Classic Italian Pasta Salad Recipe for Summer Gatherings

This Italian Pasta Salad is a crowd-pleaser at parties, potlucks, and backyard BBQs. Packed with classic antipasto flavors and tossed in a tangy, creamy Italian dressing, it’s hearty enough to serve as a main dish or satisfying as a side.

How to Make the Best Pasta Salad

Great pasta salad starts with properly cooked and well-drained pasta, a balanced dressing, and room for the flavors to meld. Cook your tortellini al dente, rinse with cold water, and drain thoroughly so your salad isn’t watery. Skip thin, oil-heavy store-bought dressings in favor of a quick homemade creamy Italian dressing — it takes only minutes and makes a big difference.

Resist the urge to serve immediately. Chilling the salad for at least an hour allows the flavors to blend and lets the pasta absorb some dressing, improving texture and taste. You may want to reserve a little extra dressing because cheese-filled tortellini can soak up more than you expect.

Ingredients for Italian Pasta Salad

• Salami, sliced
• Mozzarella pearls (or small mozzarella balls)
• Black olives, sliced
• Roasted red peppers, drained and chopped
• Fresh cheese tortellini

For the Dressing:

• 1 tablespoon white vinegar
• 2 tablespoons olive oil
• 2 tablespoons milk
• 1/3 cup mayonnaise
• 1/2 teaspoon sugar
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2–3/4 teaspoon salt
• Freshly ground black pepper to taste

Optional additions to customize the salad:

• Marinated artichoke hearts
• Provolone or Asiago cheese
• Thinly sliced celery
• Red onion
• Pepperoncini
• Grape or cherry tomatoes

Assemble the salad by combining the cooled, drained tortellini with salami, mozzarella, olives, roasted peppers, and chopped parsley in a large bowl. Pour in the dressing, starting with about half and adding more if needed after tossing. Cover and refrigerate for at least one to two hours to let flavors marry.

Before serving, toss the salad again, adjust seasoning if necessary, and finish with a generous grating of fresh Parmesan and a few grinds of black pepper. The result is a bright, creamy, and satisfying pasta salad that’s perfect for sharing.

Make-Ahead and Storage: This salad keeps well for 2–3 days in the refrigerator, though it’s best enjoyed the day it’s made. If storing, you may need to add a splash of extra dressing and a fresh toss before serving.

Serving Suggestions

Italian Pasta Salad pairs well with grilled and roasted mains. It complements smoky or saucy dishes and works well alongside sandwiches and barbecued meats.

• Grilled steak or other hearty grilled meats
• Slow-cooked sandwiches or shredded beef
• Hot dogs or chili dogs
• BBQ ribs
• Sticky roasted or baked chicken legs