Pasta Salad with Italian Dressing: Fresh & Flavorful

This Pasta Salad with Italian Dressing Recipe is a vibrant, refreshing dish packed with colorful vegetables and tangy dressing. Perfect for picnics, potlucks, or weeknight dinners, it’s a versatile side that pairs well with any main course. I made this for a summer barbecue, and everyone loved the zesty, crisp flavors! Ready in about 25 minutes, it’s quick and easy to prepare. This no-cook recipe (after boiling pasta) is ideal for warm days or meal prep.

Why You’ll Love This Pasta Salad with Italian Dressing Recipe

This salad is simple to make with pantry staples and fresh produce. The Italian dressing adds a bold, tangy flavor that complements the vegetables. It’s customizable, letting you add your favorite ingredients. I love how it stays fresh in the fridge for days. Discover more side dish ideas at Fast Zest Recipes.

Health Benefits of Pasta Salad with Italian Dressing

Pasta provides carbohydrates for energy. Bell peppers and tomatoes offer vitamin C for immune health. Olive oil in the dressing supplies healthy fats. Using whole wheat pasta adds fiber for digestion. Learn more about healthy salads at Taste of Home.

Ingredients for Pasta Salad with Italian Dressing

For the Salad:

• 12 oz rotini or farfalle pasta
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 cup cucumber, sliced
• 1/2 cup black olives, sliced
• 1/2 cup mozzarella cheese, cubed
• 1/4 cup fresh parsley, chopped

For the Italian Dressing (Homemade):

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

For Garnish (Optional):

• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Substitutions: Use gluten-free pasta for a gluten-free option. Swap mozzarella with feta for a tangier flavor. Replace homemade dressing with store-bought Italian dressing for convenience. Use zucchini instead of cucumber for variety.

Notes: Cook pasta al dente to maintain texture. Chop vegetables uniformly for even bites.

How to Make Pasta Salad with Italian Dressing

Cook the Pasta

Boil pasta in salted water until al dente, about 8-10 minutes; drain and rinse with cold water. This stops cooking and cools the pasta.

Prepare the Vegetables

Chop cherry tomatoes, bell peppers, red onion, cucumber, olives, and parsley. This adds color and crunch.

Make the Italian Dressing

In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, salt, and pepper. This creates a tangy, flavorful dressing.

Combine Ingredients

In a large bowl, toss cooled pasta, vegetables, mozzarella, and dressing until evenly coated. This blends all flavors.

Chill and Serve

Refrigerate for 15-30 minutes to let flavors meld; garnish with Parmesan and parsley before serving. This enhances taste and presentation.

Preparation Tips

• Cook pasta al dente: Firm pasta holds up better in the salad. This prevents mushiness. I cooked mine al dente, and it was perfect.
• Rinse pasta with cold water: Rinsing stops cooking and cools pasta quickly. This keeps it fresh. I rinsed mine, and it was great.
• Chop vegetables evenly: Uniform pieces ensure consistent texture. This makes every bite balanced. I chopped evenly, and it was ideal.
• Shake dressing well: Whisking or shaking blends the dressing smoothly. This ensures even coating. I whisked mine, and it was perfect.
• Chill before serving: Chilling for 15-30 minutes enhances flavor. This makes the salad refreshing. I chilled mine, and it was great.
• Use fresh herbs: Fresh parsley adds a vibrant taste. This boosts freshness. I used fresh herbs, and it was delicious.
• Toss gently: Gentle tossing prevents breaking pasta or vegetables. This keeps the salad intact. I tossed gently, and it was perfect.

Variations and Substitutions

• Add grilled chicken: 1 cup diced chicken makes it a main dish. This adds protein. I tried chicken, and it was filling.
• Use feta cheese: Feta adds a tangy, salty flavor. This changes the taste profile. I used feta, and it was delicious.
• Add artichoke hearts: 1/2 cup artichoke hearts adds a Mediterranean touch. This enhances variety. I added artichokes, and it was great.
• Use gluten-free pasta: Gluten-free pasta suits dietary needs. This makes it inclusive. I used gluten-free, and it was perfect.
• Add pepperoni: 1/2 cup sliced pepperoni adds a bold flavor. This makes it heartier. I tried pepperoni, and it was tasty.
• Use balsamic vinegar: Balsamic vinegar in the dressing adds sweetness. This alters the flavor. I used balsamic, and it was rich.
• Add spinach: 1 cup chopped spinach adds nutrients and color. This boosts health benefits. I added spinach, and it was vibrant.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 5 days; stir before serving to redistribute dressing. Freeze pasta and vegetables (without dressing) for up to 1 month; thaw and add fresh dressing before serving. Prep vegetables and dressing up to a day ahead for quick assembly. Store tightly to prevent drying out.

Frequently Asked Questions About Pasta Salad with Italian Dressing Recipe

Here are answers to common questions about this dish.

1. Why is my pasta salad dry?
   Add more dressing or a splash of olive oil before serving. I added extra dressing, and it was perfect.
2. Can I use store-bought dressing?
   Yes, store-bought Italian dressing saves time and works well. I used store-bought, and it was great.
3. How do I keep pasta from sticking?
   Rinse with cold water and toss with a little oil after draining. I rinsed mine, and it was fine.
4. Can I make it ahead?
   Prepare up to a day in advance and refrigerate; add fresh herbs before serving. I prepped ahead, and it was fresh.
5. Why is my salad soggy?
   Drain vegetables well and avoid overcooking pasta. I drained mine, and it was crisp.
6. Can I make it vegetarian?
   It’s already vegetarian, but add chickpeas for extra protein. I tried chickpeas, and it was delicious.

Serving Suggestions

Serve with grilled chicken or fish for a complete meal. Pair with garlic bread for a classic touch. Enjoy with iced tea or sparkling water for a refreshing combo. I served it with chicken, and it was a perfect match. It’s great for picnics, potlucks, or family dinners.

Nutrition Info for Pasta Salad with Italian Dressing

Per serving (1 cup, 8 servings):

• Calories: 240 kcal
• Protein: 6g
• Carbohydrates: 28g
• Fiber: 3g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Pasta Salad with Italian Dressing Recipe is a fresh, versatile dish that’s perfect for any occasion. Its quick prep and bold flavors make it a go-to side. How do you like to customize your pasta salads? Let us know in the comments!