Name: The Best Pasta Salad with Italian Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 12 oz rotini or bowtie pasta (or any short pasta); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 cup bell peppers, chopped (any color); 1/4 cup red onion, thinly sliced; 1/3 cup black olives, sliced; 1 cup mozzarella pearls or cubed mozzarella; 1/2 cup salami or pepperoni slices (optional); 2 tbsp fresh parsley or basil, chopped; 3/4 cup Italian dressing (store-bought or homemade); Optional: 1/2 cup artichoke hearts, 1/2 cup chickpeas, 1/4 cup shredded Parmesan, banana peppers or pepperoncini

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This pasta salad is fresh, colorful, and tossed in a zesty Italian dressing that ties everything together. It’s my go-to for picnics, potlucks, or easy lunches. Packed with veggies, cheese, and pasta, it’s super satisfying and simple to prep ahead.

Why You’ll Love This Recipe

I love how bright and tangy this pasta salad tastes. It’s perfect for warm days, and I can make a big batch to last me through the week. The Italian dressing adds tons of flavor without making it heavy, and it’s endlessly customizable with what I have in the fridge. The Best Pasta Salad with Italian Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rotini or bowtie pasta (or any short pasta)
cherry tomatoes, halved
cucumber, diced
bell peppers, chopped
red onion, thinly sliced
black olives, sliced
mozzarella pearls or cubed cheese
salami or pepperoni slices (optional)
fresh parsley or basil, chopped
Italian dressing (store-bought or homemade)

Optional additions:

artichoke hearts
chickpeas
shredded Parmesan
banana peppers or pepperoncini

Directions

I cook the pasta in salted water until al dente, then rinse under cold water and drain well.
In a large bowl, I combine the pasta with tomatoes, cucumbers, bell peppers, onion, olives, cheese, and meats (if using).
I pour in the Italian dressing and toss until everything is well coated.
I chill the salad in the fridge for at least 30 minutes before serving so the flavors can come together.
Right before serving, I give it one more toss and top with fresh herbs.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: About 55 minutes

Variations

I use gluten-free pasta when needed.
For a vegetarian version, I skip the meat and add more veggies or beans.
Sometimes I toss in cooked chicken for a protein-packed meal.
I’ve made it spicy by adding crushed red pepper or jalapeños.

Storage/Reheating

I store this pasta salad in the fridge for up to 4 days. The flavor gets better as it sits. I add a splash of dressing before serving leftovers to freshen it up. I don’t reheat it — this one is meant to be enjoyed cold. The Best Pasta Salad with Italian Dressing

FAQs

Can I make it the day before?

Yes! I usually make it the night before a party or meal prep day — just add a little more dressing before serving.

What’s the best pasta shape for this?

I like rotini or bowties because they hold dressing and mix-ins really well.

Can I use homemade Italian dressing?

Absolutely. I make mine with olive oil, red wine vinegar, garlic, oregano, Dijon, and a pinch of sugar.

What cheese works best?

Mozzarella is my favorite, but cheddar, provolone, or feta also taste great.

Can I freeze pasta salad?

I don’t recommend freezing it — the veggies and dressing change texture too much once thawed.

Conclusion

This pasta salad with Italian dressing is a classic side dish that never fails. I love how bright, fresh, and filling it is, and how easy it is to throw together with whatever ingredients I have. It’s a staple in my kitchen when I want something quick, colorful, and delicious.