This tangy-sweet Italian rigatoni pasta salad is my go-to side all summer long. It's quick, easy, and SO good. There's nothing quite like it to bring a burst of flavor to summer meals.
Whether you're hosting a backyard cookout, heading to a picnic, or simply looking for a delicious way to keep the kitchen cool, this easy pasta salad is the perfect recipe.
With its combination of crunchy vegetables, tender pasta, and salty olives, all tossed in a zesty vinaigrette, it's no wonder this dish has been a crowd-pleaser for years.
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- This quick and easy pasta salad is unbelievable good with lots of crunchy vegetables, tender pasta, and salty olives in a sweet and tangy, fat-free dressing.
- It's perfect for summer. Family dinners, potlucks, pool parties - this salad disappears fast no matter where it goes.
- Rub the dried herbs between the palms of your hands as you add them to the salad. This really opens up the flavor... plus your hands smell great for hours.
When I owned a tea room, this Italian pasta salad was the number one side dish on the menu. It was more popular than our hand-cut French fries, crispy tempura onion rings, and cut fruit with lavender creme fraiche.
Of course, the reason for that is the same now as it was then -- this stuff is addictive!
Try this easy tortellini salad next!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
One of the things I love about this is that you can customize it with your favorite mix-ins and proteins! Here are some of mine -
- cooked diced chicken
- cooked diced ham
- cooked shrimp
- tofu
- chopped pepperoni
- cooked Italian sausage (mild or hot)
- pancetta
- crispy bacon
- anchovies
- shredded mozzarella
- parmesan
- smoked provolone
- halved cherry tomatoes
- diced green peppers
- celery
- fresh parsley or thyme or oregano or ...
- shredded carrots
- pepperoncini
- kalamata olives
- chopped fresh basil
🤫 Cook's secrets -
Overcook the pasta. I know, I know... al dente is recommended by almost everyone else but I'm telling ya, cook that pasta until it's nice and soft. Trust me on this one.
🍴 Equipment
- chef's knife
- cutting board
- large bowl for mixing and serving
- small bowl for mixing the dressing]
- whisk
🥫 How to store leftovers
Leftovers should be refrigerated promptly. A good rule of thumb is that foods should be tossed after 2 hours at room temperature - especially in the summer.
Cover with plastic wrap and refrigerate for up to 5 days. This easy summer salad does not freeze well, sorry.
Marye's Tip o' the day
Pour the vinegar and sugar mixture over the pasta while it's hot. It soaks up more flavor this way.
💭 Things to know
- Add the vinegar and sugar mixture to the pasta before you add the remaining ingredients.
- Add the herbs while the pasta is still warm.
- Once the pasta mixture has cooled, add the vegetables, meat, and other ingredients you may be using.
- Make more of the dressing mixture to add to the salad before serving if needed.
- Always grate cheese from a block. Preshredded cheese is coating with stuff to keep it from sticking together and it goofs up the texture.
- Put mozzarella in the freezer for 20 minutes or so before grating. It will be much easier to grate.
Perfect for potlucks!
This pasta salad is the perfect potluck recipe. It dresses up al fresco dinners on the deck. It graciously accepts your leftover ham, chicken, or other leftovers.
And, it feeds a crowd. I know I can't get through summer without it.
Let chill overnight
Although this summer salad is quick and easy you'll want to allow enough time for it to sit overnight in the fridge.
During that time the pasta soaks up the simple vinaigrette so that every bite is bursting with flavor. Don't skimp on this step or try to cut it short -- you can't get the same flavor.
Be prepared to add more dressing before serving.
Just before serving stir gently but thoroughly. Taste to see if you need to add a little more of the vinaigrette mixture—sometimes the pasta soaks up so much that it's a little dry.
Season generously
I measure the Italian seasoning by the handful for this. It sounds like a lot but you'll have to trust me on this. Just do it.
My hands hold about 3 tablespoons of seasoning so that's the measurement I'm using. You can use more or less depending on your own tastes.
Why use rigatoni pasta?
So, yeah. I get it. Who ever heard of rigatoni in pasta salad?
The thing is those big tubes of chewy pasta soak up the dressing. Tiny pieces of purple onion, herbs, and olives play hide and seek in the interiors of the tubes so that you get a surprise flavor blast in every bite. Will it be onion? An olive?
You won't know until you take a bite. You can substitute rotini pasta or something else but just try it my way at least once, please?
👩🍳 FAQs
Sure! This pasta salad is perfect for making ahead. In fact, it tastes even better after sitting in the fridge overnight, allowing the flavors to meld together.
Absolutely! You can use gluten-free pasta to make this salad. Just make sure to cook the pasta according to the package instructions, as gluten-free pasta can have different cooking times.
Yes, you can prepare the vinaigrette in advance and store it in an airtight container in the refrigerator. It's fine for a couple of weeks (or more). Shake well before using.
📚 Related recipes
I'm loving the look of this Panzanella Salad from Marisa Stewart
📞 The last word
This is seriously one of my favorites. You can experiment with different types and shapes of pasta to make it exactly as you like it.
I think it tastes best at room temperature but it can be served cold as well.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
What are your favorite additions?
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Italian Pasta Salad
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 pounds rigatoni
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella, shredded
- 1 red onion, coarsely chopped (red onion, purple onion - it's the same)
- 28 ounces ripe black olives, drained and sliced
- 3 tablespoons Italian seasoning, rub it between your palms as you add it to the dish - it will have more flavor.
- 1 cup cider vinegar
- 1 cup sugar, don't be afraid to use more or less to taste
- salt, to taste
Instructions
- Cook the rigatoni until overdone. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won't work. It needs to be very cooked, but still hold it's shape.
- Drain.
- Mix vinegar and sugar until the sugar dissolves.
- Pour the vinegar and sugar mixture over the hot pasta.
- Dump the handful of herbs on it.
- Mix thoroughly and let cool.
- Add remaining ingredients and mix well.
- Cover with plastic wrap and chill overnight.
- Stir gently before serving - you may need to add a little more of the vinegar sugar mixture.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published May 2008. Last updated May 29, 2024 for editorial improvements and more helpful tips.
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Tammy says
This pasta salad is really pretty and so good!! I followed the recipe exactly until right before we ate it. I drizzled a teeny, weeny bit of Olive Garden Italian salad dressing over it and stirred. When I say teeny, weeny I mean it! Can’t stand drippy, saturated, sloppy pasta salad. Husband doesn’t even eat pasta salad but had to try this. He said “This is really good! It’s a keeper!”