Creamy Italian Pasta Salad
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When it comes to pasta salads, two classics always come to mind. There’s the beloved Macaroni Salad — creamy, comforting, and a staple at every picnic, potluck, and backyard barbecue. Then there’s the vibrant tricolor rotini salad, tossed with olives, cheese, and zesty Italian dressing. One leans into cozy creaminess, the other into bold, bright flavor.
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This Creamy Italian Pasta Salad is the best of both worlds. It delivers that lively, herby punch while wrapping everything in a luxuriously creamy dressing. A dish that feels familiar yet exciting, perfect for gatherings or just a comforting meal at home.
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Creamy Italian Pasta Salad
Ingredients
| For the Dressing | |
|---|---|
| 1 cup mayonnaise | |
| 1 teaspoon dijon mustard | |
| 2 tablespoons finely grated parmesan cheese | |
| 2 cloves garlic, minced | |
| 2 teaspoons Italian seasoning | |
| 3 tablespoons red wine vinegar | |
| 1 tablespoon olive oil (plus more if needed) | |
| Kosher salt & freshly ground black pepper | to taste |
| For the Salad | |
|---|---|
| 12 oz tricolor rotini pasta | |
| 8 oz salami, chopped | |
| 1 red bell pepper, diced | |
| 1/2 cup sliced black olives | |
| 1/2 cup red onion, diced | |
| 1 cup mozzarella cheese, diced | |
| 2 tablespoons fresh parsley, chopped |
Preparation
- Cook the pasta
In a large pot of salted boiling water, cook rotini according to package directions. Drain and set aside. - Make the dressing
In a serving bowl, whisk together mayonnaise, dijon mustard, parmesan, garlic, Italian seasoning, red wine vinegar, and olive oil. If too thick, add a splash more oil. Season generously with salt and pepper. - Combine the salad
Add pasta, salami, bell pepper, olives, red onion, mozzarella, and parsley to the bowl. Toss until everything is coated in the creamy dressing. - Taste & serve
Adjust seasoning as needed. Serve immediately or cover and refrigerate — it keeps beautifully for 4–5 days.
