This Italian Pasta Salad is packed with crunchy vegetables, juicy olives, fresh herbs, and little bites of mozzarella tossed in a sweet-tangy dressing made with pomegranate molasses and oregano. Meal-prepping cold salads has truly changed the game for me. They’re quick to put together, stay fresh for days, and make weekday lunches feel so much easier. It’s refreshing, hearty, and so good straight from the fridge. Perfect for busy days when you want something delicious but effortless.

Why You’ll Love This Recipe

• Great for meal prep: Stays fresh for up to 3–4 days and tastes even better the next day as the flavors develop.

• Super customizable: Add salami, chickpeas, roasted peppers, or grilled chicken or anything works with this base.

• No cooking after the pasta: Once the pasta is boiled, everything else is just chopping and mixing.

• Balanced flavor: The tanginess of pomegranate molasses with oregano gives the salad a unique sweet-savory Italian twist.

• Perfect cold meal: Ideal for lunch boxes, quick dinners, picnics, and potlucks.

Ingredients

For the Pasta Salad

• 250g boiled pasta of choice

• 1 medium cucumber, chopped

• 7–8 cherry tomatoes, quartered

• 1 medium onion, chopped

• 10–12 black olives, chopped

• 3–4 pepperoncini peppers, chopped

• 7–8 mini mozzarella balls, chopped

• Handful of coriander, chopped

For the Dressing

• ¼ cup olive oil

• ½ cup pomegranate molasses

• 2 tbsp vinegar

• ¼ cup water

• 1 garlic clove, crushed

• 1 tbsp sugar

• 1 tbsp dried oregano

• Salt and pepper, to taste

• 1 tbsp chopped parsley

Instructions

1. Boil the Pasta

• Boil the pasta according to package instructions until al dente.

• Drain and rinse under cold water to stop the cooking and cool it down completely.

• Add to a large mixing bowl.

2. Prepare the Vegetables

• Chop the cucumber, tomatoes, onion, olives, pepperoncinis, mozzarella balls, and coriander.

• Add everything to the bowl with the pasta.

3. Make the Dressing

• In a separate small bowl, whisk together olive oil, pomegranate molasses, vinegar, water, crushed garlic, sugar, oregano, salt, pepper, and chopped parsley.

• Taste and adjust add more vinegar if you prefer it tangier or more sugar if you want extra sweetness.

4. Combine Everything

• Pour the dressing over the pasta and vegetables.

• Mix well until everything is coated and glossy.

• Let it chill for at least 30 minutes before serving so the flavors can settle.

Storage & Meal Prep Tips

• Fridge: Store the salad in an airtight container for 3–4 days.

• Does it get watery? No, because this dressing uses pomegranate molasses and oil, it stays thick and coats the pasta well.

• Meal prep: Store the dressing separately if you prefer; add just before eating for maximum freshness.

• Add-ins that store well: Cooked chicken, chickpeas, roasted peppers, feta cheese, or spinach (add spinach the day of).

Italian Pasta Salad

Packed with crunchy vegetables, juicy olives, fresh herbs, and little bites of mozzarella tossed in a sweet-tangy dressing made with pomegranate molasses and oregano.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Salad

Cuisine Fusion, Italian

Servings 4

Ingredients

  

1x2x3x

For the Pasta Salad

• 250 g boiled pasta of choice
• 1 medium cucumber chopped
• 7 –8 cherry tomatoes quartered
• 1 medium onion chopped
• 10 –12 black olives chopped
• 3 –4 pepperoncini peppers chopped
• 7 –8 mini mozzarella balls chopped
• Handful of coriander chopped

For the Dressing

• ¼ cup olive oil
• ½ cup pomegranate molasses
• 2 tbsp vinegar
• ¼ cup water
• 1 garlic clove crushed
• 1 tbsp sugar
• 1 tbsp dried oregano
• Salt and pepper to taste
• 1 tbsp chopped parsley

Instructions

 

• Boil the pasta according to package instructions until al dente.
• Drain and rinse under cold water to stop the cooking and cool it down completely.
• Add to a large mixing bowl.
• Chop the cucumber, tomatoes, onion, olives, pepperoncinis, mozzarella balls, and coriander.
• Add everything to the bowl with the pasta.
• In a separate small bowl, whisk together olive oil, pomegranate molasses, vinegar, water, crushed garlic, sugar, oregano, salt, pepper, and chopped parsley.
• Taste and adjust add more vinegar if you prefer it tangier or more sugar if you want extra sweetness.
• Pour the dressing over the pasta and vegetables.
• Mix well until everything is coated and glossy.
• Let it chill for at least 30 minutes before serving so the flavors can settle.

Keyword easy salad recipes, italian pasta salad, meal prep salads

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