Description
If you’re looking for a vibrant, flavorful dish that’s perfect for picnics, potlucks, or just as a refreshing side, this Italian Dressing Pasta Salad is an absolute winner! It’s bursting with fresh vegetables, tender pasta, and a tangy Italian dressing that ties everything together. The best part? It’s easy to make, and the flavors only get better as it sits, making it a perfect make-ahead dish. Whether you’re serving it alongside grilled meats or enjoying it as a light meal, this pasta salad is sure to be a hit.
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Ingredients
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For the Pasta Salad:
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12 oz (about 3 cups) pasta (rotini, penne, or bowtie work great)
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1 bell pepper (red, yellow, or orange), diced
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½ red onion, thinly sliced
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½ cup black olives, sliced (optional)
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½ cup shredded mozzarella cheese (optional)
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¼ cup fresh parsley, chopped (for garnish)
For the Dressing:
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¾ cup Italian dressing (store-bought or homemade)
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1 tbsp red wine vinegar
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1 tsp Dijon mustard (optional for extra tang)
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1 tsp garlic powder
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Salt and pepper to taste
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Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes).
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Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.
Step 2: Prepare the Vegetables
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While the pasta is cooking, prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber and bell pepper, and thinly slice the red onion.
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If you’re using olives, slice them into rounds.
Step 3: Make the Dressing
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In a small bowl, whisk together the Italian dressing, red wine vinegar, Dijon mustard (if using), garlic powder, salt, and pepper. Taste and adjust the seasoning if needed.
Step 4: Assemble the Salad
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In a large mixing bowl, combine the cooled pasta, vegetables, and olives (if using).
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Pour the dressing over the pasta and toss everything together until well coated.
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If you’re adding cheese, sprinkle the shredded mozzarella over the salad and gently toss again.
Step 5: Chill and Serve
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Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together. The salad can be made ahead of time and stored in the fridge for up to 2 days.
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Before serving, give the salad a quick toss and garnish with fresh parsley.
Notes
Don’t Overcook the Pasta – Be sure to cook the pasta al dente (firm to the bite) so it holds up well in the salad and doesn’t get soggy.
Customize the Veggies – Feel free to swap out the vegetables based on what you have on hand. Try adding zucchini, carrots, or even artichoke hearts for extra flavor.
Add Protein – If you want to turn this into a complete meal, add some grilled chicken, tuna, or chickpeas for protein.
Make Your Own Dressing – If you prefer homemade dressings, make your own Italian dressing by combining olive oil, vinegar, garlic, dried herbs, and a pinch of sugar.
Let It Chill – Allow the salad to chill in the fridge for at least 30 minutes before serving so the pasta can soak up the flavors of the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Italian