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The best Classic Pasta Salad made with Italian meats, creamy cheeses, fresh vegetables, and all tossed in a creamy homemade Italian dressing. The perfect pasta salad recipe!
This pasta salad recipe with creamy Italian dressing is the perfect salad to make ahead of time and put in the refrigerator for those hot summer days. I love to eat this homemade pasta salad as leftovers!
The pasta soaks up the homemade creamy Italian dressing and is extra flavorful. It gets better in time!
I make this for my husband and kids and just put it in the refrigerator so if they are looking for a quick lunch or snack, they can throw some easy pasta salad into a bowl.
A classic pasta salad is made with fresh cured Italian meats, your favorite types of cheese, and fresh vegetables. I am going to share the different combinations of ingredients you can throw into your pasta salad recipe.
What ingredients should I put in pasta salad?
There are so many combinations of meats, cheese, vegetables, and dressings you can put in pasta salad. Here are some ideas of what you can put in your pasta salad:
- Salami and Pepperoni
- Cubed Cheeses — Cheddar, White Cheddar, Creamy Pepper Jack, etc.
- Fresh Mozzarella Balls
- Red, Orange, and Yellow Peppers
- Fresh Cherry or Grape Tomatoes
- Red Onion
- Olives (Kalamata for Greek-Style or Black for Classic)
- Zucchini (cut into small pieces)
- Fresh Basil
- Parmesan Cheese
- Homemade Creamy Italian Dressing
What type of pasta should I use in Pasta Salad?
You can use any type of your favorite short dried pasta. I love using unique pasta shapes in my pasta salad. Here are some of my pasta recommendations for pasta salad:
- Rotini
- Campanelle
- Gemelli
- Tortellini
- Farfalle (Bowtie)
- Fusilli
- Cavatappi
- Rotelle
- Penne
- Orecchiette
- Penne or Ziti or Rigatoni Pasta
What ingredients are in Pasta Salad Dressing:
- Extra-Virgin Olive Oil
- Mayonnaise (to add a touch of creaminess)
- Red Wine Vinegar
- Garlic Cloves
- Oregano
- Red Chili Flakes
- Salt and Pepper
Popular Pasta Salad Recipes:
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Classic Pasta Salad
Equipment
Ingredients
- 1 lb. Pasta *
- 4 ounces Salami ** (cut into chunks)
- 4 ounces Pepperoni
- 16 ounces Cubed Cheese (cheddar, white cheddar, pepper jack, or fresh mozzarella)
- 1 to 2 Red, Yellow, or Orange Peppers (diced)
- 1 pint Cherry Tomatoes (sliced)
- 1/4 Red Onion (finely diced)
- 1/2 cup Grated Parmesan Cheese
Pasta Salad Dressing:
- 1 cup Extra-Virgin Olive Oil
- 2 Tablespoons Mayonnaise
- 1/3 cup Red Wine Vinegar
- 2 Garlic Cloves (or 1/4 teaspoon Garlic Powder)
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Heat a large pot of water over high heat and bring to a boil. Generously salt the water. This will infuse the pasta with the salt and give it more flavor. Once the water is boiling, cook the pasta according to package instructions.
- Meanwhile, prepare the meats, cheese, and cut up the vegetables.
- Make the dressing in a food processor or blender by mixing the oil, mayonnaise, vinegar, garlic, dried oregano, red chili flakes, salt, and pepper together until smooth.
- In a large bowl, toss the pasta with the vegetables. Add the dressing and fold in the meats and cheeses.
- Cover and place in the refrigerator to chill for at least 30 minutes.
Notes
- Rotini
- Campanelle
- Gemelli
- Tortellini
- Farfalle (Bowtie)
- Fusilli
- Cavatappi
- Rotelle
- Penne
- Orecchiette
- Penne or Ziti or Rigatoni Pasta
Nutrition information is automatically calculated, so should only be used as an approximation.
Melissa: I’m mad at you. I fell in love with this salad but CANNOT find creamy Italian dressing. It appears to have fallen from favor in the Washington DC market and I suspect the manufacturers have stopped making it. I thought I’d pick up several bottles from Amazon and they don’t carry it either. I hate recipes where I can’t find all the ingredients. Is that the kind of blogger you are?
Absolutely delicious salad! This can be a meal in itself. I will definitely be making this throughout the summer.
Kathleen
Excellent recipe, I added 1/2 cup of chickpeas and 1/2 cup of roasted peppers in lieu of fresh peppers. Also added chopped, fresh parsley, and a teaspoon of grated lemon zest.
I make this a lot and never use a recipe. I just have fun. I make it the day before I want to eat it. I always like to eat it and so do my friends.
Such a yummy salad! The dressing is the best part!
This is a meal in it’s self. I love this for any reason or occasion. What a lovely lunch, light dinner with a grilled chicken breast to go with this. \
So many ideas. Great salad