This Italian Pasta Salad is a vibrant mix of penne, salami, mozzarella, cherry tomatoes, olives, red onion, banana peppers, and feta tossed in zesty Italian dressing. For the finishing touch, I like to add a little fresh parsley on top! It is the perfect salad for picnics, potlucks, or simply when craving a refreshingly tangy salad! (I could eat this every day!) If you love this Italian Pasta Salad, you’ll definitely want to try my Tortellini Pasta Salad, too. It’s just as vibrant and flavorful, but with tender cheese-filled tortellini that take it to the next level!
Ingredients & Substitutions
- Pasta: Penne pasta is perfect for Italian Pasta Salad because its sturdy shape holds up well to the hearty ingredients and dressing. The ridges help capture the dressing, ensuring every bite is flavorful and satisfying. Of course, you can use the pasta you have on hand. Or, get creative and make homemade shaped pasta to use! Once the pasta is cooked, rinse it under cold water before mixing it with the other ingredients.
- Salami: I love both the flavor and the protein that salami brings to this salad. If you want a lighter salad and want to leave it out, the salad will still be delicious! Or, if you don’t have salami, but want some protein, substitute pepperoni, prosciutto, cooked ham, or cooked turkey.
- Mozzarella: Did you know you can make homemade mozzarella? Well, you can, and I have a recipe you could follow to give it a shot! Or, look for fresh mozzarella pearls. You could also dice fresh mozzarella into smaller pieces.
- Fresh Mix-Ins: I added cherry tomatoes, sliced black olives, red onion, and banana peppers to the salad. If you don’t have cherry tomatoes, try grape or Roma tomatoes, or even sun-dried tomatoes. For black olives, use green olives, kalamata, or capers, and substitute red onion with shallots, green onions, or sweet Vidalia onions. If you don’t have banana peppers, you can substitute with pepperoncini for a tangy bite, jalapeños for heat, or green bell peppers for a little crunch.
- Feta: If you don’t have feta, you can substitute it with goat cheese, ricotta, or mozzarella (for a milder taste). Parmesan or cotija also works well for a salty, crumbly option.
- Italian Dressing: The Italian dressing in this salad gives it a delicious, tangy flavor that’s a key part of the classic Italian pasta salad. It adds the right mix of spices and seasonings to make all the ingredients taste even better. I have a wonderful recipe you could use!
Can You Add Grilled Chicken Or Other Proteins To Italian Pasta Salad?
Yes, you can add grilled chicken or other proteins like turkey, ham, or even pepperoni to make the salad more filling. Just cut them into small pieces and mix them in with the other ingredients!
How to Store Italian Pasta Salad
Italian Pasta Salad can be stored in an airtight container in the refrigerator for up to four days.
More Pasta Dishes
Italian Pasta Salad
Ingredients
- 16 ounces penne pasta, cooked al dente according to package instructions, then rinsed under cold water.
- ½ pound salami, cut into chunks
- 8 ounces (227 g) fresh mozzarella pearls, diced if using large pearls, halved if using small pearls
- 3 cups (447 g) cherry tomatoes, halved
- 2 cans (3.8 ounces each) sliced black olives, drained
- 1 medium red onion, diced
- ½ cup (75 g) feta cheese, crumbled
- ¼ cup banana peppers, sliced
- ¼ cup (15 g) fresh parsley, chopped
- 1 ½ cups (324 g) Italian dressing
Instructions
- To a large bowl, add the pasta, salami, mozzarella, cherry tomatoes, black olives, red onion, feta, banana peppers, and parsley. Toss to combine.
- Right before serving, drizzle on the dressing. Stir to combine.
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I would like some help with a cold salad for about 150 people to be served for an open house for my friend that will be 101 on 6/14/2021 we will only serve salad,cupcakes, coffee and punch from 2-4 pm
I would really appreciates any help or suggestion from you. I am not interest in chicken salad .