Quick Italian Pasta Salad Recipe for Summer Potlucks

Easy Italian Pasta Salad is a dependable favorite for summer barbecues, potlucks, and parties.

This bright salad features al dente tri-color rotini, halved cherry tomatoes, plenty of freshly grated Parmesan, and tender mozzarella pearls, all tossed in a light, zesty Italian vinaigrette. It’s simple to prepare and full of fresh, balanced flavors.

Buttery Castelvetrano-style green olives, crisp red onion, and julienned summer sausage (or salami) mingle with the dressing so every bite is flavorful and satisfying.

Ingredients you’ll need:

This recipe uses about 10 straightforward ingredients. Refer to the recipe card below for exact measurements and the printable version.

• Tri-color rotini: The twisted noodles add color and texture, but bow ties, small shells, or radiatore work well too.
• Italian dressing: A zesty bottled Italian dressing is convenient, or use your favorite homemade vinaigrette. Start with about 1 cup and adjust to taste.
• Cherry tomatoes: Halve them for quick bites—2 cups gives plenty of brightness, but reduce if you prefer.
• Julienned summer sausage: Salami sliced into strips is a great substitute.
• Italian green olives: Castelvetrano olives are buttery and mild; black olives or Kalamata are fine if you prefer a bolder flavor.
• Red onion: Finely dice so the onion disperses evenly without large sharp pieces.
• Shredded Parmesan: Freshly grated from a block tastes best.
• Fresh mozzarella: Small mozzarella pearls (bocconcini) are convenient; you can also cube a fresh mozzarella log.
• Parsley or basil for garnish

How to make it:

See the recipe card below for the full ingredient list and printable instructions.

1. Bring a large pot of salted water to a boil. Cook the rotini until al dente (usually 7–9 minutes), then drain.
2. Rinse the cooked pasta under cold water to stop the cooking and remove excess starch; this helps prevent the noodles from becoming mushy or sticking together.
3. In a large bowl, combine the cooled pasta with the tomatoes, sausage, mozzarella, olives, red onion, Parmesan, and any optional ingredients. Add the Italian dressing and toss gently to coat.
4. You can serve the salad immediately, but refrigerating it for at least an hour allows the flavors to meld. Store leftovers in an airtight container in the refrigerator for 3–4 days.