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# Ultimate Italian Pasta Salad
- URL: https://opal-trout.pikapod.net/ultimate-italian-pasta-salad/
- Published: 2026-05-01T19:15:12.000Z
- Updated: 2026-10-25T20:56:40.000Z
- Author: Lindsay
- Tags: Recipes, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

![](https://opal-trout.pikapod.net/content/images/2026/10/italian-1-jpeg.jpg)

## Ultimate Italian Pasta Salad

![](https://opal-trout.pikapod.net/content/images/2026/10/italian-jpeg-1.jpg)

- 1 lb radiatore pasta
- 2 tbsp EVOO
- 12 oz cherry tomatoes (halved)
- 8 oz pearl mozzarella (drained)
- 1 orange bell pepper (chopped)
- ½ cup chopped pepperoncini
- ⅓ cup chopped Kalamata and/or Castelvetrano olives
- ½ small red onion (\~½ cup minced)
- 1 15 oz can chickpeas (drained and rinsed)
- 7 oz Genoa salami (or your fav, small diced)
- 1 ½ oz package fresh oregano (leaves only)

#### Lemon Oregano Vinaigrette

- 2/3 cup Lemon juice (+ zest from all lemons used)
- 1 cup EVOO
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- Sea salt + black pepper to taste
1. Cook pasta in very well salted water until just past al dente, then drain, rinse with tepid water and spread onto a large sheet pan. Drizzle with olive oil and toss to coat. Let cool for 10 minutes. \*when your pasta is about ⅓ done, reserve ½ cup pasta water\*
2. Make the dressing. Add the lemon juice, EVOO, mustard and honey to a blender and blend until creamy. Add a big pinch of salt and black pepper and stir. Taste and adjust seasoning to your liking.
3. To a large bowl, add your pasta, lemon zest, dressing, and pasta water and toss to coat. Add the remaining ingredients and toss to combine. Refrigerate for an hour. If refrigerating for longer, remove from the fridge 30 minutes before serving.

AnyAmerican, Italian