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This single serving Italian pasta salad is a fresh and flavorful dish made with pasta, crisp vegetables, and a tangy dressing. It’s easy to make, customizable, and perfect for a quick meal or side dish. Served cold, it’s a great option for lunch or dinner.
Why You’ll Love This Recipe
- Simple Prep: Quick to make with easy-to-find ingredients.
- Fresh & Flavorful: Loaded with crisp vegetables, cheese, and tangy dressing.
- Easy to Customize: Use what you love or have on hand.
- Single Serving: Perfectly sized for one satisfying meal.
I love this Italian pasta salad—known as insalata di pasta in Southern Italy—because it’s fresh, flavorful, and so simple to make. With tender pasta, crisp vegetables, mozzarella, and salami tossed in a zesty vinaigrette, it’s a bright and satisfying dish I turn to often. Perfect on its own or paired with a protein, it brings bold Italian flavors to the table in every bite.
Looking for more single serving salads? Try our Italian Chopped Salad, Sweet Potato and Black Bean Salad, Macaroni Salad, Chicken Caprese Salad, or Caesar Salad.
Ingredients
If you have any ingredients leftover from this small batch pasta salad recipe, check out our Leftover Ingredients Recipe Finder.
- Pasta: Rotini works well because it holds the dressing, but any small pasta will do. If you have extra pasta, use it in Chicken Paprika, Hamburger Casserole, or Mushroom Pasta.
- Cheese: Mozzarella adds a creamy, mild flavor. For a different twist, try goat cheese or cheddar. Leftover mozzarella can be used in Sheet Pan Lasagna or Stuffed Shells.
- Salami: Brings a savory, slightly smoky flavor. If you prefer a meatless version, use a plant-based alternative or leave it out.
- Vegetables: Broccoli, bell peppers, and olives add crunch and color. You can swap in other vegetables based on what you have on hand.
- Dressing: A good Italian dressing brings the salad together. Use your favorite bottled dressing for convenience, or make a batch of our homemade vinaigrette for a fresh, flavorful option.
Recipe Variations
This Italian pasta salad is easy to customize. Here are a few ways to switch it up:
- Add Greens: Toss in spinach or arugula for extra freshness.
- Mediterranean: Swap mozzarella for feta and add cucumbers.
- Spicy Version: A pinch of red pepper flakes adds heat.
- Fresh Herbs: Add basil or chopped parsley for a bright finish.
- Protein Boost: Stir in tuna or broiled chicken to make it a meal.
How To Make Italian Pasta Salad
See the recipe box below for ingredient amounts and full recipe instructions.
Cook the pasta according to the package instructions, then drain and let it cool.
Once the pasta has cooled, toss it in a large bowl with the rest of the ingredients. Give it a good mix, and that’s it—your pasta salad is ready to enjoy! It’s fresh, flavorful, and comes together in no time.
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Expert Tips
- Choose the Right Pasta: Use short pasta with ridges, like rotini, fusilli, or penne. These shapes hold onto the dressing, so every bite is flavorful.
- Let the Pasta Cool: Adding ingredients to hot pasta can make the salad soggy. Let it cool first to keep everything fresh and crisp.
- Make It Your Own: Adjust the cheese, vegetables, or dressing to your taste—there’s no wrong way to enjoy it.
- Cook to Al Dente: Slightly firm pasta holds up better in the salad. Overcooked pasta can turn mushy and lose its texture.
What To Serve With Pasta Salad
This Italian pasta salad pairs well with a variety of dishes. Here are a few ideas:
- Tomato Soup: A light soup makes it a more filling meal.
- French Bread: A slice of crusty bread complements the flavors.
- Baked Chicken Thighs: Add protein for a hearty dinner.
- Ham and Cheese Sliders: A great option for a casual lunch or gathering.
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
Yes, this salad can be made a day in advance. Just store it in the fridge and give it a quick toss before serving.
It stays fresh for up to 3 days when stored in an airtight container.
It’s best served cold, making it a great make-ahead meal.
Absolutely! To make Italian pasta salad for two, double the ingredients.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Comfort Food Recipes For One
If you’ve tried this single serving Italian pasta salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Italian Pasta Salad For One
Equipment
Ingredients
- ½ cup uncooked rotini pasta (about 1 cup of cooked pasta)
- ⅓ cup chopped red bell peppers
- ¼ cup broccoli florets
- 1 ounce salami -chopped
- 8 pitted black olives
- 3 tablespoons Italian salad dressing
- 2 tablespoons crumbled feta cheese
- 2 tablespoons shredded mozzarella cheese
Instructions
- Cook the Pasta: Boil the pasta according to the package instructions. Drain and let it cool completely.
- Mix the Salad: In a large bowl, combine the cooled pasta with the rest of the ingredients. Toss everything together until well mixed.
- Serve and Enjoy: Your Italian pasta salad is ready to eat! Serve it right away or chill it for even more flavor.
Notes
- Choose the Right Pasta: Use short pasta with ridges, like rotini, fusilli, or penne. These shapes hold onto the dressing, so every bite is flavorful.
- Let the Pasta Cool: Adding ingredients to hot pasta can make the salad soggy. Let it cool first to keep everything fresh and crisp.
- Make It Your Own: Adjust the cheese, vegetables, or dressing to your taste—there’s no wrong way to enjoy it.
- Cook to Al Dente: Slightly firm pasta holds up better in the salad. Overcooked pasta can turn mushy and lose its texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is absolutely wonderful. It’s colorful, delicious, and plentiful. I was just blown away at how large the portion size was. I am a carb counter and it fit into my program perfectly. Thank you so much I truly enjoyed this recipe will be preparing it frequently. Bob
It’s 27’ outside as I eat this with 1/2 grilled cheese sandwich. So good. I’m 80 and so grateful for your recipes! 🥰
Made this today. I rarely make more than 1-2 servings but this sounded so good that I made 4 servings so I could eat it for several meals with the hot weather coming up! I didn’t put any dressing on it and I had to change it up a bit to avoid going to the store. I added sliced radishes, cheddar cheese and pepperoni. Tonight I had a bowl of it and added the cheese and dressing when I served it. So good!
I’m so glad you enjoyed the pasta salad. It’s such a versatile recipe and your additions sound wonderful. Thank you for your feedback.
I believe the sodium level in your recipe is a typo. Sodium: 41520mg -There is no way it could be that high! Please correct the entry. I am a Registered Dietitian-Nutritionist and do recipe analysis all the time.
Hi Elaine,
Yes, you are right. Thank you for catching that. The information has been updated.
Joanie
This is an amazing recipe! I’ll be making it again and again!
A great recipe for quick lunches. I love that I can toss it all together, in whatever quantities I want, and meal prep it out for the week. I also like the suggestions on what else I can do with the leftovers.
Thank you so much! I am a single 73 y/o retired RN living alone and appreciate your website tremendously. I do have one question; do you have any low sodium recipes? I have hypertension and it’s so difficult to find any good recipes. Keep up the good work.
Hi Paula,
I’m so happy you are enjoying the recipes! We do have many lower sodium dishes on our site. In many of the recipes, the sodium comes from the addition of salt and can be added to taste or left out altogether.
Here are a few to browse through – https://onedishkitchen.com/salmon-baked-in-foil-for-one/
https://onedishkitchen.com/easy-single-serving-sheet-pan-chicken-recipe/
https://onedishkitchen.com/catfish-with-fennel-and-tomatoes-for-one/
Hope this helps.
Joanie
I am referring to the Italian Pasta for One:
First, thank you for this web site. It is very frustrating to have oodles of leftovers!!
My question: while I appreciate the serving is just for me, what happens if I want to make it for more people? When do I add the dressing? Or, in a very real scenario, I want to be able to bring this with me to a BBQ and have to make it gluten free; when do I add the dressing? Thank you again.
Hi Jeannette,
I’m so happy you are enjoying the recipes on our site, thank you so much for letting me know.
This pasta salad recipe can easily be doubled or tripled if you want to make more. As for the dressing, add it when you add the other ingredients and toss the salad to mix everything together. Use gluten free pasta and a gluten free Italian dressing in order to make this a gluten free salad.
Hope you enjoy it and have a wonderful weekend!