25-Minute Italian Pasta Salad: Salami & Mozzarella Magic

Oh, how I love a good Italian pasta salad—especially one packed with savory salami and creamy mozzarella! It’s my go-to for picnics, lazy summer lunches, and those last-minute potlucks when you need something quick yet impressive. There’s just something magical about the way the tangy salami plays off the fresh mozzarella, all coated in that simple, herby dressing. I’ll never forget the first time I served this at a family barbecue; my aunt asked for the recipe before she even finished her plate! Trust me, once you try this Italian pasta salad with salami & mozzarella, it’ll become a staple in your rotation too.

Why You’ll Love This Italian Pasta Salad

Listen, I’ve made more pasta salads than I can count, but this Italian version with salami and mozzarella? It’s something special. Here’s why you’re going to adore it as much as I do:

First off, it’s ridiculously fast—ready in just 25 minutes flat. (That’s quicker than ordering takeout!) And if you’re like me and live for meal prep, this salad actually gets better in the fridge. The flavors cozy up to each other overnight, making it perfect for lunchboxes.

Craving extra crunch? Throw in cherry tomatoes or bell peppers. Want it heartier? Add artichokes or roasted red peppers. The dressing—oh, that garlicky, herb-kissed dressing—clings to every noodle and cube of mozzarella like a dream. It’s the kind of dish that makes people ask, “Wait, you made this?” while they sneak extra forkfuls.

Ingredients for Italian Pasta Salad: Salami & Mozzarella

Okay, let’s dig into the good stuff—what makes this Italian pasta salad sing! I’ve broken it down so you can see exactly what you’ll need, because trust me, each of these ingredients plays a starring role. (And because my friend Jess once tried to skip the olives, and let’s just say… we don’t talk about that version.)

For the Salad

8 oz pasta: Rotini or penne—those little swirls and tubes are perfect for trapping all that garlicky dressing. Don’t use spaghetti unless you want a sad, slippery mess.

½ cup salami: Diced into bite-sized cubes. Go for a good Italian dry salami—the kind that makes you close your eyes and sigh happily when you taste it.

½ cup mozzarella: Cubed fresh mozzarella, the creamy little pillows that melt in your mouth. None of that pre-shredded stuff, okay? We’re fancy here.

¼ cup black olives: Sliced. They add that briny punch that balances everything out. Kalamatas work too if you’re feeling extra.

¼ cup red onion: Diced small, unless you want to scare off your date—then go big, I guess. (Just kidding. Mostly.)

For the Dressing

¼ cup olive oil: The good, fruity kind you’d drizzle on bread. Cheap oil = sad salad.

2 tbsp red wine vinegar: That tangy kick that wakes up all the flavors. White wine vinegar works in a pinch, but red’s the MVP here.

1 tsp Italian seasoning: The dried herb blend that smells like Nonna’s kitchen. Rub it between your fingers before adding to wake up the oils.

½ tsp garlic powder: Yes, powder—it blends smoother than fresh here, and won’t leave you chewing on sharp bits.

¼ tsp each salt & black pepper: Season as you go, but this is your starting point. Taste, then adjust—always!

See? No weird, hard-to-find ingredients. Just simple, vibrant stuff that comes together like magic. Now, on to the fun part…

How to Make Italian Pasta Salad with Salami & Mozzarella

Alright, let’s get cooking! This Italian pasta salad comes together so easily, you’ll wonder why you ever bought the pre-made stuff. Just follow these simple steps, and you’ll have a bowl of deliciousness ready in no time.

Step 1: Cook the pasta. Boil your rotini or penne in salted water until it’s al dente—that means it should still have a little bite to it. No one likes mushy pasta! Once it’s done, drain it and give it a good rinse under cold water to stop the cooking. This also keeps the noodles from sticking together, so you don’t end up with a giant pasta clump. (We’ve all been there.)

Step 2: Mix the salad ingredients. In a big bowl—I mean, BIG, because you’ll be tossing everything later—combine the cooled pasta with your diced salami, cubed mozzarella, sliced black olives, and diced red onion. This is where the magic starts. The colors alone will make you hungry!

Step 3: Whisk up the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper. Don’t just dump it in—take a second to taste it. Need more tang? Add a splash more vinegar. Too sharp? A pinch of sugar can balance it out. This dressing is your secret weapon, so make it yours.

Step 4: Toss it all together. Pour that glorious dressing over the pasta and mix everything gently but thoroughly. You want every single bite to be coated in flavor. I like to use a big rubber spatula for this—less mess, more control. And yes, sneaking a bite at this stage is totally allowed. Quality control, right?

Step 5: Chill and let the flavors mingle. Pop the bowl in the fridge for at least 30 minutes before serving. This is non-negotiable! The pasta soaks up the dressing, the salami infuses its savory goodness everywhere, and the mozzarella gets even creamier. If you can resist digging in right away, letting it sit overnight makes it even better. (But let’s be real—I’ve never made it that long.)

And that’s it! Five simple steps to the most irresistible Italian pasta salad you’ve ever tasted. Now go grab a fork—you’ve earned it.

Expert Tips for the Best Italian Pasta Salad

Okay, my fellow pasta salad lovers, let me spill my secrets for making this Italian pasta salad truly unforgettable. These little tricks? They’re game-changers—the kind of stuff I learned after making this salad more times than I can count (and eating my fair share of “almost great” versions).

First rule: never skimp on the salami. That cheap, floppy stuff just won’t do. Look for Italian dry salami with a nice marbling of fat—the kind that makes your taste buds do a happy dance. And please, please cube it by hand instead of buying pre-diced. The uneven pieces give you these amazing bursts of flavor in every bite.

The mozzarella matters too. Fresh is best—look for the kind packed in water (the soft, milky cubes you can’t stop popping straight into your mouth). If you’re in a pinch, good-quality low-moisture mozzarella will work, but fresh? It melts into the pasta like a dream.

Here’s my favorite time-saver: cook the pasta ahead (up to a day before), toss it with a tiny bit of olive oil to prevent sticking, and store it in the fridge. Just don’t add the dressing until you’re ready to serve—unless you like your pasta salad extra soft (no judgment).

Oh, and that dressing? Taste as you go. Love garlic? Add an extra pinch of powder. Prefer it zesty? A squeeze of lemon juice brightens everything up. The beauty of this Italian pasta salad is how easily it bends to your cravings.

Last pro move: throw in halved cherry tomatoes or diced bell peppers if you want extra crunch and color. Just add them right before serving so they stay perky. Trust me, once you try it loaded with veggies, you’ll never go back to the boring stuff.

Variations for Your Italian Pasta Salad

Listen, I know we all have those days when we want to shake things up—maybe you’re out of salami, or you’re craving something different. No worries! This Italian pasta salad is like your favorite jeans: it looks good no matter how you dress it up.

First, the salami. Out of it? Swap in pepperoni for that spicy kick, or even prosciutto if you’re feeling fancy. Not a mozzarella fan? Crumbled feta adds a salty tang that’s downright addictive. And those roasted red peppers I mentioned earlier? They’re not just pretty—they bring this smoky sweetness that’ll make you swoon.

Oh, and for my gluten-free friends? Any GF pasta works here—just don’t overcook it! The dressing clings just as beautifully to those rice or chickpea noodles. See? Endless possibilities, all delicious.

Serving and Storing Italian Pasta Salad

Here’s the thing about this Italian pasta salad—it’s even better when it’s ice-cold. I always serve it straight from the fridge because that’s when the mozzarella is at its creamiest and the salami’s flavors really pop. If you’re serving it at a party, nestle the bowl in a bigger one filled with ice to keep it chilled. (Bonus: it looks fancy!)

Now, what to serve with it? Oh, let me tell you—grilled chicken turns this into a full meal, and crusty bread is perfect for sopping up any extra dressing that pools at the bottom. (No shame in bread-dipping here.)

As for leftovers? They’re a gift! Just stash them in an airtight container, and they’ll stay fresh for up to 3 days. Honestly, day two is when the magic happens—the pasta soaks up more dressing, the salami infuses everything with its savory goodness, and the whole thing becomes even more addictive. Just give it a quick stir before diving back in. (If it lasts that long, of course.)

Nutritional Information for Italian Pasta Salad

Okay, let’s talk numbers—because I know some of you (like me!) like to keep an eye on what’s going into your bowl. Here’s the scoop per serving of this Italian pasta salad with salami & mozzarella: about 350 calories, 15g protein (thanks to that glorious salami and cheese!), 45g carbs from the pasta, and 12g fat. Not too shabby for something that tastes this indulgent, right?

Now, full disclosure—these numbers can wiggle a bit depending on your exact ingredients. That fancy artisanal salami you splurged on? Might bump up the fat a touch. Using whole wheat pasta? Carbs will shift. But hey, that’s the beauty of homemade—you control what goes in. Just enjoy every flavorful bite!

FAQs About Italian Pasta Salad

Got questions about this Italian pasta salad? I’ve got answers! Here are the ones I get asked most often—usually while people are shoveling forkfuls into their mouths at potlucks.

Can I make this pasta salad ahead of time?

Absolutely! In fact, I recommend it. The flavors get even better after chilling for a few hours. Just hold off on adding any fresh veggies (like cherry tomatoes) until right before serving so they stay crisp. It’ll keep beautifully in the fridge for up to a day—though in my house, it never lasts that long!

Can I freeze Italian pasta salad?

Oh honey, no. Trust me, I learned this the hard way. Freezing turns the pasta into a mushy mess, and the mozzarella gets weirdly grainy. This is one of those dishes that’s best enjoyed fresh or refrigerated for a day or two. If you need to prep ahead, just cook the pasta and store it separately, then mix everything the day you’re serving.

What’s the best pasta shape for this salad?

Rotini or penne are my go-tos—those little twists and tubes are perfect for trapping all that garlicky dressing. Farfalle (bowties) work too in a pinch, but stay away from spaghetti or angel hair unless you want a slippery, sad salad. The ridges and curves? That’s where the flavor magic happens!