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Zesty Italian pasta salad features bow tie pasta tossed with grilled vegetables, salami, olives, chickpeas and a homemade Italian dressing.  It’s the ultimate pasta salad!

A white serving bowl filled with zesty Italian pasta salad. A glass of tea rests in the background.

We’ve passed the 4th of July, so you know what that means…summer is in a downward spiral.  Do you feel like the bottom falls out after the 4th and summer flies after that?  I sure do.  

It goes faster every year, too, so I intend to enjoy what’s left of summer to the fullest.  That includes indulging in plenty of summery food and beverage, and this zesty Italian Pasta Salad is something that falls into that category perfectly.

Italian chopped salad has always been a favorite of mine, which is why I decided to do a pasta salad spin here.  I love this version because it’s full of fresh ingredients like grilled zucchini, bell peppers and fresh basil, but it’s still plenty hearty with salami, fresh mozzarella, chickpeas and olives.  

Toss it all up in my homemade Italian dressing, and it’s the perfect summer side dish that will be perfect with whatever you’re grilling up.

overhead shot of Italian pasta salad in white bowl with basil on top

This Italian pasta salad would be nothing without the pasta (obviously!), and I used Barilla pasta for my dish because it’s my go-to.  

Barilla happens to be Italy’s #1 brand of pasta, probably because it cooks up perfectly al dente every time.  It always makes dinner quick and easy!

A big bowl of this Italian Pasta Salad and a big glass of icy cold  tea were just what I needed to enjoy my summer evening.  

If you’re making grilled bbq chicken or burgers or some other type of protein, grill them right alongside the veggies, let the meat rest for 10 minutes,  and your dinner will be ready in about 30 minutes.  

Barilla Pasta and Gold Peak Tea

Why you’ll love this recipe:

  • This pasta salad with Italian dressing is about being as effortless as possible with maximum flavor.  It is summer after all, so we need time to relax and enjoy!
  • You can easily customize the pasta salad to suit your dietary needs or preferences.
  • The pasta salad can be prepped in advance and served later on. Great for potlucks, cookouts and days by the pool!

Recipe ingredients

You’re welcome to mix and match the meat and veggies in this easy Italian pasta salad. Pretty much any vegetable tastes delicious drizzled with Italian dressing.

Ingredient notes

  • Barilla pasta. I used farfalle pasta, but any short and sturdy Barilla pasta will work. Think: mini penne, macaroni, etc.
  • Fresh basil. I sliced the basil into chiffonade (thin strips). If making this pasta salad recipe with Italian dressing in advance, wait to stir in the basil until you plan on serving it. Otherwise it will turn black in the fridge.
  • Fresh mozzarella. You can either buy a large ball of mozzarella and cut it into cubes, or you can buy mini mozzarella balls and halve them.
  • Italian dressing. I made my own zesty homemade Italian dressing for the pasta salad.
pasta salad with italian dressing in white bowl with spoon alongside

How to make this recipe

The zesty Italian pasta salad comes together easily. All you have to do is cook the pasta, whisk together the dressing, and chop up some vegetables.

  1. Fill a large pot with water and bring to a boil over high heat. Add the pasta, and cook according to package instructions. Place in a colander, rinse with cold water, and drain.
  2. While the pasta water is coming to a boil, preheat the grill to medium high.
  3. Toss the zucchini with olive oil and place on the grill. Grill until charred and softened and remove from heat. Cut into 1″ pieces.
  4. Place the red bell peppers cut side UP and cook until the outer skin is almost completely blackened. Remove from heat, place in a bowl, and cover with foil. After 5 minutes, remove from the bowl and peel off the blackened skin and chop into 1″ pieces.
  5. Place the cooked pasta in a large bowl. Add the grilled zucchini, peppers, chickpeas, cheese, olives, salami, red onion, and basil.
  6. Whisk together the homemade Italian dressing for the pasta salad. Toss with the pasta to coat.

FAQs

Can pasta salad be prepared in advance?

Yes, you can make this zesty Italian pasta salad up to 24 hours before you plan on serving it. Leftovers will keep in the fridge for up to four days, noting that the pasta will soften over time.

What temperature should the pasta salad be served?

You can enjoy this as a cold pasta salad with Italian dressing, or it can be served at room temperature.

Can this pasta salad be made vegetarian?

Absolutely! Simply omit the salami to make the recipe vegetarian.

Recipe substitutions

This zesty Italian pasta salad is totally customizable, which is one of the best parts.  If you don’t have zucchini or bell peppers, you can grill up whatever veggies you have on hand.  

Have some cherry tomatoes lying around?  Add those too!  No fresh mozzarella?  Use parmesan cheese instead.  

You can truly make this pasta salad your own by customizing it to your liking with ingredients you love.

close up of serving bowl with zesty Italian pasta salad with spoon

Recipe notes

  • To chiffonade basil, place the fresh basil leaves in a stack, roll lengthwise, then cut perpendicular to the roll. 
  • This salad may be made in advance and stored covered in the fridge. Use just enough dressing to coat, then add a bit more before serving if it seems a bit dry.
  • This salad is very customizable and perfect to make with whatever you have on hand!

More summer side dishes you’ll love:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

close up of Italian Pasta Salad in white bowl

Italian Pasta Salad

Italian Pasta Salad is bow tie pasta tossed with grilled vegetables, salami, olives, chickpeas and a zesty Italian dressing.  It's the ultimate pasta salad!
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Ingredients

For the pasta salad:

  • 1/2 lb. Barilla farfalle pasta
  • 1/2 tablespoon extra virgin olive oil
  • 2 medium zucchini sliced lengthwise into 1/4″ thickness
  • 1 red bell pepper cored (cut from top to bottom on each side of the pepper)
  • 1 yellow bell pepper (cut from top to bottom on each side of the pepper)
  • 15 ounces chickpeas rinsed and drained
  • 8 ounces fresh mozzarella cubed (or mozzarella balls halved)
  • 3.3 ounces black olives
  • 4 ounces salami cut into 1″ pieces
  • 1/3 cup thinly sliced red onion cut into 1/2″ pieces
  • 1/2 cup basil sliced into chiffonade*
  • Homemade Italian Dressing

Instructions 

Prepare the pasta salad:

  • Fill a large pot with water and bring to a boil over high heat. Add the pasta, and cook according to package instructions. Place in a colander, rinse with cold water, and drain.
  • While the pasta water is coming to a boil, preheat the grill to medium high. Toss the zucchini with the 1/2 tablespoon olive oil and place on the grill. Grill 2-3 minutes per side until charred and softened and remove from heat. Cut into 1" pieces.
  • Place the red bell peppers cut side UP and cook until the outer skin is almost completely blackened, about 5-6 minutes. Remove from heat, place in a bowl, and cover with foil. After 5 minutes, remove from the bowl and peel off the blackened skin and chop into 1" pieces.
  • Place the pasta in a large bowl. Add the grilled zucchini, peppers, chickpeas, cheese, olives, salami, red onion, and basil.

Prepare the vinaigrette:

  • Whisk the vinegar, mustard, maple syrup, lemon juice, and oregano in a small bowl until combined. Whisking constantly, add the olive oil in a slow steady stream. Season with salt and pepper, to taste, and add the desired amount of vinaigrette to the pasta salad and toss to coat. Serve at room temperature or make in advance and serve chilled. Enjoy!

Notes

  • *To chiffonade basil, place the fresh basil leaves in a stack, and roll lengthwise, then cut perpendicular to the roll.
  • This salad may be made in advance and stored covered in the fridge. Use just enough dressing to coat, then add a bit more before serving if it seems a bit dry.
  • This salad is very customizable and perfect to make with whatever you have on hand!

Nutrition

Calories: 385kcal, Carbohydrates: 36g, Protein: 20g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Cholesterol: 44mg, Sodium: 838mg, Fiber: 7g, Sugar: 6g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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