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+ servings
A bowl filled with fussili pasta, tomatoes and cheese.
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5 from 4 votes

Italian Pasta Salad

A flavorful pasta salad with sliced salami, tomatoes, mozzarella cheese and olives all covered with a homemade dressing.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American, Italian
Servings: 6 servings
Calories: 454kcal
Author: Kathy



  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice fresh squeezed
  • 1 tablespoon honey
  • 2 teaspoons Italian seasoning dried
  • ½ teaspoon salt


  • 8 ounces Tri-color Fusilli pasta
  • 1 cup cherry tomatoes halved
  • ¾ cup Fresh mozzarella cheese mini balls cut into quarters
  • ½ cup Dry Italian salami sliced into thin strips
  • ½ cup Pepperoncini peppers sliced into thin strips
  • ½ cup Kalamata olives quartered
  • ½ cup Parmesan cheese shredded
  • ¼ cup Red onion diced
  • ¼ cup Italian parsley fresh, chopped



  • Make the dressing by combining olive oil, vinegar, lemon juice, garlic, honey and dried Italian seasonings into a glass jar with a lid
    ½ cup olive oil, ¼ cup red wine vinegar, 3 cloves garlic, 1 tablespoon lemon juice, 2 teaspoons Italian seasoning, ½ teaspoon salt, 1 tablespoon honey
  • Shake vigorously until everything is well combined


  • Cook pasta until al dente according to package directions
    8 ounces Tri-color Fusilli pasta
  • Drain and rinse pasta under cool water. Drain well.
  • Place pasta, salami, mozzarella, olives, tomatoes, pepperoncinis and onions in a large bowl
    1 cup cherry tomatoes, ¾ cup Fresh mozzarella cheese, ½ cup Dry Italian salami, ½ cup Pepperoncini peppers, ¼ cup Red onion, ½ cup Kalamata olives
  • Toss with a large spoon to carefully incorporate all ingredients
  • Pour dressing over pasta. Toss again.
  • Add Parmesan cheese and freshly cut parsley. Toss until combined.
    ½ cup Parmesan cheese, ¼ cup Italian parsley
  • Cover and refrigerate until chilled


Tips and Variations
  • Rinse pasta to help cool it down before adding other ingredients. Be certain to drain well.
  • Stir pasta before serving to make certain the dressing is well distributed
  • This pasta salad can be eaten right away, but it is best served chilled giving the flavors a chance to meld together
  • Use your favorite type of pasta - a short to medium pasta works best. Use farfalle, rotini or even elbow macaroni
  • Substitute sliced black olives for the kalamata olive


Calories: 454kcal | Carbohydrates: 35g | Protein: 14g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 24mg | Sodium: 812mg | Potassium: 260mg | Fiber: 3g | Sugar: 5g | Vitamin A: 583IU | Vitamin C: 19mg | Calcium: 207mg | Iron: 2mg