Pasta Salad with Italian Dressing: An Incredible Ultimate Recipe
Introduction The first forkful hits your tongue with a bright, tangy zing from the Italian dressing, the chewy bite of perfectly cooked pasta, and the cool, juicy crunch of cucumber and cherry tomato. The aroma is a fresh, herb-forward blend of basil and a hint of garlic—inviting, nostalgic, and instantly comforting. This pasta salad tastes like summer backyard gatherings but feels just as satisfying on a rainy afternoon when you crave something simple, colorful, and nourishing.
This recipe is perfect for potlucks, picnic baskets, weeknight meal-prep, or as an easy side for a holiday spread. If you love creamy pasta options, try pairing the lighter Italian-dressed version here with a rich dish like a creamy chicken pasta salad for contrast; here’s an inspiring take on that idea: creamy chicken pasta salad.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes (pasta)
- Total Time: 30 minutes (including cooling/chilling)
- Servings: 6 (as a side) or 4–5 (as a main)
- Difficulty Level: Easy
Nutrition Highlights Estimated nutrition per serving (recipe yields ~6 servings). These are estimates based on ingredient composition referenced from USDA FoodData Central and general guidance from the Mayo Clinic and CDC for portioning and macro calculations.
- Calories: ~380 kcal
- Protein: ~9 g
- Carbohydrates: ~45 g
- Fat: ~15 g
- Fiber: ~3 g
- Sugar: ~4 g
- Sodium: ~520 mg
Notes: Values can vary significantly depending on the brand of Italian dressing, type of pasta, and use of optional ingredients like cheese or olives. For precise tracking, weigh ingredients and use a nutrition calculator or USDA FoodData Central entries for each component.
Moments to Savor This pasta salad excels when you want something that’s:
- Social: Easy to scale for large gatherings; it holds flavor and serves well at room temperature for short periods.
- Stress-free: It’s quick to prepare and can be made a day ahead—flavors mellow and deepen with time.
- Versatile: Serve it alongside grilled meats, as a light main with added protein, or as a picnic staple. It’s both familiar and festive, a recipe that sparks small happy memories of sunlit get-togethers.
How to Make Pasta Salad with Italian Dressing: An Incredible Ultimate Recipe
Ingredients
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced (red, yellow, or green)
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup mozzarella cheese, cubed (optional)
- 1 cup Italian dressing (store-bought or homemade)
- ¼ cup fresh basil, chopped (or 1 teaspoon dried basil)
- Salt and pepper to taste
Optional ingredients and substitutions:
- Swap mozzarella for feta or cubed cheddar
- Add 1 cup cooked, diced chicken or canned chickpeas for more protein
- Use gluten-free pasta to make it gluten-free
- For a lighter version, reduce dressing to ½ cup and add a squeeze of lemon
- Make it vegan by omitting cheese and using a vegan Italian dressing
Step-by-step Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 10–12 minutes). Taste to check doneness—pasta should be tender but still slightly firm in the center.
- While pasta cooks, prepare your vegetables: halve cherry tomatoes, dice cucumbers and bell peppers, finely chop red onion, and slice olives. Chop basil and cube cheese if using.
- When pasta is done, drain and rinse briefly under cold water to stop cooking and cool the pasta (this prevents it from absorbing too much dressing and getting mushy).
- In a large mixing bowl, combine the cooled pasta with tomatoes, cucumbers, bell peppers, red onion, black olives, and mozzarella.
- Pour the Italian dressing over the salad and toss gently to combine. Add chopped basil, then season with salt and pepper to taste.
- For best flavor, chill the salad for at least 30 minutes in the refrigerator before serving to let the dressing infuse the ingredients. Give it a gentle toss right before serving.
- Adjust seasoning with more salt, pepper, or a splash of vinegar/lemon if needed.
Practical tips:
- Salt your pasta water well—this seasons the pasta internally for better overall flavor.
- Rinse the pasta under cold water only if you plan to serve chilled; otherwise, toss with a small drizzle of oil to prevent sticking if serving immediately.
- Avoid overmixing once the dressing is added to keep the vegetables and cheese intact.
- If adding cooked proteins (chicken, tuna), fold them in gently at the end to maintain texture. For a spicy twist, pair it with a recipe like a zesty Cajun chicken pasta as a main.
Best Pairings
- Grilled lemon-herb chicken or shrimp for a fuller meal
- A crisp green salad and crusty bread for a picnic spread
- Serve as a side with burgers, grilled sausages, or kebabs
- For lighter brunches, pair with iced tea, sparkling water with citrus, or a chilled white wine Presentation tips:
- Garnish with torn basil and a sprinkle of grated Parmesan
- Serve in a large shallow bowl for easy scooping; add lemon wedges on the side
Shelf Life & Storage
- Room temperature: Not recommended to leave out for more than 2 hours (1 hour if above 90°F/32°C) per USDA food safety guidance.
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. If you used fresh herbs and delicate veggies, flavor is best within 48 hours.
- Freezer: Not ideal. Freezing will change the texture of the vegetables and dressing. If necessary, you can freeze for up to 1 month, but expect a softer texture after thawing. Thaw in the refrigerator and stir well before serving.
Pro Tips & Tricks
- Pasta shape matters: Rotini or penne hold dressing well. Shells or fusilli work similarly; avoid very thin pastas that can get soft.
- Chill time = flavor time: Make this a few hours or the night before for the most harmonious flavors.
- Control sogginess: Rinse and cool pasta promptly, and don’t overdress—start with ¾ cup dressing, then add more as needed after chilling.
- Boost brightness: A splash of red wine vinegar or lemon juice before serving revives flavors that may have dulled in the fridge.
- Textural contrast: Add toasted pine nuts or sunflower seeds at the end for crunch.
Creative Twists
- Mediterranean Twist: Replace mozzarella with feta, add artichoke hearts, sun-dried tomatoes, and a handful of chopped kalamata olives. Finish with oregano.
- Protein-Packed Version: Stir in 1–2 cups of shredded rotisserie chicken or canned tuna for an easy main-dish salad. Add a scoop of cooked quinoa for extra fiber and heft.
- Vegan & Fresh: Omit cheese, use a vegan Italian dressing, toss in extra herbs (parsley, dill), and add roasted chickpeas for crunch and protein.
- Greek-Style Swap: Use cucumber, green bell pepper, red onion, olives, feta, and a lemon-oregano vinaigrette.
- Spicy Southwest: Add corn, black beans, diced jalapeño, cilantro, and swap Italian dressing for a chili-lime vinaigrette.
Recipe Q&A Q: Can I make this ahead of time? A: Yes. Make it up to 24 hours ahead and chill. Taste and adjust seasoning just before serving.
Q: My pasta salad turned out soggy—how can I fix it? A: Drain and rinse pasta with cold water after cooking to stop residual cooking and remove surface starch. Reduce the initial dressing, then add more after chilling.
Q: What if I don’t have Italian dressing? A: Make a quick vinaigrette: 3 parts olive oil to 1 part red wine vinegar, 1 teaspoon Dijon, minced garlic, dried oregano, salt, and pepper.
Q: Is this recipe healthy? A: It can be—use whole-grain pasta, reduce dressing, increase veggies, and add lean protein to improve nutrient density. The nutrition values above are estimates.
Q: Can I freeze leftovers? A: Not recommended for best texture. Short freezer stints (up to 1 month) are possible but vegetables and dressing may separate.
Conclusion
Give this Pasta Salad with Italian Dressing a try the next time you’re planning a picnic, potluck, or an easy weeknight meal—its bright flavors and forgiving technique make it a staple you’ll return to all year. For another take on Italian-style pasta salads and inspiration, check out this classic version from Italian Pasta Salad! – My Incredible Recipes and a reliable, well-loved recipe at Italian Pasta Salad – Spend With Pennies. If you make it, I’d love to hear how you serve it—share your photos and tweaks in the comments and join our community of home cooks.
Print
Pasta Salad with Italian Dressing
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing pasta salad with a bright and tangy Italian dressing, perfect for summer gatherings or weeknight meals.
Ingredients
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced (red, yellow, or green)
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup mozzarella cheese, cubed (optional)
- 1 cup Italian dressing (store-bought or homemade)
- ¼ cup fresh basil, chopped (or 1 teaspoon dried basil)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (10–12 minutes).
- While pasta cooks, prepare your vegetables: halve cherry tomatoes, dice cucumbers and bell peppers, finely chop red onion, and slice olives.
- When pasta is done, drain and rinse under cold water to prevent mushiness.
- In a large mixing bowl, combine the cooled pasta with tomatoes, cucumbers, bell peppers, red onion, black olives, and mozzarella.
- Pour the Italian dressing over the salad and toss gently to combine. Add chopped basil, then season with salt and pepper to taste.
- Chill the salad for at least 30 minutes in the refrigerator before serving.
- Adjust seasoning with more salt, pepper, or a splash of vinegar/lemon if needed.
Notes
Chill time enhances flavor. Serve with grilled meats or as a side dish. Refrigerate leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
