This Beach Day Italian Pasta Salad is fresh, colorful, and always a crowd favorite! Packed with pasta, crisp vegetables, cheese, and savory Italian meats tossed in a homemade zesty dressing, it’s the perfect make-ahead dish for beach days, picnics, BBQs, potlucks, or easy summer lunches. Best of all, it tastes even better after it’s had time to chill, making it a stress-free recipe you’ll come back to all summer long. 

Serves: 6–8

Ingredients

• 12 oz rotini pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup mini mozzarella pearls
• 1 cup cucumber, diced
• ½ cup sliced black olives
• ½ cup diced pepperoni
• ½ cup diced salami
• ½ cup diced provolone cheese
• ¼ cup diced red onion
• ½ cup chopped pepperoncini
• ¼ cup chopped fresh parsley

Homemade Italian Dressing

• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sugar or honey
• Pinch of crushed red pepper flakes (optional)

Instructions

1. Cook the pasta until al dente. Drain and rinse under cold water.
2. In a large bowl, combine the cooled pasta, tomatoes, mozzarella, cucumber, olives, pepperoni, salami, provolone, onion, pepperoncini, and parsley.
3. Whisk together all of the dressing ingredients until well combined.
4. Pour the dressing over the salad and toss until everything is evenly coated.
5. Refrigerate for at least 1 hour before serving. Toss again just before serving.

Beach Day Tips

• Keep the salad in a well-insulated cooler until ready to eat.
• Garnish with extra parsley and a few pepperoncini slices just before serving.
• Serve with buttery crackers, fresh fruit, or sandwiches for an easy beach lunch.