Italian Pesto Pasta Salad

25 min | easy | Mediterranean diet

Recipe by Eunice Published Apr 1, 2026

Prep Time	Cook Time	Total Time
15 min	10 min	25 min

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Introduction

This Italian pesto pasta salad is bright, savory, and packed with pepperoni, mozzarella, olives, and juicy cherry tomatoes.

It is perfect for summer potlucks, picnic lunches, easy cookouts, and make-ahead dinners with classic Italian-inspired flavor.

Prep mode (keeps screen awake)

Cook and cool the pasta

Bring a large pot of salted water to a boil, then cook the rotini until just past al dente.
Drain well and rinse under cold water until cool, then shake off extra water.
Whisk the pesto dressing

Whisk the pesto, olive oil, red wine vinegar, lemon juice, salt, and black pepper in a large bowl.
The dressing should look smooth and loose enough to coat every piece of pasta.
Add the salad mix-ins

Add the cooled pasta, pepperoni, mozzarella, tomatoes, olives, and red onion to the bowl.
Toss gently until everything is evenly coated and the add-ins stay nicely intact.
Chill for better flavor

Cover and chill the salad for at least 20 minutes, so the flavors meld and the pasta firms up.
If it seems dry after chilling, toss in a spoonful of olive oil or pesto.
Adjust and serve

Taste and adjust the salt, pepper, or lemon juice before serving.
Serve cold or slightly cool as a side dish or light main.

Pepperoni for Genoa salami: Genoa salami brings a softer bite and a rich, slightly garlicky flavor that blends well with the pesto.
Mozzarella pearls for diced provolone: Provolone stays firmer in the fridge and adds a sharper, deli-style note to each bite.
Olives for chopped giardiniera: Giardiniera adds crunch, heat, and a bright pickled bite that keeps the salad lively and deli-inspired.

Salt the pasta water well: Well-seasoned water flavors the pasta from within, which matters because cold salads mute seasoning more than hot dishes.
Cool pasta without over-rinsing: A brief rinse stops cooking, but heavy rinsing removes starch that helps the dressing cling.
Slice add-ins to match the pasta: Small, even pieces give balanced bites and keep heavier ingredients from sinking to the bottom.
Dress it twice for the best texture: Reserve a spoonful of pesto, then toss it in before serving if the salad tightens in the fridge.
Let it rest before serving: Twenty minutes of chilling helps the pepperoni and olives season the pasta, giving a fuller Italian deli flavor.

^* Approximate, per serving.
Data source: USDA FoodData Central.

Why does my pasta salad taste dry after chilling?: Pasta absorbs dressing as it rests. Toss in extra pesto, olive oil, or a splash of lemon juice before serving.
Can I make this pasta salad ahead of time?: Yes, and it often tastes better after a short rest. Make it up to one day ahead and refresh it before serving.
What if I do not like olives?: Use chopped marinated artichokes or more tomatoes for briny balance without the olive flavor.
How do I keep the mozzarella from getting rubbery?: Add cold mozzarella after the pasta has fully cooled. Warm pasta can firm the cheese and dull its creamy texture.