20 Flavorful Italian Pasta Salad Recipes with a Twist

Get ready to elevate your pasta salad game with these 20 Flavorful Italian Pasta Salad Recipes with a Twist! Whether you’re hosting a summer BBQ or need a quick and delicious dinner solution, we’ve got you covered. From classic combinations to innovative twists, discover the perfect pasta salad recipe to suit every taste and occasion.

Classic Italian Pasta Salad with Homemade Dressing

Savoring the flavors of Italy is as easy as preparing a classic pasta salad with homemade dressing. This beloved recipe has been passed down through generations, and its simplicity is what makes it so endearing. With a few thoughtful ingredients and some careful attention to detail, you’ll be transporting your taste buds to the Tuscan countryside in no time.

Ingredients

• 8 oz (225g) pasta of your choice (e.g., bow tie or penne)
• 1 cup (115g) cherry tomatoes, halved
• 1 cup (115g) cucumber, sliced
• 1/2 cup (55g) red onion, thinly sliced
• 1/4 cup (30g) chopped fresh parsley
• 2 tbsp (30ml) red wine vinegar
• 2 tbsp (30g) olive oil
• 2 tsp (10g) Dijon mustard
• 1 tsp (5g) dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, dried basil, salt, and pepper until smooth.
4. Pour the homemade dressing over the vegetables and toss to coat. Add the cooked pasta and toss again to combine.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Just before serving, sprinkle the top of the salad with grated Parmesan cheese (if using).

This Classic Italian Pasta Salad is a masterclass in textures. The al dente pasta provides a satisfying bite, while the creamy dressing and fresh herbs add a pop of flavor. To take it to the next level, serve as a side dish at your next outdoor gathering or use as a light and refreshing lunch option.

Mediterranean-Inspired Italian Pasta Salad

August’s warmth has finally arrived, and with it, the perfect excuse to create a refreshing pasta salad that embodies the essence of the Mediterranean. Gathering inspiration from Italy and the coastlines of Greece, we bring you a delightful combination of flavors, textures, and aromas in this delectable summer treat.

Ingredients

• 12 oz (340g) Italian pasta (such as penne or bow tie)
• 1 cup (115g) Kalamata olives, pitted
• 1 cup (115g) artichoke hearts, canned or marinated
• 1 cup (115g) crumbled feta cheese
• 1/2 cup (55g) chopped red onion
• 1/4 cup (30g) fresh parsley, chopped
• 2 tbsp (30ml) extra-virgin olive oil
• 2 tbsp (30g) white wine vinegar
• 1 tsp (5g) Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F (200C). Toss the feta cheese with a pinch of salt and spread it on a baking sheet. Bake for 10-12 minutes, or until lightly browned and fragrant.
2. Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
3. While the feta is baking, prepare the dressing by whisking together olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. In a large bowl, combine cooled pasta, roasted feta, artichoke hearts, olives, red onion, and chopped parsley. Drizzle with the prepared dressing and toss gently to combine.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.

This Mediterranean-inspired Italian pasta salad is a symphony of textures the crunch of fresh vegetables, the creaminess of feta, and the satisfaction of al dente pasta. When served chilled, it’s the perfect side dish or light meal for a summer evening.

Sun-Dried Tomato and Mozzarella Pasta Salad

Elevate your summer meals with a dish that embodies the essence of Mediterranean flavors – Sun-Dried Tomato and Mozzarella Pasta Salad. This refreshing creation is perfect for warm weather gatherings or a light dinner on a busy evening.

Ingredients

• 12 oz (340g) bow-tie pasta (farfalle)
• 1 cup (115g) sun-dried tomatoes, chopped
• 8 oz (225g) fresh mozzarella cheese, sliced
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tbsp (30g) red wine vinegar
• 1 tsp (5g) dried basil
• 1 tsp (5g) salt
• 1/4 tsp (1.25g) black pepper
• 1 cup (115g) fresh parsley, chopped
• 1 cup (120g) cherry tomatoes, halved
• 2 cloves garlic, minced

Instructions

1. Cook the farfalle pasta in a large pot of boiling salted water at 195F (90C), until al dente. Reserve 1 cup of pasta water before draining.
2. In a separate bowl, whisk together olive oil, red wine vinegar, dried basil, salt, and black pepper.
3. Combine the chopped sun-dried tomatoes, sliced mozzarella cheese, and reserved pasta water in a large serving bowl.
4. Add the cooked farfalle pasta to the bowl, tossing gently with the tomato mixture until well combined.
5. Garnish with chopped fresh parsley, halved cherry tomatoes, and minced garlic. Drizzle the vinaigrette over the salad just before serving.

This salad is a masterclass in textures – the creamy mozzarella, crunchy sun-dried tomatoes, and al dente pasta all come together to create a symphony of sensations on the palate. The tangy vinaigrette and fresh herbs add a bright, refreshing note that will leave you craving more.

Balsamic Glazed Italian Pasta Salad

Gather around the table and indulge in a symphony of flavors with our Balsamic Glazed Italian Pasta Salad. This delectable dish is a masterful blend of tangy sweetness, rich herbs, and al dente pasta, making it a perfect accompaniment to any summer gathering or family dinner.

Ingredients

• 8 oz (225g) bowtie pasta
• 1/2 cup (115g) extra-virgin olive oil
• 1/4 cup (60ml) balsamic vinegar
• 2 tbsp (30g) Dijon mustard
• 1 tsp (5g) dried oregano
• 1 tsp (5g) dried basil
• Salt and pepper, to taste
• 8 oz (225g) cherry tomatoes, halved
• 1 cup (115g) crumbled fresh mozzarella cheese
• 1/2 cup (15g) chopped fresh parsley

Instructions

1. Precise your pasta cooking time: Cook the bowtie pasta according to package instructions, approximately 8-10 minutes for al dente texture. Drain and set aside.
2. Mix together the balsamic vinegar and Dijon mustard in a small bowl. Stir until well combined, then set aside for later use.
3. Combine olive oil, dried oregano, and dried basil in a separate bowl. Whisk until smooth and fragrant, taking note of the aromatic bouquet that will complement the dish’s herbs and cheese.
4. In a large serving bowl, gently combine cooled pasta, cherry tomatoes, crumbled mozzarella cheese, and chopped parsley. Be mindful not to overmix, as this may result in uneven distribution of ingredients.
5. Drizzle the balsamic glaze (prepared by reducing 1/4 cup (60ml) balsamic vinegar on low heat until thickened, approximately 5-7 minutes) and herb-infused olive oil mixture over the pasta salad. Toss gently to coat, ensuring an even distribution of flavors.
6. Season with salt and pepper to taste. If desired, serve immediately or refrigerate for up to 2 hours before serving.

The Balsamic Glazed Italian Pasta Salad is a harmonious balance of textures the springy pasta, creamy mozzarella, and tender cherry tomatoes all complemented by the sweet, tangy balsamic glaze. As you take your first bite, the flavors meld together in perfect harmony. To elevate this dish further, consider serving it as a side at an outdoor gathering or using it as a base for individual caprese salads.

Antipasto Pasta Salad with Salami and Provolone

Oftentimes, the simplest dishes evoke the most nostalgia and delight. Today, we’re revisiting a classic Italian-American favorite that’s perfect for warm weather gatherings: an Antipasto Pasta Salad with Salami and Provolone.

Ingredients

• 8 oz (225g) bow tie pasta (farfalle)
• 1/2 cup (115g) salami, sliced into thin strips
• 1/2 cup (115g) provolone cheese, thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 1 large cucumber, peeled and thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbsp (30g) red wine vinegar
• 2 tsp (10g) dried oregano
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil, then cook the bow tie pasta according to package instructions until al dente. Reserve 1 cup (240ml) of pasta water before draining.
2. In a large bowl, combine the cooked pasta, salami strips, provolone cheese, red bell pepper, and cucumber slices.
3. Drizzle the olive oil over the salad, then sprinkle with dried oregano. Toss to combine, ensuring the ingredients are evenly coated.
4. Season with salt and pepper to taste, adjusting the seasoning as needed. If the salad seems too dry, add a bit of the reserved pasta water to loosen the flavors.
5. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Tips and Variations: To prevent the cheese from becoming too crumbly, try adding it towards the end of the chilling process. For a creamier dressing, whisk together 2 tbsp (30g) of mayonnaise with 1 tsp (5g) Dijon mustard before drizzling over the salad.

The finished Antipasto Pasta Salad is a symphony of textures and flavors: crunchy salami and vegetables give way to creamy cheese and pasta, all tied together by a tangy vinaigrette. Serve it chilled at your next alfresco gathering for a delightful summer treat!

Pesto Tortellini Pasta Salad

Majestically combining the flavors of summer with the comfort of a rich pasta dish, our Pesto Tortellini Pasta Salad is an elevated take on a classic Italian staple. Perfect for potlucks, picnics, or even a quick weeknight dinner, this vibrant salad is sure to impress with its creamy pesto sauce, tender tortellini, and crunchy vegetables.

Ingredients

• 1 cup tortellini (cheese-filled)
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup freshly made pesto sauce (see note)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to package instructions until al dente, about 4-5 minutes.
2. While the pasta is cooking, prepare the pesto sauce by combining 1/2 cup freshly chopped basil leaves, 1/3 cup pine nuts (or walnuts), 1/2 cup grated Parmesan cheese, and 1/4 cup extra-virgin olive oil in a food processor. Process until smooth, then season with salt and pepper to taste.
3. Once the pasta is cooked, drain it and set aside to cool slightly. In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber slices, red onion, and chopped basil leaves.
4. Pour the freshly made pesto sauce over the pasta mixture and toss gently until everything is well coated. Drizzle with olive oil and season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, sprinkle with grated Parmesan cheese if desired.

Once chilled, this salad takes on a delightful texture, with each bite delivering a perfect balance of creamy pesto sauce, crunchy vegetables, and tender tortellini. Try serving it as a main course or side dish at your next outdoor gathering the vibrant colors and flavors are sure to impress!

Roasted Red Pepper and Artichoke Pasta Salad

Savoring the warmth of a lazy summer evening, we often crave dishes that evoke the essence of the season. Today, I’m thrilled to share with you a refreshing and satisfying pasta salad that embodies the vibrant spirit of late-summer produce.

Ingredients

• 8 oz (225g) whole wheat penne pasta
• 2 large red bell peppers, seeded and chopped
• 1 (14 oz/397g) can artichoke hearts, drained and chopped
• 1 cup (115g) crumbled feta cheese
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbsp (30g) white wine vinegar
• 2 tsp (10g) Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/4 cup (15g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh mint leaves

Instructions

1. Preheat your oven to 425F (220C). Place the red bell peppers on a baking sheet, drizzle with 2 tbsp (30ml) of olive oil, and roast for 25-30 minutes or until the skin is blistered and charred. Remove from the oven and let cool.
2. While the peppers are roasting, cook the penne pasta according to package instructions until al dente. Drain and set aside to cool slightly.
3. Once the peppers have cooled, peel off the skin, discarding it, and chop them into smaller pieces. In a large bowl, combine the cooked pasta, roasted red peppers, artichoke hearts, feta cheese, salt, and black pepper.
4. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, and a pinch of salt until well combined. Pour the dressing over the pasta mixture and toss to coat.
5. Carefully fold in the chopped parsley and mint leaves. Taste and adjust seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the salad a gentle toss to redistribute the ingredients. This pasta salad is best served chilled, allowing the creamy feta cheese to set and the flavors to intensify.

As you take your first bite, the tender artichoke hearts and roasted red peppers will transport you to a sun-kissed summer evening, surrounded by the sights and scents of ripening produce. This Roasted Red Pepper and Artichoke Pasta Salad is an elegant and satisfying side dish or light lunch option perfect for warm weather gatherings. Serve it at your next outdoor gathering, and watch as it becomes the star of the show!

Caprese Pasta Salad with Fresh Basil

Radiant with the essence of summer, this Caprese Pasta Salad with Fresh Basil embodies the perfect harmony of flavors and textures. A symphony of sweet cherry tomatoes, creamy mozzarella, fragrant basil, and tangy balsamic glaze, all come together to create a dish that’s as refreshing as it is elegant.

Ingredients

• 8 oz (225g) bow-tie pasta (farfalle)
• 2 large, ripe tomatoes, diced
• 8 oz (225g) fresh mozzarella cheese, sliced
• 1/4 cup (60g) extra-virgin olive oil
• 2 tbsp (30ml) balsamic glaze
• 20-25 fresh basil leaves, chopped
• Salt and pepper to taste

Instructions

1. Cook the farfalle pasta according to package instructions until al dente. Drain and set aside to cool completely. This step should take approximately 8-10 minutes, or until the pasta is cooked through.
2. In a separate bowl, whisk together the olive oil and balsamic glaze until well combined. Set this mixture aside for later use as the dressing.
3. Once the pasta has cooled, gently toss it with the diced tomatoes, sliced mozzarella cheese, and chopped fresh basil leaves. To prevent over-mixing, handle the ingredients with a light touch.
4. Drizzle the prepared balsamic glaze mixture over the pasta salad and toss to coat evenly. Be sure not to overdress you want just enough to enhance the flavors without overpowering them.
5. Serve immediately, garnished with additional basil leaves if desired. As a tip, try grating some Parmesan cheese on top for an added burst of flavor.

This Caprese Pasta Salad is an ideal accompaniment to any summer gathering or potluck. The creamy mozzarella and tangy balsamic glaze meld seamlessly with the fresh basil and cherry tomatoes, creating a delightful textural experience in every bite. For a creative presentation, consider serving this salad in hollowed-out bell peppers or on toasted baguette slices for a more substantial snack.

Greek-Italian Fusion Pasta Salad

Warm summer evenings call for a refreshing and revitalizing pasta salad that combines the best of Greek and Italian flavors. This vibrant fusion dish is a symphony of textures and tastes, with crunchy vegetables, succulent olives, and a zesty dressing all coming together in perfect harmony.

Ingredients

• 8 oz. (225g) pasta of choice (e.g., bow tie or penne)
• 2 cups (250g) cherry tomatoes, halved
• 1 cup (115g) Kalamata olives, pitted
• 1/4 cup (60g) red onion, thinly sliced
• 1/4 cup (15g) fresh oregano leaves, chopped
• 2 tbsp. (30ml) extra-virgin olive oil
• 1 tsp. (5g) Dijon mustard
• 1 tsp. (5g) dried oregano
• Salt and pepper, to taste

Instructions

1. Cook pasta in a large pot of boiling salted water (4 cups / 1L) at 190F (88C), stirring occasionally, until al dente (8-10 minutes). Reserve 1 cup (240ml) of pasta water before draining.
2. In a separate pan, heat olive oil over medium-low heat (300F / 150C). Add sliced red onion and cook for 5 minutes, or until translucent, stirring occasionally. This step requires patience let the onions soften without browning.
3. Add halved cherry tomatoes to the pan with cooked onions and stir gently. Cook for an additional 2-3 minutes, allowing them to release their juices and blend with the onion mixture.
4. In a large bowl, combine cooked pasta, tomato-onion mixture, Kalamata olives, chopped fresh oregano, Dijon mustard, dried oregano, salt, and pepper. Toss to coat, ensuring all ingredients are evenly distributed.
5. Finish the salad by drizzling reserved pasta water over the top and tossing once more to create a light, saucy consistency.

This Greek-Italian fusion pasta salad boasts an irresistible texture crunchy vegetables, tender olives, and al dente pasta all come together in perfect harmony. The zesty dressing, infused with Dijon mustard and oregano, adds a tangy depth to each bite. To elevate this dish further, consider serving it at room temperature or chilled, garnished with additional fresh herbs and a sprinkle of Parmesan cheese.

Spicy Italian Pasta Salad with Pepperoncini

Aromatic and vibrant, the flavors of Italy come alive in this delectable Spicy Italian Pasta Salad with Pepperoncini. A symphony of textures and tastes, this recipe is a masterclass in balancing spicy kick with creamy richness.

Ingredients

• 12 oz (340g) penne pasta
• 2 cups (115g) cherry tomatoes, halved
• 1 cup (25g) chopped red onion
• 1/4 cup (60g) crumbled fresh mozzarella cheese
• 6 oz (170g) pepperoncini peppers, sliced
• 1/4 cup (55g) extra-virgin olive oil
• 2 tbsp (30g) red wine vinegar
• 1 tsp (5g) dried oregano
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/4 tsp (1g) red pepper flakes

Instructions

1. Bring a large pot of salted water to a rolling boil, set at 200F (93C). Cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. In a separate pan, heat the olive oil over medium-high heat, reaching 350F (175C). Add the sliced pepperoncini and cook for 2-3 minutes on each side, until slightly charred and fragrant. Set aside to cool.
3. Meanwhile, combine the chopped red onion, halved cherry tomatoes, crumbled mozzarella cheese, and cooked penne pasta in a large bowl. Toss gently to combine.
4. In a small bowl, whisk together the red wine vinegar, dried oregano, salt, black pepper, and red pepper flakes until smooth. Pour the dressing over the pasta mixture and toss to coat, adding some reserved pasta water if needed for creaminess.
5. Once the pepperoncini has cooled slightly, add them to the pasta mixture and toss gently to combine. Taste and adjust seasoning as needed.

The resulting Spicy Italian Pasta Salad with Pepperoncini is a harmonious balance of creamy, spicy, and tangy flavors. The crunchy texture from the pepperoncini adds a delightful contrast to each bite, while the mozzarella cheese melts effortlessly into the dressing. Serve chilled or at room temperature, garnished with additional pepperoncini slices for an added pop of color.

Lemon Garlic Shrimp Pasta Salad

Fresh from the Mediterranean coast, where the warm sun-kissed lemons and fragrant garlic transport us to a world of culinary bliss, comes a dish that embodies the essence of summer: a harmonious union of succulent shrimp, springy pasta, and a symphony of citrusy notes.

Ingredients

• 12 oz (340g) linguine pasta
• 1 lb (450g) large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 2 lemons, zested and juiced
• 1/4 cup (60ml) extra-virgin olive oil
• Salt and pepper to taste
• 1 tsp (5g) dried oregano
• 8 oz (225g) cherry tomatoes, halved

Instructions

1. Bring a large pot of salted water to a boil at 212F (100C). Cook the linguine pasta according to package instructions until al dente. Reserve 1 cup (240ml) of pasta water and then drain.
2. In a medium bowl, whisk together lemon zest, garlic, olive oil, oregano, salt, and pepper. Set aside.
3. Heat a large skillet over medium-high heat at 375F (190C). Add the shrimp and cook for 2-3 minutes per side or until they turn pink and are cooked through. Transfer the shrimp to a plate and cover with foil to keep warm.
4. In the same skillet, add the reserved pasta water and bring to a simmer. Whisk in the lemon-garlic mixture and cook for 1-2 minutes or until slightly thickened.
5. Add the cooked linguine pasta to the skillet and toss with the sauce, ensuring the pasta is well coated. If needed, add a bit more pasta water to achieve a smooth consistency.
6. Gently combine the cooked shrimp, cherry tomatoes, and lemon juice into the pasta mixture. Toss to combine, taking care not to break the delicate pasta strands.

As you twirl your fork around this vibrant creation, the harmonious balance of citrusy zing, garlic’s subtlety, and succulent shrimp will transport you to a Mediterranean summer evening. To elevate this dish further, try serving it with a side of crusty bread or as a refreshing main course for a light summer meal.

Avocado and Bacon Italian Pasta Salad

Savoring the essence of summer in every bite, I’m thrilled to share with you a recipe that’s sure to become a staple in your repertoire. This harmonious union of creamy avocado, crispy bacon, and perfectly cooked pasta is a true celebration of flavors.

Ingredients

• 8 oz. (225g) bow-tie pasta
• 6 slices of thick-cut bacon
• 1 large ripe avocado, diced
• 1 cup (250ml) cherry tomatoes, halved
• 1/2 cup (60g) extra-virgin olive oil
• 2 tbsp. (30ml) red wine vinegar
• 1 tsp. (5g) Dijon mustard
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the bow-tie pasta according to package instructions until al dente. Drain and set aside to cool.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and let cool completely on paper towels.
3. Meanwhile, in a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper for the dressing.
4. In a large serving bowl, combine cooled pasta, diced avocado, cherry tomatoes, and crispy bacon. Pour the dressing over the top and gently toss to combine.
5. As you’re tossing, take note that the warm pasta will help meld the flavors together. To avoid over-mixing, it’s essential to stop tossing just before everything is fully coated. This way, the ingredients retain their texture and integrity.

Once assembled, this salad will transport your taste buds to a sun-kissed Italian villa. The creamy avocado adds a silky smoothness, while the crispy bacon provides a satisfying crunch. Serve immediately, garnished with grated Parmesan cheese if desired, or let it sit at room temperature for up to 2 hours before serving.

Vegetable-Packed Italian Pasta Salad

Basking in the warmth of a summer evening, nothing beats a refreshing and vibrant pasta salad that’s as nourishing as it is delicious. This Vegetable-Packed Italian Pasta Salad is a masterful blend of textures, flavors, and colors that will leave you wanting more.

Ingredients

• 8 oz (225g) pasta of choice (such as bow tie or penne)
• 2 cups (250g) cherry tomatoes, halved
• 1 cup (115g) sliced red bell pepper
• 1 cup (115g) sliced cucumber
• 1/4 cup (60g) chopped fresh parsley
• 1/4 cup (60g) chopped fresh basil
• 2 tbsp (30g) olive oil
• 2 tbsp (30g) red wine vinegar
• 1 tsp (5g) Dijon mustard
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Set the dressing aside.
3. In a separate bowl, combine cherry tomatoes, sliced red bell pepper, sliced cucumber, chopped parsley, and chopped basil.
4. Once the pasta has cooled slightly, add it to the bowl with the vegetables and toss gently to combine.
5. Pour the prepared dressing over the pasta and vegetables, tossing until everything is well coated. Season with salt and pepper to taste.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours before serving.

This Vegetable-Packed Italian Pasta Salad is a symphony of textures, from the satisfying bite of al dente pasta to the crunchy sweetness of fresh vegetables. The dressing adds a tangy, herbaceous note that complements the rich flavor of Parmesan cheese perfectly. Try serving it as a main course or side dish at your next summer gathering.

Olive and Feta Cheese Pasta Salad

Fragrant herbs and succulent flavors come together in perfect harmony with this delectable Olive and Feta Cheese Pasta Salad. A symphony of textures and tastes, this refreshing dish is an ideal accompaniment to a warm summer evening or a light lunch.

Ingredients

• 8 oz (225g) bow tie pasta
• 1/2 cup (115ml) extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup (250g) crumbled feta cheese
• 1/4 cup (15g) chopped fresh parsley
• 1/4 cup (15g) chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large red bell pepper, diced
• 1 pint (250g) cherry tomatoes, halved
• 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15g) Dijon mustard

Instructions

1. Preheat your oven to 400F (200C). Toss the feta cheese with a pinch of salt and pepper on a baking sheet. Bake for 5-7 minutes or until lightly golden brown, stirring occasionally.
2. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside to cool slightly. Meanwhile, combine the minced garlic, olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a large bowl.
3. Once the feta cheese has cooled slightly, crumble it into the bowl with the dressing mixture. Stir to combine.
4. Add the cooked pasta, chopped parsley, chopped dill, diced red bell pepper, and halved cherry tomatoes to the bowl. Gently toss to combine with the feta-cheese dressing, taking care not to break the pasta.
5. Season with additional salt and black pepper if needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

The Olive and Feta Cheese Pasta Salad boasts a delightful balance of creamy feta, tangy dressing, and crunchy vegetables. The subtle sweetness of the cherry tomatoes pairs exquisitely with the pungency of the garlic, creating a truly unforgettable taste experience. To elevate this dish to new heights, serve chilled on a bed of crisp greens or as a side to your favorite grilled meats.

Herbed Italian Pasta Salad with Parmesan

Under the warm summer sun, a refreshing and revitalizing pasta salad is just what we need to quench our taste buds. Herbed Italian Pasta Salad with Parmesan is a masterful blend of flavors and textures that will transport you to the rolling hills of Tuscany with every bite.

Ingredients

• 8 oz (225g) pasta of choice, such as bow tie or penne
• 1 cup (115g) cherry tomatoes, halved
• 1/2 cup (55g) pitted and sliced Kalamata olives
• 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh basil
• 2 tbsp (30g) extra virgin olive oil
• 2 tbsp (30g) white wine vinegar
• 1 tsp (5g) dried oregano
• 1/2 cup (115g) grated Parmesan cheese, plus additional for serving
• Salt and pepper to taste

Instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve 1 cup (240ml) of pasta cooking liquid before draining.
2. In a medium bowl, whisk together olive oil, white wine vinegar, and dried oregano. Season with salt and pepper to taste.
3. In a large bowl, combine cooked pasta, cherry tomatoes, Kalamata olives, parsley, basil, and Parmesan cheese. Pour in the dressing and toss to coat, ensuring that all ingredients are well combined. If needed, add some reserved pasta cooking liquid to achieve a creamy consistency.
4. Let the salad sit at room temperature for at least 30 minutes to allow flavors to meld together.

As you take your first bite, the harmonious balance of herbs and cheese will transport you to an Italian summer evening. The Parmesan adds a nutty depth, while the fresh parsley and basil provide a bright, herbaceous note. Serve this salad chilled, garnished with additional Parmesan shavings and a sprinkle of chopped parsley for added visual appeal.

Tomato Basil Pasta Salad with Balsamic Reduction

Persistent summer days call for refreshing dishes that combine the best of Italy’s culinary traditions with a dash of modern simplicity. Today, we’re celebrating the flavors and textures of the season with a sublime Tomato Basil Pasta Salad infused with a rich Balsamic Reduction.

Ingredients

• 12 oz (340g) pasta of your choice (e.g., bow tie or penne)
• 2 large tomatoes, diced (about 2 cups or 250g)
• 1/4 cup (15g) fresh basil leaves, chopped
• 1/2 cup (120ml) extra-virgin olive oil
• 2 tbsp (30g) white wine vinegar
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1 cup (250g) grated Parmesan cheese, preferably aged
• 4 oz (115g) prosciutto or pancetta, thinly sliced
• 1 tbsp (15g) balsamic vinegar
• 2 cups (475ml) water

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine balsamic vinegar and water. Blend on high speed for about 2-3 minutes, or until the mixture has reduced by half and thickened into a syrupy consistency, reaching an internal temperature of around 180F (82C).
3. Meanwhile, heat olive oil in a large skillet over medium-low heat (around 275F or 135C). Add diced tomatoes and cook for about 15-20 minutes, stirring occasionally, until they release their juices and start to caramelize.
4. Add chopped basil leaves to the skillet with the cooked tomatoes and stir to combine. Season with salt and black pepper to taste.
5. In a large serving bowl, combine cooked pasta, tomato-basil mixture, grated Parmesan cheese, and thinly sliced prosciutto or pancetta. Toss gently to combine.
6. Drizzle the reduced Balsamic Reduction over the pasta salad and toss again to coat evenly.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together.

This Tomato Basil Pasta Salad is a symphony of textures, with the al dente pasta providing a satisfying bite, while the creamy Parmesan cheese and crispy prosciutto add depth and crunch. The Balsamic Reduction brings everything together, its sweet-and-tangy flavor balancing out the freshness of the basil.

Grilled Chicken and Spinach Pasta Salad

Dazzling summer evenings call for effortless yet elegant meals that marry freshness with flavor. This Grilled Chicken and Spinach Pasta Salad is a masterful combination of succulent grilled chicken, vibrant spinach, and perfectly cooked pasta, all tied together by a zesty lemon-tahini dressing.

Ingredients

• 8 oz (225g) bow tie pasta
• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch (2.5cm) pieces
• 4 cups (120g) fresh baby spinach leaves
• 1 cup (115g) cherry tomatoes, halved
• 1/4 cup (60g) Kalamata olives, pitted
• 2 tbsp (30g) freshly squeezed lemon juice
• 1 tsp (5g) Dijon mustard
• 1 tsp (5g) chopped fresh parsley
• 1/4 cup (60g) tahini paste
• 2 tbsp (30g) olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Preheat your grill to medium-high heat (400F/200C). Season the chicken with salt and pepper. Grill the chicken for 5-6 minutes per side, or until cooked through.
2. While the chicken is grilling, cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat 1 tablespoon (15g) of olive oil over medium-high heat. Add the cherry tomatoes and cook for 2-3 minutes, or until they start to release their juices.
4. Add the baby spinach leaves to the skillet with the tomatoes and cook until wilted, about 1 minute. Season with salt and pepper to taste.
5. In a large bowl, whisk together the lemon juice, Dijon mustard, and chopped parsley. Stir in the tahini paste until smooth.
6. Add the cooked pasta, grilled chicken, cherry tomato mixture, and Kalamata olives to the bowl with the dressing. Toss gently to combine.
7. Season with salt and pepper as needed, and serve immediately, garnished with grated Parmesan cheese if desired.

This salad is a masterclass in texture and flavor. The al dente pasta provides a satisfying chew, while the grilled chicken adds protein-rich depth. The tangy lemon-tahini dressing ties everything together, balancing the richness of the Parmesan cheese. For a creative twist, try serving this salad as a main course or using it as a filling for stuffed bell peppers.

Zesty Italian Pasta Salad with Black Olives

Under the scorching summer sun, a refreshing and revitalizing pasta salad is just what we need to quench our thirst for something new. This Zesty Italian Pasta Salad with Black Olives is a symphony of flavors and textures that will transport your taste buds to the Tuscan countryside.

Ingredients

• 8 oz. (225g) bowtie pasta
• 1 cup (250ml) extra-virgin olive oil
• 2 cloves garlic, minced
• 1 cup (120g) pitted black olives, sliced
• 1/2 cup (60g) crumbled Parmesan cheese
• 1/4 cup (15g) chopped fresh parsley
• 2 tbsp. (30ml) red wine vinegar
• 1 tsp. (5g) dried oregano
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil at 200F (93C). Cook the bowtie pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain.
2. In a large bowl, whisk together olive oil, garlic, red wine vinegar, Dijon mustard, salt, and pepper until well combined. Set aside for at least 10 minutes to allow the flavors to meld.
3. Just before serving, add cooked pasta to the bowl with the dressing and toss to coat, adding some reserved pasta water if needed to achieve a smooth sauce.
4. Add sliced black olives, crumbled Parmesan cheese, and chopped parsley on top of the pasta. Toss gently to combine, taking care not to break the olives or pasta.
5. Season with salt and pepper to taste, then sprinkle with dried oregano for added depth of flavor.

This Zesty Italian Pasta Salad is a delightfully textured dish that’s perfect for hot summer days. The crunchy black olives provide a satisfying contrast to the tender pasta, while the tangy dressing brings everything together in harmony. Serve chilled or at room temperature, garnished with additional parsley if desired.

Creamy Italian Pasta Salad with Ranch Dressing

Aromatic herbs and tangy dressing elevate the classic Italian pasta salad to new heights in our Creamy Italian Pasta Salad with Ranch Dressing. This refreshing summer side dish is perfect for potlucks, picnics, or a quick weeknight dinner.

Ingredients

• 8 oz. penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 2 tbsp. chopped fresh parsley
• 2 tbsp. chopped fresh basil
• 2 tsp. Dijon mustard
• 2 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 cup creamy ranch dressing (store-bought or homemade)
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the penne pasta according to package instructions in a large pot of salted, boiling water at 190F (88C) for 8-10 minutes or until al dente. Reserve 1 cup of pasta water and then drain.
2. In a large bowl, combine the cooked penne, cherry tomatoes, cucumber, olives, feta cheese, parsley, basil, Dijon mustard, oregano, salt, and black pepper.
3. Drizzle in the creamy ranch dressing and toss to coat. If the salad seems too dry, add a little of the reserved pasta water to achieve a smooth consistency.
4. Just before serving, sprinkle the Parmesan cheese over the top and toss gently to combine.

Tips: To avoid overcooking your pasta, use a timer or check for doneness by biting into a piece. For an extra burst of flavor, marinate the vegetables in a mixture of olive oil, garlic, and herbs for at least 30 minutes before assembling the salad.

This Creamy Italian Pasta Salad with Ranch Dressing boasts a delightful balance of textures from the crunchy cucumber to the creamy ranch dressing while its rich flavors are elevated by the addition of tangy feta cheese. Serve chilled or at room temperature, and consider garnishing with additional fresh herbs for a pop of color.

Chickpea and Cucumber Italian Pasta Salad

Lush gardens and warm summer evenings call for refreshing dishes that not only satiate our appetites but also nourish our senses. Today, I’m thrilled to share a delightful Italian-inspired pasta salad that embodies the carefree spirit of summertime.

Ingredients

• 8 oz. (225g) pasta of choice (e.g., bow tie or penne)
• 1 can (15 oz./425g) chickpeas, drained and rinsed
• 2 medium cucumbers, peeled and thinly sliced
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tbsp. (30g) red wine vinegar
• 1 tsp. (5g) Dijon mustard
• 1 tsp. (5g) dried oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup (30g) crumbled fresh mozzarella cheese (optional)
• Fresh basil leaves, chopped (for garnish)

Instructions

1. Cook pasta in a large pot of boiling, salted water (about 4 cups/1L) for 8-10 minutes or until al dente. Reserve 1 cup (240ml) of pasta cooking water before draining the spaghetti.
2. In a medium bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and dried oregano. Season with salt and black pepper to taste. Set aside.
3. In a large bowl, combine cooked pasta, chickpeas, cucumber slices, and chopped fresh basil leaves (if using).
4. Pour the dressing over the pasta mixture and toss to coat, adding some reserved pasta cooking water if needed for creaminess.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld together.
6. Just before serving, sprinkle crumbled mozzarella cheese over the salad (if using).

This Chickpea and Cucumber Italian Pasta Salad is a masterful balance of creamy, crunchy, and refreshing textures. The tangy dressing perfectly complements the sweetness of the cucumbers, while the chickpeas add a satisfying depth. For an added touch, consider serving it at room temperature or even chilled, garnished with additional basil leaves and a sprinkle of parmesan cheese.

Summary

Bringing together the best of Italy and the creativity of home cooks, our roundup of 20 Flavorful Italian Pasta Salad Recipes with a Twist offers endless inspiration for your next potluck or family gathering. Try one (or two, or three…) today! Leave us a comment with your favorite recipe, and don’t forget to share on Pinterest.