The Best Creamy Italian Pasta Salad

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If you’re looking for the perfect summer side dish, this is The Best Creamy Italian Pasta Salad. Loaded with fresh veggies, salami, cheese, and a homemade creamy Italian dressing, it’s an easy recipe that’s perfect for cookouts, potlucks, and busy weeknights.

Creamy Italian Pasta Salad in a wooden bowl with a wooden spoon with a plaid napkin next to it

Pasta salad is one of my favorite foods during the summer months. There is just something about a bowl of cold pasta tossed in a delicious dressing on a hot day that never gets old.

When I set out to create this recipe, I knew I wanted a creamy pasta salad loaded with all the good stuff a typical pasta salad has- fresh veggies, salami, and cheese. Of course, I also had to include one of my favorite ingredients: Greek yogurt. It’s an easy way to add a little extra protein while making the dressing rich, creamy, and absolutely delicious.

Combined with a classic mayo-based dressing, this pasta salad is packed with flavor and perfect for BBQs, potlucks, and family gatherings. Trust me, you’ll be making this one all summer long.

Why You’ll Love This Pasta Salad

Easy to make with simple, real food ingredients.
Perfect for make-ahead meals and even better the next day.
A crowd favorite wherever you choose to take it. I promise there won’t be any leftover.
Versatile and customizable so you can truly make it your own or use what you have in the fridge.
All the flavor in every bite. You will keep wanting more.

Ingredients You’ll Need

a flat lay of the ingredients needed for the recipe in different size bowls

Pasta: The base of this pasta salad. Choose your favorite. I do prefer an organic option.
Cucumber: Adds a fresh crunch and helps balance the richness of the dressing.
Cherry Tomatoes: Bring a juicy pop to every bite.
Salami: Adds that Italian flavor and makes it just a little more satisfying..
Mozzarella Cheese: Pairs perfectly with the salami.
Mayonnaise: Creates the creamy base for the homemade dressing.
Greek Yogurt: Lightens the dressing while adding a little extra protein.
Olive Oil: Adds richness and helps create a smooth dressing.
Red Wine Vinegar: Gives the dressing its Italian flavor.
Lemon Juice: Brightens the dressing and enhances the fresh ingredients.
Dijon Mustard: Helps emulsify the dressing while adding even more flavor.
Honey: Balances the tanginess of the vinegar and lemon juice.
Italian Seasoning: Brings all the classic Italian herb flavors to the dressing.
Garlic Powder: Adds savory flavor without overpowering the other ingredients.
Parmesan Cheese: Gives the dressing a cheesy finish.
Salt and Black Pepper: Brings all the flavors together.

How to Make the Best Creamy Italian Pasta Salad

Please see the recipe card at the bottom of this post for the full recipe details.

Cook pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
Add the cooled pasta, cucumber, tomatoes, salami, and mozzarella to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Greek yogurt, olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, Parmesan cheese, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Stir before serving and garnish with additional Parmesan cheese if desired.

Recipe Tips

These simple tips will help you make the best creamy Italian pasta salad every time.

Cook the pasta just until al dente. Overcooked pasta can become mushy after it absorbs the dressing.

Rinse the pasta with cold water. This stops the cooking process and helps cool the pasta quickly.

Salt your pasta water generously. This is your best chance to season the pasta itself and adds flavor to the entire salad.

Let it chill before serving. The flavors meld together beautifully after about 30 minutes in the refrigerator.

Reserve a little dressing. Pasta absorbs dressing as it sits, so stirring in a few extra spoonfuls before serving keeps it creamy.

Cut ingredients into bite-sized pieces. This ensures you get a little bit of everything in every bite.

Taste and adjust before serving. Add an extra splash of vinegar, a pinch of salt, or more Parmesan cheese if needed.

Make it ahead. This pasta salad is a great make-ahead side dish and often tastes even better the next day.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Pasta salad on a white plate with a silver spoon and the rest of the pasta salad in a big wooden bowl with a wooden spoon and a plaid napkin next to it

Frequently Asked Questions

Yes! In fact, this pasta salad tastes even better after a few hours in the refrigerator. The flavors have time to meld together, making it a perfect make-ahead side dish for parties, potlucks, and meal prep.

Rotini, bowtie, and penne pasta are all great choices because their shapes hold onto the creamy dressing and ingredients well. I just use whatever I have in my pantry and aim for an organic option.

Yes! Bell peppers, olives, pepperoncini peppers, broccoli, and shredded carrots are all delicious additions to this pasta salad.

Pasta naturally absorbs dressing as it sits in the refrigerator. Reserve a small amount of dressing and stir it in just before serving to keep the pasta salad creamy.

More Side Dishes You’ll Love

Ingredients

Pasta Salad

12 oz pasta
1 large cucumber diced
1 pint cherry tomatoes halved
6 oz salami chopped
6 oz mozzarella cheese cubed

Creamy Italian Dressing

3/4 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2-3 tbsps parmesan cheese grated

Instructions

Cook pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
Add the cooled pasta, cucumber, tomatoes, salami, and mozzarella to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Greek yogurt, olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, Parmesan cheese, salt, and black pepper until smooth.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Stir before serving.

Notes

This pasta salad tastes even better after a few hours in the refrigerator.
If making ahead, reserve a small amount of dressing to stir in before serving since the pasta will absorb some of the dressing as it chills.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

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