Easy Italian Pasta Salad

Summer Italian Pasta Salad

I'm a fan of cold pasta salads especially in the summer when you can bring it for BBQ's or picnics! This one will be a fan favorite, its very filling and I love all the colors!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Lunch, Main Dish, Salads, Side Dish
Cuisine Italian, Mediterranean, Seasonal, Vegan
Servings 4 servings


  • 2-3 cups cooked pasta I like to use Banza - chick pea pasta or gluten free
  • 1 15oz can black olives
  • 1/2 cup green olives I like the large ones
  • 1 15oz can organic cannellini beans drained and rinsed
  • 1 cup organic grape tomatoes cut in half
  • 1/2 cup radishes sliced thin
  • 2 tbsp fresh basil chopped or cut with scissors
  • 1 tbsp garlic minced - I used a garlic scape!
  • 1/4 cup Italian vinaigrette see below for homemade!
  • 1 cup cold meat optional (hard salami, prosciutto, ham etc)

Italian Vinaigrette

  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh oregano or 1/4 tsp dried
  • 1/2 tsp Sea salt
  • 1/4 tsp cracked pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder or minced onion
  • 1/2 tsp dijon or grainy mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/4 cup olive oil I like quality here or extra virgin



  • Toss all Salad ingredients together. Measure out 1/4 cup of your vinaigrette and toss into salad. Store in fridge until ready to eat - I like to toss with vinaigrette at least an hour before so the flavors can ignite together.


  • Stir together dried ingredients and then whisk in mustard, lemon juice and vinegar. Slowly whisk in the olive oil to combine.
Tried this recipe?Let us know how it was!