How To Make Pasta Salad With Italian Dressing

Easy Italian Pasta Salad

Spiral rotini pasta, cucumber, tomatoes, red onion, black olives, and feta cheese are all combined in an Italian vinaigrette for a quick and easy pasta salad that takes only minutes to prepare. This spaghetti salad dish is really simple, fast, and tasty. If you’re looking for a quick and easy Italian pasta salad recipe, you’ve come to the right place! I’ve discovered that using store-bought bottled salad dressing is the quickest and most convenient method of preparing pasta salads. It seems ridiculous, and I understand that some people may be offended because it isn’t “homemade,” but I promise you that it makes pasta salad so simple to create and so wonderful when you use this method.

The same concept as today’s, but with bottled ranch dressing and shredded parmesan cheese instead of the fresh parmesan cheese.

The tastes have a wonderful blending effect!

HOW TO MAKE ITALIAN PASTA SALAD

Following the directions on the package, cook a box of multicolored rotini pasta noodles until al dente. Meanwhile, prepare a cucumber, red onion, and grape tomatoes by slicing them in half and chopping them finely. When the pasta is finished cooking, move it to a colander (which is now resting in the sink) and set it aside to drain. Make sure that the faucet is completely closed and set to cold, and allow it to flow over the pasta for several minutes so that it may cool down. You definitely don’t want to put hot spaghetti in the bowl.

Combine all of the ingredients in a mixing dish and whisk until well combined.

Remember to give it a thorough stir, and you may need to add a tablespoon or two of Italian dressing to get it back to a wet consistency.

MY TIPS FOR MAKING EASY ITALIAN PASTA SALAD

• Before adding the dried pasta, be sure to salt the pasta water well. Make an Italian dressing that you just adore. I particularly enjoy the Olive Garden Italian dressing, therefore that is the brand that I purchase. There are a plethora of alternatives. Italian dressings with a kick: zesty Italian dressing, creamy Italian dressing, and parmesan Italian dressing. Choose one that you adore or one that sounds delectable
• For this pasta salad, it’s better if the cucumbers are seeded first. To prepare the cucumber, first peel it and then cut it in half vertically (so you end up with two thinner, longer pieces). Make use of a metal dinner spoon to remove the seeds and meat from the fruit. The cucumber should then be sliced and diced. Use grape tomatoes or cherry tomatoes instead of regular tomatoes. Either option will be excellent
• You may eat this pasta salad immediately or store it in the refrigerator for a few hours. In order to avoid pasta salad drying out after sitting in the fridge for a lengthy period of time, avoid making it the day before you want to serve it. As soon as you are ready to serve the salad, or as soon as you are through with the leftovers, give it a good mix and drizzle in a tablespoon or two of the dressing to moisten it all up again. The recipe asks for 3/4 cup Italian dressing, but you may adjust the amount to your liking by adding or subtracting as needed.

TRY THESE OTHER EASY RECIPES FOR PASTA SALADS

• Pasta salads such as dill pickle pasta salad, caesar pesto pasta salad, quick greek pasta salad, southwest pasta salad, and summer veggie pasta salad are all popular choices.

• 1/4 cup finely diced red onion, 1/2 to 1 cup Italian salad dressing, 1 box (12 oz) tricolor rotini pasta, 1 cup chopped cucumber (peeled and seeded, about one cucumber), 1 cup halved cherry or grape tomatoes, 1 cup crumbled feta cheese, 1 can (2.25 oz) sliced black olives, 1/2 – 1 cup Italian salad dressing

• Cook the pasta according to the package directions. Keep in mind to season your pasta water with 1-2 tablespoons of salt before cooking. When the pasta is finished cooking, drain it and run cold water over it to allow the noodles to cool down. Combine the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion in a large mixing bowl until well combined. Pour the Italian dressing over the top and toss to combine. Make a starting point of 1/2 cup Italian dressing and build on it from there. On the salad, I placed about 3/4 cup dressing on it and then set aside the remainder to drizzle over it just before serving to moisten it back up. The dish can either be served immediately or chilled for a few hours before serving. I prefer it cold, so I place it in the refrigerator for 2-4 hours before serving.

Tip: This recipe for Italian pasta salad is quite adaptable! If you want more pasta, feel free to use more than the one box that is asked for in the recipe (of course you will probably have to add more dressing). If you want more olives, tomatoes, or even red onion, then increase the amount of each component in the recipe. To make up for my love of feta cheese, I constantly add additional feta cheese to my dishes. Using an Italian dressing that you enjoy is recommended. Because the flavor is so prominent, choose a high-quality brand.

1. It has been my experience that this is the greatest taste store-bought dressing I’ve come across.
2. Leftovers: Stored in an airtight container in the refrigerator for many days, they are delicious (about 3-4 days).
3. As a pasta salad rests in the refrigerator, the pasta will absorb the dressing, which might cause the salad to become a little dry.
4. Preparing this salad the day before and refrigerating it for about 2 hours before serving is my preferred method.
5. Cucumbers: I prefer to use micro cucumbers, often known as salad cucumbers, because they have a small number of seeds and are therefore less bitter.
6. Regular cucumbers may be used, but they contain more water and seeds than baby cucumbers, so be careful to remove the seeds and pulpy material from the centre of the cucumber before cutting.
7. You will be left with a crescent moon shape, which you may break up into smaller pieces if you choose.
8. The recipe remains the same; just the photographs have been updated.

calorie count 313kcal|carbohydrate count 39g|protein count 9g|fat count 14g|saturated fat count 4g|cholesterol count 13 mg|sodium count 953mg|potassium count 223mg|fiber count 3g|sugar count 5g|vitamin A 369IU|vitamin C 3mg|calcium count 112mg|iron count 1 mg

Reader Interactions

rotini, Italian dressing, mozzarella cheese, bell peppers, black olives, and cherry tomatoes are the main ingredients in this Tri-Color Pasta Salad with Italian Dressing. Your family will devour this pasta salad all summer since the possibilities are infinite and it is so simple to prepare. This pasta salad serves 12 people as a side dish and comes in at around $10.68 in cost. That works out to just $0.89 per serving! Try my Southwest Pasta Salad, Cold Italian Pasta Salad, and Poppy Seed Pasta Salad with Chicken if you’re looking for more excellent pasta salads.

1. I don’t know about you, but once May arrives and school is almost over, I start getting the itch for slower days with no schedules, lots of pool time, and less time spent in the kitchen.
2. Putting together this Easy Pasta Salad will take you no more than a few minutes, and you’ll be back out at the pool, where we all want to be.
3. There is something about it that shouts summer.
4. This pasta salad is the greatest meal to bring to any of those get-togethers since it is simple to prepare and everyone enjoys eating it!

Ingredients and Cost

Cost of a single serving: $0.89 Cost of the recipe: $10.68

• The following items are available for purchase: 1 pound tri-color rotini pasta –$1.28
• 2 cups Italian Dressing–$0.92
• 8 ounces mozzarella cheese–$2.11
• 2 cups cherry tomatoes–$2.88
• 8-ounce can olives –$1.53
• 1 green bell pepper –$0.58
• 1 red bell pepper –$1.38

NOTE: The pricing for the recipes were estimated by looking at the websites of grocery stores. Based on the items you currently have on hand, you may estimate the cost of the dish in your head.

Instructions

1. Prepare the pasta by boiling it and draining it. Then, return it to the stove and stir in one cup of Italian dressing until well combined. The addition of a small amount of dressing while the pasta is still warm will aid in the pasta’s absorption of the dressing. Removing the cover off the saucepan and cooking till room temperature
2. Once all of your ingredients are combined in a large mixing bowl, drizzle with the remaining Italian dressing and refrigerate for one hour. Then, just before serving, season with salt and pepper to taste.

Pasta Salad Recipe Variations

This salad is one of my favorites to eat all summer long. I like to make a large batch of it at the beginning of the week and then eat it over the entire week. As it rests in the refrigerator, the flavors intensify and become more complex. The following are some of my favorite tweaks or additions to this Tri-Color Pasta Salad dish that I have tried.

• As for pasta, while I prefer tricolor rotini over any other type, some of my favorite choices include bow ties, macaroni (large or tiny), medium or small shells, orzo, and Radiatore pasta. Meats include rotisserie chicken or shredded chicken, small pepperoni, salami, ham, and crispy bacon, among others. It is important to note that bacon is best added just before serving and when you are certain that the salad will be consumed in one sitting, such as during potlucks. This will help to prevent the bacon from becoming mushy or gummy over time. Cucumbers (deseeded so that the pasta salad does not get watery), blanched or roasted broccoli, green onions, artichoke hearts, frozen and thawed corn, sliced zucchini, sliced yellow squash, or red onions are some of the vegetables to use. Beans: garbanzo beans (my fave! ), red kidney beans, white beans, and black beans are among the varieties available. Fresh herbs such as basil, parsley, dill, chives, and cilantro are chopped and added to the dish. Cheddar cheese, Havarti cheese, or Monterey Jack cheese are some options for cheese. Other options are finely chopped shredded cheeses such as Parmesan, crumbled feta cheese, or small mozzarella cheese balls

Storage Tips

SERVE: You may leave the pasta salad out of the refrigerator for approximately two hours before it has to be chilled. STORAGE: The completed salad will keep in the refrigerator for approximately 4-5 days if it is kept covered. MAKE ADVANCED PLANNING:Frozen and thawed pasta salads can be a touch on the mushy side, but they can be frozen. To store the completed pasta salad, place it in a freezer-safe container or Ziploc bag and store it in the freezer for up to 3 months. DEFROSTING: Defrost at ambient temperature for about 3 hours or in the refrigerator overnight before using.

Cook’s Tools

• Colander, liquid measuring cup, measuring cup, cutting board, knife, large bowl, mixing spoon, large pot, and other kitchen tools

Recipe FAQs

Is it possible to create this dish a day ahead of time? Yes! Pasta salad may be prepared ahead of time, making it a convenient option for those hectic evenings. Simply keep the second cup of dressing separate and throw it into the pasta salad 10 minutes before serving it to the guests. In the refrigerator, how long does pasta salad last? When stored in an airtight container, pasta salad will remain fresh for 4-5 days at room temperature. Is there anything to serve with cold spaghetti salad? This macaroni salad with Italian dressing, in my opinion, is the ideal side dish for anything you cook on the barbecue this time of year.

When you combine the sausage burgers with this salad, you have a winning combination for a supper.

This would also make an excellent side dish for the pork chops you’re cooking.

Which pasta is the most suitable for salad? Short types of pasta, such as rotini, farfalle, and penne, are the finest for pasta salad since they cook quickly. They have a lot of nooks and crannies that the dressing and herbs can get stuck in.

MoreSaladRecipes

• The following are some variations of pasta salads: Southwest Pasta Salad, Italian Pasta Salad, Hawaiian Macaroni Salad, poppy seed pasta salad, pistachio salad, Italian Salad, cranberry chicken salad, Cobb salad, Creamy Cucumber Salad, spinach salad, black bean corn salad, garden bean salad.

• 3 pounds rotini pasta
• 2 cups Italian dressing
• 8 ounces mozzarella cheesediced
• 2 cups cherry tomatoeshalved
• 8 ounces can pitted and sliced black olivesdrained
• 1 green bell pepperchopped
• 1 red bell pepperchopped
• 1 yellow bell pepperchopped seasoning with salt and pepper

• Cook the pasta according to the directions on the package. Fill a strainer with water and drain the pasta, then pour it back into the saucepan. Stir in 1 cup of the Italian dressing until the spaghetti is well coated with the dressing. Refrigerate for 30 minutes at room temperature after covering the saucepan with a lid. Mix gently in a large mixing basin with the pasta and the mozzarella cheese as well as the tomatoes, black olives, green bell pepper, and the remaining 1 cup of Italian dressing
• Chill for at least one hour. Season the salad with salt and pepper, and then move it to a serving bowl to finish. Serve

One cup|319 calories|36 grams of carbohydrates|10 grams of protein|15 grams of fat|4 grams of saturated fat|12 milligrams of cholesterol|806 milligrams of sodium |233 milligrams of potassium|2 grams of fiber|7 grams of sugar|650 international units of vitamin A|26.5 milligrams of vitamin C|174 milligrams of calcium|1 milligram of iron

Reader Interactions

FANTASTIC! This has to be one of the greatest pasta salads that I have ever cooked, however I recommend starting with only one packet of dry Italian dressing mix and working your way up from there (one was all I used and it was perfect for us). I also used one package to make the dressing that went on top of the salad, which was delicious. I used freshly grated parmesan (maybe a bit more than the recipe called for, hehe), and I believe it made a significant impact; definitely try it this way.

on hand; I’m looking forward to trying it with fresh next time.

This is something I will definitely make again and again.

Most helpful critical review

I used green Manzanillo olives from Spain, along with pimiento from Spain, in place of black olives, and split the olives in half. The original salad combination was a little bland, so I season it with a little of salt, pepper, dried oregano, and basil before mixing it all together. Bingo. The salad sprang to life, just as I had said it would. More information can be found at

• 5star ratings received: 119
• 4star ratings received: 25 3star values are 5, 2star values are 0, and 1star values are 1.

FANTASTIC! This has to be one of the greatest pasta salads that I have ever cooked, however I recommend starting with only one packet of dry Italian dressing mix and working your way up from there (one was all I used and it was perfect for us). I also used one package to make the dressing that went on top of the salad, which was delicious. I used freshly grated parmesan (maybe a bit more than the recipe called for, hehe), and I believe it made a significant impact; definitely try it this way.

• on hand; I’m looking forward to trying it with fresh next time.
• This is something I will definitely make again and again.
• Among my male companions, this spaghetti salad was a huge success.
• I used 1 cup of Italian salad dressing from the grocery store.
• I started with one 7oz.
• This is a salad that becomes better in flavor the longer it sits on the counter to blend flavors.
• That is significant in our household, as we have three individuals that pack practically every day of the week.

The original salad combination was a little bland, so I season it with a little of salt, pepper, dried oregano, and basil before mixing it all together.

The salad sprang to life, just as I had said it would.

It is possible to lessen the amount of salami used without hurting the flavor.

• As an alternative to the traditional Italian dressing, I discovered an avocado dressing at the grocery store, which I substituted.
• It was just fantastic!
• I intended to include cucumber, but I forgot to pick it up at the supermarket.
• It was a hit with the kids!
• After reading previous reviews, I chose to use only one packet of the seasoning mix instead of the three asked for, and I increased the amount of Italian dressing by half a cup.
• Tomatoes would also be a fantastic addition to this dish.
• This salad was sent to a church lunch.
• I sliced the peppers a little smaller than usual, but there were no other changes.
• Continue reading It tastes nice, but there is less oil in the dressing.

Italian Pasta Salad

Italian pasta salad is one of my favorite cold spaghetti salad recipes to eat in the summertime! Fresh and bright veggies, cheese, salami, and an Italian vinaigrette are combined with your favorite pasta to make an amazing dish that can be served for just about any summer gathering or event. One of my favorite potluck foods is pasta salad, which may range from a simple and freshGreek Pasta Salad to a wonderful Caesar Pasta Salad and, of course, my famousDill Pickle Pasta Salad. Apart from the fact that everyone enjoys them, pasta salads are also extremely simple to prepare and taste much better when made ahead of time!

Potluck Perfect Pasta Salad

The first few weeks of summer usually seem to find us at barbecues, potlucks, and patio gatherings of one kind or another. In addition to bringing a large pitcher of Classic Mojitos (which is my signature drink), I generally always bring a recipe for a cold pasta salad as well as the mojitos. It’s easy to see why this Italian Pasta Salad dish is such a fun take on a standard pasta salad recipe since it’s packed with so many delicious ingredients. It’s lightweight and versatile, and it goes with almost anything.

Big Bold Flavors

This simple pasta salad dish is packed with flavor, and you can customize it by include your favorite Italian-inspired ingredients such as chopped artichokes and sundried tomatoes. For the pasta salad, you will need the following ingredients:

• While this simple pasta salad dish is bursting with flavor, you can customize it even further by include your favorite Italian-inspired ingredients such as chopped artichokes and sundried tomatoes. For the pasta salad, you’ll need these ingredients:

Noodles for Pasta Salad

Rotini in three colors does an excellent job of retaining the cheese and Italian dressing in the crevices for maximum taste, but shells or whatever medium noodles you happen to have on hand would work just as well. Cook the pasta until it is al dente, so that it does not get mushy and can withstand the dressing.

Tips to Make the Perfect Italian Pasta Salad

• Cut your vegetables into tiny pieces: By cutting your veggies into pieces that are little smaller than bite-sized, you can ensure that you receive a taste of everything in every bite. Take care not to overcook your noodles: Overcooking will result in a mushy pasta salad, since the acids in the dressing will break down the starches even further as the pasta is cooked. To get the finest results, shock your noodles in cold water after they have been cooked al dente. Allow the pasta to cool completely before adding the toppings: During the process of mixing everything together, you don’t want to start cooking your veggies. Allow your pasta salad to settle for a few minutes before serving it: Because of this, the dressing has a better chance of permeating your vegetables and pasta, yielding a more flavorful and delectable Italian pasta salad. Keep it colorful: If you’re include any additional vegetables that you happen to have on hand, make your pasta salad as vibrant and lively as possible! Things like artichokes, shredded carrots, sun-dried tomatoes, peppers, and other vegetables are some of my favorite additions.

Italian Pasta Salad Dressing

I use a bottled Italian dressing to make this dish quick and simple, but if you have the ingredients on hand, you can create your own Italian dressing, which is very delicious. Prepare ahead of time. This spaghetti salad dish is particularly delicious since it becomes better as it sits and the flavors combine! It’s the perfect side dish to prepare ahead of time because it just takes around 20 minutes to put together. What could be more satisfying than that? Once chilled, the acids in the dressing work to help break down the starches in the pasta and proteins in the vegetables, resulting in a more flavorful and tender pasta salad (be careful not to overcook your noodles!).

• 1/2 cup vegetable oil (or use half olive oil and half vegetable oil)
• 3 tablespoons red wine vinegar (or your favorite vinegar)
• 1/2 teaspoon Italian spice
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup vegetable oil

Favorite Pasta Salad Recipes

• Recipes include Caprese Pasta Salad, Creamy Tuna Pasta Salad, Bow Tie Pasta Salad, BLT Pasta Salad, Easy Greek Pasta Salad, Dill Pickle Pasta Salad, and Dill Pickle Pasta Salad.

Italian Pasta Salad

Preparation time: 15 minutes 15 minutes to prepare 2 Hours of Relaxation Time allotted: 2 hours and 30 minutes Servings12servings The ultimate make-ahead side dish is created by tossing tender pasta with juicy tomatoes, crisp bell peppers, salami, and mozzarella cheese in an Italian vinaigrette.

• 16 ounces tricolor rotini
• 8 ounces balsamic vinegar chopped
• 1 cup Italian vinaigrette dressing (store-bought or homemade)
• 1 pint grape tomatoes halved
• 12 cup sliced black olives
• 12 cup green bell pepper diced
• 12 cup orange bell pepper diced
• 12 cup red bell pepper diced
• 13 cup parmesan cheese shredded
• 3 tablespoons fresh parsley chopped
• 12 teaspoon Italian seasoning
• Salt and pepper to taste

FollowSpend with Pennies on Pinterest for more information.

• Cook the pasta until it is al dente according to the guidelines on the package. After rinsing with cold water, In a large mixing basin, combine all of the ingredients. Toss everything together
• Refrigerate for at least 2 hours before to serving time.

In a well sealed container in the refrigerator, it can keep for up to 3 days. Give the leftovers a good swirl and, if required, add extra dressing to bring the flavors together. Calories:325, Nutritional Information: Carbohydrates: 34g, protein: 13g, fat: 15g, saturated fat: 5g, cholesterol: 24mg, sodium: 818mg, potassium: 314mg, fiber: 2g, sugar: 5g, vitamin A: 855IU, vitamin C: 24mg, calcium: 104mg, iron: 1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights.

We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here. Save this Super Summer Salad to your Pinterest board!

Quick and Easy Pasta Salad

Pasta salad with crisp veggies, fresh mozzarella, and a simple homemade dressing that is quick and easy to prepare. This is the ideal side dish! To the Easy Pasta Salad Recipe, please click here.

How To Make the Best Pasta Salad

This dish for spaghetti salad is simple to prepare. This salad, which is made with basic ingredients, is adaptable, so you can prepare it when you are overrun with summer vegetables or change it up depending on what is in season. Furthermore, you could expect to finish in less than 20 minutes from start to end. Not too terrible, especially when you consider that it can be kept in the refrigerator for up to 5 days! The dressing for this dish is made from vinaigrette. If you’re looking for a creamy salad, check out our creamy pasta salad recipe.

What Ingredients Should I Add to Pasta Salad?

We wanted to share with you a pasta salad that is both simple and adaptable. It is simple to put together and takes little time. We’ve included a slew of suggestions below to help you prepare the greatest pasta salad possible. This salad is a mix of two different pasta salads: Greek and Italian. Because we use both kalamata and green olives, this dish is considered Greek, although it is considered Italian because we include parmesan and fresh mozzarella cheese. If you enjoy salads that are influenced by the Mediterranean, check out our favorite Greek salad.

1. You are welcome to leave the olive oil out if you wish.
2. Several options have been provided below for your consideration.
3. I prefer it when the spaghetti has a little bite to it, and I despise it when it becomes mushy.
4. Aside from that, they contain an abundance of little spaces that serve to catch dressing and cheese shards as you’re eating them.
5. Orzo pasta is a delicious choice, but be careful not to overcook it.
6. We enjoy including bell pepper, cucumber, or zucchini, halved cherry tomatoes, and finely sliced green onion into our salads (or scallions).
7. Fennel, carrots, radish, and even cauliflower or broccoli are all good options for a vegetable side dish.

You might also try tossing in a handful of whatever fresh herbs you have on hand for good measure.

Incorporate Some Cheese: We enjoy the salty flavor of grated parmesan in our pasta salad.

Another cheese that many enjoy is mozzarella.

Other types of cheese will also work.

Leave off the cheese if you’re making a vegan pasta salad.

Olives give a tangy taste and a lot of flavor to a dish.

If you don’t want to make a vegetarian pasta salad, you may substitute a handful of sliced salami, pepperoni, turkey, or ham for the vegetables. You could also shred some leftover rotisserie or roasted chicken and add it in. There are so many alternatives!

Our Easy Dressing for Pasta Salad

Making the dressing is the next step after deciding on the components to include in your salad. We’re going to prepare a simple pasta salad dressing using only five ingredients. Pour in a small bowl and whisk in the red wine vinegar, extra-virgin olive oil, dried oregano, and a bit of salt and pepper until well combined. It’s straightforward, but when combined with the pasta, vegetables, and other ingredients, it’s very delicious. Champagne vinegar may be used to season the salad to make it more elegant.

Making Pasta Salad in Advance

The good news is as follows: Pasta salad becomes more flavorful with time. Allowing the pasta and vegetables to marinate in the dressing for an extended period of time makes a significant change in flavor. When it comes to potato salad, we use the same procedure. Pasta salad may be made ahead of time and stored in the refrigerator for up to five days, making it an excellent side dish to prepare in advance of a meal. To summarize, the following are the essential ingredients for the greatest homemade pasta salad:

• Making the ideal tangy dressing is as simple as combining red wine vinegar, oregano, olive oil, salt, and pepper. It is not only feasible, but also encouraged, to prepare the pasta salad ahead of time
• In fact, it is highly suggested. Make use of a wide range of colors and textures. The vegetables offer crunch and color, the olives give brininess, and the fresh mozzarella elevates the salad to a new level of excellence. Fresh herbs, pickled vegetables, or spicy peppers such as chopped pepperoncini peppers can be used to enhance the taste even more.

More Pasta Salads

However, creamy pasta salad is also delicious and may be made with a vinaigrette dressing instead. Try ourCreamy Macaroni Pasta Salad, which has a simple creamy sauce as well as crisp vegetables. This Easy Orzo Pasta Salad is a favorite among our readers. It’s dressed simply with a lemon vinaigrette and topped with cucumber, olives, artichokes, tomatoes, and fresh herbs. We also enjoy thisPearl Couscous Salad with tomatoes and cucumbers, which you can get here. It’s one of our favorite salads since it has a lot of texture thanks to the crisp cucumber, juicy tomatoes, crunchy almonds, and toasted raisins.

Quick and Easy Pasta Salad

This simple pasta salad may be customized based on the items you have on hand or the season in which you live. Start with a strong pasta form like rotini or penne that has nooks and crannies to hold onto the dressing, such as arugula. Combine with our simple dressing and plenty of bright veggies, and serve immediately. Add a handful of fresh mozzarella balls, some parmesan cheese (which melts into the dressing), and you’ve got yourself a delicious salad. More options for what to include may be found in the post above, which includes our recommendations.

Watch Us Make the Recipe

Salad de Pasta Fusilli, penne, rotini, or farfalle are all good dry pasta options (bow tie) 1 cup sliced bell pepper (optional) (1 medium) 1 cup thinly sliced zucchini (about half a medium-sized zucchini) 1 cup halved cherry tomatoes (around 1 cup) Scallions (about 1/3 cup, finely sliced) (5 to 6) Optional: 1/4 cup sliced pepperoncini or banana peppers, if desired 1 cup (4 ounces) halved assorted olives (around 1 cup total) parmesan cheese or hard cheese, grated, to make 1 cup (2 ounces).

diced fresh mozzarella balls (about 1 cup or 6 ounces) Optional: a third cup chopped fresh parsley or basil Dressing Made from Scratch 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar is a good substitute.

1/2 teaspoon fine sea salt, plus more salt to your liking 1/2 teaspoon freshly ground black pepper (optional) 1/2 teaspoon oregano leaves (dried) The liquid from the pepperoncini jar is optional. 2 to 3 tbsp Extra-virgin olive oil (about 1/2 cup)

Directions

• Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is cooked, about 6 to 10 minutes (check the package for recommended cook time). Drain the water and thoroughly rinse it under cold water. While the pasta is cooking, whisk together the dressing in the bottom of a large mixing basin. To make the dressing, whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well combined. Toss in the pasta, which has been drained and washed, and combine thoroughly. Combine the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs in a large mixing bowl until well combined (if using). Season with salt and pepper to taste, and adjust as necessary. Serve immediately, or cover and refrigerate for the best effects for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

• Putting it together a day ahead of time is a fantastic idea since it just becomes better with time. Nutritional information: The nutritional information shown below is an approximation. The USDA database was consulted in order to generate approximate values.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: A serving size of one tenth of a salad has 363 calories, 19 grams of total fat, 5 grams of saturated fat, 18.3 milligrams of cholesterol, 507.1 milligrams of sodium, 36.6 grams of carbohydrates, 2.3 grams of dietary fiber, 2 grams of total sugars, and 11.7 grams of protein.

Pasta Salad with Italian Dressing

This pasta salad with Italian dressing is quick and simple to prepare, and it boasts a flavorful combination of ingredients. Using your favorite pasta and a wonderful Italian dressing, crispy prosciutto, soft bocconcini balls, tart banana peppers, cherry tomatoes, olives, basil, and parmesan cheese are combined with your favorite pasta. It’s too good to pass up! Add some juicy grilled pork chops or grilled chicken breast to round off the dinner. In addition, if you enjoy pasta salad recipes, you should try our famous Mexican pasta salad dish!

Pasta salad with Italian dressing

Forget about serving it as a side dish; this pasta salad is so delicious that you’ll likely want to pile it high in a bowl and call it a meal on its own. Alternatively, you may have lunch. Alternatively, breakfast. Because that is precisely what we have been doing, we will not criticize you if you choose to eat it for every meal of the day. Every mouthful is like a party in your tongue since there are so many great tastes in here. Nothing is predictable about the flavors you’ll encounter, but they’re always good.

• Crispy prosciutto is a must-have! To prepare it, crisp it up like bacon and then crumble it into salty delight. (See the illustration below!)
• Banana peppers– There are no words to adequately express how much we like the tangy flavor of this dish, which is complemented by a dash of spiciness. Even though they are labeled as optional, they are really required. Mini bocconcini– These adorable small balls of soft fresh mozzarella are a favorite among children and adults alike. Sweet cherry tomatoes are a summertime treat that are both refreshing and delicious. Olives are a salty and tasty snack food. Green peppers and red onions with a crunch. Basil and parmesan provide a nice crunch, which is welcome. For the simple reason that more taste is better

How to make this pasta salad recipe with Italian dressing

When it comes to making this Italian pasta salad, there are only two components that must be cooked: the spaghetti and the prosciutto.

1. In a large pot of boiling salted water, cook the pasta till al dente, exactly like you have done a thousand times before
2. Place the prosciutto in a large frying pan and cook it over medium heat until it is lovely and crispy, about 10 minutes. Toss it around with your fingers to break it up into crispy prosciutto chunks
3. Pour the dressing over the top of the salad items in a large salad bowl, then toss to combine well. Take a look at how simple it was

The recipe card below contains the whole set of directions for this dish.

What is the best Italian dressing for pasta salad?

When we create this pasta salad, we use our own handmade Italian dressing, which we produce in large batches. It literally takes 5 minutes to prepare and the flavor is out of this world. It’s wonderfully balanced and complements the flavors of this salad quite well. In addition, you may prepare a double batch and use the leftovers to garnish green salads or make Italian dressing chicken for dinner later this week. However, store-bought Italian dressing can also be used. Simply select your preferred brand and incorporate it into this recipe.

Variations to try

• By adding 1 cup sliced or chopped cucumbers, you may transform it into a pasta salad with Italian dressing and cucumbers. Save time by not chilling the pasta and instead serving it as a warm pasta meal
• Instead of bocconcini, try using feta cheese. You may finish the dinner by serving it with some thinly sliced and grilled chicken breast. Add some chickpeas or cannellini beans to round out the meal.

How long will this pasta salad last in the fridge?

Italian pasta salad stays nicely in the refrigerator for 4-5 days, making it a great option for meal prepping. It’s a good idea to toss the spaghetti with a little additional Italian salad dressing if you’re eating it cold straight from the fridge. Alternatively, you could do what we do and add an extra scoop of banana peppers to the leftovers to really freshen up the flavor.

What to serve with pasta salad with Italian dressing

Italian pasta salad pairs beautifully with all of your favorite summertime barbecue or picnic foods. A few of our favorites are as follows:

• Grilled chicken wings, the best grilled chicken breast, juicy grilled pork chops, and grilled Chimichurri chicken are just a few of the dishes on the menu.

However, this is a dish that may be used all year round.

During the cooler months, we enjoy serving this pasta salad with one of the following main dishes:

• Baked Pork Tenderloin
• Chicken Provençal
• Bacon Wrapped Mediterranean Chicken
• Perfect Baked Chicken Breasts
• 8 Minute Baked Salmon
• And many more recipes.

Popular pasta salad recipes

• Italian Pasta Salad with Pesto Tortellini, Mexican Pasta Salad with Creamy Chipotle, Mango Thai Noodle Salad with Sesame Ginger Dressing, and Greek Pasta Salad are some of the options.

Pasta Salad with Italian Dressing

• Yield:10servings Preparation time: 15 minutes Cooking Time: 15 minutes Time allotted: 30 minutes This pasta salad with Italian dressing is quick and simple to prepare, and it boasts a flavorful combination of ingredients. Using your favorite pasta and a wonderful Italian dressing, crispy prosciutto, soft bocconcini balls, tart banana peppers, cherry tomatoes, olives, basil, and parmesan cheese are combined with your favorite pasta. It’s too good to pass up! If you enjoy this dish as much as we do, please let us know by giving it a 5-star rating in the comments section.

• 16 ounces of dried pasta (we like bow-tie)
• 1 cup Italian salad dressing (we like our homemade Italian salad dressing, but store-bought Italian salad dressing is OK, too)
• 6 to 8 ounces of prosciutto
• 4 to 6 ounces small bocconcini, or standard bocconcini split in half
• 4 to 6 ounces of prosciutto 1 green bell pepper, diced
• 1cupcherry tomatoes, cut in half
• 3 cupspolives
• 14 cupthinly sliced red onion
• 12 cupthinly sliced basil leaves
• 12 cupItalian parsley, chopped
• 1 cupthinly sliced basil leaves
• 1 cupthinly sliced basil leaves Optional: 1-1/2 cups banana peppers
• 12-cup parmesan cheese, grated

• Bring a large saucepan of salted water to a boil over high heat, then remove from the heat. Preparing the pasta according to the package recommendations is essential. Drain the pasta and place it in a large mixing basin with 14 cup of the Italian salad dressing. Toss well to coat the pasta. 1 cup Italian salad dressing (16 ounces dried pasta)
• Meanwhile, brown the prosciutto in a skillet over medium heat. Heat a large frying pan over medium-high heat before adding the prosciutto in a single(ish) layer and cooking until the prosciutto is crisp. Allow for cooking until it shrinks and gets crisp, then flip it over and cook for another minute on the second side. Removing it from the skillet and crumbling it into a dish is an excellent idea. Prociutto (about 4 ounces)
• Combine bocconcini, bell pepper, cherry tomatoes, olives, red onion, basil, parsley, banana peppers, crispy prosciutto (about 4 ounces), and parmesan cheese in a large mixing dish. Toss the salad with the remaining dressing once it has been poured over it. 6 little tiny bocconcini, 1 green bell pepper, 1 cup cherry tomatoes, 3 4 cup olives, 1 1/4 cups red onion, 1 1/2 cups basil leaves, 1 1/2 cups parsley, 8 ounces mini bocconcini optional: 1 cup banana peppers, 12 cup grated parmesan cheese, 1 cup roasted red peppers

Serving:1cup,Calories:367kcal,Carbohydrates:39g,Protein:14g,Fat:18g, Fats: 5g of saturated fat, 4g of polyunsaturated fat, 5g of monounsaturated fat, 1g of trans fat, cholesterol: 19mg, sodium: 556mg, potassium: 231mg, fiber: 2 g, sugar: 5 g Vitamin A (528IU), Vitamin C (18mg), Calcium (165mg), and Iron (1mg) are all included in one serving. If you enjoy this dish as much as we do, please leave a review or share it on Instagram with the hashtag #TheEndlessMeal and the name of the recipe.

Pin this pasta salad with Italian dressing to save it for later!

a little about the author

Kristen Stevens

Hello, my name is Kristen. Making food, photographing it, and (the best part) eating it are some of my favorite things to do in life.

Easy Pasta Salad with Italian Dressing

This delicious and simple pasta salad, which is filled with soft spaghetti, crisp vegetables, and a spicy Italian dressing, is a potluck must-have!

Crowd favorite pasta salad

The classic cold pasta salad is a must-have when it comes to potluck side dishes! It’s usually a big hit with the crowd, and it’s quite easy to put together. Aside than that, leftovers are great for the rest of the week (assuming there are any left!). This simple recipe was given to me by my mother-in-law, and I made a few modifications to make it my own. It’s made up of little more than noodles, vegetables, and a zesty Italian dressing. I mean, does it get much more straightforward than that?!

Believe me when I say that this is a dish that your entire family will enjoy.

Tips for the perfect pasta salad

• Pasta. Traditionally, rotini noodles are used to prepare this meal. They are the correct shape and have the right amount of ridges to truly soak up the taste of the Italian salad dressing. However, this does not rule out the possibility of using different types of noodles. Penne, fusilli, and bow-tie pasta would all be excellent choices as well. Season the water with salt. When cooking pasta, it’s a good idea to salt the water before starting. It aids in the improvement of the flavor of the noodles as well as the speeding up of the boiling process
• Cook until al dente. The idea is to boil the noodles until they are al dente, which means they are delicate to the taste but yet robust enough to hold up in the salad dressing. You can get mushy noodles if you overcook them, and they will come apart easily when you toss them. Extras. There are a variety of delectable ingredients that you may incorporate into this dish. Pepperoni or diced salami, sliced cucumbers, chickpeas, or shaved fresh parmesan cheese can all be added to the dish after the pasta has cooked. You can also substitute feta for mozzarella, or omit the cheese completely, to make this a vegan dish. Let the dish marinade for at least 30 minutes. Before serving, I prefer to let this meal sit in the refrigerator for a few hours to allow the flavors to blend. This allows the dressing enough time to marinade with the pasta and vegetables, resulting in a dish that is more flavorful and delectable overall. Plus, there’s nothing better than a chilled pasta salad in the summer.

Make ahead + storing

Pasta. The rotini noodles are traditionally used in this recipe. Because of their shape and ridges, they are ideal for soaking up the taste of the Italian dressing to its full extent. However, this does not rule out the possibility of using other types of noodles in this recipe as well. It would also be delicious to use penne, fusilli, or bow-tie pasta. Adding salt to the water will make it taste better. When boiling pasta, it’s a good idea to salt the water before you start cooking. When cooking the noodles, add salt to taste.

1. Cook until al dente (firm to the bite).
2. The noodles might get mushy and fall apart while tossing if they have been overcooked.
3. It is possible to customize this dish with a variety of delectable ingredients.
4. Marinate for at least 30 minutes.
5. Before serving, I prefer to let this meal sit in the refrigerator for a few hours to let the flavors to meld and blend.

In order to make it more flavorful and delectable, let the dressing to marinade with the pasta and vegetables for several hours. Plus, in the summer, there’s nothing better than a chilled pasta salad.

More potluck salads you’ll love:

• Tortellini Italian pasta salad, Caprese pasta salad, Pesto chicken pasta salad, Orzo salad with vinaigrette, Greek pasta salad are just a few of the options available.

Pasta Salad with Italian Dressing

• This delicious and simple pasta salad, which is filled with delicate spaghetti, crisp vegetables, and a spicy Italian dressing, is a must-have for any potluck! Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes

• 1 package of tri-color rotini noodles (about 1 pound)
• 2cupscherry tomatoes, cut in half
• 1red bell pepper, chopped
• 1green bell pepper, chopped
• 12 red onion, thinly cut
• 1 cup sliced black olives 8 ounces tiny mozzarella balls
• 1 cup Italian dressing or vinaigrette (more dressing or vinaigrette may be added if desired)
• 2 tablespoons fresh parsley or basil, chopped

Optional add ins: chickpeas, snap peas, shredded parmesan cheese, chopped salami or pepperoni

• Cook the noodles according to the package directions. Drain and rinse well with cold water
• In a large mixing basin, combine all of the ingredients
• Toss the salad with the Italian dressing and sprinkle with fresh parsley or basil, if desired. Refrigerate until you’re ready to use it (around 30 minutes). If desired, sprinkle with parmesan cheese.

Dressing: Here’s a recipe for my best homemade Italian dressing that I’ve found: Substitutions: You may use mozzarella cheese in place of the feta cheese, or you can eliminate the cheese altogether to make it vegan. Other varieties of noodles, such as penne or fusilli, will also work well in this recipe. calories: 196kcal|carbohydrates: 25g|protein: 6g|fat: 7g|saturated fat: 1g|cholesterol: 5mg|sodium: 291 mg|potassium: 153 mg|fiber: 1g|sugar 3g|vitamin A: 390 IU|vitamin C: 20 mg|calcium: 66 mg|iron: 0.6mg|Calcium: 66 mg Cherry tomatoes, especially when they are fresh, are my favorite.

Don’t you simply want to grab a mouthful of something?

Italian Pasta Salad Recipe

Italian Pasta Salad that is both filling and refreshing! Tender pasta, smoked salami, fresh vegetables and herbs, two varieties of cheese, and a zesty homemade Italian dressing come together to form this dish.

The Perfect Summer Pasta Salad

So, what would summer be like if there wasn’t at least one BBQ or picnic that included a refreshing and absolutely delicious cold pasta salad? Because there is so much deliciousness and an abundance of fresh taste in this dish, it will quickly become a new favorite. Each of the components works wonderfully well with the others, each one enhancing the flavor of the others. It also has a nice combination of textures throughout it. Crisp, soft, and chewy are all there in equal measure. Making this side dish is a really hearty and delicious experience, and it goes great with grilled chicken, beef or fish.

For a family supper, the dish may easily be halved to accommodate everyone.

Italian Pasta Salad Recipe Ingredients

• Italian rotini pasta
• Salami
• Grape tomatoes
• Black olives
• Peppers
• Red onion
• Fresh mozzarella pearls
• Parmesan
• Fresh parsley and basil
• Dried oregano
• Olive oil
• Lemons
• Dijon mustard, honey
• Red pepper flakes

The complete recipe may be seen below.

How to Make Italian Pasta Salad

1. Cook pasta: Cook pasta according to package guidelines (I boil it in 5 quarts of water with 1 tablespoon salt until it is just just al dente). Drain the pasta, reserving 1/2 cup of the cooking water. Pasta that is cool: Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. Prepare the following ingredients for the pasta salad: Preparing the ingredients while the pasta is boiling and cooling To make Italian dressing, follow these steps: To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. In a large mixing bowl, combine the pasta, vegetables, and cheeses: Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Toss with the dressing and the pasta water and serve: Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. If extra space is required, include the following: Thin with additional pasta water if desired, and season with additional salt as necessary. It can be served immediately, or chilled for 1–2 hours to make a cooler, more refreshing pasta salad, as described above.

Possible Variations

Here are some excellent substitutes that you may use with what you already have on hand:

• Another medium-sized pasta, such as fusilli, gemelli, penne, cavatappi or bow tie pasta, can be used for the fusilli

• Cheeses: Romano cheese is a good substitute for parmesan cheese in this situation. Fresh mozzarella can be substituted with processed block mozzarella, which should be chopped into tiny pieces. Meat: Pepperoni might be used to make salami (you wouldn’t need to use as much as you would with other meats)
• Veggies: Try substituting half of the bell pepper with a cucumber. Kalamata olives can be substituted for black olives (use half the quantity because they are quite pungent)
• If you don’t have fresh basil, use 1 1/2 teaspoons dried basil instead. It’s much less because it’s stronger and has a distinct flavor
• Yet, Depending on how much of the flavor you want to come through (extra virgin olive oil has a greater taste), you may use either extra virgin olive oil or refined standard extra virgin olive oil for the dressing. In place of the lemon juice, 3 tablespoons of red wine vinegar can be used. For some reason, I love the citrusy flavor of lemon. If you’re in a hurry, you may use 1 cup of your favorite store-bought Italian dressing for this recipe. If it has a strong herby flavor, simply reduce the amount of herbs used in the recipe.

Helpful Tips

• Cooking pasta past al dente will result in the pasta being quite soggy once it has absorbed some of the dressing. Just right to al dente, or even a few seconds shy of perfection
• Cut ingredients into small pieces to ensure consistency and to ensure that every mouthful contains a little of each taste. Allow pasta salad to marinate for a few hours or overnight so that the vegetables and pasta may absorb additional flavor. Allow 1 – 2 hours for refrigerating before serving if you want a cool and refreshing salad during the hot summer months. Store in an airtight jar in the refrigerator for up to 3 days.

More Delicious Pasta Salad Recipes to Try

• The following pasta salad recipes are available: Caprese Pasta Salad, Chicken Caesar Pasta Salad, Easy Pasta Salad, Macaroni Salad (including Mexican Macaroni Salad), Poppy Seed Chicken and Grape Pasta Salad, and Poppy Seed Chicken and Grape Pasta Salad.

Italian Pasta Salad

It’s packed with nutrients and is quite refreshing! Tender pasta, smoked salami, fresh vegetables and herbs, two varieties of cheese, and a zesty homemade Italian dressing come together to form this dish. Perfect for a picnic or a summer meal under the stars. Servings:12 Prep30minutes Cook6minutes Ready in 30 minutes or less

• A 16-ounce bag of dry rotini
• 10 ounces hard salami, sliced 1/4-inch thick and chopped
• 3 cups (16 ounces) ripe grape tomatoes, halved
• 1 (6-ounce) can black olives, sliced
• 2cups chopped bell peppers (I like to use yellow and green)
• 1/2 cup chopped red onion
• 8-ounces fresh mozzarella pearls*
• 3 ounces fresh parmesan** (3/4 cup)
• 1/2 cup chopped fresh parsley

Dressing

• 3 cups (16 oz.) grape tomatoes, halved
• 1 (six-ounce) canblack olives, sliced
• 2 cups choppedbell peppers (I like to use yellow and green)
• 1/2 cup choppedred onion
• 8 oz. fresh mozzarella pearls*
• 3 oz. freshly gratedparmesan** (three-quarter cup)
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh basil***
• 16 oz. dry rotini
• 10 oz. hard sal

• Cook the pasta according to the package guidelines (I cook it in 5 quarts of water with 1 tablespoon salt) until it is just about al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. While the pasta is boiling and chilling, make the dressing by chopping the ingredients. To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. Thin with additional pasta water if desired, and season with additional salt as necessary. It may be served immediately, or chilled for 1 – 2 hours (or up to 3 days) for a cooler, more refreshing pasta salad.

• *If you are unable to locate pearls of fresh mozzarella in the desired size, chopped fresh mozzarella (log or ball form) can be substituted. Simply chop the meat into little pieces.

• Cut the parmesan into 1-inch cubes and place them in the food processor to grate the cheese. Process for about a minute or so, until the basil is finely crushed
• ***1 1/2 tsp dried basil can be substituted for the fresh
• If using dried basil, incorporate it into the dressing before serving. This recipe yields approximately 18 cups.

Nutritional Values Pasta Salad with Italian Dressing The amount of calories in one serving is 529 calories from fat, which is 315 percent of the daily value*. The amount of fat in one serving is 35 grams. 9 g of Saturated Fat (54 percent). 3 grams of polyunsaturated fat (56 percent) Monounsaturated Fatty Acids: 20 g Cholesterol38mg Sodium (13 percent): 1005 milligrams Potassium (44 percent) 413 milligrams 12% carbohydrate content (36 grams). Sugar 5g, 12 percent Fiber 3g, and 13 percent Fiber 3g 6 percent of the total protein18g36 percent Vitamin A2063IU41 percent Vitamin C62mg Vitamin A2063IU41 percent Vitamin C62mg 75% of calcium216mg22 percent of iron2mg11 % of sodium A 2000-calorie diet is used to calculate the percent Daily Values (%DV).