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Italian Pasta Salad

Italian Penne Pasta Salad

Course Salad, Side Dish
Cuisine American
Keyword Italian-pasta-salad, Italian-penne-pasta-salad, pasta-salad-recipes
Prep Time 25 minutes
Cook Time 15 minutes
Chill time 4 hours
Total Time 4 hours 40 minutes
Servings 10 servings
Calories 357kcal
Author Melissa Sperka


  • 2 ½ cups dry penne pasta
  • Dressing:
  • 1 0.7 oz Good seasons Italian salad dressing mix
  • 1 cup real mayonnaise
  • ½ cup milk or half & half
  • cup red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon basil pesto
  • Mix-ins:
  • 1 small red onion diced
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup kalamata olives (whole or sliced, your preference)
  • cup grated Parmesan cheese
  • 4 oz cubed mozzarella cheese
  • 4 oz pepperoni quartered
  • 4 oz cubed hard salami
  • 3 chopped green onions
  • 2 Roma tomatoes diced
  • salt and black pepper to taste


  • In a medium size pot, boil the penne pasta in salted water per the instructions on the box until al dente. Drain well.
  • Meanwhile, in a large mixing bowl, whisk together dry salad dressing mix, mayonnaise, milk, red wine vinegar, pesto, and olive oil. (May sweeten with 1 teaspoon sugar, if desired to balance flavor)
  • Add drained pasta to dressing mixing until fully coated.
  • To the pasta add, onion, green and red bell peppers, olives, Parmesan, mozzarella, pepperoni, salami, green onion and tomatoes. Mix until evenly distributed. Reserve some green onion for garnishing.
  • Taste and adjust salt and pepper to your taste. Place into an airtight container and chill for at least 4 hours. Stir before serving garnished with green onion.
  • Store leftovers chilled.


Serving: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1040mg | Potassium: 263mg | Fiber: 2g | Sugar: 5g | Vitamin A: 578IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 1mg