Pasta Salad with Italian Dressing

Pasta Salad with Italian Dressing is a colorful, refreshing, and versatile dish that’s perfect for picnics, potlucks, lunchboxes, or as a side for dinner. This salad combines tender, cooked pasta with fresh vegetables, olives, and optional proteins, all tossed in a zesty Italian dressing.

It’s a dish that’s easy to make, full of flavor, and visually appealing with its mix of colors and textures. The bright flavors of the Italian dressing complement the pasta and vegetables, creating a dish that’s light, tangy, and satisfying.

Why I Love This Recipe

I love this recipe because it’s incredibly versatile and always a crowd-pleaser. The combination of crisp vegetables, hearty pasta, and zesty Italian dressing creates a balance of textures and flavors that is both refreshing and filling.

It’s easy to make ahead of time, which allows the flavors to meld beautifully. This dish can be customized endlessly—add your favorite vegetables, cheeses, or proteins, and it still tastes amazing.

Why This Dish is a Must-Try

This dish is a must-try because it’s quick, easy, and adaptable to any occasion. It can serve as a light meal, a side dish, or even a party dish for gatherings.

The Italian dressing gives it a tangy, herbaceous flavor that pairs beautifully with almost any ingredient you add.

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 10–12 minutes
• Total time: 25–27 minutes

Servings and Nutritional Info

• Servings: 6
• Calories per serving: Approximately 280–320 kcal
• Course: Salad / Side Dish / Lunch
• Cuisine: Italian / American

Ingredients

For the Pasta Salad:

• 12 oz (340 g) pasta (rotini, penne, or fusilli)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup mozzarella balls or cubed cheese (optional)
• 1/4 cup fresh parsley, chopped

For the Italian Dressing:

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or sugar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste

Cooking Directions

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella (if using), and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
5. Taste and adjust seasoning as needed. Chill for 30 minutes before serving for best flavor.

Step-by-Step Preparation Method

1. Cook pasta: Boil pasta in salted water until al dente, then drain and rinse with cold water.
2. Prepare vegetables: Halve cherry tomatoes, dice cucumber and bell pepper, chop onion, slice olives.
3. Combine ingredients: In a large bowl, mix pasta, vegetables, cheese, and parsley.
4. Make dressing: Whisk olive oil, vinegar, mustard, honey, garlic, oregano, basil, salt, and pepper in a small bowl.
5. Toss salad: Pour dressing over pasta and vegetables, toss gently.
6. Chill: Refrigerate for 30 minutes to allow flavors to meld.
7. Serve: Give a final toss and serve cold.

How to Serve

Serve Pasta Salad with Italian Dressing as a side dish with grilled meats, sandwiches, or as part of a buffet spread. It can also be enjoyed as a light lunch on its own. Garnish with extra parsley or a sprinkle of Parmesan cheese for a fresh, flavorful touch.

Recipe Tips

• Use fresh, crisp vegetables for the best texture.
• Let the salad chill for at least 30 minutes to allow flavors to meld.
• Toss gently to prevent pasta from breaking or becoming mushy.
• Add a splash of pasta water to loosen the salad if it seems dry.
• Adjust herbs in the dressing according to your taste.

Variations

• Protein Addition: Add grilled chicken, shrimp, or tuna for a heartier salad.
• Vegan Version: Skip the cheese or use a vegan alternative.
• Extra Veggies: Add spinach, arugula, roasted zucchini, or carrots.
• Spicy Kick: Add red chili flakes or sliced jalapeños.
• Creamy Dressing: Mix in a tablespoon of mayonnaise or Greek yogurt for a creamier version.

Freezing and Storage

• Storage: Refrigerate in an airtight container for up to 3–4 days.
• Freezing: Not recommended due to the fresh vegetables and dressing.
• Best practice: Prepare the pasta salad and store vegetables and dressing separately if making in advance.

Special Equipment Needed

• Large pot for pasta
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Knife and cutting board

FAQ

Q: Can I use any type of pasta?
A: Yes, rotini, penne, fusilli, or farfalle work best because they hold the dressing well.

Q: Can I make this salad ahead of time?
A: Yes, but it’s best to add the dressing just before serving to prevent sogginess.

Q: Can I add other vegetables?
A: Absolutely! Bell peppers, carrots, cucumbers, and spinach are all great additions.

Q: Can I use bottled Italian dressing?
A: Yes, but homemade dressing tastes fresher and allows you to adjust seasoning.

Q: How long does this salad keep in the fridge?
A: Up to 3–4 days when stored in an airtight container.

Conclusion

Pasta Salad with Italian Dressing is a simple, flavorful, and versatile dish that’s perfect for any occasion. Its combination of tender pasta, fresh vegetables, and zesty dressing makes it both satisfying and refreshing.

Quick to prepare, easy to customize, and perfect for meal prep, this salad is a must-try for anyone who loves easy, tasty, and visually appealing dishes. Whether served as a side, a light lunch, or part of a buffet, it’s always a crowd-pleaser.