Italian Pasta Salad with Olives, Cheese, and Vinaigrette

Italian Pasta Salad with Olives, Cheese, and Vinaigrette is a vibrant, refreshing, and flavor-packed dish that brings the taste of Italy straight to your table. This salad combines al dente pasta with colorful vegetables, tangy olives, cubes of cheese, and a zesty homemade Italian vinaigrette. It’s a perfect balance of hearty textures and Mediterranean flavors — tangy, salty, herby, and utterly satisfying.

This salad shines at picnics, potlucks, barbecues, or family dinners. It’s a make-ahead dish that actually gets better as it sits, allowing the vinaigrette to infuse every ingredient with rich Italian flavor. Whether served as a side dish or a light main course, this pasta salad always steals the show with its beautiful presentation and bold taste.

Why I Love This Recipe

I love Italian Pasta Salad with Olives, Cheese, and Vinaigrette because it’s everything I want in a meal — colorful, flavorful, and easy to prepare. Every bite bursts with Mediterranean goodness: juicy cherry tomatoes, crisp bell peppers, briny olives, and creamy cheese all tied together with a tangy vinaigrette.

It’s also wonderfully versatile. You can customize it based on what’s in your pantry or the season — different cheeses, veggies, or even pasta shapes. It’s the perfect dish to make ahead, and it tastes just as delicious the next day, if not better. For me, it’s the ultimate comfort salad that feels indulgent yet wholesome.

Why It’s a Must-Try Dish

This dish is a must-try because it embodies the heart of Italian cuisine — simple ingredients, fresh flavors, and vibrant presentation. It’s perfect for any occasion and appeals to everyone, from vegetarians to picky eaters.

It’s light yet satisfying, colorful yet comforting, and most importantly, it’s foolproof. The vinaigrette ties everything together with its perfect balance of acidity, sweetness, and spice. If you’re looking for a crowd-pleasing dish that’s easy to prepare, store, and serve, this pasta salad is the one.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6 servings
• Calories: ~350 kcal per serving
• Course: Salad / Main Course / Side Dish
• Cuisine: Italian / Mediterranean

Ingredients

For the Salad:

• 12 oz (340 g) rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup black olives, sliced
• ½ cup green olives, sliced
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• 1 cup cubed mozzarella or provolone cheese
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped

For the Italian Vinaigrette:

• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar (optional, to balance acidity)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and freshly ground black pepper, to taste

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente (firm but tender).
3. Drain and rinse the pasta under cold water to stop the cooking process and cool it down.
4. Drizzle with a teaspoon of olive oil and toss to prevent sticking.

Step 2: Prepare the Vegetables and Cheese

1. While the pasta cooks, wash and chop all vegetables.
2. Cut cherry tomatoes in half, dice the cucumber and bell pepper, slice the olives, and cube the cheese.

Step 3: Make the Vinaigrette

1. In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, oregano, basil, salt, and pepper until emulsified.
2. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

1. In a large salad bowl, combine the cooled pasta, chopped vegetables, olives, and cheese.
2. Pour the vinaigrette over the salad.
3. Toss well to coat all ingredients evenly.

Step 5: Chill and Serve

1. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. Sprinkle with grated Parmesan and chopped parsley just before serving.

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How to Serve

Serve Italian Pasta Salad with Olives, Cheese, and Vinaigrette chilled or at room temperature.

It pairs beautifully with:

• Grilled chicken, steak, or shrimp
• Garlic bread or focaccia
• A glass of white wine or iced tea

It’s ideal for outdoor gatherings, potlucks, BBQs, and summer picnics. You can also serve it as a complete vegetarian meal.

Recipe Tips

• Use short pasta: Rotini, penne, or farfalle hold the dressing well.
• Cool the pasta completely: Hot pasta absorbs too much dressing.
• Balance the flavors: Taste and adjust salt, vinegar, or honey in the vinaigrette.
• Make it ahead: It tastes even better the next day as the flavors deepen.
• Keep it colorful: Use a mix of vegetables for visual appeal and nutrition.

Variations

1. Greek-Style Pasta Salad: Add feta cheese, kalamata olives, and a sprinkle of oregano.
2. Meat Lovers’ Version: Add diced salami, pepperoni, or grilled chicken for protein.
3. Vegan Option: Skip the cheese and use a vegan vinaigrette or dairy-free cheese cubes.
4. Creamy Italian Pasta Salad: Mix the vinaigrette with a spoon of mayonnaise or Greek yogurt for a creamy texture.
5. Pesto Twist: Replace the vinaigrette with basil pesto for a fragrant green pasta salad.

Freezing and Storage

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  (Stir before serving as the dressing may settle.)
• Freezing: Not recommended — the vegetables and pasta lose their texture when thawed.
• Make-Ahead Tip: Prepare the vinaigrette and chopped veggies ahead of time. Combine with pasta just before serving.

Special Equipment Needed

• Large pot for boiling pasta
• Colander for draining
• Mixing bowl
• Whisk or jar for vinaigrette
• Salad tongs or spoon for tossing

Conclusion

Italian Pasta Salad with Olives, Cheese, and Vinaigrette is the ultimate blend of freshness, flavor, and simplicity. It’s a celebration of Italian ingredients — olive oil, cheese, and herbs — all coming together in perfect harmony.

Whether you’re preparing it for a summer picnic, a family lunch, or a quick weekday meal, this salad delivers every time. Its versatility, make-ahead convenience, and irresistible taste make it a kitchen staple you’ll come back to over and over again.

Italian Pasta Salad with Olives, Cheese, and Vinaigrette

Italian Pasta Salad with Olives, Cheese, and Vinaigrette is a vibrant, refreshing, and flavor-packed dish that brings the taste of Italy straight to your table.

Author: Stella Parker Cuisine: Italian Course: Salads

Print Recipe

Pin Recipe

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Difficulty: Beginner Servings: 6

Ingredients

Servings

For the Salad:

• 12 oz (340 g)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup black olives, sliced
• ½ cup green olives, sliced
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• 1 cup cubed mozzarella or provolone cheese
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons fresh parsley, chopped

For the Italian Vinaigrette:

• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar (optional, to balance acidity)
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm but tender). Drain and rinse the pasta under cold water to stop the cooking process and cool it down. Drizzle with a teaspoon of olive oil and toss to prevent sticking.
2. Step 2: Prepare the Vegetables and Cheese : While the pasta cooks, wash and chop all vegetables. Cut cherry tomatoes in half, dice the cucumber and bell pepper, slice the olives, and cube the cheese.
3. Step 3: Make the Vinaigrette : In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, oregano, basil, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
4. Step 4: Assemble the Salad : In a large salad bowl, combine the cooled pasta, chopped vegetables, olives, and cheese. Pour the vinaigrette over the salad. Toss well to coat all ingredients evenly.
5. Step 5: Chill and Serve : Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Sprinkle with grated Parmesan and chopped parsley just before serving.

Keywords: Italian Pasta Salad with Olives, Cheese, and Vinaigrette