Nora
Whether you’re prepping for a backyard BBQ or a quick weeknight dinner, Pasta Salad with Italian Dressing is your vibrant answer. Packed with fresh veggies, briny olives, and a zesty homemade dressing, this dish offers a burst of summer in every bite. It travels well, holds up on a buffet table, and satisfies a variety of palates with its tangy, crisp, and colorful profile.
Unlike many salads, this pasta-packed version brings enough substance to be a meal on its own or the star sidekick to your grilled favorites. With just a bit of chopping and tossing, you’ll have a crowd-pleasing recipe perfect for potlucks, picnics, or simply clearing out the veggie drawer.
What Is the Pasta Salad with Italian Dressing?
Pasta Salad with Italian Dressing is a cold, refreshing dish made with al dente rotini or fusilli pasta, crisp vegetables like cucumber, bell pepper, cherry tomatoes, and red onion, tossed in a bold Italian vinaigrette. It often includes extras like feta cheese or black olives to layer in more flavor. This recipe stands out because of its balance of textures and bold, herby dressing that ties it all together.
Why You’ll Love This Recipe
- Quick to make: No oven needed and minimal prep time.
- Make-ahead friendly: Gets better as it sits and marinates.
- Flexible and customizable: Swap in your favorite veggies or add proteins like grilled chicken.
- Ideal for entertaining: A colorful, crowd-pleasing side dish.
- Naturally vegetarian with easy vegan modifications.
Ingredients for Pasta Salad with Italian Dressing
- 12 oz rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
For the Italian Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
How To Make the Pasta Salad with Italian Dressing
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: Make the Italian Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, onion powder, red pepper flakes (if using), salt, and pepper until well combined.
Step 3: Prep the Veggies
While the pasta cools, chop the tomatoes, cucumber, bell pepper, onion, and parsley. Crumble the feta cheese.
Step 4: Combine Everything
In a large mixing bowl, toss the cooled pasta with the veggies, olives, and feta. Pour the Italian dressing over and toss to coat everything evenly.
Step 5: Chill and Serve
Cover and refrigerate for at least 30 minutes to let flavors meld. Give it a quick toss before serving and adjust seasoning if needed.
What to Serve with Pasta Salad with Italian Dressing
This pasta salad pairs wonderfully with grilled meats like lemon herb chicken, BBQ ribs, or juicy burgers. It’s also excellent alongside sandwiches, wraps, or light seafood dishes such as grilled shrimp. For a vegetarian plate, serve it next to veggie patties or a hearty bean salad.
Top Tips for Perfecting Pasta Salad with Italian Dressing
- Salt the pasta water: This is the only chance to season the pasta itself.
- Cool pasta completely: Prevents the cheese from melting and preserves veggie crunch.
- Use fresh herbs: Parsley adds brightness, but basil or dill also work beautifully.
- Make it ahead: Flavor improves after a few hours in the fridge.
- Balance the dressing: Taste and adjust the acidity or oil to match your preference.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. If it looks dry after sitting, simply drizzle a little extra olive oil or dressing and toss. Avoid freezing as the vegetables lose texture and the pasta can become mushy.
FAQs
You can add cucumbers, tomatoes, bell peppers, olives, red onions, and feta. For protein, try chickpeas or grilled chicken. Fresh herbs like parsley or basil add brightness. The key is combining crunchy, tangy, and creamy elements.
Yes, rinse pasta with cold water after cooking. It stops the cooking process, cools the pasta quickly, and helps prevent sticking. This also keeps the texture firm and perfect for absorbing the dressing.
Let it chill for at least 30 minutes so the dressing soaks in. Use a bold vinaigrette with herbs and garlic. Taste and adjust salt, pepper, or acidity. Adding fresh herbs or briny elements like olives also boosts flavor.
Pasta salad can become soggy if overdressed or left too long. The veggies may lose crunch over time. Also, some versions lack protein unless you add beans, cheese, or meat, making them less filling on their own.
A great pasta salad balances textures and flavors. Use al dente pasta, crisp veggies, and a tangy dressing. Chill before serving so flavors meld. Fresh herbs and a salty component like cheese or olives enhance taste.
Basic ingredients include rotini pasta, cherry tomatoes, cucumbers, bell pepper, red onion, olives, and feta cheese. The dressing typically combines olive oil, red wine vinegar, garlic, mustard, and dried herbs like oregano and basil.
Want More Pasta Salad Ideas?
You might also like the Classic Chicken Salad Recipe, which shares a similar creamy-crunchy contrast. For something a little zestier, try the Italian Grinder Salad, loaded with deli meats and pickled flavor.
If you’re in the mood for something baked, check out the Cheesy Spinach Stuffed Shells for a warm pasta dish with a similar comfort-food vibe. Or lean into texture with Easy Veggie Patties, perfect for pairing.
And for a refreshing salad with similar veggie brightness, the Avocado Egg and Chickpea Salad is another great option to bookmark.
Save and Share This Pasta Salad with Italian Dressing
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📌 Save this to your ‘Summer Salads’ board so it’s ready when you’re meal-prepping or picnic-packing.
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Pasta Salad with Italian Dressing
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk or jar
- Knife and cutting board
Ingredients
Ingredients
- 12 oz rotini or fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red bell pepper chopped
- 0.25 cup red onion finely chopped
- 0.5 cup black olives sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
- Salt and black pepper to taste
Italian Dressing
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp onion powder
- 0.25 tsp crushed red pepper flakes optional
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water. Set aside.
- Whisk together olive oil, vinegar, mustard, garlic, oregano, basil, onion powder, red pepper flakes, salt, and pepper.
- Chop all vegetables and parsley. Crumble feta.
- In a large bowl, toss pasta, vegetables, olives, and feta. Pour dressing and mix well.
- Chill for at least 30 minutes before serving. Toss and adjust seasoning before serving.