Italian Pasta Salad

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Italian Pasta Salad – Fresh, Flavorful & Perfect for Any Gathering

This vibrant Italian Pasta Salad is the perfect blend of fresh vegetables, tender pasta, creamy mozzarella, and bold seasonings—all tossed in a homemade zesty Italian dressing. It’s an easy, crowd-pleasing side dish that’s ideal for picnics, barbecues, family dinners, or meal prep.

Why You’ll Love This Recipe

  • Fresh, wholesome ingredients
  • Easy to customize and prepare ahead
  • No pork, no wine, family-friendly
  • Ready in 30 minutes

Ingredients

For the Dressing:

  • 3/4 cup avocado oil (or any neutral oil like canola or sunflower oil)
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup apple cider vinegar (or white wine vinegar-free option)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 teaspoon garlic powder (or 1 fresh clove, minced)
  • Salt and black pepper to taste

For the Salad:

  • 12 oz tri-color rotini pasta (or any short pasta)
  • 8 oz turkey or beef summer sausage, cubed (pork-free alternative)
  • 8 oz mini mozzarella balls (or larger balls, cut into small pieces)
  • 3/4 cup cherry or grape tomatoes, halved or quartered
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1/2 cup sliced pepperoncini or banana peppers, drained
  • 1/2 cup chopped fresh parsley
  • 1 (2.5 oz) can sliced black olives, drained
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon Italian seasoning (additional)

Instructions

  1. Prepare the Dressing:
    In a small jar with a tight-fitting lid, combine the oil, lemon juice, vinegar, Dijon mustard, Italian seasoning, sugar, and garlic powder. Shake well until fully combined. Taste and adjust seasoning with salt and pepper.
  2. Cook the Pasta:
    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water to stop the cooking process.
  3. Assemble the Salad:
    In a large bowl, combine the cooled pasta with the sausage, mozzarella, tomatoes, bell peppers, onion, pepperoncini peppers, parsley, olives, Parmesan, and Italian seasoning.
  4. Dress the Salad:
    Pour the prepared dressing over the pasta mixture and toss until evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

  • For a vegetarian version, omit the sausage and add chickpeas or marinated artichoke hearts.
  • This salad can be made up to 24 hours in advance. Stir well before serving.
  • Substitute mozzarella with provolone or feta for a different flavor.
  • Add fresh basil or oregano for an herbaceous twist.

 

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