We are approaching the warmer season, so you are likely looking for new pasta salads to try. You landed in the right spot!
In this article, I will share with you 25 Italian pasta salad recipes that are unique and creative, full of flavor, and super easy and quick to make.
While these might not be traditional pasta salads Italians eat, they are all inspired by authentic Italian dishes—regional salads, popular pasta recipes you know and love but which are usually served warm and cooked differently. I have also included a few recipes I have developed for myself or my clients.
P.S.: Italians don’t eat many pasta salads, as most of us love our pasta warm, even in 40-degree Celsius weather! The two we eat the most are numbers 10 and 23 on this list. Most of the others, like Norma, Amatriciana, and Cacio e Pepe, are always enjoyed warm.
Table of Contents
1. Caprese Pasta Salad – Insalata di Pasta Caprese
If you are craving a fresh pasta salad that bursts with Italian Summer flavors, this is that. It’s also simple, quick and super healthy. To keep calories down, mind your portions.
Ingredients: Cherry tomatoes, mini mozzarella balls, salt and pepper, oregano, fresh basil, Italian extra virgin olive oil, and Balsamic Vinegar of Modena.
Favorite pasta shapes: Penne rigate, Fusilli, and Tortellini
2. Panzanella Gnocchi Salad – Insalata di Panzanella & Gnocchi
Love this Tuscan cucumber salad? Then, you’ve got to to give this pasta salad a try. Because we are using gnocchi, this is one of the lowest calorie salads on this list.
Ingredients: Ripe tomatoes, 1 cucumber, 1 red onion, salt and pepper, fresh basil, Italian EVOO, white vinegar (I prefer white balsamic vinegar).
Tips: For this, I prefer slicing the cucumbers very thinly, using a potato peeler and preparing the salad to marinate in the fridge with the dressing. You can cook and add the gnocchi as you are making it or later on before serving it.
Favorite Pasta Shapes: Gnocchi, and Orecchiette.
3. Eoliana Pasta Salad – Insalata di Pasta Eoliana
You might have heard of the Eolian Islands, in Sicily, but have you heard of this salad? The pasta version is even tastier!
Ingredients: cherry tomatoes, tuna, black and green olives, capers, small onion, salt and pepper, oregano, Italian EVOO. We are replacing the potato with pasta.
Favorite Pasta Shapes: Ditalini, Rotini, or small penne
4. Sicilian Orange Pasta Salad With Fennel – Insalata di Arance & Finocchi
Orange lovers, this is for you. A pasta salad that’s full of vitamin c and bursts with flavours.
Ingredients: oranges, red onion, fresh fennel, black olives, salt and pepper, Italian EVOO, fresh orange juice.
Favorite pasta shapes: Acini, Sedani, Farfalle
5. Green Beans Lemon Pasta Salad – Insalata di Pasta & Fagiolini
This is my personal creation, one I used to love and make all the time. In Winter, you can enjoy it warm, and in Summer it’s even tastier cold.
Ingredients: green beans cooked, garlic, lemon juice, a lot of lemon pepper, a little chilli, Italian EVOO.
Favorite pasta shapes: Spaghetti and Linguine
6. Lentil and Tomato Pasta Salad – Insalata di Lenticchie & Pomodori
If you are looking for a pasta salad without pasta, this is perfect. The lentils are filling enough, and the consistency resembles a rice salad.
Ingredients: canned brown lentils or cooked from dry, cherry tomatoes, onion, salt and pepper, Italian EVOO, chives, and optional chilli.
Favorite pasta shapes: Fusilli, Rotini, Penne
7. Rucola and Pear Pasta Salad – Insalata di Rucola & Pere
Do you prefer your pasta salad to have no tomatoes? Then, this Italian gourmet pasta salad is perfect for you.
Ingredients: rucola, pears, walnuts, parmesan, Italian EVOO, salt and pepper, and optional blue cheese.
Favorite pasta shapes: Acini, Orzo or Risoni
8. Spinach and Peaches Pasta Salad – Insalata di Spinaci & Pesche
This must be one of my favorites, simply because peaches are my favorite fruit, and they are even tastier when grilled.
Ingredients: baby spinach leaves, grilled peaches, optional onion, pine nuts, optional bresaola ham, salt and pepper, Italian EVOO, Modena Balsamic vinegar, and parmesan shavings. A cream cheese would go well too.
Favorite pasta shapes: Farfalle, Rotini
9. Cacio e Pepe Pasta Salad
You’ll never expect this from an Italian! I am turning the famous Roman pasta into a salad, say what? As traditional as I am, I also love experimenting and twisting recipes. In Winter, we can enjoy the exact traditional pasta, and in Summer we can give it a fresh spin. What do you think?
Ingredients: pecorino romano cheese, a lot of black pepper, Italian EVOO, and your pasta.
Tips: This is a tricky pasta to enjoy cold, but the key is in the preparation. Boil your pasta, save some cooking water, drain the pasta, add it to a bowl, add some cooking water and Italian EVOO, mix, grate plenty of pecorino cheese, finish with black pepper and enjoy. If you plan to save it for later in the fridge, I would use a short pasta.
Favorite pasta shapes: Spaghetti, Linguine, Penne
10. Pesto & Sun Dried Tomatoes Pasta Salad – Insalata di Pesto & Pomodori Secchi
Of course, a pesto pasta salad is on our list. This and a rice salad are the two most popular pasta salads in Italy, the ones most people take to the beach or a picnic.
Ingredients: basil pesto, sun dried tomatoes, pine nuts, parmesan shavings, salt and pepper, and optional tuna or shredded chicken. I also love finishing with some Modena Balsamic vinegar.
Favorite pasta shapes: Penne, Trofie, Fusilli, Farfalle
11. Norma Pasta Salad – Insalata di Pasta alla Norma
The traditional recipe comes from my region – Sicily, and it’s one of those recipes that’s equally delicious cold, even though Sicilians enjoy it warm.
Ingredients: cooked tomato sauce with garlic and basil, your pasta, fried eggplant cubes, grated salted ricotta cheese (or parmesan), fresh basil leaves, salt and pepper, Italian EVOO.
Tips: You could make this the traditional way, and enjoy it cold, even the next day. The trick is to coat it with plenty of tomato sauce. Or, you could make the cold version, by using fresh chopped tomatoes instead of the cooked tomato sauce. Either ways are delicious, but I personally prefer option 1.
Favorite pasta shapes: Fusilli, Small Penne, Macaroni
12. Cold Bolognese Pasta Salad
Here’s another one Italians will roll their eyes at (ha ha), but my motto is don’t mock it till you try it – unless it sounds disgusting, of course!
Ingredients: ground beef, or brown lentils for a vegetarian version, cherry tomatoes, onion, garlic, carrot, salt and pepper, concentrated tomato, Balsamic vinegar of Modena.
Tips: this is a decomposed bolognese pasta salad, so cook it this way. Chop your vegetables, sauté them in Italian EVOO, then add the ground beef, season, and add the Balsamic vinegar. Then add the concentrated tomato for extra flavour, and when the beef is fully cooked, take it off the heat. You can serve it cold mixed with your pasta and more EVOO.
Favorite pasta shapes: Small pasta shells, Orecchiette, Macaroni
13. Amatriciana Pasta Salad
This is one of those pasta that Italian would never eat cold, or most of them, yet it tastes so delicious. I realized the next day!
Ingredients: chopped tomatoes, guanciale or bacon cubes, salt and pepper, chilli flakes, white wine, pecorino romano cheese, and your pasta.
Tips: cook all those ingredients to make a flavourful tomato based sauce, and then dress your pasta with plenty of it. Once the pasta is one, mix in a little EVOO before refrigerating it.
Favorite pasta shapes: Spaghetti, Penne
14. Trapani Pesto Pasta Salad – Insalata di Pasta alla Trapanese
Looking for a new cold pesto pasta salad? Here you have it! This one must be enjoyed cold.
Ingredients: tomatoes, almonds, garlic, salt and pepper, fresh basil, Italian EVOO, optional parmesan.
Tips: blend all ingredients, excluding the parmesan, to create your Trapanese pesto. Then add it to cooked pasta, and sprinkle some parmesan.
Favorite pasta shapes: Trofie, Gnocchi, Farfalle, Macaroni
15. Cold Summer Lasagna
While it might not look like a pasta salad, the ingredients are that of a salad, and you eat it cold. It has the potential to become your new favorite!
Ingredients: lasagna sheets, grilled vegetables of your choice (zucchini, eggplant, peppers are the best), mozzarella or ricotta cheese, parmesan, tomato sauce, Italian EVOO, salt and pepper, Balsamic Vinegar of Modena.
Tips: cook the lasagna sheets separately; then layer some cold tomato sauce, followed by your vegetables, the lasagna sheets, the ricotta, and parmesan. Repeat, and don’t forget to season & drizzle some EVOO on top of the vegetables. Serve with a drizzle of balsamic.
The tomato sauce I make in advance and freeze it; it’s simply made with tomato passata, garlic, salt and pepper, fresh basil and Italian EVOO; simmered for 40 minutes. You can use it for tomato spaghetti, pizza, and much more.
Favorite pasta shapes: Lasagna sheets
16. Cold Cannelloni Pasta Salad
The cannelloni will be housing your salad, so I guess that makes it a pasta salad! It’s delicious, and that’s what matters, right?
Ingredients: your pasta, zucchini, eggplant, mint, Italian EVOO, salt and pepper, cream cheese, pecorino romano cheese, tomato sauce, Italian balsamic.
Tips: sauté your vegetables in EVOO, chopped into cubes; season with salt and pepper, and finish off with some mint. Add to a bowl, and mix in the cream cheese, and grated pecorino. Cook your cannelloni. Stuff each one with the mixture, and serve on cold tomato sauce, with a drizzle of EVOO and balsamic.
Favorite pasta shapes: Cannelloni, Giant Shells, Large Paccheri.
17. Zucchini Flowers Pasta Salad
This one is inspired by the crispy and delicious stuffed zucchini flowers. I am pretty sure you’ve never thought of eating them these way!
Ingredients: zucchini flowers, ricotta, your pasta, Italian EVOO, black olives, sun dried tomatoes, pepper.
Tips: sauté the chopped zucchini flowers in some EVOO, add in the black olives towards the end and take off the heat. Cook your pasta, and mix it in, with the chopped sundried tomatoes, the ricotta and some black pepper.
Favorite pasta shapes: Farfalle, Fusilli, Angel Hair
18. Pink Tortellini Pasta Salad – Insalata di Tortellini Rosa
This recipe is one my mum used to make all the time, though she served it warm. On weekdays, she would prepare it with tortellini or penne, whereas when she had more time, she would serve it on top of freshly made tagliatelle.
Ingredients: your pasta, onion, peas, tomatoes, cooking cream, salt and pepper, a pinch of nutmeg, parmesan.
How to make it: sauté the onion, tomatoes and peas in Italian EVOO for 10 minutes; add the cooking cream, season with salt, pepper and the nutmeg; mix, lower the heat and leave to simmer for 10 minutes. In the meantime, you can cook your tortellini. When ready you’ll mix them in the pink sauce, transfer to a bowl and finish with grated parmesan.
Favorite pasta shapes: Tortellini, Penne, Bow tie
19. Smoked Salmon Bow Tie Pasta Salad – Farfalle al Salmone
If you love a smoked sandwich bagel, you’ll enjoy this cold pasta salad. It’s full of flavor and protein!
Ingredients: your pasta, garlic, sun dried tomatoes, smoked salmon, Italian EVOO, pepper, fresh parsley, cooking cream, lemon juice.
How to make it: boil the water for your pasta; sauté the garlic and chopped sun dried tomatoes in a little oil; add the pasta to cook; after 5 to 7 minutes, add the chopped smoked salmon, and mix; add some cooking cream and mix again; leave to cook for 10 minutes at low heat. Mix the pasta into the sauce, transfer to a bowl; serve with parsley & some squeezed lemon.
Favorite pasta shapes: Farfalle, Fusilli, Casarecce, Penne
20. Tomato Balsamic Spaghetti Salad
This is a recipe I created for a client’s blog. It’s a rustic tomato pesto that’s sweet and tangy, and it pairs perfectly with spaghetti.
Ingredients: cherry tomatoes, sun dried tomatoes, fresh basil, roasted almonds, Italian EVOO, salt and pepper, Italian Modena Balsamic, pecorino cheese, and your pasta.
How to make it: blitz the cherry and sun dried tomatoes, with the almonds, fresh basil in a blender with a little oil. Cook the spaghetti, drain them, dress them with the pesto you made. Mix well, add plenty of grated pecorino romano cheese, and balsamic vinegar. Mix and let it cool for the flavors to intensify. I like to serve mine with some extra cheese and balsamic.
Favorite pasta shapes: Spaghetti, Linguine.
21. Sausage Macaroni Pasta Salad
This recipe is inspired by a balsamic ravioli I ate in Milan. If you love sausage, parmesan and pasta you are in for a treat!
Ingredients: your pasta, Italian sausage, garlic, parmesan cheese, cooking cream, Italian EVOO, salt and pepper, nutmeg, Italian balsamic vinegar.
How to make it: sauté the garlic in some EVOO, add the chopped sausage without the skin, and leave to cook; in the meantime you can cook your pasta. Add the cooking cream to the sausage, and season; add a pinch of nutmeg; add plenty of grated parmesan and mix until it melts into the cream; add some cooking water to thin the sauce. Mix the macaroni into the sauce, transfer to a bowl, and drizzle balsamic on each portion.
Favorite pasta shapes: Macaroni, Penne
22. Mortadella & Pistachio Pasta Salad
I am pretty sure you’ve tried the famous mortadella and pistachio sandwich or pizza. Well, this pasta is inspired by those.
Ingredients: your pasta, mortadella, fresh mozzarella di bufala, burrata or a creamy cheese, pistachio pesto, optional pistachios, Italian EVOO.
How to make it: cook your pasta; chop your mortadella; mix the mortadella with the cooked pasta into your bowl; coat with pistachio pesto; mix in a little oil; add the mozzarella into pieces; and finish with chopped pistachios.
Favorite pasta shapes: Bow tie, Shells, Penne
23. Risoni Pasta Salad – Insalata di Orzo
This recipe is inspired by the popular “Insalata di riso” – aka rice salad in Italian. But we are using risoni or orzo instead.
Ingredients: your pasta, eggs, Italian cotto ham, fontina cheese (or emmental), mixed Italian pickles, tuna, peas, salt and pepper, oregano, mixed olives, Italian EVOO.
How to make it: cook your pasta; cut the cheese, ham, eggs, and olives; mix all the ingredients into a large bowl; then add the cooked pasta; finish with seasoning and a generous drizzle of EVOO. Serve cold.
Favorite pasta shapes: Risoni, Rigatoni, Rice (pasta alternative).
24. Creamy Salami Pasta Salad
This recipe is inspired by a pasta from Sorrento. It’s rich and tasty, yet super quick to make.
Ingredients: your pasta, tomatoes, garlic, salami, parmesan, ricotta, salt and pepper, oregano, fresh basil, Italian EVOO.
How to make it: cook your pasta; chop the tomatoes thinly; chop your salami; mince your garlic. Sauté the garlic and tomatoes in a little Italian EVOO to aromatize; season with salt and pepper, add the oregano, mix and transfer to a bowl. Mix the pasta in, add the salami, the grated parmesan, the chopped basil, and the dollops of ricotta. Mix again and serve cold.
Favorite pasta shapes: Penne, Bow ties.
25. Italian Dressing Angel Hair Pasta Salad
This final recipe is inspired by what Americans call Italian dressing. However, I’ve simplified the ingredients, because as you know, for us Italians less is more when cooking! I am calling it Aglio e olio pasta with a twist.
Ingredients: your pasta, Italian EVOO, Italian balsamic vinegar, salt and pepper, fresh basil, oregano, garlic, fresh parsley, grated parmesan.
How to make it: cook your pasta; chop the garlic and herbs; mix in the dried ones; mix in the Italian EVOO and balsamic into a separate bowl; then transfer everything onto your pasta into a bowl; add the grated parmesan, and mix. If you don’t like raw garlic, you can stir fry it for a few minutes.
Favorite pasta shapes: Angel hair, Spaghetti, Trofie.
Want More Tasty Italian Recipe Ideas?
There you have it—a delicious list of new, unique, and flavorful Italian pasta salads that are a bit of everything: healthy, flavorful, nutritious, high in protein, full of vegetables, lovely cold, perfect to make ahead, and great to share.
If you love this list of recipes, make sure to check out these 25 Irresistible Italian Sandwich Recipes.
Thanks for reading! Please leave a heart and share this post with a friend before you go.
Buon appetito,
Alessia
