There’s something comforting about a big bowl of pasta salad that looks like sunshine in edible form. Maybe it’s the pop of cherry tomatoes, the little chewy bites of pasta, or the way a zippy Italian dressing wakes up every ingredient. If you’ve ever found yourself craving an effortless side that travels well, feeds a crowd, and gets better after a chill in the fridge, this is the one to have in your back pocket.
If you have leftovers, pair them with a Chicken Pesto Sandwich for a quick and tasty lunch.
Why you’ll love this pasta salad
This version is built around a classic Italian dressing so it’s bright, tangy, and endlessly adaptable. You don’t need fancy ingredients—just pantry staples and fresh veggies—and it’s a brilliant make-ahead dish for potlucks, barbecues, or busy weeknights. Best of all, it plays nicely with proteins and sandwiches if you want to turn it into a full meal.
When you’re planning a picnic main, a Mediterranean Chicken Bowl can complement this pasta salad perfectly.
Ingredients
For the salad
- 12 ounces rotini or farfalle pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, seeded and diced
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1/2 cup black olives, sliced
- 1 cup mozzarella pearls or cubed mozzarella
- 1/2 cup salami or pepperoni, diced (optional)
- Handful of fresh basil leaves, torn
- Salt and freshly ground black pepper
For the Italian dressing (makes about 3/4 cup)
- 1/2 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp honey or sugar (optional, to balance acidity)
- Salt and pepper to taste
How to Make Pasta Salad with Italian Dressing
Time needed: 30 minutes
Follow these steps and you’ll have a pasta salad that’s bright, well-dressed, and perfectly chilled.
- Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. You want it tender but with a tiny bite so it doesn’t get mushy after chilling.
- Shock and drain
Drain the pasta and rinse briefly under cold water to stop the cooking and cool it down. Shake or pat dry—excess water will dilute the dressing.
- Make the dressing
In a jar or bowl, whisk together olive oil, minced garlic, oregano, Dijon, honey, and a pinch of salt and pepper. Taste and adjust—if it’s too sharp, add a touch more oil or a little honey.
- Toss everything
In a large bowl, combine the cooled pasta, tomatoes, cucumber, red onion, bell pepper, olives, mozzarella, and salami if using. Pour the dressing over and toss gently until everything is coated.
- Chill and let flavors marry
Cover and refrigerate for at least 30 minutes, preferably 2 hours. The rest makes the salad sing—herbs and vinegar soften and mingle with the pasta.
- Finish and serve
Right before serving, taste and season with salt and pepper, add torn basil, and optionally sprinkle grated Parmesan.
Quick tips
- Undercook the pasta slightly to avoid a soft texture after chilling.
- If you want a creamier dressing, stir in 2–3 tablespoons of mayonnaise or Greek yogurt.
- Add a splash of the reserved pasta cooking water if the dressing needs to cling better.
- For a heartier meal, serve this pasta salad alongside Honey Garlic Chicken Bowls.
Variations and add-ins
- Make it Mediterranean: add artichoke hearts, sun-dried tomatoes, and feta cheese.
- Make it protein-packed: toss in grilled chicken, chopped canned tuna, or chickpeas.
- Make it spicy: add sliced pepperoncini or a pinch of red pepper flakes to the dressing.
FAQs
Yes—this pasta salad actually improves after a few hours in the fridge. Make it the night before for next-day perfection. Keep it covered so it doesn’t dry out.
Stored in an airtight container, it will stay good for 3–4 days. The vegetables soften over time, so if you plan to keep it longer, add cucumbers and fresh herbs just before serving.
Absolutely. A good store-bought Italian will work fine—homemade just tastes fresher and lets you control the acidity. If using store-bought, start with less and add more to taste to avoid overdressing.
This pasta salad is a perfect side for grilled proteins or a quick sandwich. For a heartier spread, serve it alongside grilled fish or chicken and a crisp green salad.
Conclusion
Pasta salad with Italian dressing is one of those dependable recipes that feels both indulgent and unfussy. You can scale it up for a crowd, portion it for lunches, and tweak it according to what’s in your fridge. It’s lively enough for a summer picnic and familiar enough to be loved by picky eaters.
Enjoy the freedom to change ingredients, and don’t be afraid to make it your own. A bright, citrusy dish to serve alongside your pasta salad is Grilled Shrimp Bowl with Avocado Corn Salsa.
Pasta Salad with Italian Dressing
Ingredients
Salad
- 12 ounces rotini pasta or farfalle pasta
- 1 cup cherry tomatoes halved
- 1 medium cucumber seeded and diced
- ½ red onion thinly sliced
- 1 red bell pepper diced
- ½ cup black olives sliced
- 1 cup mozzarella pearls or cubed mozzarella
- ½ cup salami diced (optional)
- Handful fresh basil leaves torn
- Salt and freshly ground black pepper
Italian Dressing
- ½ cup extra-virgin olive oil
- 1 garlic clove minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1 tsp honey or sugar, optional
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just al dente, then drain and rinse under cold water to stop cooking.
- Whisk together olive oil, garlic, oregano, Dijon, honey, salt, and pepper. Adjust to taste.
- In a large bowl, toss cooled pasta with tomatoes, cucumber, onion, bell pepper, olives, mozzarella, and salami if using.
- Pour dressing over the salad and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
- Before serving, add torn basil, season with salt and pepper, and sprinkle grated Parmesan if desired.
Notes
- Undercook the pasta slightly to prevent mushiness after chilling.
- Add cucumbers and herbs just before serving if you want a fresher texture after several days in the fridge.
- For a creamier dressing, stir in 2–3 tablespoons mayonnaise or Greek yogurt.
- This salad keeps well for 3–4 days refrigerated in an airtight container.
