Italian Pesto Pasta Salad

25 min | easy | Mediterranean diet

Overhead view of Italian pesto pasta salad in a white bowl, with rotini coated in green pesto, halved cherry tomatoes, mozzarella pearls, sliced pepperoni, green and black olives, and thin strips of red onion on a light wood surface.

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.

Bowl of Italian pesto pasta salad made with rotini coated in green pesto, topped with sliced pepperoni, mozzarella pearls, halved cherry tomatoes, green olives, and thin red onion on a light wooden surface.

How to Make Italian Pesto Pasta Salad

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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.

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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.

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Bowl of Italian pesto pasta salad made with rotini coated in green pesto, sliced pepperoni, mozzarella pearls, halved cherry tomatoes, green olives, and thin red onion, with a larger serving dish blurred in the background.

Substitutions

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.

Close-up of Italian pesto pasta salad in a white rectangular dish, with rotini coated in green pesto and mixed with pepperoni slices, mozzarella pearls, halved cherry tomatoes, black olives, and thin red onion slices.

Tips

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.

Nutrition Facts ^*

Energy	431	kcal
Protein	15	g
Total Fat	28	g
Carbohydrates	45	g
Dietary Fiber	15	g

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

FAQ

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.

Serving Suggestions

This pasta salad pairs well with grilled chicken, burgers, or a simple antipasto platter.

A few torn basil leaves and extra mozzarella make the bowl look fresh and deli-style.

For more heat, add crushed red pepper or spicy salami before serving.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Donna, Phoenix, AZ: I decrease the amount of olives in the salad and add a couple of chopped marinated artichokes. It is a huge hit! — 5 ★

Eunice: That sounds like a great variation, Donna!