Quick Italian Pasta Salad


This Italian pasta salad with salami, bell peppers, and mozzarella is quick to make and full of flavor.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins

This simple Italian pasta salad comes together quickly with salami, colorful vegetables, and flavorful salad dressing. 

How to Make Italian Pasta Salad

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Italian Pasta Salad Ingredients

These are the ingredients you’ll need to make this quick and easy Italian pasta salad recipe: 

  • Pasta: This colorful Italian pasta salad recipe starts with tri-color rotini pasta.
  • Salami: Finely diced Italian salami lends meaty, salty flavor. 
  • Vegetables: You’ll need green and red bell peppers, a red onion, and canned black olives.
  • Cheese: Small fresh mozzarella balls add creaminess and rich bursts of flavor. Shredded Parmesan cheese, meanwhile, is the perfect finishing touch. 
  • Dressing: You’ll need a cup of Italian-style dressing and three packages of dry Italian-style salad dressing mix.

How to Make Pasta Salad With Italian Dressing

Here’s a brief overview of what you can expect when you make this Italian pasta salad at home: 

  1. Boil the pasta until tender-yet-firm.
  2. Combine the pasta, salami, veggies, and mozzarella in a bowl.
  3. Toss in salad dressing, then stir in the dressing mix. 
  4. Sprinkle with Parmesan before serving. 

Can You Make Italian Pasta Salad Ahead of Time? 

This Italian pasta salad is a great make-ahead potluck dish. In fact, since the flavors will continue to meld as they sit together in the fridge, this dish might actually taste better if you make it a day in advance. 

How to Store Italian Pasta Salad

Store your leftover Italian pasta salad in an airtight container in the refrigerator for up to five days. 

Allrecipes Community Tips and Praise

“The best recipe ever,” raves The happy traveller. “My husband was licking the empty bowl. I added cherry tomatoes and will go lighter on the red onion next time.”

“Delicious,” according to one Allrecipes community member. “Looking for a recipe for a summer family reunion, with no mayo. This was perfect! Even looks nice.”

“Yummy and easy,” says another community member. “I don't worry about the color of the peppers — I use whatever I have on hand. Hubby isn't a fan of raw onions, so I add chopped chives instead which are much milder, but still give a hint of onion taste.”

Editorial contributions by Corey Williams


  • 1 (12 ounce) package tri-color rotini pasta

  • ¾ pound Italian salami, finely diced

  • ½ green bell pepper, sliced

  • ½ red bell pepper, sliced

  • ½ red onion, chopped

  • 1 (6 ounce) can sliced black olives

  • 8 ounces small fresh mozzarella balls (ciliegine)

  • 1 cup Italian-style salad dressing

  • 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste

  • ½ cup shredded Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.

  2. Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large bowl. Add salad dressing and toss to coat.

  3. Season pasta salad with dry salad dressing mix and stir to combine. Sprinkle with Parmesan cheese before serving.

Nutrition Facts (per serving)

371 Calories
21g Fat
29g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 371
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 37%
Cholesterol 46mg 15%
Sodium 1893mg 82%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 15g
Vitamin C 11mg 54%
Calcium 61mg 5%
Iron 2mg 11%
Potassium 210mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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