Summer Salads: Italian Pasta Salad

We love this pasta salad for many reasons (and why it is a staple on our catering menu!): it is a simple salad great for picky eaters and it only gets better with time! We recommend pouring the dressing on the pasta while it is still warm to help the great flavor of the dressing soak into the pasta. This salad is also incredibly flexible, you can add or take away any ingredients!
However you celebrate, we recommend eating well, laughing with friends and family, and enjoying the beginning of summer!
8 Servings


Pasta Salad

  • 16 ounces tri-color rotini pasta
  • 3 ounces mozzarella or provolone cheese shredded
  • 5 ounces pepperoni diced
  • 1/2 cup red onion thinly sliced
  • 4 tablespoons parsley finely chopped
  • 1 teaspoon kosher salt
  • 1/2 cup Italian Vinaigrette plus more to taste

Italian Vinaigrette

  • 6 tablespoons red wine vinegar
  • 4 teaspoons dried Italian seasoning
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 4 tablespoons extra virgin olive oil


  • Place a large pot to boil and season heavily with kosher salt. Once boiling add pasta and cook until al dente. Drain and set aside.
  • To make the dressing, add all the ingredients and whisk well to create an emulsion. Set aside. If not all dressing is used, store in an air-tight jar in the fridge for up to one week.
  • To a mixing bowl add cooked pasta, shredded cheese, pepperoni, red onion, parsley, salt, and dressing. Mix thoroughly, taste and adjust with salt and dressing.
  • To store, cover bowl tightly with plastic wrap for up to five days.