Jump to recipe here

This Italian pasta salad is a fresh, flavorful dish that’s perfect for any occasion. From summer picnics to weeknight dinners this pasta salad is packed with colorful tri-colored fusili, crisp vegetables, savory pepperoni, and tangy Italian dressing, it’s a vibrant and satisfying meal all on its own or a perfect side. Easy to make and even better the next day, this pasta salad brings the bold, zesty flavors of Italy right to your table.

I’ve always believed the best recipes come with a story, and this Italian pasta salad is no exception. This recipe is based off of a pasta salad my mom made all the time growing up.

A few summers ago, I was invited to a neighborhood block party and wanted to bring something easy, colorful, and delicious. I remembered my mom’s version of this tri-color pasta salad. Inspired by her, I tossed together tri-color fusili, crisp cucumbers, cherry tomatoes, sliced olives, chunks of pepperoni, and a generous pour of Italian dressing. The result was an easy pasta salad that disappeared within minutes and had people asking for the recipe.

Since then, it’s become a go-to recipe for everything from weekend BBQs to weekday lunches. What I love most is how versatile it is. You can mix in your favorite ingredients or adjust it to what’s in your fridge. Whether you’re feeding a crowd or just want something simple and satisfying, this Italian pasta salad recipe never disappoints. Plus, the colors from the fusili make it as fun to serve as it is to eat!

How does tri-colored fusili get its different colors?

Tri-colored fusili gets its colors from natural ingredients mixed into the pasta dough. Spinach is used to make the green pasta, tomato or red bell pepper gives the red color, and the plain yellow color comes from the original pasta dough made with semolina flour. These ingredients add color and a hint of flavor, making the pasta both colorful and tasty.

Kaylie’s tips:

• This pasta salad is great as soon as it’s made, but I love it even more after it’s had time to sit and absorb the salad dressing. If you make it ahead of time and let it sit, you may have to add up to 1/2 cup more dressing as it can “dry” out as it absorbs the dressing.
• I love how versatile this salad is. It really can be made with more than what’s listed or less. I love it with grilled chicken added when I want a little more protein, or if I’m taking it somewhere where there will be a lot of kids eating it, I tend to take out the ingredients that aren’t as kid-friendly. Either way, it typically doesn’t last long.

Check out our storefront here to see our list of recommended brands and supplies