Ask Cookix, your sous-chef

Tuscan-Style Italian Pasta Salad with Salami, Bocconcini & Olives

Bursting with Mediterranean flavors and vibrant colors, this Tuscan-style pasta salad celebrates the best of Italian antipasto traditions. Spiral pasta is tossed in a bright, homemade Italian dressing—rich olive oil, tangy wine vinegar, freshly grated Parmesan, and a hint of garlic and herbs. Peppery salami batons add savory depth, while creamy bocconcini and briny olives lend contrasting textures. Juicy cherry tomatoes and crisp bell pepper strips bring crunch and sweetness, all tied together with fresh basil. Rooted in the casual, family-style meals of central Italy, it’s ideal for summer gatherings, picnics, or buffet spreads. Serve it at room temperature to let the flavors meld, or refrigerate overnight for an even more pronounced tang. Whether you’re hosting friends al fresco or seeking a make-ahead side, this salad’s balance of salty, sweet, and herbal notes makes it a crowd-pleasing staple—and a delicious way to savor Italy’s sun-drenched ingredients any time of year.

Light Lunch | Side | Tuscan | Pasta Salad | Jar | Mixing Bowl | Pot | Bocconcini | Olive | Pasta | Salami | Boiling | Shaking | Tossing | Picnic | Warm Weather | Make-Ahead | Overnight | Under 15 Minutes
Time to complete

Prep

20min

Cook

8min

Wait

15min

Total

43min

Ingredients (Makes 6 servings)
  • 120 ml (½ cup) extra virgin olive oil
  • 60 ml (¼ cup) red or white wine vinegar
  • 1½ tbsp (22.5 ml) freshly grated Parmesan cheese
  • 1 tbsp (12.5 g) granulated sugar
  • 1 large garlic clove, minced (about 5 ml)
  • ½ tsp (1.5 g) dried basil
  • ½ tsp (1 g) dried oregano
  • ¼ tsp (0.5 g) dried parsley
  • ½ tsp (1 g) red pepper flakes (optional)
  • ¾ tsp (4.5 g) salt
  • ½ tsp (1.5 g) black pepper
  • 300 g (10 oz) spiral pasta or other shape
  • 180 g (6 oz) salami, cut into 1 in (2.5 cm) batons
  • 200 g (7 oz) baby bocconcini, halved
  • 1 red bell pepper, cut into 1¼ in (3 cm) strips
  • 250 g (8 oz) mixed pitted olives
  • 2 cups (300 g) cherry tomatoes, halved
  • 1 cup (25 g) fresh basil leaves
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 11
  • Protein: 7
  • Carbohydrates: 22
  • Fiber: 2
Directions

Make Dressing

  • 1. Combine olive oil, wine vinegar, Parmesan, sugar, garlic, dried basil, oregano, parsley, red pepper flakes, salt, and pepper in a jar. Seal and shake vigorously until well emulsified.

Cook Pasta

  • 2. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions minus 1 minute for al dente (about 8 minutes). Reserve 120 ml (½ cup) cooking water, then drain and rinse under cold water. Shake off excess water.

Assemble Salad

  • 3. In a large bowl, combine drained pasta, salami, bocconcini, bell pepper, olives, cherry tomatoes, and basil. Drizzle with half the dressing and toss gently to coat evenly.

Finish & Serve

  • 4. Taste and adjust seasoning. If serving later, refrigerate salad covered. Before serving, bring to room temperature and toss with reserved dressing and a splash of pasta water to freshen flavors.
Cookix's Secrets

Assembly

  • Toss gently to avoid crushing the bocconcini and cherry tomatoes.

Bold Flavor

  • Stir in a spoonful of sun-dried tomato paste or tapenade to intensify the savory notes.

Dressing

  • Let the dressing rest for 10 minutes before tossing to allow the sugar and Parmesan to dissolve fully.

Grain Twist

  • Substitute half the pasta with cooked farro or barley for added chewiness and fiber.

Healthier Swap

  • Replace salami with grilled chicken breast strips for a leaner protein option.

Pasta

  • Add a pinch of salt to the pasta water to season the noodles right from the start.

Seasonal

  • Swap cherry tomatoes for diced peaches in late summer for a sweet-and-savory take.

Serving

  • Serve at room temperature to let the olive oil and vinegar flavors shine.

Storage

  • Store leftover salad in an airtight container; stir in a little reserved pasta water before serving to revive textures.

Vibrant Veggie

  • Fold in diced zucchini and yellow squash for extra summer vegetables.