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Italian pasta salad is one of those fresh, colorful summertime classics that never goes out of style. It’s the dish I always reach for at a potluck—vibrant veggies, tender pasta, salty bites of salami, and a zesty Italian‑inspired dressing that ties everything together. It’s refreshing, hearty, and packed with flavor, making it perfect for summer cookouts, backyard gatherings, or easy weeknight meals when you want something cool and satisfying.

The best part is how quickly it comes together. Chop the veggies while the pasta cooks, toss everything in a big bowl, and you’re done in less than 30 minutes. It’s incredibly customizable too—truly the only “required” ingredient is the pasta. Add more veggies, swap the protein, change the cheese, or adjust the dressing to your taste. This dish is a dream for prepping ahead because it gets even better after sitting overnight.

This Italian variation is loaded with salami, parmesan, olives, and plenty of fresh vegetables, making it a healthy, balanced dish with protein, veggies, and carbs all in one bowl. Serve it as a side with grilled chicken, steak, or burgers, or enjoy it as a main dish on its own. Either way, it’s a guaranteed crowd‑pleaser.

Why you will love this recipe

• Fresh, colorful, and perfect for summer, this recipe is great for potlucks and cookouts.
• Quick to make, you can have this dish ready in under 30 minutes with simple prep.
• Customizable and flexible, there are endless ingredient swap options.
• Make‑ahead friendly, and tastes even better after chilling overnight.
• Balanced and hearty, with protein, veggies, and pasta all in one dish.

Ingredients

For the salad

• 8 oz bowtie or farfalle pasta
• 1 cup cherry tomatoes, halved
• 1 cup bell pepper, diced
• 1 cup salami, diced
• 1/2 cup parmesan cheese, shredded
• 1/2 cup black olives, sliced
• 1/2 cup red onion, thinly sliced
• 1 cup of dressing

For the dressing

• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt

How to make Italian pasta salad

• Cook the pasta until it is al dente (typically 1 to 2 minutes less than package instructions) and drain.

• Mix together the olive oil, red wine vinegar, garlic powder, italian seasoning, and salt for the dressing.
• Dice, halve, and slice all of the vegetables.

• Toss all of the ingredients together in a bowl.

• Refrigerate for at least one hour before serving.

How to store Italian pasta salad

• Store this pasta salad in an airtight container in the refrigerator for up to 3 days.

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