Cold Italian Pasta Salad

This pasta salad with salami, cherry tomatoes, olives, and cheese makes the perfect meal prep for a busy week.

Published Feb 17, 2026

This post may contain affiliate links. Please see our disclosure policy.

This easy Cold Italian Pasta Salad is a simple, fresh dish that’s easy to prepare and sure to be enjoyed by the whole family.

Oval platter with fusilli pasta salad mixed with diced salami, mozzarella, tomatoes, olives, cucumber, and herbs, set on a gray surface with serving utensils and a lemon nearby.

It features plenty of bold flavors, including fusilli, salami, two types of cheese, juicy cherry tomatoes, crunchy veggies, and fresh herbs. Topped with a zesty Italian dressing, this is the kind of meal that only gets better after time in the fridge.

A plate of pasta salad with fusilli, salami, cherry tomatoes, cucumbers, olives, mozzarella, and fresh herbs sits next to a gray napkin, lemon slices, and a serving spoon.

It’s the perfect make-ahead meal to serve as an easy weeknight dinner, to curb after-school hunger, or to bring along to picnics, BBQs, and potlucks.

❤️ Why You’ll Love a Cold Italian Pasta Salad

It’s fresh and vibrant!
Family-friendly and great for meal-prep.
The perfect dish to bring to a gathering.
Easy to customize with the ingredients you have at home.

A side view of a platter of pasta salad.

Cold Italian Pasta Salad Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

For the salad:

Pasta: Use anything bite-sized like fusilli, ditalini, farfalle, penne, etc.
Cherry tomatoes: Roast them in the oven with olive oil and balsamic for 15 minutes to soften them and bring out their natural sweetness.
Cucumber: Use English or Persian. I like to peel mine.
Salami: I prefer a mild one, but you can choose one with more spice and flavor if you prefer.
Mozzarella balls: The mini kind, also known as bocconcini. Swap for chopped regular mozzarella.
Cheddar: I like to use a block of mature cheddar, but you can opt for extra mature or mild.
Kalamata olives: Pitted.
Red onion: Finely chopped so as not to overpower the salad.
Basil: Fresh basil adds a bright, peppery taste.

For the homemade Italian dressing:

Olive oil: The base of the dressing.
Red wine vinegar: Adds depth and tang. White wine vinegar is fine, too.
Maple syrup: For sweetness and to balance the acidity. Swap for honey or balsamic glaze.
Lemon juice: Adds freshness. A little goes a long way.
Dijon: I like the wholegrain kind, but use any mustard you have.
Parmesan (not pictured): For a nutty flavor.
Seasoning: Garlic, oregano, sea salt, and pepper to taste.

Bowls containing cooked pasta, chopped vegetables, salami, cheese, herbs, olive oil, and seasonings are arranged on a gray surface, ready for a Cold Italian Pasta Salad meal preparation.

How to Make a Cold Italian Pasta Salad

Prepare the ingredients: Boil the pasta and cool it. Chop the veggies, cheese, olives, and salami.
Make the dressing: Whisk together olive oil, red wine vinegar, maple syrup, lemon juice, Dijon mustard, Parmesan, garlic cloves, and dried oregano until emulsified. Season well.
Assemble the pasta salad: Add all the ingredients to a large bowl, and top with the dressing.
Arrange on a platter and serve.

Possible Variations

Kalamata: Black olives, pepperoncini, or roasted nuts.
Pasta: Macaroni, tubetti, farfalle, rotini are all great shapes for a pasta salad. Swap for orzo, courcous, pearl barley, etc.
Salami: Or roasted chicken, salmon, tuna.
Mozzarella and cheddar: Use pecorino, Parmesan, or burrata.
Basil: Try fresh parsley, thyme, or Italian seasonings.
Add ins: Bell pepper, corn, artichoke hearts, chickpeas, or other fresh veggies.
Dressing: Swap for a basil or sun-dried tomato pesto.