Perfect for summer barbecues.
This Classic Pasta Salad is everything you want in a traditional version! Colorful pasta is tossed with salami, pepperoni, mozzarella, olives, pepperoncini, cherry tomatoes, and a tangy homemade dressing. It’s easy to make ahead and is always one of the first dishes to disappear at barbecues and gatherings.
Classic Pasta Salad
I absolutely love playing around with different versions of pasta salads. It’s one of my favorite summer food groups.
But there is nothing like the classic with pepperoni and salami and a tangy dressing.
I even make this as a side dish for red sauce night when you need a little tang to balance a rich dinner!
Ingredients
Pasta Salad Ingredients
- pasta – tri-color for the classic look
- cherry tomatoes
- Castelvetrano olives – or your favorite green or black olives
- pepperoni
- salami
- pepperoncini
- mozzarella pearls
Dressing Ingredients
- olive oil
- red wine vinegar
- dijon mustard
- garlic – fresh and grated!
- pepperoncini brine
- parmigiano reggiano
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- honey – touch of sweetness
How to Make Classic Pasta Salad
- Cook the Pasta: Fully cook the pasta, then rinse under cold water until completely cooled.
- Prepare the Salad Ingredients: Slice the tomatoes, olives, and pepperoncini. Chop the salami and pepperoni, and halve the mozzarella pearls.
- Make the Dressing: Whisk together the dressing ingredients until smooth and well combined.
- Assemble the Salad: Combine the pasta with the chopped ingredients and toss with about half of the dressing until evenly coated.
- Chill & Finish: Refrigerate for at least 2 hours. Just before serving, toss with the remaining dressing.
When to Serve Classic Pasta Salad
Pasta salads are a classic summer staple, serve it for:
- Summer cookouts
- Backyard barbecues
- Potlucks
- Picnics
- Fourth of July
- Lunch meal prep
How to Make Classic Pasta Salad Ahead of Time
This pasta salad can be made up to one day in advance. Reserve about half of the dressing and toss it with the salad just before serving for the freshest flavor and texture. The pasta tends to soak up the dressing as it sits overnight in the fridge.
You’ll also love this Greek Orzo Pasta Salad!
Equipment I Use to Make Classic Pasta Salad
- Wood Salad Bowl – pretty for serving
- Microplane – so helpful for grating garlic
Frequently Asked Questions
Can I substitute the meats?
Yes, soppressata, capicola, or even turkey pepperoni all would work.
What’s the best pasta shape?
Any short pasta with plenty of texture works well, including farfalle, rotini, fusilli, or penne.
Can I skip the olives?
Yes, you can leave out or add in whatever you like. Pasta salads are very versatile.
Print
Classic Pasta Salad
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
For the Pasta Salad
- 8 oz short cut pasta, I used tri-color farfalle
- 1 cup cherry tomatoes, halved
- ½ cup Castelvetrano olives, sliced
- 1/3 cup pepperoncini, sliced
- 8 oz mini mozzarella pearls, halved
- ¼ lb salami, chopped
- ¼ lb pepperoni, chopped
For the Dressing
- ¼ cup olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 garlic clove, grated
- 1 tablespoon pepperoncini brine
- ¼ cup parmigiano reggiano, grated
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon honey
Instructions
- Bring a large pot of water to a boil and heavily salt it. Cook 8 oz pasta according to the package directions until fully cooked, not al dente. Drain and rinse under cold water until cooled.
- In a large mixing bowl, combine the cooled pasta, 1 cup halved cherry tomatoes, ½ cup sliced olives, 1/3 cup sliced pepperoncini, 8 oz halved mini mozzarella pearls, ¼ lb chopped salami and pepperoni.
- In a small bowl, whisk together ¼ cup olive oil, 4 tablespoons red wine vinegar, 1 tablespoon dijon mustard, 1 grated garlic clove, 1 tablespoon pepperoncini brine, ¼ cup grated parmigiano, ½ teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon honey.
- Pour half of the dressing over the pasta salad and toss until evenly coated. Cover and refrigerate for at least 2 hours. Just before serving, toss with the remaining dressing and mix again until everything is evenly coated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
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