Italian pasta salad recipe

This Italian pasta salad with carpaccio is one of my current favorites. It’s fresh, flavorful, and perfect for warm days—great as a quick dinner, an easy side dish or a filling lunch.

This is honestly one of my favorite pasta salads at the moment. I love salads—especially when the weather starts getting warmer. Some of my favorites are this easy tuna pasta salad or this chicken pasta salad.

What I love about using pasta in meal salads is that it makes the dish more filling and helps you stay satisfied longer. This is what makes this Italian pasta salad ideal for busy days!

Why You’ll Love This Italian Pasta Salad

Quick to make – Ready in just 15 minutes
Hearty and satisfying – Thanks to the pasta, it’s more than just a light salad
Perfect for warm weather – Cool, refreshing, and full of Italian flavors
Crowd-pleaser – A guaranteed hit for lunch, dinner, or potlucks
Flexible – Easily add extra veggies or swap the pasta type

Recipe Ingredients

pasta of your choice (fusilli, penne, farfalle, etc.)
pesto
cooking cream (or half & half)
pine nuts
Lamb’s lettuce or arugula
tomatoes, diced
fresh mozzarella balls, drained
beef carpaccio, at room temperature
Salt and black pepper to taste
Parmesan cheese, for topping

Optional Add-ins: cucumber, black olives, bell pepper, sautéed zucchini, fresh herbs (like fresh parsley and fresh basil), red onion, or use additional fresh veggies.

How to Make This Italian Pasta Salad

Step 1: Cook the pasta

Prepare your pasta al dente according to the package instructions in a large pot of salted water. Drain and rinse the cooked pasta under cold water to stop the cooking process.

Step 2: Season the pasta

Mix the pasta with pesto and cooking cream. Add salt and pepper to taste.

Step 3: Toast the pine nuts

In a dry pan, toast the pine nuts over medium heat until golden brown. Set aside.

Step 4: Assemble the salad

On serving plates or in a large bowl, layer the greens, then top with the pasta. Add diced tomatoes, mozzarella balls, and slices of carpaccio. Finish with extra pesto (if desired), shaved Parmesan, and the toasted pine nuts.

Pro Tip: Let the carpaccio come to room temperature before serving—it enhances the flavor significantly!

FAQ Italian Pasta Salad

Can I prepare this salad in advance?

Yes! You can prep most of the ingredients ahead of time. Just store the pasta, pesto mix, and toppings separately in the fridge and assemble right before serving for the freshest taste.

Is it safe to eat carpaccio in a salad?

Absolutely—as long as you’re using fresh, high-quality carpaccio from a reliable source. Make sure it’s kept chilled until just before serving and brought to room temperature for the best flavor.

Can I make this recipe without carpaccio?

Yes! You can swap it for prosciutto, smoked salmon, grilled chicken, or keep it vegetarian by adding grilled zucchini or roasted bell peppers.

What type of pasta works best?

Short pastas like fusilli, penne, or farfalle are perfect. They hold onto the pesto well and make for easy eating.

How long will leftovers keep?

Store leftovers in an airtight container in the fridge. It’s best eaten within 1 day since the greens and carpaccio are freshest when served immediately.

Italian pasta salad recipe