Zesty Italian Pasta Salad with Herby Vinaigrette

If you're searching for the ultimate summer side dish that's as bold in flavor as it is beautiful on the plate, look no further than this Italian Pasta Salad. It’s a vibrant medley of al dente pasta, tangy vinaigrette, salty meats, and fresh herbs—perfect for potlucks, picnics, and everyday lunches. This isn’t your average mayo-laden salad. It’s zesty, balanced, and absolutely packed with texture and Mediterranean personality.

Inspired by the tried-and-true Cook’s Illustrated version, this rendition takes it a step further with improved techniques for flavor absorption, herb freshness, and vinaigrette emulsification. Whether you're feeding a crowd or meal-prepping for the week, this dish delivers every single time.

What sets this pasta salad apart is the balance between punchy acidity from pepperoncini and vinegar, the creamy richness of provolone, and the savory edge of Genoa salami. Fresh herbs like parsley and basil keep it lively and fragrant. But the secret lies in letting each element marinate and meld. With the right preparation, every bite becomes a harmonious forkful of summer flavor.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes (including chilling)
• Servings: 8
• Difficulty: Moderate

Ingredients

For the Salad Base

• 1 pound short pasta (fusilli, farfalle, or rotini)
• Salt, for boiling water
• 4 ounces provolone cheese, diced into small cubes
• 4 ounces Genoa salami, diced
• 1/2 cup grated Parmesan cheese
• 1/2 small red onion, finely chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• Freshly ground black pepper, to taste

For the Vinaigrette

• 1/4 cup red wine vinegar
• 1/4 cup finely chopped pepperoncini (plus 1 tablespoon of brine)
• 2 tablespoons caper brine (or chopped capers if preferred)
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely minced
• 1 teaspoon honey
• 1/2 cup extra-virgin olive oil

Cooking Instructions

• Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8–10 minutes depending on the shape. Avoid overcooking—it should retain a slight bite for structure. Drain and immediately spread the pasta onto a baking sheet in a single layer. Toss with a drizzle of olive oil and let cool for at least 15–20 minutes. This drying stage helps prevent sogginess and allows the vinaigrette to cling better later.
• While the pasta cools, make the vinaigrette. In a medium bowl, whisk together red wine vinegar, chopped pepperoncini, caper brine, Dijon mustard, garlic, and honey. Start whisking and slowly drizzle in the olive oil in a steady stream to emulsify. You should end up with a glossy, well-blended dressing that’s tangy with just the right amount of body.
• In a large mixing bowl, combine the cooled pasta with diced provolone, salami, grated Parmesan, red onion, parsley, and basil. Season with freshly ground black pepper and toss gently to mix the ingredients without bruising the herbs.
• Pour the vinaigrette over the pasta salad and use tongs or two large spoons to toss everything thoroughly. Take your time—make sure every piece of pasta gets coated and that the dressing settles into the folds and edges.
• Let the salad rest at room temperature for 15–30 minutes. This step allows the herbs, cheese, and vinaigrette to mingle and develop deeper flavor. For best results, cover and chill the salad for at least 1 hour before serving. The chilled rest helps the pasta soak up even more flavor while keeping the texture intact.
• Right before serving, give the salad one final toss. Taste and adjust seasoning with an extra splash of vinegar or a pinch of salt if desired. Garnish with a bit more fresh basil or shaved Parmesan, and serve cold or just slightly cool for peak enjoyment.

Tips, Variations & Serving Suggestions

• Make ahead tip: Prepare the vinaigrette and chop all mix-ins a day ahead, then combine fresh on the day of serving for best herb aroma.
• Swap the cheese: Try cubed mozzarella, smoked gouda, or crumbled feta for different flavor profiles.
• Boost the kick: Add red chili flakes or extra pepperoncini for more heat.
• Add greens: Toss in arugula or baby spinach for a peppery, fresh twist.
• Make it garden-fresh: Add halved cherry tomatoes or roasted red peppers for color and sweetness.
• Serving idea: Plate it with grilled chicken, panini sandwiches, or as part of a picnic spread with chilled wine.

Conclusion

This Italian Pasta Salad brings together everything you want in a warm-weather dish: vibrant color, robust flavor, and the kind of satisfying texture that makes every bite a joy. The balance of salty salami, creamy cheese, tangy vinaigrette, and fresh herbs keeps things bold but not overpowering. It’s one of those dishes that only gets better with time, making it perfect for both gatherings and fridge-friendly lunches.

For the original inspiration and classic version of this salad, check out the source at Cook's Illustrated's Italian Pasta Salad.

FAQ

Can I make this pasta salad the night before?

Absolutely! It’s actually better when made ahead. Chill it overnight and give it a fresh toss before serving. You may want to add a splash of extra vinaigrette if it feels dry.

What pasta shape works best?

Short, ridged pasta like fusilli, farfalle, or rotini works best because they hold onto dressing and ingredients. Avoid smooth or long pasta shapes.

Is this recipe gluten-free or dairy-free?

As written, it includes both gluten and dairy. You can substitute gluten-free pasta and use dairy-free cheese alternatives to suit your dietary needs.