Name: Italian Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb. fusilli pasta; 1 (15-oz.) can chickpeas, drained and rinsed; 1 pint cherry tomatoes, halved; 1 cup thinly sliced mini sweet peppers; 3/4 cup sliced pepperoncini peppers; 3/4 cup pitted kalamata olives, halved; 1 cup grated Parmesan cheese; 3/4 cup small cubed provolone or mozzarella cheese; 2 to 3 cups fresh baby spinach, roughly chopped; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 Tbsp. pepperoncini brine (from the jar) (or fresh lemon juice); 3 Tbsp. minced shallots; 2 garlic cloves, minced; 2 tsp. dried oregano; 2 tsp. dried parsley; 3/4 tsp. kosher salt; 1/2 tsp. black pepper

Jump to Recipe

Looking for a dish that’s guaranteed to steal the spotlight at any gathering? This Italian Pasta Salad is a celebration of bright colors, bold flavors, and the best of Mediterranean-inspired ingredients, all mingled together in a tangy homemade dressing. It’s my go-to for potlucks, quick lunches, and relaxed dinners—everyone always asks for seconds. Whether served chilled or at room temperature, this pasta salad is all about joyful eating and sharing with friends and family.

Italian Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

What sets this Italian Pasta Salad apart is how it weaves simple, fresh ingredients into a dish that’s packed with character. Every component adds something unique—colorful crunch, creamy richness, or herby zest—making every forkful a new adventure.

Fusilli pasta: Spiral pasta shapes are perfect for catching all the tasty dressing and little bits of toppings.
Chickpeas: For a protein boost and nutty, hearty bite that soaks up the dressing nicely.
Cherry tomatoes: Halved for juicy sweetness and a burst of summery freshness.
Mini sweet peppers: Sliced to deliver crunch and beautiful pops of color.
Pepperoncini peppers: Tangy and mildly spicy, these bring a delightful zing and tender texture.
Kalamata olives: Their briny, rich flavor gives a true Italian touch and depth to every bite.
Parmesan cheese: Grated Parm adds savory, slightly nutty notes throughout the salad.
Provolone or mozzarella cheese: Cubed for creamy pockets of mild, melty goodness.
Baby spinach: Roughly chopped fresh spinach adds leafy green contrast and softness.
Extra-virgin olive oil: Forms the luscious backbone of the homemade dressing.
Red wine vinegar: Its sharp, fruity acidity gives the salad vibrancy and lift.
Pepperoncini brine (or lemon juice): For added tang and to echo the peppers’ flavors.
Shallots: Mellow, finely minced shallots blend seamlessly into the dressing for gentle sweetness.
Garlic: Just enough to leave a subtle, savory warmth without overpowering.
Dried oregano: A classic Italian herb that brings a bold, aromatic profile.
Dried parsley: Adds herbal brightness, rounding out the dressing’s flavor.
Kosher salt: Essential for seasoning both pasta and dressing perfectly.
Black pepper: For a gentle kick of flavor that ties everything together.

How to Make Italian Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil, then add your fusilli pasta. Cook just until al dente, so it stays pleasantly firm once tossed with the dressing. Once it’s ready, drain and rinse the pasta under cold water—this cools it down quickly and ensures your Italian Pasta Salad stays fresh and crisp instead of turning mushy.

Step 2: Prepare the Dressing

While the pasta cooks, whisk together the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, oregano, parsley, salt, and black pepper in a bowl or large liquid measuring cup. Don’t skip letting the dressing sit for a few minutes—it helps the flavors meld, and the garlic and shallots mellow into the most delicious tangy, herb-packed blend.

Step 3: Chop and Prep the Veggies

This is the step where your salad comes to life! Halve the cherry tomatoes, slice the mini sweet peppers, and chop the baby spinach. Slice the pepperoncini and kalamata olives if needed, and cube the cheese. By prepping everything into bite-sized pieces, you ensure perfect distribution in every bite and a truly beautiful presentation.

Step 4: Combine Everything

In a large bowl, layer the cooled pasta, drained chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan, and provolone or mozzarella. Pour the homemade dressing overtop and give it all a big, thorough toss. Make sure each ingredient is lightly coated in the gorgeous dressing—trust me, this is where the magic happens!

Step 5: Let the Flavors Mingle

Refrigerate your Italian Pasta Salad for at least 1 to 2 hours before serving. This step lets all those incredible flavors get cozy together and makes the salad even more irresistible. If you can plan ahead, an overnight chill is even better—it’s seriously worth the wait!

How to Serve Italian Pasta Salad

Garnishes

Top your Italian Pasta Salad with a final flurry of freshly grated Parmesan and a handful of fresh chopped parsley or basil for that extra touch of color and aromatic lift. A drizzle of extra-virgin olive oil never hurts just before serving, giving it a lovely, glossy finish.

Side Dishes

This salad plays well with so many sides! Serve it alongside classic Italian focaccia, crisp garlic bread, or a platter of roasted veggies. If you’re craving protein, grilled chicken, shrimp, or even thinly sliced salami are all fantastic additions that elevate the meal further.

Creative Ways to Present

For parties or picnics, portion the Italian Pasta Salad into individual mason jars or small cups so guests can grab and go with ease. Pile it high on a large serving platter lined with arugula or more spinach, or serve it in Parmesan cheese bowls for a touch of whimsy that’ll definitely impress your guests!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Italian Pasta Salad tightly covered in an airtight container in the refrigerator. It stays fresh and flavorful for up to 4 days—the longer it sits, the more the flavors soak into the pasta and veggies.

Freezing

It’s best not to freeze Italian Pasta Salad, as the texture of the pasta, fresh spinach, and juicy tomatoes can become mushy or watery once thawed. For peak flavor and crunch, stick to refrigerating and enjoy within a few days.

Reheating

This salad is meant to be enjoyed cold or at room temperature. If you’d prefer it less chilled straight from the fridge, simply let it sit out for 15 to 20 minutes before serving—no microwaving required!

FAQs

Can I use a different type of pasta?

Absolutely! While fusilli is wonderful for catching dressing and toppings, rotini, penne, or even farfalle (bowties) will work well. Aim for a short, sturdy pasta to hold up to all the flavorful mix-ins.

What can I substitute for chickpeas?

If you’re not a fan of chickpeas, white beans (like cannellini or Great Northern beans) are a creamy, mild alternative. Or simply leave them out—the salad is still delicious and hearty without.

Can I make Italian Pasta Salad vegan?

Definitely! Skip the Parmesan and provolone cheeses, or replace them with your favorite dairy-free alternatives. Be sure to check that your pasta is egg-free, and you have a wonderful vegan version ready to delight everyone.

How can I make the dressing extra tangy?

If you love a zippier dressing, add a little extra red wine vinegar or toss in a splash more pepperoncini brine. Taste and adjust the seasoning just before tossing everything together.

Will the spinach get soggy?

Not if you use fresh, baby spinach and add it just before refrigerating your completed salad. The dressing will slightly soften the leaves, making them tender but not mushy—just right for blending with all the other textures.

Final Thoughts

If you’re searching for a dish as vibrant and welcoming as a sunny Italian picnic, you truly can’t go wrong with this Italian Pasta Salad. It’s loaded with flavor, endlessly customizable, and guaranteed to make everyone at the table happy. I hope you try it soon—you might just find yourself making it again and again!