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top down look at a large black serving dish with handles filled with pasta salad tossed with Italian dressing. The bowl is on a dark wood surface.
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5 from 1 vote

Italian Pasta Salad

This easy Italian Pasta Salad recipe is fresh, flavorful and colorful! The perfect addition to your summer menu! The homemade Italian dressing really takes this pasta salad to the next level and you'll love that it can all be made in advance which makes it so perfect for entertaining.
Course Side Dish
Cuisine American, Italian
Keyword italian pasta salad, italian pasta salad recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Servings 10
Calories 533kcal
Author Trish - Mom On Timeout


Pasta Salad

  • 1 pound elbow pasta
  • 3 whole dill pickles diced
  • 3 tomatoes diced
  • 1 white onion or red onion, diced
  • ¼ cup pepperoncinis
  • 2 sprigs basil fresh, chopped
  • 1 sprig oregano fresh, chopped
  • 2 tablespoons parsley fresh, chopped
  • ½ pound salami diced
  • 4 ounces provolone block if you can find it, diced
  • 2 ounces parmesan cheese block preferred

Italian Dressing

  • 1 cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon minced garlic or more depending on your liking
  • 1 teaspoon dried minced onion
  • 1 teaspoon celery salt
  • ½ teaspoon dried parsley
  • ½ teaspoon black pepper fresh ground
  • ¼ teaspoon dried thyme
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes


Prepare Italian Dressing

  • Combine all ingredients in a mason jar and shake vigorously for 10 to 15 seconds. Refrigerate for at least 1 hour before serving, preferably overnight to allow the flavors to combine.

Pasta Salad

  • Bring 4 cups of salted water to a boil. Add the noodles and cook to al dente according to the package. Drain and rinse under cold water for 2 minutes. Toss with olive oil and refrigerate as you prepare remaining ingredients.
  • Dice the pickles, tomatoes, onion, pepperoncinis, salami, and provolone cheese.
  • Cut the basil into ribbons and chop the fresh parsley and oregano leaves.
  • Combine all ingredients in a large bowl. Pour in the dressing and toss. Refrigerate until ready to serve.
  • Before serving, top with fresh grated parmesan cheese and enjoy!


Storage Information:
Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. Stir thoroughly to blend the flavors before serving leftovers.
The Italian dressing can be stored in a mason jar (or other airtight container) in the refrigerator for up to a week. 


Calories: 533kcal | Carbohydrates: 39g | Protein: 17g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 30mg | Sodium: 1084mg | Potassium: 366mg | Fiber: 3g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 199mg | Iron: 2mg