Your New Go-To Pasta Salad for the Week Ahead

When your week is full, having something ready to go in the fridge can make all the difference. This Italian Pasta Salad is one of those recipes you can make once and enjoy for a few meals—whether it’s a quick lunch, an easy dinner, or something to grab after a workout.

It’s simple to throw together, packed with flavor, and balanced with protein, carbs, and healthy fats to keep you satisfied. Make it ahead, let the flavors come together, and you’ve got a go-to meal that fits into real life—no extra planning required.

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Italian Pasta Salad

Makes 4 servings

Ingredients

8 ounces (224 grams) dry pasta like bow tie, rotini or penne

¼ cup reserved pasta water

5 ounces (142 grams) hard salami, cut into small slices

1½ cups (223 grams) halved grape tomatoes

3 ounces (85 grams) black olives

1 cup (149 grams) chopped bell peppers

¼ cup (40 grams) chopped red onions

3 ounces (85 grams) fresh mozzarella pearls

¼ cup (25 grams) grated Parmesan cheese

¼ cup (15 grams) chopped fresh parsley

¼ cup (10 grams) chopped basil

Dressing

¼ cup (60 milliliters) extra-virgin olive oil

2 tablespoons lemon juice

¼ teaspoon dried oregano

½ teaspoon Dijon mustard

¼ teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon black pepper

Instructions

1. Bring a pot of water to a boil over medium heat. Add pasta to pot and cook according to package directions, about 7 to 8 minutes, or until pasta is just tender.
2. Reserve ¼ cup pasta water, then drain pasta. Transfer pasta to a large bowl and let cool. 
3. In a small bowl, whisk together all dressing ingredients.
4. Once pasta has cooled, add salami, tomatoes, olives, bell peppers, onions, mozzarella, Parmesan, parsley and basil to bowl. Toss well.
5. Pour dressing and 2 tablespoons pasta water over salad. If dressing is too thick, thin with additional pasta water. Serve cold. Can be stored up to 3 days in the fridge.

Per serving: 617 calories | 22 grams protein | 52 grams carbs | 37 grams fat

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