Name: Quick Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz rotini pasta; 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup sliced black olives; 1/2 cup mozzarella cheese, cubed; 1/3 cup Italian salad dressing; 2 tbsp fresh parsley, chopped; Salt and pepper to taste

Let Me Tell You How This Quick Italian Pasta Salad Became My Go-To

Okay, so imagine it’s a sticky-hot Wednesday, you’re tired, and you realize—oh, pasta salad saves the day (again). This isn’t just any salad; it’s the kind I threw together by accident one night with whatever was lurking in the fridge (hello, half-used olives!), and now my friends keep asking if I can bring “that” pasta salad to every BBQ. The first time I made it, actually, I misjudged the amount and ended up eating it for three days—no regrets, just new ways to jazz it up each time. Serge, my neighbor, once told me this stuff was “way better than store-bought,” and honestly, I think he’s right (my secret? More cheese).

Why You’ll Love Making This, Even If Dinner Isn’t Your Favorite Sport

I usually make this when I need something fast, chilled, and not too fussy—like after a day where even the cat looks busier than me. My family goes crazy for it because, frankly, they can pick out what they don’t like (my daughter always makes a face at the onions—kids, right?). If something’s missing from the fridge, so what? If you’re not into measuring, neither am I—more about the feel than precision. The only real headache? Chopping veggies (I actually find it a bit therapeutic now, but not when I’m hangry!).

Here’s What You’ll Need (Trust Me, Swaps Work)

250g short pasta (fusilli, penne, or even shells—I’ve panic-used macaroni once, totally fine)
1 cup cherry tomatoes, halved—or whatever tomatoes are rolling around the crisper
1/2 red onion, thinly sliced—my cousin swears by spring onion instead!
3/4 cup mozzarella balls (bocconcini) or cubes of cheddar when mozzarella is MIA
1/2 cup sliced black olives (My grandmother insisted on Kalamata, honestly, any olive will do. Except green stuffed with pimento—that got weird.)
1/3 cup sliced pepperoncini or pickled peppers (skip if spicy stuff isn’t your jam)
1/2 cup diced salami or ham or just skip for a veggie version
1/4 cup fresh basil, torn up (or a healthy shake of dried Italian herbs)
For the dressing: 3 tablespoons olive oil, 2 tablespoons red wine vinegar (or lemon if you fancy), 1 pretty big garlic clove (or two small), pinches of salt and pepper, and a clumsy squirt of Dijon.

How I Throw This Together (And Where I Usually Sneak a Taste)

Start by cooking the pasta in salty water (think: like the sea, but without the seagulls)—boil till it’s al dente, about 9-11 minutes. Drain and rinse with cold water so it won’t stick together in a sad, globby mess.
In the meantime, chop your veggies and cheese and salami (unless you’re feeling wild and add extra cheese, which is a personal move I like). Delay on the basil—save it for later so it stays bright.
To assemble: Pasta goes into a big, comfy bowl; everyone else jumps in after. Pour on the dressing (sometimes I mix it up in a jar, sometimes I just eyeball it over the salad); toss it all gently. This is where I sneak a taste—if it needs more salt, now’s your chance. And if it looks a bit weird at this stage… trust me, it fixes itself after a little fridge time.
Toss in the torn basil just before serving. Give it a gentle mix so you don’t turn the leaves brown. That’s it—you’re done!

Notes from a Serial Salad Tweaker (aka Me)

If you forget to rinse the pasta, the salad turns a bit gluey (ask me how I know…)
I sometimes add capers, but one time I went overboard—tasted like the sea started a band with pickles. Less is more.
Don’t use pre-grated parmesan here—the anti-caking turns it dusty. Learned that the hard way.

Variations I’ve Tried—Some Good, Some…Not

I swapped chickpeas for salami once—made it more filling and maybe healthier? Also, I tried using roasted red peppers, which was a hit, but the time I added pine nuts they got all soggy and weird. Oh, and my pal Debbie insists it’s better with orzo, but I found it too slippery. Live and learn.

Do You Need Fancy Gear? Well…

I usually grab a big salad bowl, a decent knife, and a pot. If you don’t have a salad spinner, just sling the basil in a clean tea towel and wave it around—works a treat, and amuses pets and small children.

Storing It (Not That It Lasts Long Around Here)

Just pop leftovers in a tight container, stick it in the fridge—should keep two days max (though honestly, in my house it never lasts more than a day!). It actually tastes even better after a night’s rest. But after 48 hours? Ehh, the tomatoes look sad, so eat up.

How I Serve It (Don’t Judge)

If it’s a family thing, I take the bowl right to the table. Or scoop onto plates with a fat hunk of crusty bread—my uncle likes to pile the salad on top and eat it open-faced. For BBQs I toss a handful of extra fresh basil on last minute just for show. (A dash of hot sauce, if I’m feeling spicy.)

What I’ve Learned (By Messing Up Repeatedly)

Let the pasta cool—rushing means melted cheese and an odd oily blob effect. Regretted that.
Taste as you go—because not all olives are created equal, and sometimes, you just need more salt.
If it looks dry once chilled, add a splash of oil and vinegar. Rescue mission complete.
Check the bottom of the fridge—once forgot a red pepper down there, it would’ve made the salad 10% happier, I’m pretty sure.

Got Questions? Truthful Answers Here!

Can I make this the night before? Yup, probably makes it better (though I always add fresh basil last minute—less floppy that way).
Is gluten-free pasta okay? Sure, but you really have to rinse it well. GF pasta likes to hang together like the cool kids at lunch.
What about adding chicken? Go for it! Shred up a rotisserie one, or use leftovers. Actually, on second thought, maybe grill some and slice it in for a bit more drama.
Do kids eat this? Well, mine pick out the onions, but generally yes (especially if you use cheese as bribery).
By the way, if you’re serious about pasta salad hacks, this article on Serious Eats has some wild ideas. I can’t say I’ve tried them all, but maybe one day.
Need a visual guide? I love Smitten Kitchen’s colorful pasta salads for inspiration, though mine never look quite so photogenic!

Hope you enjoy this mashup of memories, mistakes, and flavors—and if your pasta salad comes out different every time, you’re doing it right.

Lina

Quick Italian Pasta Salad