this dish keeps things bright and simple with just a handful of ingredients. It’s the one to make when tomatoes are at their peak and you want them to actually be the star.

Fresh mozzarella pearls turn soft and creamy against the warm pasta, while basil adds that unmistakable fragrant lift. A drizzle of balsamic alongside the Italian dressing gives it a little extra depth.

Ingredients

• 1 lb rotini pasta
• 8 oz fresh mozzarella pearls
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, torn
• 3/4 cup Italian dressing
• 2 tbsp balsamic glaze
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Cook rotini according to package directions, then drain and cool under cold water.
2. Toss the cooled pasta with mozzarella pearls, cherry tomatoes, and minced garlic.
3. Add the Italian dressing and toss to coat evenly, then season with salt and pepper.
4. Fold in the fresh basil just before serving and finish with a drizzle of balsamic glaze.

Crisp cucumber, salty feta, and kalamata olives give this pasta salad a cool, Mediterranean edge that feels lighter than most pasta dishes. It’s a favorite for hot summer days when you want something refreshing but still filling.

The red onion adds a little bite while the Italian dressing brings everything together with a herby, tangy finish. Serve it straight from the fridge for the best crunch.

Ingredients

• 1 lb penne pasta
• 1 cucumber, diced
• 1 cup kalamata olives, halved
• 1/2 red onion, thinly sliced
• 1 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 3/4 cup Italian dressing
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, drain, and rinse under cold water.
2. Combine the cooled pasta with cucumber, olives, red onion, and cherry tomatoes.
3. Add the Italian dressing and dried oregano, tossing gently to combine.
4. Fold in the feta cheese last, season to taste, and chill before serving.

This one tastes like a deconstructed pizza in pasta salad form, which makes it an instant hit with kids and adults alike. It’s hearty enough to serve as a main dish on a busy weeknight.

Sliced pepperoni gets a little crisp edge when tossed with warm pasta, while mozzarella cubes stay soft and melty-adjacent. Bell peppers add crunch and color to every scoop.

Ingredients

• 1 lb fusilli pasta
• 5 oz pepperoni, sliced
• 8 oz mozzarella cheese, cubed
• 1 bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup Italian dressing
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Boil fusilli until al dente, then drain and cool completely.
2. In a large bowl, mix the pasta with pepperoni, mozzarella, bell pepper, and red onion.
3. Pour the Italian dressing over the salad and sprinkle in the Italian seasoning.
4. Toss until well coated, season with salt and pepper, and refrigerate before serving.

Sun-dried tomatoes bring a concentrated, slightly sweet tang that regular tomatoes can’t match, making this pasta salad feel a bit more special than the everyday version. It’s a great option for a dinner party side.

Crumbled feta melts slightly into the warm pasta, coating every piece with a creamy, salty finish. Fresh parsley keeps things tasting bright rather than heavy.

Ingredients

• 1 lb farfalle pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 red onion, minced
• 3/4 cup Italian dressing
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Cook farfalle according to package instructions, then drain and cool.
2. Toss the pasta with sun-dried tomatoes, red onion, and parsley.
3. Add the Italian dressing and lemon juice, stirring to coat everything evenly.
4. Fold in the feta cheese, season with salt and pepper, and chill before serving.

This is the creamy, crowd-pleasing salad that disappears first at every cookout. Crispy bacon and sharp cheddar make it feel indulgent while the Italian dressing keeps it from being too heavy.

Green onions add a fresh bite that cuts through the richness of the bacon and cheese. It’s the kind of dish that tastes even better the next day once the flavors settle in.

Ingredients

• 1 lb rotini pasta
• 8 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup green onions, sliced
• 1 cup cherry tomatoes, halved
• 3/4 cup Italian dressing
• 1/4 cup mayonnaise
• Salt and pepper to taste

Instructions

1. Cook rotini until al dente, then drain and cool completely.
2. Whisk together the Italian dressing and mayonnaise in a small bowl.
3. Toss the pasta with cheddar cheese, tomatoes, and half the bacon and green onions.
4. Add the dressing mixture, toss to coat, and top with remaining bacon and green onions before serving.

A vegetable-forward twist on classic pasta salad, this version sneaks in a full serving of broccoli without anyone complaining. Sharp cheddar makes sure it still tastes indulgent.

The broccoli stays lightly crisp when blanched just right, giving a satisfying crunch against the soft pasta and melty cheese. Sunflower seeds on top add a little extra texture.

Ingredients

• 1 lb shell pasta
• 2 cups broccoli florets, blanched
• 1 cup shredded cheddar cheese
• 1/4 cup sunflower seeds
• 1/4 red onion, diced
• 3/4 cup Italian dressing
• Salt and pepper to taste

Instructions

1. Cook the shell pasta until al dente, then drain and cool.
2. Blanch the broccoli florets in boiling water for 1-2 minutes, then shock in ice water and drain well.
3. Combine the pasta, broccoli, cheddar cheese, and red onion in a large bowl.
4. Toss with Italian dressing, season with salt and pepper, and top with sunflower seeds before serving.

Marinated artichoke hearts bring a tangy, slightly briny flavor that makes this pasta salad taste more elevated than the ingredient list suggests. It’s an easy way to impress without much effort.

The combination of black and green olives adds layers of saltiness, while shaved parmesan finishes things off with a nutty richness. This one pairs beautifully with grilled meats.

Ingredients

• 1 lb rotini pasta
• 1 cup marinated artichoke hearts, quartered
• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1/2 cup shaved parmesan
• 3/4 cup Italian dressing
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook rotini according to package directions, then drain and cool.
2. Toss the pasta with artichoke hearts, black olives, and green olives.
3. Add the Italian dressing and toss until everything is well coated.
4. Top with shaved parmesan and fresh parsley, season to taste, and chill before serving.

This one takes everything you love about chicken parmesan and turns it into a cold pasta salad that’s perfect for meal prep. It’s protein-packed enough to be the main event.

Diced breaded chicken keeps a little crunch even after chilling, while melty mozzarella and juicy cherry tomatoes round things out with classic Italian flavor. Fresh basil ties it all together.

Ingredients

• 1 lb penne pasta
• 2 cups breaded chicken breast, cooked and diced
• 1 cup mozzarella cheese, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, torn
• 3/4 cup Italian dressing
• 1/4 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Cook penne until al dente, then drain and cool completely.
2. Combine the pasta with mozzarella, cherry tomatoes, and grated parmesan.
3. Toss with the Italian dressing until evenly coated.
4. Top with diced breaded chicken and fresh basil just before serving.

Roasted red peppers add a smoky sweetness that makes this pasta salad taste far more complex than the short ingredient list suggests. It’s an easy way to use jarred roasted peppers for maximum flavor payoff.

Toasted pine nuts bring a buttery crunch, while shaved parmesan adds richness to every bite. This one is especially good served slightly at room temperature.

Ingredients

• 1 lb fusilli pasta
• 1 cup roasted red peppers, sliced
• 1/3 cup pine nuts, toasted
• 1/2 cup shaved parmesan
• 1/4 cup fresh basil, chopped
• 3/4 cup Italian dressing
• Salt and pepper to taste

Instructions

1. Cook fusilli according to package directions, then drain and cool.
2. Toss the pasta with roasted red peppers and fresh basil.
3. Add the Italian dressing, tossing until everything is evenly coated.
4. Top with toasted pine nuts and shaved parmesan just before serving.

This salad has all the bold, salty flavor of an Italian sub sandwich packed into a cold pasta dish. It’s a hearty option that holds up well for picnics and packed lunches.

Cubed salami and provolone bring plenty of savory richness, while pepperoncini adds a tangy kick that keeps things from feeling too heavy. Black olives round out the classic deli flavor.

Ingredients

• 1 lb bowtie pasta
• 6 oz salami, cubed
• 6 oz provolone cheese, cubed
• 1/3 cup pepperoncini, sliced
• 1/2 cup black olives, sliced
• 3/4 cup Italian dressing
• 1/4 red onion, thinly sliced
• Salt and pepper to taste

Instructions

1. Cook bowtie pasta until al dente, then drain and cool completely.
2. Combine the pasta with salami, provolone, pepperoncini, black olives, and red onion.
3. Pour the Italian dressing over the salad and toss until well coated.
4. Season with salt and pepper and chill for at least 30 minutes before serving.

This is the lightest option on the list, packed with crisp, colorful vegetables that make it feel fresh even on the hottest days. It’s an easy way to clear out the produce drawer.

Cucumber, carrots, and bell peppers each bring their own crunch, while the Italian dressing keeps everything tasting bright and herby. It’s a great base salad you can customize with whatever vegetables you have on hand.

Ingredients

• 1 lb rotini pasta
• 1 cucumber, diced
• 1 cup carrots, shredded
• 1 bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 3/4 cup Italian dressing
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook rotini according to package directions, then drain and rinse under cold water.
2. Combine the pasta with cucumber, carrots, bell pepper, and cherry tomatoes.
3. Toss with the Italian dressing until everything is evenly coated.
4. Season with salt and pepper, garnish with parsley, and chill before serving.

Sometimes the simplest version is the best version, and this herby, cheesy pasta salad proves it. It’s the one to make when you want something classic that pairs with literally anything on the table.

Shaved parmesan melts slightly into the warm pasta while fresh parsley and basil keep things tasting green and lively. A light hand with the Italian dressing lets the herbs shine.

Ingredients

• 1 lb farfalle pasta
• 3/4 cup shaved parmesan
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 3/4 cup Italian dressing
• Salt and pepper to taste

Instructions

1. Cook farfalle until al dente, then drain, reserving a little warmth in the pasta.
2. Toss the warm pasta with minced garlic and Italian dressing so the flavor absorbs.
3. Add the parmesan, parsley, and basil, tossing gently to combine.
4. Season with salt and pepper and serve warm or chilled.

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