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As the weather gets warmer easy pasta salads are the perfect addition to picnics and summer get togethers. This Italian Pasta Salad is always a crowd favorite loaded with chickpeas, artichokes, roasted red peppers, pepperoni, salami, mozzarella and Parmesan cheese.
This Italian Pasta Salad is one of those dishes I bring to every summer gathering because it never fails. Ready in 30 minutes, it’s loaded with chickpeas, artichokes, salami, fresh mozzarella, roasted red peppers, and pepperoncinis, all tossed in a bright homemade honey-lemon Italian dressing. Make it a few hours ahead and it only gets better, the dressing soaks into every ingredient and the flavors deepen beautifully by the time you serve it.
Growing up in a Lebanese household, I learned early that the best dishes at the table were the ones piled high with bold ingredients. This pasta salad is very much that energy, it’s generous, flavorful, and built to feed a crowd without feeling like an afterthought side dish. It works as a BBQ side, a picnic main, or an easy meal prep lunch all week long. If you love pasta salads, also try my Summer Orzo Pasta Salad, Mediterranean Orzo Pasta Salad, Greek Orzo Pasta Salad, or this Bow Tie Pasta Salad.
Why This Recipe Works
A few things make this pasta salad stand out from the standard potluck version:
The homemade dressing does real work. A combination of olive oil, white wine vinegar, lemon juice, and honey gives you a dressing that’s bright and tangy without being sharp. The honey rounds out the acidity so it coats the pasta without overwhelming the other ingredients.
The loaded ingredient list is intentional. Chickpeas add protein and substance so this actually fills people up. Artichoke hearts add a savory, meaty bite that most pasta salads are missing. Pepperoncinis cut through the richness of the cheese and salami with just enough heat.
It genuinely improves as it sits. Unlike salads that get soggy, the rotini’s ridges hold onto the dressing and the ingredients marinate together over a few hours. Make it the night before and it’s even better than fresh.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Cheese: Block mozzarella cut into cubes holds up best in this salad. If you prefer fresh mozzarella, add it right before serving. Parmesan goes into both the salad and the dressing for a double hit of flavor. Sharp cheddar, provolone, or gouda all work as swaps.
- Protein: Salami and pepperoni are the classic combination here, but grilled chicken is a great substitute if you want something lighter. Leave the meat out entirely and the chickpeas carry the salad just fine.
- Vegetables: Roasted red peppers, artichokes, cherry tomatoes, red onion, and pepperoncinis are what I use, but this salad is very flexible. Olives, bell peppers, and cucumbers are all great additions.
- Chickpeas: These are what make this pasta salad more filling than most. White beans or kidney beans work in their place.
- Pasta: Short ridged shapes like rotini, fusilli, or penne grip the dressing best. Tortellini is a fun swap if you want something heartier.
- Fresh Herbs: Fresh basil and parsley brighten the whole salad. In summer especially, don’t skip them.
- Dressing: The homemade Italian dressing is what sets this apart from a standard Italian pasta salad. If you’re short on time, a good bottled Italian dressing works too, use about 3/4 to 1 cup.
Ways to Modify This Pasta Salad
- Beans: Chickpeas are my go-to but white beans, kidney beans, or black beans all work well here.
- Cheese: Feta is a natural fit given the Mediterranean ingredients. Pepper jack adds a little heat, and goat cheese gives it a creamier finish.
- Veggies: Add whatever you have on hand. Red bell peppers, radishes, cucumbers, celery, or sun-dried tomatoes all add great crunch and color.
- Herbs: Fresh oregano, dill, or thyme are all nice additions alongside the basil and parsley.
How to Make an Italian Pasta Salad Recipe
Step 1: Cook Pasta: Cook the pasta according to package. Remove, drain and run cold water over it. Set aside.
Step 2: Combine Salad Ingredients: In a large bowl combine the noodles, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncinis, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine.
Step 3: Create Dressing: In a mason jar or salad dressing container combine the extra virgin olive oil, white wine vinegar, honey, lemon juice, parmesan cheese, garlic, parsley, basil, oregano, crushed red pepper and salt and pepper. Whisk or shake to combine. Taste and adjust seasoning.
Step 4: Add Dressing to Salads: Pour the dressing over the salad and mix well to combine. Ideally refrigerate 2 hours before serving. Enjoy!
Common Mistakes to Avoid
- Overcooking the pasta. The pasta continues to absorb dressing as it sits in the fridge. Cook it to just al dente so it holds its texture by serving time.
- Skipping the rinse. Running cold water over the drained pasta stops the cooking immediately and prevents clumping. Don’t skip this step.
- Dressing it and serving right away. This salad needs at least 2 hours in the fridge for the flavors to come together. Build in that time.
- Adding all the dressing at once before storing. If you’re making this the night before, hold back about a quarter of the dressing. Pasta absorbs liquid as it sits, so adding a splash before serving keeps it from drying out.
- Using fresh mozzarella from the start. Fresh mozzarella gets soft and watery after a few hours in dressing. Use block mozzarella cut into cubes for a salad that holds up well, and save the fresh mozzarella for serving-day additions.
Storage Tips
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The salad absorbs dressing as it sits, so stir in a small drizzle of olive oil or a splash of the dressing before serving to refresh it. Give it a good toss and taste for seasoning, a pinch of salt often helps after chilling.
- Make-Ahead: This salad is genuinely better made ahead. Assemble it the day before, hold back about a quarter of the dressing, and add the reserved dressing just before serving. If you’re using fresh mozzarella instead of block, add it right before serving so it doesn’t get waterlogged.
Recipe FAQ
Yes, and it’s actually better that way. Make it up to 24 hours ahead and store it covered in the refrigerator. Hold back a little dressing and stir it in right before serving since the pasta absorbs liquid as it sits.
hort ridged pasta shapes hold onto the dressing and ingredients the best. Rotini is my top choice because the spirals grab the dressing in every groove. Fusilli, penne, and farfalle all work well too.
Always hold back a portion of the dressing and add it right before serving. You can also drizzle a little extra olive oil over the salad and toss to loosen it up if it’s been in the fridge overnight.
You can, and it still tastes great. Use about 3/4 to 1 cup of your favorite store-bought Italian dressing in place of the homemade version. The homemade dressing has a honey-lemon brightness that bottled versions tend to lack, but either works well here.
More Salad Recipes to Try
Vegetarian
Massaged Kale Salad with Lemon Dressing
Vegetarian
Spring Pasta Salad
Side Dish
Easy Italian Tortellini Pasta Salad
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Italian Pasta Salad
Video
Ingredients
For the pasta salad
- 16 ounces rotini pasta {or pasta of your choice}
- 1 – 16 ounce can of chickpeas, drained and rinsed
- 1 cup salami, chopped
- 1 cup pepperoni, chopped
- 1 pint cherry tomatoes, sliced in half
- 6 ounces roasted red peppers, chopped
- 6 ounces artichoke hearts, halved
- 1/3 red onion, diced
- 1/3 cup pepperoncinis, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 cups mozzarella cheese, cubed
- 1/4 cup fresh parmesan cheese, shredded
For the dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons honey
- 2 teaspoons fresh lemon juice
- 2 Tablespoons fresh parmesan cheese
- 3 garlic cloves, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and pepper to taste
Instructions
- Cook the pasta according to package. Remove, drain and run cold water over it. Set aside.
- In a large mixing bowl combine the pasta, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncinis, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine.
- In a mason jar or salad dressing container combine the extra virgin olive oil, white wine vinegar, honey, lemon juice, parmesan cheese, garlic, parsley, basil, oregano, crushed red pepper and salt and pepper. Whisk or shake to combine. Taste and adjust seasoning.
- Pour the dressing over the salad and mix well to combine.
- Ideally refrigerate 2 hours before serving. Enjoy!
Notes
- Make it ahead: Assemble up to 24 hours in advance and refrigerate. Hold back about 1/4 of the dressing and stir it in just before serving. Stores well for up to 3 days in an airtight container.
- Fresh mozzarella note: If using fresh mozzarella instead of block, add it right before serving so it doesn’t get watery.
- Dressing tip: The honey-lemon balance in the homemade dressing is what sets this apart from bottled. Don’t skip the lemon juice, it brightens the whole salad.
- Pasta shape tip: Short ridged pasta like rotini, fusilli, or penne holds onto the dressing best. Avoid long pasta shapes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s recipe is sponsored by American Dairy of Mideast. Opinions are 100% my own.
This pasta salad looks so good!!! The colors are so vibrant and inviting! I’m definitely going to try this!