Pasta Salad with Italian Dressing
This Pasta Salad with Italian Dressing is the ultimate crowd-pleasing dish that comes together in minutes but tastes like you spent hours in the kitchen. Tangy Italian dressing coats every spiral of rotini pasta, while fresh vegetables, creamy mozzarella, and briny olives add irresistible color, crunch, and flavor. Perfect for potlucks, barbecues, or meal prep, this salad actually tastes better the next day — making it one of the most reliable and delicious recipes you'll ever add to your repertoire.
Equipment
- Large pot For boiling pasta
- Colander For draining pasta
- Large mixing bowl For combining all ingredients
- Sharp knife For chopping vegetables
- Cutting board
- Wooden spoon or large serving spoon For tossing the salad
- Measuring cups and spoons
- Airtight container For storage and transport
- Salad spinner (optional) For removing excess moisture from rinsed pasta
Ingredients
- 1 lb rotini pasta 450g; or penne pasta
- 1 cup cherry tomatoes about 150g, halved
- 1 cup cucumber about 130g, diced into ½-inch cubes
- 1/2 cup red bell pepper about 75g, seeds and membranes removed, diced
- 1/2 cup red onion about 80g, finely chopped
- 1 cup fresh mozzarella balls about 150g, halved
- 1/2 cup black olives about 70g, sliced
- 1/4 cup fresh basil loosely packed, chopped; add just before serving
- 1 cup Italian dressing 240ml; reserve ¼ cup to add before serving
- 2 tbsp grated Parmesan cheese
- 1 tsp garlic powder
- salt and pepper to taste
Optional
- 1 cup salami or pepperoni about 120g, diced
Instructions
- Bring a large pot of generously salted water to a rolling boil, add the pasta, and cook until al dente (about 8–10 minutes), stirring occasionally. The pasta should be tender but still have a slight bite.
- Drain the pasta in a colander and rinse under cold running water for 30 seconds to stop cooking, then let it cool to room temperature, about 10 minutes.
- Halve the cherry tomatoes, dice the cucumber and red bell pepper into ½-inch pieces, finely chop the red onion, and slice the olives if not pre-sliced. Hold off chopping the basil until just before serving.
- Add all the prepared vegetables, mozzarella, and salami or pepperoni (if using) to the bowl with the cooled pasta, then pour ¾ cup of the Italian dressing over everything and sprinkle with Parmesan, garlic powder, salt, and pepper.
- Gently toss everything together until evenly coated, then cover tightly and refrigerate for at least 2 hours. Before serving, stir well, add the reserved dressing and fresh basil, and adjust seasoning to taste.
Notes
- Cook pasta al dente: Slightly undercooked pasta holds its shape better after sitting in dressing — it will continue to soften as it chills.
- Salt your pasta water: The water should taste pleasantly salty — this is the only opportunity to season the pasta itself.
- Reserve dressing: Keep about ¼ cup of dressing aside and stir it in right before serving, as pasta absorbs liquid while it chills overnight.
- Add basil last: Stir in fresh basil just before serving to keep its vibrant color and aroma intact.
- Make ahead: This salad tastes even better after chilling overnight — just hold the basil and reserved dressing until serving time.
- Ingredient swaps: No cherry tomatoes? Use sun-dried tomatoes. No mozzarella? Cubed cheddar or feta both work great.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Do not freeze — vegetables become watery and dressing separates upon thawing.
- Food safety: Do not leave pasta salad out at room temperature for more than 2 hours (or 1 hour if temperatures exceed 90°F/32°C).
- Reviving leftovers: Stir in a splash of Italian dressing or a drizzle of olive oil before serving leftovers to freshen up the flavors.
- Serving tip: Remove from the refrigerator 15–20 minutes before serving for the best flavor and texture.
Nutrition
Serving: 1CupCalories: 285kcalCarbohydrates: 35gProtein: 9gFat: 12gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 420mgPotassium: 220mgFiber: 2gSugar: 4gVitamin A: 12IUVitamin C: 30mgCalcium: 15mgIron: 8mg
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