Summer Italian Pasta Salad
When the summer heat is on, nothing satisfies quite like a flavor-packed pasta salad—and this Summer Italian Pasta Salad is everything you want in a seasonal dish. It’s zesty, vibrant, and filled with ingredients that celebrate the best of summertime. At the heart of this recipe is a bold, homemade Italian-style dressing made with high-quality olive oil that brings everything together with rich, herbaceous flavor.
What truly sets this pasta salad apart is the addition of Pimiento-Stuffed Manzanilla Olives. Briny and buttery with just a touch of sweetness, they offer the perfect bite to cut through the richness of the salami and balance the freshness of the vegetables. These olives aren’t just a garnish—they’re a key ingredient that adds depth and a little Mediterranean flair to every forkful.
This salad is loaded with color and texture: crisp bell peppers, juicy summer corn, tender artichoke hearts, and cool, crunchy cucumbers all tossed together with perfectly cooked pasta. Slices of savory salami give it a heartiness that makes it just as suitable for a main dish as it is a side. And to finish it off? A generous shower of Pecorino Romano cheese, adding a salty, nutty richness that pulls every bite together.
Whether you’re serving it at a backyard barbecue, packing it up for a picnic, or making it ahead for easy meals throughout the week, this pasta salad is bold, bright, and made to be shared. It’s a fresh and satisfying way to savor the flavors of summer.
Summer Italian Pasta Salad
Ingredients
- 1 pound short pasta, such as rotini, fusilli, or penne
- 1 recipe homemade Italian dressing, recipe on fromscratchwithmaria.com
- 1 cup chopped salami
- 1 cup chopped bell peppers, any color or a mix
- 1 cup chopped cucumber
- 1 cup chopped marinated artichoke hearts
- 1 cup cooked corn
- ½ cup Pecorino Romano cheese, shredded or shaved
- ½ cup fresh basil leaves, torn
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside to cool slightly.
- Transfer the pasta to a large mixing bowl. Pour the Italian dressing over the warm pasta and toss to coat evenly.
- Add the chopped salami, bell peppers, cucumber, artichokes, corn, and half of the Pecorino Romano to the bowl. Toss until everything is well combined.
- Top with the torn basil and the remaining cheese. Season with salt and freshly ground black pepper to taste.
- Serve immediately or refrigerate until ready to serve. This pasta salad can be made a few hours ahead for even more flavor.