Pasta Salad Recipe with Italian Dressing
This easy pasta salad is packed with crisp vegetables, olives, cheese, and tangy dressing—perfect for potlucks, picnics, and make-ahead meals.
If you’ve ever needed a dish that feels easy but still looks cared for, pasta salad is a smart place to start. It brings together cool, crisp vegetables, tender pasta, and a zippy dressing in a way that feels familiar and satisfying. You can make it ahead, carry it to a gathering, and know it will hold up better than many cold sides. And if your family is like mine, there’s usually someone who goes back for just a little more.
This Pasta Salad is an American-style side dish that works for picnics, potlucks, weeknight meals, and summer suppers. The flavor is bright and savory, with Italian dressing, olives, mozzarella, and Parmesan giving every bite a little more depth. The texture matters here, too: the pasta stays tender, the vegetables stay crisp, and the chill time lets everything settle together.
One thing that can go wrong is overcooked pasta, which turns soft and heavy instead of staying pleasantly springy. If that happens, rinse it briefly, drain it very well, and chill it right away so it does not get mushy. When you’re ready, you’ll build the salad step by step and let the dressing do its work. If you like a cold salad that feels fresh, balanced, and practical, this one fits right in.
Why My Recipe
- It uses simple, familiar ingredients you can find in most grocery stores.
- The tangy dressing gives the salad a bright, savory finish without feeling heavy.
- It holds up well for make-ahead meals and gatherings.
- The mix of pasta, vegetables, and cheese gives you good texture in every bite.
Norma Ector
Ingredient Notes
- 12 ounces rotini or other short pasta: Rotini holds the dressing well, but any short pasta shape with ridges or curves will work.
- 1 cup cherry tomatoes, halved: Cherry tomatoes add juicy pops of color and freshness.
- 1 cup cucumber, diced: Cucumber brings a cool, crisp bite that balances the richer ingredients.
- 1 cup bell pepper, diced: Bell pepper adds crunch and a sweet, fresh flavor.
- 1/2 cup red onion, thinly sliced: Red onion gives the salad a sharp bite; slicing it thin keeps it from overpowering the bowl.
- 1 cup black olives, sliced: Black olives add a briny, savory note that pairs well with the dressing.
- 1 cup mozzarella cheese, cubed or pearl mozzarella: Mozzarella softens the salad with a mild, creamy flavor.
- 1/4 cup grated Parmesan cheese: Parmesan adds a salty, nutty finish.
- 1/2 cup Italian dressing: This gives the salad its main flavor base and helps coat the pasta evenly.
- 2 tablespoons olive oil: Olive oil smooths out the dressing and helps it cling to the pasta.
- 1 tablespoon red wine vinegar: The vinegar adds brightness and a little extra tang.
- 1 teaspoon dried oregano: Oregano brings classic Italian-style flavor.
- 1/2 teaspoon garlic powder: Garlic powder gives gentle savory depth without raw garlic bite.
- 1/2 teaspoon salt, plus more for pasta water: Salt seasons both the pasta and the dressing for a balanced result.
- 1/4 teaspoon black pepper: Black pepper adds a mild, warm finish.
- 2 tablespoons chopped fresh parsley: Parsley adds a fresh color and clean herbal note at the end.
Instruction Steps
- Start by cooking the pasta in well-salted water until it is just al dente. You want the noodles tender but still firm enough to hold their shape after chilling.
- After draining, give the pasta a brief cool rinse so it stops cooking. Let it drain thoroughly; extra water can thin the dressing and dull the flavor.
- In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and Parmesan. This helps the vegetables and cheese get evenly distributed before the pasta goes in.
- In a separate small bowl, whisk together the Italian dressing, olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until the mixture looks smooth and well blended.
- Add the cooled pasta to the vegetable and cheese bowl. Using cooled pasta keeps the cheese from softening too much and helps the salad stay fresh.
- Pour the dressing over everything and toss gently but thoroughly so every piece gets coated. Take your time here; this is where the flavors start to come together.
- Taste the salad and adjust with a little more salt, pepper, or dressing if needed. A cold pasta salad often needs that final check after the flavors settle.
- Finish with chopped parsley and refrigerate for at least 15 minutes before serving. That short chill gives the salad a better flavor and a more pleasant texture.
Nutrition
| Calories | 320 |
|---|---|
| Carbohydrates | 34 g |
| Protein | 10 g |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Cholesterol | 20 mg |
| Sodium | 520 mg |
| Fiber | 3 g |
Storage & Reheating Instructions
Store leftover pasta salad in an airtight container in the refrigerator.
For the best texture, serve it chilled and give it a gentle stir before serving again.
If the salad seems dry after chilling, add a little more dressing before serving.
This salad is best enjoyed cold, so reheating is not recommended.
Pasta Salad Recipe with Italian Dressing
A classic pasta salad with tender pasta, crisp vegetables, olives, cheese, and tangy Italian-style dressing—easy to make ahead and serve cold.
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Drain the pasta and rinse it briefly under cool water to stop the cooking. Let it drain well.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and Parmesan cheese.
- In a small bowl, whisk together the Italian dressing, olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper.
- Add the cooled pasta to the bowl with the vegetables and cheese.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Taste and adjust the seasoning with more salt, pepper, or dressing if needed.
- Sprinkle with chopped parsley and refrigerate for at least 15 minutes before serving for the best flavor.
Notes
- You can add cooked chicken, salami, or chickpeas for extra protein.
- For the best texture, do not overcook the pasta.
- This salad can be made a few hours ahead and chilled until ready to serve.
- If the pasta absorbs too much dressing after chilling, add a little more dressing before serving.
Nutrition
Calories: 320 | Carbohydrates: 34 g | Protein: 10 g | Fat: 16 g | Saturated Fat: 5 g | Cholesterol: 20 mg | Sodium: 520 mg | Fiber: 3 g | Sugar: 4 g
What to Serve With This Recipe
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Questions & Answers
Recipe FAQs
Can I make pasta salad ahead of time?
Yes. This pasta salad is a great make-ahead dish, and it can be chilled for a few hours before serving.
What pasta works best for pasta salad?
Short pasta works best because it holds the dressing and mixes easily with the vegetables. Rotini is a strong choice.
How do I keep pasta salad from getting dry?
Make sure the pasta drains well but does not sit too long uncovered. If it absorbs some dressing after chilling, add a little more before serving.
Can I add protein to this pasta salad?
Yes. Cooked chicken, salami, or chickpeas are all good additions if you want a more filling dish.
Do I need to serve this pasta salad cold?
Yes, it is best served chilled. The flavors settle nicely after a short rest in the refrigerator.
