Italian Pasta Salad Recipe for a Crowd

This Italian pasta salad is for the kind of gathering where people help themselves to another spoonful. It is bright, colorful, easy to carry outside, and even better after the flavors have had a little time to mingle.

Serve it alongside grilled food, bring it to a potluck, or make it on Sunday for easy lunches. The formula is flexible, so use the vegetables and herbs that look best when you shop.

Ingredients

• 1 pound rotini or fusilli
• 1 pint cherry tomatoes, halved
• 1 large cucumber, chopped
• 1 roasted red pepper, sliced
• 8 ounces mozzarella pearls
• ½ small red onion, finely diced
• ½ cup chopped basil
• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• Salt, black pepper, and a pinch of dried oregano

Start with a simple vinaigrette

Whisk the olive oil, red wine vinegar, Dijon, garlic, oregano, a generous pinch of salt, and black pepper in the bottom of a large serving bowl. The mustard helps the dressing stay together, while the vinegar keeps the salad bright. Taste it before adding the pasta. It should be a little sharper than you expect because the pasta will soften the flavor.

Cook the pasta just until tender

Cook the pasta in well-salted water until it is tender but still has a little bite. Drain it, rinse briefly under cool water to stop the cooking, then shake away as much water as possible. Pasta salad becomes watery when pasta carries too much rinse water into the bowl.

Toss while the pasta is slightly warm

Add the drained pasta to the bowl with the dressing and toss well. Let it rest for five minutes, then add the tomatoes, cucumber, roasted pepper, mozzarella, red onion, and most of the basil. Toss again until every piece is lightly coated. Save a few basil leaves for the top just before serving.

Make it work for a crowd

This recipe serves about eight as a side. For a larger gathering, double it and serve it in two bowls rather than one deep bowl. Guests can help themselves more easily, and a smaller bowl stays fresher while the second waits chilled. It is especially good alongside sandwiches, grilled chicken, or a simple grazing spread.

For more substance, add chickpeas, grilled chicken, or salami. For a dairy-free version, leave out the mozzarella and add extra vegetables, olives, or white beans. The important part is contrast: something crisp, something tender, something herby, and enough dressing to bring it together without drowning it.

Make it ahead

Prepare the salad up to a day in advance and refrigerate it in a covered container. Before serving, let it sit for about 15 minutes, toss it again, and add a small splash of olive oil or vinegar if it seems dry. Fresh basil is best added at the end.

For an outdoor meal, set out a smaller bowl and refill it from a chilled backup rather than leaving the full batch in the sun. That keeps the salad looking and tasting fresh from the first guest to the last.

Keep the table easy and generous

A simple recipe feels more special when it is served with care. Use a wide bowl, a substantial serving spoon, and a little extra basil or tomatoes on top. Pair it with crisp bread, fruit, or a favorite grilled main, then let everyone come back for the combination they like best.

When the occasion needs more than a home-made side, Dolce can help shape a full spread around the people and setting. Explore Dolce’s catering services, browse the gallery, or start a conversation about your gathering.

Frequently asked questions