Vegetarian Italian Pasta Salad

This vegetarian Italian pasta salad is a fresh, colorful summer side made with fresh veggies, olives, mozzarella, herbs and a tangy red wine vinegar dressing. It's easy to make ahead, perfect for a crowd, and full of classic Italian flavors.

This vegetarian Italian pasta salad is fresh, colorful, and packed with classic Mediterranean-inspired flavors. Made with your favorite pasta shape, cherry tomatoes, olives, artichokes, mozzarella, fresh herbs, and our homemade red wine vinegar dressing, it's a delicious make-ahead side for summer meals, potlucks, and easy lunches.

We love making this cold vegetarian pasta salad for BBQs, casual get-togethers, and warm-weather lunches when we want something easy but still full of flavor. It's bright, satisfying, and one of those dishes that tastes even better after a little time in the fridge.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Why You'll Love This Vegetarian Italian Pasta Salad
• Ingredients You'll Need
• How to Make Vegetarian Italian Pasta Salad
• Flavor Variations, Substitutions and Add-Ins
• What to Serve With Vegetarian Italian Pasta Salad
• Best Wine Pairings
• Storage Instructions
• FAQ's
• More Pasta Recipes to Try
• Vegetarian Italian Pasta Salad

Why You'll Love This Vegetarian Italian Pasta Salad

• Fresh and flavorful - A delicious mix of crisp vegetables, briny olives, creamy mozzarella, and fresh herbs.
• Perfect for warm weather - Great for summer cookouts, picnics, and pasta salad season.
• Make-ahead friendly - This salad tastes even better after chilling.
• Easy to customize - Add extra vegetables, beans, or switch the cheese to make it your own.
• Perfect for sharing - A great pasta salad for a crowd.

Ingredients You'll Need

This vegetarian Italian pasta salad uses simple ingredients that come together to create a colorful, satisfying side dish with lots of fresh flavor.

• Pasta - Rotini, fusilli, or farfalle all work well because the dressing clings nicely to the shape.
• Cherry tomatoes - Add sweetness, juiciness, and bright color.
• Kalamata or black olives - Bring a salty, briny flavor that gives the salad its classic Italian-style feel.
• Artichoke hearts - Add a tender, slightly tangy bite.
• Red and green bell peppers - For crunch, sweetness, and color.
• Red onion - Adds sharpness and balances the richness of the cheese and olives.
• Mozzarella pearls - Creamy and mild, they help soften the tangy flavors in the salad.
• Italian parsley and fresh basil - Add freshness and lots of flavor.
• Parmesan shavings - For a savory, salty finish.
• Homemade red wine vinegar dressing - Ties everything together with a bright, tangy flavor.

See the recipe card for quantities.

How to Make Vegetarian Italian Pasta Salad

Cook the pasta

• Bring a large pot of water to a boil. Generously season the water with salt.
• Add the pasta and cook until just past al dente- tender but still holding its shape.

Chef's Tip: Pasta for salad should be slightly softer than al dente so it's pleasant to eat cold, but not mushy or falling apart.

Make the dressing

• While the pasta cooks, prepare the Homemade Red Wine Vinegar Dressing and set aside.
• You will need about ¾ - 1 cup (180 - 250ml) total for this recipe.

Rinse and dress while warm

• Drain the pasta and give it a quick rinse - just enough to stop the cooking, but don't chill it completely.
• Transfer immediately to a large bowl and toss with half of the dressing while still warm.

Chef's Tip: Dressing the pasta while warm allows it to absorb the flavor of the dressing and become silky from the olive oil.

• Set aside to cool completely.

Prepare the vegetables

• While the pasta cools, prep the tomatoes, olives, artichokes, bell peppers, red onion, and parsley.

Assemble the salad

• Add the tomatoes, olives, artichokes, bell peppers, red onion, mozzarella pearls, and parsley to the cooled pasta. Toss gently to combine.
• Cover and refrigerate for at least 30-60 minutes.

Finish just before serving

• Remove the pasta salad from the fridge. Drizzle with the remaining dressing and toss again.
• Add the Parmesan shavings and fresh basil ribbons, gently folding them through just before serving. Adjust seasoning if needed.

Chef's Tip: Always reserve some dressing for serving - pasta absorbs a lot as it chills. Adding the Parmesan and basil at the end keeps them fresh and vibrant.

Flavor Variations, Substitutions and Add-Ins

This Italian vegetarian pasta salad is very easy to adapt depending on what you have on hand.

• Add sun-dried tomatoes - For a deeper, slightly sweet flavor.
• Add chickpeas or white beans - To make it more filling and add extra protein.
• Add cucumber - For extra crunch and freshness.
• Add roasted vegetables - Roasted zucchini, eggplant, or peppers work beautifully.
• Add greens - Toss through a handful of arugula or baby spinach just before serving.
• Add Italian cured meats - For a non-vegetarian version, add sliced salami, pepperoni, or prosciutto for extra flavor and richness.
• Make it gluten free - Use your favorite gluten-free pasta and follow the recipe as written.
• Make it vegan - Skip the mozzarella and Parmesan or use plant-based alternatives.
• Try a different dressing - Swap the red wine vinaigrette for balsamic dressing, white wine vinaigrette, basil pesto, or a lemon vinaigrette for a different flavor profile.

What to Serve With Vegetarian Italian Pasta Salad

This vegetarian Italian pasta salad is perfect for summer meals, casual entertaining, and easy lunches. It pairs beautifully with grilled mains, seafood, and other fresh salads.

• Summer cookouts and BBQs - Serve it alongside other warm-weather favorites like French potato salad, peach salad, cucumber and feta salad, or summer cherry and berry fruit salad.
• Chicken dishes - It works beautifully with our roast chicken with orange and fennel, baked Caprese chicken, or oven baked Mediterranean chicken tenders.
• Fish and seafood - Try it with our baked Mediterranean salmon or Greek baked cod with tomatoes, olives, and feta.
• Lunch - Enjoy it on its own or with crusty bread for a simple, satisfying meal.

Best Wine Pairings

This cold vegetarian pasta salad pairs beautifully with crisp, refreshing wines that complement the tangy dressing, herbs, and creamy mozzarella.

• Pinot Grigio - Light, crisp, and refreshing.
• Sauvignon Blanc - A great match for the vinaigrette and fresh herbs.
• Dry Rosé - Perfect for warm-weather meals and summer entertaining.
• Light Italian reds - A lightly chilled Barbera or Chianti can also work nicely.

Storage Instructions

Fridge: Store in an airtight container in the refrigerator for up to 3 days.

Make Ahead and Meal Prep: This pasta salad is perfect for meal prep. You can make it ahead and store it lightly dressed, then toss with extra dressing before serving.

Not Freezer-friendly: We do not recommend freezing this pasta salad, as the fresh vegetables and cooked pasta will lose their texture once thawed.

FAQ's

More Pasta Recipes to Try

If you loved this vegetarian Italian pasta salad, here are a few more pasta recipes to try:

• Lemon Ricotta Pasta - A creamy, fresh pasta dish with a no-cook sauce that is perfect for warmer days.
• Napolitana Pasta - A simple tomato-based pasta made with homemade napolitana sauce.
• Pesto Chicken and Zucchini Lasagna - A cozy baked pasta dish with lots of flavor and a delicious green twist.
• Italian Meat Ragu - A rich, hearty pasta sauce perfect for comforting family meals or batch cooking for the freezer.

This vegetarian Italian pasta salad is one of our favorite warm-weather side dishes. It's colorful, full of fresh flavor, and easy to make ahead for BBQs, potlucks, lunches, and relaxed summer meals.

Give it a try and let us know in the comments how it turned out! Don't forget to Pin it for later or share it with a friend who is looking for some summer salad inspiration.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.