Add some Italian flair to your next gathering with this delicious antipasto pasta salad! Packed with savory meats, cheeses, and vegetables, this easy recipe will be a crowd pleaser. Watch the video tutorial for step-by-step instructions.

When you’re looking for a spring or summer salad recipe this antipasto pasta salad needs to be at the top of your list. Our meaty pasta salad is full of olives, veggies and charcuterie meats like sausage and pepperoni!

We made a few charcuterie boards over the holidays for various gatherings, so I had so many different leftovers. I wasn’t quite sure how to use them up, and then it clicked…a pasta salad! And this pasta salad recipe was born!

What is Antipasto?

Antipasto means “before the meal” in Italian and it is a traditional Italian appetizer consisting of cured meats, cheese, olives and vegetables. It’s basically what you would find on a charcuterie board! All delicious things!

Ingredients for Antipasto Pasta Salad

I could probably call this kitchen sink pasta salad because it a little bit of just about everything. Ha! The ingredient list might look long at first glance, but if you’ve had a party with a charcuterie board and have some leftovers, then this is the pasta salad for you! Here is everything you need for this Italian antipasto pasta salad:

Pasta Salad

• Rotini Pasta: You want a pasta with a lot of surface area and lots of nooks and crannies to grab onto the delicious dressing!
• Hard Salami Stick: The pre-sliced salami will work, but I really prefer to buy a stick of salami and cut it into chunks myself.
• Pepperoni Stick: Same story as the salami, buy a stick of pepperoni and cut it into small cubes yourself.
• Artichoke Hearts: Grab a can of artichoke hearts, drain them and quarter them.
• Cherry Tomatoes: Grape tomatoes will work well too. Halve them and toss them in!
• Sun Dried Tomatoes: These add so much delicious flavor and a little acidity.
• Fire Roasted Red Peppers: You can grab a jar at the grocery store (be sure to drain it) or roast your own,.
• Pickled Pepperoncini Peppers: It can’t be antipasto without pepperoncini peppers!
• Olives: A mixture of black and green olives for color (and flavor!) is best.
• Mozzarella Pearls: Marinated mozzarella pearls will add the best flavor, and you HAVE to have cheese in a pasta salad. Just my personal rule!
• Red Onion: Adds flavor and crunchy texture.
• Fresh Basil: Fresh is a must and slice it really thin.

Dressing

• Olive Oil: Acts as the base for the vinaigrette dressing.
• Red or White Wine Vinegar: Adds acidity.
• Garlic: Adds flavor.
• Lemon Zest and Juice: Adds freshness and a bright pop of flavor.
• Italian Seasoning: Adds flavor.
• Fresh Parmesan: Adds richness and flavor.
• Red Pepper Flakes: Adds little heat.
• Salt & Black Pepper: Adds flavor.

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Antipasto Pasta Salad

There’s not too much to this recipe…cook the pasta, make the dressing and do a bunch of chopping! That’s it! Here are step-by-step instructions:

1. Cook the Pasta: Add the pasta to a large pot of boiling water that has been heavily salted and cook until just PAST al dente. Then drain and set aside to cool
2. Make the Dressing: Add all the ingredients for the dressing to a glass measuring cup and whisk to combine. Store in the refrigerator until ready to serve.
3. Prep the Salad Ingredients: Cut all the meats and vegetables.
4. Assemble the Salad: Add all the ingredients to a large bowl and pour the dressing over the top. Toss everything together to combine.
5. Chill: Let the pasta salad chill in the fridge for up to an hour but not much more.
6. Serve: Toss the salad one more time, sprinkle with a little more parmesan cheese if desired and serve.

Keep scrolling down to the recipe card for all the instructions. You can also print or save the recipe there.

Stop Making This Mistake with Your Pasta Salads!!

You always hear to cook your pasta al dente, but when you’re making a pasta salad, that is not the case!! If you’re making tomato basil angel hair pasta for dinner or our delicious Italian bolognese, then YES, cook the pasta al dente, but for a pasta salad, cook the pasta slightly PAST al dente.

Pasta that is cooked little longer will have less potential for absorption so it won’t soak up as much dressing. You want the dressing to cling to the outside of the pasta but not get absorbed. Dressing that gets absorbed loses all it’s flavor.

Storage Tips

Leftovers should be stored in an airtight container and will keep for 4-5 days. If you want to make this recipe ahead of time, prep and cut all the ingredients and then store everything separately. Chop the basil just before combining everything then add the vinaigrette dressing.

Try this delicious and simple antipasto pasta salad recipe with a step-by-step video guide. This summer pasta salad is full of cured meats, pickled veggies and simple homemade vinaigrette dressing. Perfect for picnics, potlucks, or as a quick and tasty weeknight meal.

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad
• BLT Pasta Salad

Watch the Video on How to Make Antipasto Pasta Salad

Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Pasta Salad.

Deviled egg pasta salad combines two side dish staples, the classic deviled egg and a traditional pasta salad to create the ultimate summer side dish for any BBQ or potluck. In fact, you may prefer this creamy deviled egg pasta salad over the old-fashioned appetizer after just one bite.

What Ingredients Do I Need to Make Deviled Egg Pasta Salad?

Remember that you’re essentially going to make deviled egg filling and use it as the dressing for this easy pasta salad recipe. You’ll need the standard deviled egg ingredients plus some pasta. Here a quick overview of everything you’ll need:

• Ditalini Pasta
• Hard Boiled Eggs
• Mayonnaise
• Dijon Mustard
• White Vinegar
• Sugar
• Salt
• Pepper
• Garlic Powder
• Smoked Paprika
• Green Onion
• Red Onion

Keep scrolling to the end of the post for all the measurements and details.

Why Shape of Pasta Should I Use?

I tested many different pasta shapes expecting macaroni to be the winner. I wanted something that would fit well with the shape of the egg as well as trap the dressing. Finally, I landed on ditalini because it’s the perfect size to match the chopped eggs and those little tubes hold onto the dressing so perfectly! Mini shells or orecchiette would also work great!

How to Make Deviled Egg Pasta Salad

Here are the quick and easy steps for the picnic side dish:

1. Cook the Pasta: This first step is crucial! You’ll want to cook the pasta just PAST al dente. You almost never hear someone say that for pasta, but for a pasta salad, you want the pasta a little more cooked. I’ll explain later. Drain the pasta and rinse it in cool water then place in the fridge to chill.
2. Prep the Eggs: When the hard boiled eggs have chilled, peel them and slice them in half. Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
3. Make the Dressing: Add all the ingredients for the dressing to the bowl with the egg yolks and mash everything together with a fork to a smooth consistency.
4. Combine: Add the pasta, egg whites and dressing all to one bowl and toss to combine. Season with salt and pepper as needed.
5. Garnish: Sprinkle smoked paprika, diced red onions and green onions over the top and serve.

The complete recipe can be found in the recipe card at the end of the post.

Substitutions and Additions

If you want to add more crunch and flavor, you can add minced celery or pickles (or relish). Crumbled bacon would be a bold, amazing addition for a smoky punch. Other mix-in ideas could be pickled onions or even avocado!

Craving some heat? Add some minced jalapeño, substitute the dijon mustard with spicy brown mustard, or sprinkle a little bit of cayenne pepper over the top with the smoked paprika.

Not a mayo fan? We’ve got you covered! Use plain Greek yogurt instead! You’ll get great protein and the creaminess is still on point.

What to Eat with Summer Pasta Salad

It doesn’t matter if you’re craving chicken, beef, pork, burgers or anything in between, this deviled egg creamy pasta salad pairs brilliantly with any summer recipe. Here are a few of our favorites for summer:

• Smoked Brisket
• Killer Burger Sauce
• Smoked Chicken Breasts
• Easy Grilled Hot Dogs
• Grilled Flank Steak

Make our fabulous tomato cucumber salad for another easy summer side dish and then top the night off with a bowl of warm homemade peach crisp a la mode!

Can I Make Pasta Salad Ahead of Time?

This pasta salad recipe can be made up to 24 hours ahead of time but I wouldn’t go longer than that. It should also chill for 2-4 hours before serving for peak flavor and texture.

Storage Tips

Leftovers should be stored in an airtight container in the fridge, and they will keep for up to 4 days. I don’t recommend freezing leftovers for this recipe and the leftovers are best eaten cold.

This Deviled Egg Summer Pasta Salad is everything you love about classic deviled eggs, tossed with tender pasta and a creamy, tangy dressing that’s perfect for warm-weather gatherings. It’s rich, a little zippy from Dijon and vinegar, and packed with chopped eggs, a hint of smokiness, and just the right crunch from green onions. It’s the kind of nostalgic, crowd-pleasing side dish that disappears fast—so maybe double the batch!

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad

Watch our Video on How to Make Deviled Egg Pasta Salad

This easy BLT pasta salad recipe is unique with it’s creamy basil dressing and fun shaped pasta. Load it up with salty, crispy bacon, juicy tomatoes and don’t forget the smokey cheddar cheese! BBQ side dishes are jealous when our best pasta salad shows up!

STOP cooking your pasta al dente for pasta salads! This might go against everything you’ve ever heard, but pasta that is slightly overcooked will hold the flavor of the dressing better making a more flavorful pasta salad.

BLTs are Claire’s obsession and she’s always encouraging me to make it into another recipe, so here we are with another pasta salad recipe. We like this served at room temp or slightly warm though cold works as well, but tbh an accidental warm pasta was used once and we’ve really never gone back as it turned out the best.

We also used to make a mayo-based dressing for this pasta salad, but we tried it with this healthier basil dressing and we’ve only used it since. So that’s the dressing we are including in the recipe with a shortcut for using a store-bought ranch if you’re short on time.

If you aren’t familiar with a BLT sandwich, BLT stands for bacon, lettuce and tomato. For a sandwich, we layer those between two pieces of toast that have been slathered with mayo and then devour. We are keeping those same delicious flavors in this tasty pasta salad and adding a fabulous basil dressing, pasta, smoky cheese and creamy avocado.

Ingredients for BLT Pasta Salad

You’ll need a few ingredients for making the homemade dressing, but the pasta salad itself is only needs 6 simple ingredients. Here is everything you will need:

For the Dressing

• Plain Greek Yogurt: lightens up the dressing a little while adding good protein
• Mayonnaise: adds creaminess and tang to the dressing
• Buttermilk: added to thin out the dressing a little while keep the tangy flavor
• Fresh Herbs: Basil, Parsley, Dill and Chives
• Worcestershire: adds depth of flavor
• Seasonings: Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

For the Salad

• Radiatore or Cavatappi Pasta
• Smoked Cheddar Cheese: sharp cheddar cheese
• Romaine Lettuce: chopped into bite-sized pieces
• Cherry Tomatoes: halved
• Bacon: cooked ahead of time and chopped
• Avocado: adds creaminess and healthy fats

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Easy BLT Pasta Salad

You’ll have a few different things going on to make all the components of this pasta salad, but it’s still so simple. I like to make the basil dressing first and then get the pasta cooking. While the pasta is boiling, I chop the veggies, bacon and cheese. Here are the steps:

1. Make the Dressing: Combine all the ingredients for the dressing in a blender and blend until smooth. Salt and pepper to taste.
   • NOTE: If you’re taking the store-bought ranch shortcut, put the ranch with all the herbs and Worcestershire into a blender and blend until smooth.
2. Cook the Pasta: Bring a large pot of water to a boil and salt the water heavily. Add the pasta to the boiling water and cook PAST al dente (see section below). Drain the pasta and set it aside. We don’t want it cool though so don’t put it in the fridge.
   • NOTE: Do not rinse the pasta! We actually want the starch to remain on the pasta. It helps the dressing cling to the noodles better.
3. Toss the Salad: Add the pasta and cubes of cheese to a large serving bowl and toss with the dressing. Right before serving, add the lettuce, tomatoes, bacon and avocado.
4. Serve: The pasta salad can be served warm, room temperature or cold.

Check out the following pictures to see the steps for this recipe. Keep scrolling to the end of the post for all the instructions in full detail.

Overcook the Pasta? Really!?

If you’ve ever made our macaroni pasta salad, you’ll know that I say to overcook your pasta a little. I’ve gotten so much push back on that! It’s totally counterintuitive but trust me (and The Kitchn and America’s Test Kitchen)! If you overcook the pasta slightly past al dente, when you add the dressing, the pasta won’t soak up all the dressing and suck all the flavor out of the dish.

What Kind of Pasta is Best for Pasta Salad?

For pasta salads, you want a pasta that is bite-sized and a fun shape with lots of nooks and crannies to grab onto the dressing. You also want to use dried pasta and not fresh pasta. For this recipe, we love radiatore or cavatappi.

Variations

Like most pasta salad recipes, this one is so versatile. I’d recommend keeping the bacon, lettuce and tomatoes to stay true to the BLT, but you can add other ingredients or swap/omit things. Here are some ideas:

Additions: chopped red onions, grilled corn, croutons or hard boiled eggs

Substitutions: Use sharp cheddar cheese instead of smoked or swap for parmesan cheese.

Omit: Skip the avocado if desired, but then we probably can’t be friends!

What to Serve with BLT Pasta Salad

Fire up the grill or Traeger and let’s have a summer shindig! A few of our favorite main dishes to enjoy alongside this pasta salad are:

• Grilled Honey Lemon Basil Chicken
• Balsamic Glazed Grilled Chicken
• BEST Carolina Pulled Pork
• Grilled Flank Steak
• Traeger Smoked Chicken Breasts
• Smash Burgers

Storage Tips

Store leftovers in an airtight container in the fridge. They will keep for up to 1-2 days but the lettuce and bacon will get soggy the longer it sits. It is best stored separately if you haven’t combined everything yet.

Put a twist on the classic BLT sandwich with this delicious pasta salad recipe! Loaded with bacon, lettuce, tomatoes, and a creamy dressing, BLT Pasta Salad is the perfect dish for any summer gathering, potluck or grill out.

More Salads Perfect for Summer:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad

How to Make BLT Pasta Salad

A fresh and easy Greek Pasta Salad just in time for summer! This crowd-pleasing side dish is tasty for backyard barbecues. Curly pasta to trap the dressing is essential, then load it up with a variety of olives, fresh cucumber and more!

This easy Greek pasta salad recipe is all about one thing: the chunks of feta cheese. Yes, I love the chewy pasta, the crunch of the fresh veggies, and the tangy dressing. It’s basically summer in a bowl, colorful and fresh.

But honestly? It’s all about the feta for me. Every time I see someone on the Food Network making a salad with chunks of feta cheese, I vow to stop what I’m doing and immediately follow their lead. And now, you can too.

This is one Greek pasta salad your guests will rave about! It is simply the BEST with your favorite summery grilled meats (find my favorite grilled chicken recipe here) or at any potluck or picnic you are attending.

What’s Needed for Greek Pasta Salad?

The red wine vinaigrette is so simple and flavorful, you can throw it together right before you need it. And it comes together in minutes with just a few pantry ingredients. Save the recipe because you’ll want it on all your other salads, too!

For the Greek Dressing:

• Olive Oil
• Red Wine Vinegar
• Garlic
• Dried Oregano
• Lemon Zest and Lemon Juice
• Salt and Freshly Ground Black Pepper

I love the classic combination of cucumbers, tomatoes, red onions, and olives. Since grocery store tomatoes can be unpredictable, I go with my favorite brand of grape or cherry tomatoes and slice them lengthwise. I also use red onion and kalamata olives, but you are welcome to substitute your favorite onions and olives.

For the Pasta Salad:

• Rotini Pasta
• English Cucumber
• Diced Bell Pepper
• Sliced Red Onion
• Grape Tomatoes
• Feta Cheese
• Kalamata Olives

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Greek Pasta Salad

This feta and cucumber pasta salad couldn’t be easier to make! Here are the basic steps to making this simple pasta salad recipe:

1. Cook the Pasta: Follow the package instructions and cook the pasta in a large pot of salted water. Drain the pasta and let it cool.
2. Make the Dressing: Whisk all the dressing ingredients together and set aside.
3. Assemble the Salad: Add all the prepared vegetables, feta, olives and cooled pasta to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine.

The recipe card below contains all the instructions and the recipe can be saved or printed there.

What’s the Best Pasta for Pasta Salad?

You can use whatever pasta you want in this Greek Pasta Salad. I love rotini because it’s fun to eat and the kids love it. I also love the way the dressing gets caught in the nooks and crannies and infuses the pasta with flavor. Since all the other ingredients are chopped, I definitely suggest going with something thicker and bite-sized (as opposed to long, skinny spaghetti noodles).

How Long Will Pasta Salad Last?

To maximize the shelf life of pasta salad for safety and quality, the pasta salad should be stored in an airtight container in the fridge. Properly stored, pasta salad leftovers will last for 3 to 5 days in the refrigerator.

Tips for the Best Pasta Salad

Note that slightly overcooked pasta is best in this simple pasta salad so that it doesn’t absorb all of that dressing.

I use English cucumbers in this easy pasta salad recipe because they taste the best (as if I just picked them from my own garden). They also have soft skins (no peeling) and minimal seeds (no seeding). Hothouse or Japanese cucumbers are another good choice if you can’t find English.

Be sure to buy a CHUNK of feta cheese, not the crumbled kind. It’s just not the same. The goal is uniformly cubed salty bites of feta because they look great and taste even better. It really brings the salad together!

Feta cheese is sold in a lot of varieties lately, so if you’re up for it we totally recommend trying a flavored versus traditional feta cheese. There’s not going to be a huge change but it gives an extra little something. And if you’re not feeling the feta cheese thing you can easily use parmesan or skip the cheese all together.

This easy Greek pasta salad is the perfect summer side dish or light meal. With fresh vegetables, feta cheese, and a homemade salad dressing this pasta salad is both delicious and healthy. 

Easy Greek Pasta Salad

More PASTA SALAD IDEAS:

• Easy Southern English Pea Pasta Salad
• Easy Italian Pasta Salad
• Southwest Pasta Salad
• Tortellini Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• Elote Mexican Corn Pasta Salad
• Cuban Pasta Salad
• Teriyaki Chicken Pasta Salad
• ALL OF OUR PASTA SALAD RECIPES!

The best pasta salad recipe must have a delicious dressing and this chicken Caesar pasta salad has exactly that. Juicy chicken breast, crunchy croutons and crisp romaine lettuce are tossed together with spiraled pasta and sharp parmesan cheese making one of my daughter’s favorite pasta salad recipes ever.

Ingredients for Chicken Caesar Pasta Salad Recipe

I always like to see a quick overview of the ingredients I’m going to need for a recipe so here is everything you’re going to need:

Salad

• Chicken Breasts: You will cook these ahead of time and chop into bite-sized pieces.
  • SUBSTITUTION: If you want to skip cooking chicken, you could use a rotisserie chicken.
• Salt: used to season the water that you boil the pasta in
• Cavatappi Pasta: Rotini also works great. You want a hearty pasta with lots of nooks and crannies to catch all that yummy dressing!
• Caesar Croutons: Any store bought brand will work great.
• Romaine Lettuce: Rinse and dry it before chopping it up.
• Parmesan Cheese: Grab a block of parmesan that you can shave yourself!

Dressing

• Mayonnaise: acts as the base for the creamy dressing
• Plain Greek Yogurt: lightens up the dressing a little and adds good protein
• Lemon Juice: adds acidity and brightness
• Champagne Vinegar: If you can’t find champagne vinegar, white wine vinegar will work too.
• Dijon Mustard: adds flavor
• Worcestershire Sauce: adds flavor
• Garlic: You’ll grate it with a microplane or use a garlic press to get it really fine.
• Parmesan Cheese: You want the powdery kind from the can for the dressing. It gives the dressing that signature Caesar flavor.
• Salt and Black Pepper: adds flavor

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Chicken Caesar Pasta Salad

I know, you’re probably thinking that you’ll just buy a Caesar salad kit from the store and just add pasta and call it good, but I swear to you, this homemade salad dressing will be such a game changer! If you have the time, make this chicken Caesar salad with pasta from scratch. It’s really so simple! Here are the steps:

1. Cook the Pasta: Get a large pot of salted water boiling over medium-high heat and add the pasta once the water is boiling.
2. Cook the Chicken: While you are waiting for the water to boil and for the pasta to cook, get the chicken cooking. You can grill the chicken or cook it on the stove top. Follow the instructions for how to cook chicken in a pan for a quick and easy chicken recipe. Once the chicken is cooked, remove it from the pan to rest and then chop into bite-sized pieces.
3. Cool the Pasta: Cook the pasta until it is overcooked. Yes, you read that right (see section below)! Then drain it, rinse it with cold water and put it in a bowl in the fridge until you’re ready to assemble the salad.
4. Make the Dressing: Add all the dressing ingredients for the dressing to a small bowl and whisk everything together. Season with a little salt and pepper if needed. I usually only end up adding pepper.
5. Final Preparations: Chop the lettuce and shave the parmesan cheese.
   • PRO TIP: You can chop the lettuce with a knife or tear it by hand. When my kids were little, I would plop them on the counter and give them the job of tearing the lettuce. It’s the perfect kid job and they LOVE helping. Lettuce also bruises less if you tear it by hand.
6. Assemble the Salad: Add the chilled pasta, cooked chicken, chopped romaine and shaved parm all to a large bowl. Toss everything together with the dressing. Add the crouton with the crumbs (I love the extra texture this adds!) and toss everything together one last time. Serve immediately or within the hour.

All of these instructions can also be found in the recipe card at the end of the post. Keep scrolling down for all the details!

Overcook the Pasta? Seriously?!

If you’ve ever made our macaroni pasta salad, you’ll know that I say to overcook your pasta a little. I’ve gotten so much push back on that! It’s totally counterintuitive but trust me! If you overcook the pasta past al dente, when you add the dressing, the pasta won’t soak up all the dressing and suck all the flavor out of the dish.

What to Eat with Chicken Caesar Pasta Salad

I’m picturing the perfect summer weekend. The kids are in the pool. The husband is on the grill. I’m finishing up this tasty pasta salad and a few other side dishes. Some friends will be knocking on the door any minute for a fun-filled night of catching up and devouring all the summer favorites. Here’s what might be on the grill…

• Best Grilled Chicken Breasts
• Grilled Flank Steak
• Grilled Baby Back Ribs
• Honey Lemon Basil Grilled Chicken

Then of course we will finish off the night with some strawberry shortcake or a cozy peach crisp!

Storage Tips

Once the whole salad has been assembled, it won’t hold up well for much more than 1 hour. If you aren’t going to serve it for a while or know that you’ll have some leftovers, only assemble the amount you think will be eaten. The croutons get soggy pretty quickly. If you do end up with leftovers, store in an airtight container in the fridge and eat within a day or two.

The good news is that all the components of the recipe can be stored separately in the fridge for up to 2-3 days. You could prep the pasta, chicken and Caesar salad dressing ahead of time and then just toss everything together right before you are ready to eat.

Satisfy your cravings for both a Caesar salad and pasta with this delicious recipe for Chicken Caesar Pasta Salad. Perfect for a quick and easy lunch or dinner or a side dish for your summer BBQs! And I’m telling ya…the homemade Caesar dressing is the B.O.A.T…that’s a thing right? Best Of All Time!!

More Pasta Salad Recipes:

• Macaroni Salad
• Teriyaki Chicken Pasta Salad
• Easy Italian Pasta Salad
• Caprese Orzo Salad
• Easy Greek Pasta Salad

Watch How to Make a Chicken Caesar Pasta Salad

This easy Italian Pasta Salad is a crowd-pleasing dish perfect for summer picnics or potlucks. Packed with fresh vegetables, cheese, pepperoni and dressed with a zesty homemade Italian dressing, this salad is sure to be a hit. Plus, check out the recipe video for step-by-step instructions!

Have you made our Greek Pasta Salad? It’s really good and one of the most popular recipes on our site. Here’s the thing though, not everyone is a fan of feta cheese, so we felt like we had no choice but to bust out an amazingly easy pasta salad recipe complete with mozzarella cheese, fresh and flavorful homemade Italian dressing, and meat and colorful vegetables galore.

There’s something about pasta salad recipes and summertime that just make the world happy. I get almost giddy the closer we get to summer just thinking about dusting off the BBQ and pulling out the lawn chairs for outdoor cookouts with friends. Make some grilled chicken and grilled corn on the cob with this pasta salad with Italian dressing, and you have yourself the perfect summer dinner!

What’s in Italian Pasta Salad?

I’ll be honest with you — our kids totally pick out some of the ingredients in this homemade pasta salad. Two of our kids love straight up cold pepperoni. So Cade and I are left to eat whatever’s leftover from this pasta salad with pepperoni. The joys of parenthood!

To make this pasta salad recipe, you’ll need:

• Rotini Pasta: Any short, sturdy pasta works great like penne, farfalle, fusilli, macaroni, etc.
• Pepperoni
• Salami
• Black Olives
• Mozzarella Cheese: Fresh mozzarella balls are preferred.
• Parmesan Cheese: freshly grated
• Bell Pepper: I prefer a red, yellow or orange bell pepper.
• Tomatoes: Grape or cherry tomatoes work great.
• Red Onion
• Italian Salad Dressing: You can grab some at the grocery store or make it at home with the recipe we’ve included below.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Italian Pasta Salad

Don’t let all the mix-ins fool you, this Italian pasta salad with pepperoni is as easy as it gets! It’s just a matter of cooking the pasta, chopping up all the salad components and making the dressing. Here’s how we make this pasta salad with Italian dressing:

1. Whisk: Add all the ingredients for the dressing to a small bowl and whisk together to combine.
2. Cook: Add water to a large saucepan and heavily salt the water. Cook the pasta according to package instructions, then drain in a colander and let cool.
3. Combine: Add the pasta, dressing, and remaining ingredients to a large bowl and gently toss to mix.

Scroll down to the end of the post for the complete recipe in the recipe card. You can also print or save the recipe there.

What to Serve with Italian Pasta Salad

This cold pasta salad with Italian dressing is good with a lot of different foods, from ham to pulled pork to hamburgers. You name it, I bet it’ll taste good with this homemade pasta salad!

A few of our favorite main dishes to enjoy alongside this pasta salad are:

• Grilled Honey Lemon Basil Chicken
• Balsamic Glazed Grilled Chicken
• BEST Carolina Pulled Pork
• Garlic Honey Mustard Ham
• Sticky BBQ Instant Pot Beef Short Ribs
• World’s Best Brown Sugar Ham
• Traeger Smoked Chicken Breasts
• Smash Burgers

Can I Prep Pasta Salad in Advance?

It’s best to prepare this pasta salad as close to eating it as possible. The longer it sits, the more it will absorb the dressing and turn bland in flavor. Not to mention, the noodles become overly soft and swollen.

If you wish to prepare this Italian pasta salad with pepperoni ahead of time, make sure the noodles are stored in a zip-top bag and the other ingredients are stored in a separate container with the dressing in a jar. That way, everything is prepped but nothing turns soggy!

Can Pasta Salad Be Frozen?

No. Oh, please no. Pasta does not hold up well in the freezer unless it’s in a casserole, and even then it really struggles because it absorbs the sauce or dressing just as it does in the fridge.

Tips for Making Pasta Salad with Italian Dressing

When cooking the pasta for this Italian pasta salad with pepperoni, you want to cook it just until al dente. Remember that the pasta will be sitting in the pasta salad dressing, so you want it to have a little bite to it otherwise it’ll become mushy.

Cut the vegetables, cheese and meats fairly small so you can get all those bold flavors and textures in every single bite.

Also note that you’re welcome to use any short, sturdy pasta you have on hand. We prefer rotini pasta, but penne, macaroni, or bow-tie pasta would work too!

Lastly, as we’ve mentioned in our other pasta salad recipe, you should never refrigerate pasta salad before serving it.  The pasta becomes mushy the longer it sits in the fridge, and fridge-cold pasta salad is often too dry for our liking.

Looking for a quick and delicious pasta salad recipe? This easy Italian pasta salad is loaded with fresh vegetables, herbs, and a zesty dressing. Perfect for picnics, potlucks, or as a side dish. 

More PASTA SALAD RECIPES:

• Macaroni Pasta Salad
• Teriyaki Chicken Pasta Salad
• Greek Pasta Salad
• Elote Mexican Corn Pasta Salad
• Caprese Orzo Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• Tortellini Pasta Salad
• Cuban Pasta Salad
• Pizza Pasta Salad
• All our PASTA RECIPES here!

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May 2018: Originally Posted

March 2025: Content updated and video added

Orzo pasta salad made with all the traditional Greek flavors you love and is a super easy side dish that you can make ahead of time for your next potluck!

Juicy cherry tomatoes, tangy feta cheese, red onions, roasted chickpeas and black olives all coated in a homemade salad dressing made with fresh lemon juice. This pasta salad is so bright and fresh!

We have a traditional Greek pasta salad on the blog, but I’m pretty obsessed with this orzo version. Just like I’m obsessed with our lemon orzo with parmesan and peas! Orzo is just so fun and so versatile!

What is Orzo?

Orzo is a rice-shaped pasta that can be traditionally prepared as pasta or cooked and served in much the same way as rice.

Ingredients Needed to Make Greek Orzo Pasta Salad

In most grocery stores, you walk in and you’re in the produce section. So grab a few plastic produce bags and knock off half this list right there:

Chickpeas

• Chickpeas: roasting chickpeas, or garbanzo beans, adds a great crunchy texture to the salad and is high in plant-based protein
• Olive Oil: helps roast the chickpeas
• Cumin: adds flavor
• Smoked Paprika: adds flavor and smokiness
• Salt: adds flavor

Dressing

• Olive Oil: the base of the dressing, extra virgin olive oil is preferred
• Garlic: adds flavor
• Red Wine Vinegar: adds acid and tanginess to the dressing
• Lemon Zest and Juice: adds freshness, acidity and flavor
• Dijon Mustard: adds zesty flavor and acts as an emulsifier for the oil and vinegar
• Oregano: fresh is highly recommended but if you want to use dried oregano, go with 1 teaspoon
• Dill: fresh dill is best, but if you must use dried, go with 1/2 teaspoon
• Salt and Black Pepper: adds flavor and enhances all the ingredients

Salad

• Red Onion: adds flavor and crunchy texture
• Red Wine Vinegar: helps pickle the onions
• Orzo: You’ll find orzo right next to all your other pastas, and remember that you’re looking for a pasta that looks like rice.
• Olive Oil: helps toast the orzo and sauté the garlic
• Garlic: adds flavor
• Chicken Broth: cooks the orzo
• Lemon Zest and Juice: adds freshness and flavor
• Cracked Pepper: adds a little heat
• Salt: adds flavor
• Feta: I like to buy a block of feta and then crumble it up myself.
• Grape Tomatoes: sliced in half
• Sun Dried Tomatoes: drained from their oil and roughly chopped
• Spinach: fresh and roughly chopped
• Cucumber: We prefer English cucumber because you don’t have to peel it and it’s less seedy.
• Black Olives: if you want to use more classically Greek flavors, use Kalamata olives
• Calabrese Salami: adds richness and heartiness to the salad
• Parmesan Cheese: freshly grated is best
• Parsley: fresh herbs are preferred, adds bright herby freshness

This is just an overview of all the ingredients needed for this recipe. The full recipe with all the measurements and details is below so keep scrolling!

How to Make Greek Pasta Salad

Scroll down to the recipe card to get all the specifics of how to make the pasta. Here are the basics:

• Season and roast the chickpeas.
• Make the dressing.
• Start the onions pickling.
• Toast the dry orzo in a little oil on the stove top.
• Add the garlic and then cook the pasta in chicken broth.
• Rinse and drain the onion.
• Add all the remaining ingredients, toss with the lemon vinaigrette to coat and serve.

All the instructions in full detail can be found in the recipe card at the end of the post.

Tips for Making Perfect Orzo Pasta Salad

1. Toast the pasta: we love the nutty flavor toasting the pasta gives the orzo in this dish!
2. Cook pasta past al dente: cook the pasta just past al dente. The pasta will soak in the lemon juice and cook a little more after being drained so you don’t want to overcook it and end up with mushy orzo!
3. Add grilled chicken: this can easily be turned into a main dish if you just add a little grilled chicken to it!
4. Make ahead: this is a great recipe to make ahead of time. You can make it first thing in the morning and it is perfect for the potluck that evening!

Is Orzo Gluten-Free? 

Many people mistakenly believe orzo is gluten-free because it looks like rice (which is gluten-free). However, because traditional orzo pasta is made with wheat flour it is NOT gluten-free. It’s becoming easier to find gluten-free alternatives though, so I’m sure you can find gluten-free orzo in store or online. Just make sure to double check the label to ensure it’s certified gluten-free! 

How Long Will Greek Salad Last? 

Because this Greek Mediterranean orzo contains no meat, it will last for up to a week in the fridge in an airtight container. When reheating this easy dinner recipe, you’ll want to do so in a skillet with a little water or chicken broth to prevent the pasta from drying out or becoming gummy. This salad also tastes delicious cold if you want to skip the reheating.

What to Eat with Greek Orzo Salad

If you want to serve this as a side dish, here are some ideas for a main dish to go with it…

• Citrus Greek Chicken
• Greek Chicken Souvlaki Skewers with Tzatziki Sauce
• Grilled Lemon Basil Chicken
• Roasted Pork Tenderloin
• Herb Chicken Thighs
• Grilled Flank Steak

Can I Freeze Greek Pasta Salad?

Yes this pasta salad can be frozen. Cook the pasta as directed in the instructions, then let it cook completely. Freeze it in an airtight container or we prefer using a food saver. It’s life-changing.

It will last in the freezer for 1-2 weeks.

I think at least one pasta salad recipe should be enjoyed weekly all summer long! Put this Greek orzo pasta salad on the menu for this week! The crunch chicken peas, toasted orzo and homemade salad dressing knocks it out of the park!

Looking for more delicious ORZO RECIPES?

• Ham Lemon Orzo with Parmesan and Peas
• Lemon Orzo with Parmesan and Peas
• Caprese Orzo Pasta
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad
• All our Pasta Recipes here!

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Easy orzo pasta with roasted garlic and tomatoes and fresh basil is just what I crave on a hot summer night. In the summer, I’m all about the quick and easy meals that are light and refreshing.

When Cade and I first started the blog I was whisked off on a fun little business trip where we got to try small servings of an entire menu. During the tasting a roasted garlic pasta was served to us with huge whole garlic cloves that were heavily fragrant.

I carefully ate around them only to notice my seat mate was enjoying the entire dish, full cloves of garlic and all. “Do people really eat garlic?” I thought. I mean, I knew it went in dishes but to be an actual component felt odd.

I sliced a chunk off of a clove, swirled and twisted my noodles up around it and the fork and I’ve been sold ever since. The sweetness of the garlic comes out in the roasting time and no, it doesn’t remove the smell off your breath, but it’s worth it!!

Ingredients in this Orzo Recipe

This orzo recipe may give you garlic breath, but we are going to add a few more flavor to it! Here is what you will need:

• Cherry Tomatoes: black cherry, piccolo or Vittoria varieties are our favorites
• Olive Oil: for roasting the tomatoes and cooking the garlic
• Salt and Pepper: for seasoning the roasted tomatoes and for seasoning the whole dish
• Garlic: flavor, flavor, flavor
• Butter: helps pan roast the orzo and adds loads of flavor
• Orzo: sauteing the pasta beforehand adds a delicious nutty flavor
• Lemon Juice: fresh is best
• White Wine: we use cooking wine, but feel free to use whatever brand you want
• Chicken Stock: could easily swap this out for vegetable broth to make this dish vegetarian
• Water: helps cook the orzo
• Basil Leaves: I highly suggest using fresh basil only.
• Parmesan Cheese: freshly grated parm on top is the best
• Red Pepper Flakes: adds heat, add as much as you want!
• Pine Nuts: adds texture and flavor

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Roasted Garlic Tomato Basil Orzo

This recipe comes together so easily and most of the time is spent waiting for the tomatoes to roast and the orzo to cook. Here are the basic steps:

1. Roast the tomatoes.
2. Pan roast the garlic and then the orzo.
3. Let the orzo simmer in all the flavors.
4. Add the liquids to cook the pasta.
5. Season to taste and top with the pine nuts, basil and parmesan.

All the details can be found in the recipe card at the end of the post. You can also save or print the recipe from there.

Why You Will Love This Recipe

We have so many recipes that use garlic, tomatoes and basil. It is a classic combination of simple flavors that you can just never go wrong with.

This is a great recipe for summer because it is light and fresh and you can use your garden cherry tomatoes. My favorite!

This is a dish that you can eat hot or cold which makes it a perfect summer salad option. It travels well to BBQs and family get togethers.

Even more garden vegetables could be added to this dish if you desire. Asparagus, zucchini or peas would all be great options. You could also add chunks of grilled chicken to the pasta. It’s so versatile!

What to Serve with It

We usually eat this salad as a standalone dish, but if you want to make it a side dish, it goes great with grilled chicken or healthier chicken parmesan.

Orzo is such a great little pasta to carry the bold flavors of roasted garlic and tomatoes. It allows the other ingredients to be the star while still holding the whole dish together. The fresh pops of lemon and fresh basil are so bright, and the crunch of the toasted pine nuts is perfection!

More Orzo Recipes to Try:

• Baked Chicken Meatballs and Orzo
• Creamy Garlic Parmesan Orzo
• Caprese Orzo Pasta
• Ham Lemon Orzo with Parmesan and Peas
• Greek Orzo Pasta Salad
• Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad

Caprese orzo pasta is loaded with juicy tomatoes, creamy mozzarella and chopped fresh basil. It is light, fresh and perfect for spring!

Adding orzo pasta to the classic caprese ingredients makes this a great side dish or a delectable light lunch. I’m always looking to liven things up when it comes to lunch time! Plus, we are all about caprese flavors — see our caprese sandwich or our balsamic caprese chicken.

Our kids love helping us in the kitchen and this is a great recipe to get the whole family involved. Even our 5-year-old can cook up a batch of orzo. We put our oldest on the basil and our second on the tomatoes and mozzarella and this caprese salad is done in no time! It is simple, healthy and the flavors are flawless!

What Ingredients Go in Caprese Orzo Pasta?

When you hear caprese, you know your usual suspects, but there are couple of other ingredients that go into this pasta dish. Here is your shopping list:

• Orzo
• Olive Oil
• Garlic
• Chicken Broth
• Thyme (fresh)
• Basil (fresh)
• Mozzarella (buffalo or pearls)
• Tomatoes
• Parmesan
• Pepper
• Salt

How to Make Caprese Orzo Pasta

We have gone through the basic steps, but here is the whole process in a little more detail. For the complete recipe, see the recipe card below.

1. Orzo – This recipe starts by toasting the dry orzo. We’ve found this really takes the flavor over the top. Then add the garlic and thyme. The orzo is cooked in chicken broth for even more flavor.
   • PRO TIP: Thyme isn’t a typical caprese flavor, but it adds a flavor that we love in this pasta salad!
2. Caprese – Once the orzo has absorbed most of the water and it is tender, its time to add all the caprese stars – cheese, tomatoes and basil. Then salt and pepper to taste and dig in!

What is Caprese?

Caprese is an Italian dish made from fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula. It can be eaten as a salad or on a sandwich.

Is Orzo Pasta Or Rice?

I feel like orzo isn’t as well know as it should be. Orzo is a rice-shaped pasta. So it is a pasta that eats like rice but takes substantially less time to cook. It’s a winner that should be used more in my humble opinion!

How to Cook Orzo Pasta?

How Do You Know When Orzo Is Done?

Orzo takes about 10 minutes to cook.

It is done when it has a firm, chewy texture.

How Long Will Orzo Keep?

Cooked orzo will keep for 3-4 days in the refrigerator.

Are Tomatoes Good For You?

I am obsessed with tomatoes, especially tomatoes fresh from the garden. We don’t have a spot in our backyard for a garden which makes me the saddest, but my parents have a huge garden. When we go to visit in the summer, we always return with tons of fresh produce including all kinds of tomatoes.

Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K. They are also high in antioxidants.

Caprese orzo pasta is going to be your new favorite dish this spring! I’m having it for lunch this week. My kids are whipping it up. We will have it for dinner, and then I’ll be eating the leftovers for lunch. It keeps great in the refrigerator too, so I can eat it several days in a row! Three cheers for CAPRESE!

Looking for more delicious ORZO RECIPES?

• Creamy Garlic Parmesan Orzo
• Ham Lemon Orzo with Parmesan and Peas
• Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad
• Cuban Pasta Salad
• Teriyaki Chicken Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• 10 Minute Ranch Tortellini Pasta Salad
• Spring Ham and Asparagus Lemon Cream Pasta
• Turkey Tetrazzini with Crunchy Honey Dijon Topping
• 15 Minute Pesto Pasta
• All our Pasta Recipes here!

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Summers are all about pasta salad recipes and this Italian Salami Tortellini Salad is fresh, flavorful, perfect for hot summer days and done in just 5 minutes!

We are planning to make smoked brisket next weekend and this salad is going to be the perfect side dish!

The truth is that I actually make this is as our main dish quite often during the summer. It’s so fast and fresh and doesn’t heat up the house. It is a winner! Plus, if you have a garden and can add garden tomatoes and basil, you’ll be loving life! Yum!

What Ingredients Do You Need for Tortellini Pasta Salad?

Are you ready for this? You need 5 minutes and just 6 ingredients to make this salad:

• Tortellini
• Mozzarella (marinated)
• Salami
• Grape Tomatoes
• Basil (fresh)
• Salt

How to Make Tortellini Pasta Salad

Don’t blink because you might miss this…

• Place tortellini in a pot of heavily salted water (and I mean heavily salted) and set to medium high heat.
• When the tortellini floats to the top of the water, it is done. Strain it and place it in a bowl to cool.
• Once it is cool, add all the other ingredients. Be sure to include the oil and herbs from the mozzarella. Toss and serve.

Doesn’t get any easier than that!

Can You Eat Cold Tortellini?

Tortellini can be eaten cold, hot, in a sauce, or plain. I like my tortellini any and all ways!

How Long Will Cooked Tortellini Keep?

Cooked Tortellini will keep for 4-5 days in the refrigerator.

Can You Freeze Tortellini?

Yes, tortellini can be frozen in an airtight container or in a freezer bag.

It will keep for 1-2 months.

What to Eat with Tortellini Salad

Even though pasta salads can be made all year round, they are typically made during the summer as a side dish for all our BBQing, grilling and smoking! Here are a few of our favorite summer meals:

• Smoked Chicken Breasts
• Tri Tip
• Huli Huli Chicken
• Smoked Pulled Pork
• Grilled Honey Lemon Basil Chicken

Pasta salad recipes all summer long! I love them as a side dish, a main dish, and especially for lunch the next day! And I don’t know about you, but anything with tortellini in it is always a two thumbs up from me! Make this 5 Minute Italian Salami Tortellini Salad!

More Pasta Salad Recipes to Make All Summer Long:

• Italian Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• Greek Pasta Salad
• Ham Lemon Orzo
• Teriyaki Chicken Pasta Salad
• Pea Pasta Salad
• Cuban Pasta Salad
• Macaroni Salad
• Elote Pasta Salad (w/ Chicken)
• Southwest Pasta Salad
• All our Pasta Salad Recipes here!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.