There’s something deeply satisfying about a cold, creamy Italian pasta salad. Especially one bold enough to win over even the salad-averse. (Looking at you, darling husband.)
This easy pasta salad recipe leans into the savoury. Salami for the meat lovers. Two kinds of cheese. Plenty of fresh herbs.
The dressing is tangy and garlicky with just the right touch of sweetness from a swirl of honey.
It’s packed with classic Italian flavours. Perfect as a crowd-pleasing side dish, for picnics, potlucks or make-ahead lunches. It brings substance and style to the table.
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Recipe highlights
- Packed with savoury salami and two cheeses.
- Tangy, garlicky dressing with a hint of honey.
- Loaded with fresh basil and parsley.
- Made with flavourful roasted peppers and their oil.
- Perfect for barbecues, picnics or meal prep.
- This make-ahead pasta salad only gets better with time.
- A heartier take on a classic Mediterranean pasta salad, made creamy and bold.
More recipes to try next...
If you're craving more Italian-inspired comfort, these are some of our favourites:
Our oven-baked chicken orzo pasta, fresh caprese salad with a hot honey twist, hearty bolognese pasta bake and the ultra-creamy chicken and chorizo pasta.
Each one is full of bold flavours and perfect for weeknight dinners or easy entertaining.
Key ingredient notes and substitutions
The best pasta to use for a cold pasta salad
Not all pasta shapes are created equal. Choosing the best pasta for a pasta salad makes all the difference.
You want something that holds its shape, doesn’t go soggy and grabs onto all that creamy, flavour-packed dressing.
Some of our favourite pasta shapes to use are:
- fusilli
- penne
- rotini
They all hold onto the dressing beautifully, so look out for those.
Top tip - Go for gold
Since the pasta is the base and the star of the show, we really recommend forking out a little extra for a better-quality brand.
It makes all the difference, both in taste and in how well it holds up after mixing.
Our go-to: De Cecco.
It’s still reasonably priced, just a tad more than your everyday supermarket brand, but the quality, texture and beautiful golden colour are 100% worth it. It doesn’t turn to mush, and it just looks better in the bowl.
Roasted peppers in oil
These also make this a subtle nod to a roasted red pepper pasta salad, with an extra depth of flavour built in.
That little bit of char adds depth. The oil they come in is packed with flavour too.
Before draining the peppers, set aside about two tablespoons of the oil. We'll stir it into the warm pasta as it cools.
This keeps it from sticking and adds extra taste right from the start.
Salami
We just use regular sandwich salami here, sliced into strips or little cubes. It works perfectly and it’s easy to find.
But you can also grab a thicker salami sausage and cube it instead.
Feel free to mix things up with other Italian-style cured meats like pepperoni, soppressata or prosciutto.
All we’d say is stick to something flavourful. Meats that bring their own punch. Ham will work, but it can be a little bland.
Step-by-step instructions
1. Cook the pasta in plenty of well-salted water according to the package instructions until al dente. Keep an eye on it, you do not want it overcooked. Drain well in a colander.
2. Next, pour over about 2 tablespoons of the reserved oil from the roasted peppers and stir it through the hot pasta. It adds extra flavour and keeps the pasta from sticking as it cools.
3. While the pasta cools, combine all the salad dressing ingredients in a bowl and whisk until smooth. Give it a taste and adjust the seasoning as needed.
4. To the cooled pasta, add the diced shallot, sliced roasted peppers, sliced olives, torn mozzarella, salami, grated parmesan, and chopped parsley and basil.
5. Using two spoons, gently combine the pasta with all the ingredients until everything is evenly distributed.
6. Lastly, pour over the creamy salad dressing and gently stir to combine.
7. Rest the salad in the fridge for around 30 minutes to let the flavours mingle and deepen. Just before serving, add a few extra sprinkles of fresh herbs for a pop of colour and freshness.
Top Tip - Salt well
Seasoning is everything. Salt your pasta water well, like the sea.
Once drained, taste the pasta to check for seasoning, and test again after everything’s combined. A little extra salt at the end can make all the difference.
Customisation ideas
Vegetarian Option: Omit meats and add chickpeas or grilled tofu.
Gluten-Free: Use gluten-free pasta varieties.
Low-Carb: Substitute pasta with spiralized zucchini or cauliflower florets.
Add-Ins: Sun-dried tomatoes, artichoke hearts, or capers for extra flavour.
Serving suggestions
- It’s the kind of cold pasta salad with Italian dressing you want on a sunny day- easy to pack for a picnic pasta salad, or scale up as a pasta salad for a crowd.
- Serve alongside roast chicken, fish or sandwiches.
- Can be a standalone meal for lunch or light dinner.
Storage and make-ahead
Store your pasta salad in an airtight container in the fridge for up to 3 days.
You can make it up to a day ahead, ideal for entertaining or meal prep. The flavours deepen beautifully as it rests, so it’s often even better the next day.
For the freshest result, some recommend keeping the dressing separate and mixing it through just before serving, but we don’t find it necessary. We mix it in from the start.
FAQ
Incorporate grilled chicken, chickpeas or hard-boiled eggs for an extra protein boost.
Ensure the pasta is fully cooled before mixing with dressing, and consider adding a bit more dressing just before serving if needed.
Recipe
Creamy Italian Pasta Salad
Equipment
- 1 large saucepan for cooking pasta
- 1 large salad bowl
Ingredients
For the salad
- 10 ounce (300g) dry pasta, like fusilli, penne, or rotini - use a good quality
- 2 tablespoons oil from jarred roasted peppers (see below)
- 1 shallot, finely diced
- 1 cup (240ml) roasted red peppers in oil, drained and sliced
- 1 cup (240ml) black olives, pitted and sliced
- 2 balls fresh mozzarella, torn into chunks - roughly 9oz/250g in total
- 1 cup (240ml) Salami, cut into strips or cubes
- ¼ cup (60ml) parmesan cheese, grated
- ½ cup parsley, finely chopped
- ½ cup basil, finely chopped
For the dressing
- ½ cup (120ml) full-fat mayonnaise
- ¼ cup (60ml) Italian salad dressing
- 1 tablespoon runny honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic paste - or minced garlic
- salt and black pepper to taste
Instructions
- Cook the pasta in plenty of well-salted water according to the package instructions until al dente. Keep an eye on it, you do not want it overcooked. Drain well in a colander.10 ounce (300g) dry pasta, like fusilli, penne, or rotini
- 2. Next, pour over about 2 tablespoons of the reserved oil from the roasted peppers and stir it through the hot pasta. It adds extra flavour and keeps the pasta from sticking as it cools.2 tablespoons oil from jarred roasted peppers (see below)
- While the pasta cools, combine all the salad dressing ingredients in a bowl and whisk until smooth. Give it a taste and adjust the seasoning as needed.½ cup (120ml) full-fat mayonnaise, ¼ cup (60ml) Italian salad dressing, 1 tablespoon runny honey, 1 tablespoon Dijon mustard, 1 teaspoon garlic paste, salt and black pepper to taste
- To the cooled pasta, add the diced shallot, sliced roasted peppers, sliced olives, torn mozzarella, salami, grated parmesan, and chopped parsley and basil.1 shallot, finely diced, 1 cup (240ml) roasted red peppers in oil, drained and sliced, 1 cup (240ml) black olives, pitted and sliced, 2 balls fresh mozzarella, torn into chunks, 1 cup (240ml) Salami, cut into strips or cubes, ¼ cup (60ml) parmesan cheese, grated, ½ cup parsley, finely chopped, ½ cup basil, finely chopped
- Using two spoons, gently combine the pasta with all the ingredients until everything is evenly distributed.
- Lastly, pour over the creamy salad dressing and gently stir to combine.
- Rest the salad in the fridge for around 30 minutes to let the flavours mingle and deepen. Just before serving, add a few extra sprinkles of fresh herbs for a pop of colour and freshness.
Notes
Customisation ideas
Vegetarian Option: Omit meats and add chickpeas or grilled tofu. Gluten-Free: Use gluten-free pasta varieties. Low-Carb: Substitute pasta with spiralized zucchini or cauliflower florets. Add-Ins: Sun-dried tomatoes, artichoke hearts, or capers for extra flavour.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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