Quick Italian Macaroni Pasta Salad

I’ve been making this Italian pasta salad for years, and it never fails to disappear at potlucks and backyard barbecues! Loaded with fresh mozzarella pearls, tangy pepperoncinis, and chunks of salami, this is way more exciting than your typical mayo-based pasta salad. It’s become my go-to recipe whenever I need to feed a crowd, and I’m so excited to share it with you today.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2200
• Protein: 55-70 g
• Fat: 100-120 g
• Carbohydrates: 180-200 g

Ingredients

For the salad:

• 12 oz pasta (rotini or fusilli)
• 1 pint tomatoes (halved lengthwise)
• 1 bell pepper (seeded and diced into 1/2-inch pieces)
• 1 large shallot, finely minced
• 6 oz marinated artichoke hearts (drained and quartered)
• 1/2 cup pitted kalamata or green olives
• 6 pepperoncinis, sliced
• 8 oz salami (cut into 1/4-inch thick matchsticks)
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, julienned
• 1/4 cup freshly grated parmesan cheese
• kosher salt to taste

For the dressing:

• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp honey
• 2 cloves garlic (pressed or finely minced)
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• salt to taste
• 1/2 tsp freshly ground black pepper

Step 1: Prepare the Mise en Place

• 1 pint tomatoes
• 1 bell pepper
• 1 large shallot
• 6 oz marinated artichoke hearts
• 6 pepperoncinis
• 8 oz salami
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh parsley
• 1/2 cup fresh basil

While your water comes to a boil, prepare all the vegetables and proteins so assembly moves quickly.

Halve the tomatoes lengthwise, dice the bell pepper into 1/2-inch pieces, finely mince the shallot, quarter the drained artichoke hearts, slice the pepperoncinis, cut the salami into 1/4-inch matchsticks, and chop the parsley and basil.

Measure out the mozzarella pearls and parmesan.

Having everything prepped and ready ensures the pasta salad comes together smoothly once the pasta is cooked and cooled.

Step 2: Make the Vinaigrette Dressing

• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp honey
• 2 cloves garlic
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• kosher salt to taste
• 1/2 tsp freshly ground black pepper

Combine the extra virgin olive oil, red wine vinegar, honey, pressed garlic, dried oregano, and red pepper flakes in a bowl.

Whisk together until the honey is dissolved and the dressing is emulsified.

Season with kosher salt and freshly ground black pepper to taste.

I prefer to make the dressing early so the flavors have time to meld together, which deepens the taste of the final salad.

Step 3: Cook and Cool the Pasta

• 12 oz pasta
• kosher salt to taste

Bring a large pot of salted water to a boil, then add the 12 oz pasta and cook until just firm to the bite (typically 1-2 minutes under the package's recommended time).

Drain the pasta thoroughly in a colander, then spread it on a large baking sheet or platter to cool completely.

This stops the cooking process and prevents the pasta from becoming mushy when mixed with the acidic dressing.

Step 4: Assemble the Pasta Salad

• cooled pasta from Step 3
• prepped vegetables and proteins from Step 1
• 1/2 cup pitted kalamata or green olives

Transfer the cooled pasta from Step 3 to a large mixing bowl.

Add all the prepped vegetables and proteins from Step 1: the halved tomatoes, diced bell pepper, minced shallot, quartered artichoke hearts, olives, sliced pepperoncinis, salami matchsticks, and mozzarella pearls.

Gently fold everything together to distribute the ingredients evenly throughout the pasta.

I like to be gentle here so the mozzarella pearls stay intact and don't break apart.

Step 5: Dress and Season the Salad

• vinaigrette dressing from Step 2
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, julienned
• 1/4 cup freshly grated parmesan cheese
• salt to taste
• 1/2 tsp freshly ground black pepper

Pour the vinaigrette from Step 2 over the assembled pasta and vegetables, then add the chopped parsley, julienned basil, and freshly grated parmesan cheese.

Toss everything together gently but thoroughly to coat all the ingredients with the dressing.

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 6: Rest and Serve

Transfer the dressed salad to a serving bowl and let it sit at room temperature for at least 30 minutes before serving.

This resting period allows the pasta to absorb the dressing flavors and the ingredients to meld together beautifully.

You can also refrigerate it for several hours if making ahead, but bring it back to room temperature before serving for the best flavor.

Quick Italian Macaroni Pasta Salad

Delicious Quick Italian Macaroni Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 8 servings

Calories: 2075

Ingredients Method

Ingredients

  

For the salad

• 12 oz pasta (rotini or fusilli)
• 1 pint tomatoes (halved lengthwise)
• 1 bell pepper (seeded and diced into 1/2-inch pieces)
• 1 large shallot, finely minced
• 6 oz marinated artichoke hearts (drained and quartered)
• 1/2 cup pitted kalamata or green olives
• 6 pepperoncinis, sliced
• 8 oz salami (cut into 1/4-inch thick matchsticks)
• 8 oz fresh mozzarella pearls
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, julienned
• 1/4 cup freshly grated parmesan cheese
• kosher salt to taste

For the dressing

• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp honey
• 2 cloves garlic (pressed or finely minced)
• 1 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• salt to taste
• 1/2 tsp freshly ground black pepper

Method

 

1. While your water comes to a boil, prepare all the vegetables and proteins so assembly moves quickly. Halve the tomatoes lengthwise, dice the bell pepper into 1/2-inch pieces, finely mince the shallot, quarter the drained artichoke hearts, slice the pepperoncinis, cut the salami into 1/4-inch matchsticks, and chop the parsley and basil. Measure out the mozzarella pearls and parmesan. Having everything prepped and ready ensures the pasta salad comes together smoothly once the pasta is cooked and cooled.
2. Combine the extra virgin olive oil, red wine vinegar, honey, pressed garlic, dried oregano, and red pepper flakes in a bowl. Whisk together until the honey is dissolved and the dressing is emulsified. Season with kosher salt and freshly ground black pepper to taste. I prefer to make the dressing early so the flavors have time to meld together, which deepens the taste of the final salad.
3. Bring a large pot of salted water to a boil, then add the 12 oz pasta and cook until just firm to the bite (typically 1-2 minutes under the package's recommended time). Drain the pasta thoroughly in a colander, then spread it on a large baking sheet or platter to cool completely. This stops the cooking process and prevents the pasta from becoming mushy when mixed with the acidic dressing.
4. Transfer the cooled pasta from Step 3 to a large mixing bowl. Add all the prepped vegetables and proteins from Step 1: the halved tomatoes, diced bell pepper, minced shallot, quartered artichoke hearts, olives, sliced pepperoncinis, salami matchsticks, and mozzarella pearls. Gently fold everything together to distribute the ingredients evenly throughout the pasta. I like to be gentle here so the mozzarella pearls stay intact and don't break apart.
5. Pour the vinaigrette from Step 2 over the assembled pasta and vegetables, then add the chopped parsley, julienned basil, and freshly grated parmesan cheese. Toss everything together gently but thoroughly to coat all the ingredients with the dressing. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Transfer the dressed salad to a serving bowl and let it sit at room temperature for at least 30 minutes before serving. This resting period allows the pasta to absorb the dressing flavors and the ingredients to meld together beautifully. You can also refrigerate it for several hours if making ahead, but bring it back to room temperature before serving for the best flavor.