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4.91 from 11 votes

Italian Pasta Salad

Italian-style pasta salad with fusilli, salami, mozzarella, tomatoes, olives tossed with a simple vinaigrette.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Italian
Servings: 8


  • 12 ounces fusilli cooked al dente and rinsed until cold
  • 8 ounces mozzarella balls halved, or cubed block mozzarella
  • 8 ounces thick deli sliced salami cubed
  • 1 pint cherry tomatoes halved
  • 1/4 cup capers rinsed and drained
  • 1/2 cup Gaeta olives pitted and sliced, sub Kalamata
  • salt and pepper to taste

For the Italian dressing

  • 1/2 cup red wine vinegar
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup Pecorino Romano grated
  • 2 teaspoons dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup Italian flat-leaf parsley minced
  • 3 cloves garlic paste
  • salt and pepper to taste


For the dressing

  • Combine together all of the dressing ingredients and whisk together until emulsified. Alternatively, use a food processor or blender. Taste test the dressing and season with salt and pepper if required.

For the Italian pasta salad

  • Cook pasta in salted water until al dente, then drain and rinse until cold.
  • In a large bowl, mix together the pasta, mozzarella, salami, tomatoes, capers, and olives.
  • Pour half of the dressing on top of the pasta and mix well. If you need more dressing, add a bit at a time to get the consistency just right. The remaining dressing can be served on the side or saved in the fridge for a green salad during the week.
  • The Italian pasta salad flavor will taste much better if chilled for at least an hour before serving. Enjoy!



  • Chilling for a couple of hours before serving really amps up the flavor.
  • Leftovers can be saved for up to 3 days.


Calories: 472kcal | Carbohydrates: 27.6g | Protein: 18.2g | Fat: 33g | Saturated Fat: 9.3g | Cholesterol: 69mg | Sodium: 743mg | Potassium: 249mg | Fiber: 1g | Sugar: 1.7g | Calcium: 76mg | Iron: 3mg