Why You’ll Love Pasta Salad Recipe
This pasta salad is quick to prepare, can be made ahead, and tastes even better the next day as the flavors develop. It’s easy to adapt with your favorite add-ins and works as both a side dish or a light main course. Plus, it’s a crowd-pleaser that never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Short pasta (rotini, fusilli, or penne)
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Cherry tomatoes, halved
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Cucumber, diced
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Red onion, finely chopped
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Bell peppers, chopped
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Black olives, sliced
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Mozzarella balls or cubed cheddar
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Fresh parsley or basil, chopped
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Italian dressing (homemade or store-bought)
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Salt and black pepper
Directions
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Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
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In a large mixing bowl, combine pasta, tomatoes, cucumber, onion, bell peppers, olives, and cheese.
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Pour Italian dressing over the mixture and toss until evenly coated.
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Season with salt and pepper to taste.
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Chill in the refrigerator for at least 1 hour before serving for best flavor.
Servings and timing
Serves 8–10.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour 25 minutes
Variations
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Protein Boost: Add grilled chicken, ham, or pepperoni.
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Mediterranean Style: Use feta, kalamata olives, and a lemon-oregano dressing.
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Creamy Version: Toss with ranch or a mayo-based dressing instead of Italian.
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Vegan Option: Skip the cheese or use a dairy-free substitute.
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Spicy Kick: Add jalapeños or a dash of red pepper flakes.
Storage/Reheating
Store pasta salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as the dressing may settle. Pasta salad is best served cold and does not need reheating.
FAQs
Can I make pasta salad ahead of time?
Yes, it’s even better when made the day before.
Do I need to rinse the pasta?
Yes, rinsing stops the cooking process and keeps it from sticking together.
What’s the best pasta shape to use?
Short, sturdy shapes like rotini, fusilli, or penne hold the dressing and mix-ins well.
Can I use bottled dressing?
Yes, store-bought Italian dressing works great, but homemade is fresher.
Can I freeze pasta salad?
No, the texture of the vegetables and dressing doesn’t hold up well when frozen.
How do I prevent the salad from drying out?
Toss with a little extra dressing before serving to refresh it.
Can I make this gluten-free?
Yes, use gluten-free pasta.
Can I add more veggies?
Absolutely—zucchini, broccoli, carrots, or peas are great additions.
How long can it sit out at a party?
No longer than 2 hours to keep it safe to eat.
What goes well with pasta salad?
It pairs perfectly with grilled meats, sandwiches, or burgers.
Conclusion
Pasta salad is a timeless, customizable dish that’s as simple as it is delicious. With fresh vegetables, pasta, and a zesty dressing, it’s the ultimate make-ahead side for any gathering.
Pasta Salad
A colorful and versatile cold pasta salad loaded with fresh veggies, cheese, and tossed in a zesty Italian-style dressing. Perfect for potlucks, barbecues, or make-ahead lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American / Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 lb (16 oz) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1 cup mozzarella balls (or cubed cheese of choice)
- 1/2 cup salami or pepperoni slices (optional)
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 1/2 cup Italian dressing (store-bought or homemade)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, salami (if using), and parsley.
- In a small bowl, whisk together Italian dressing, vinegar, olive oil, oregano, salt, and pepper.
- Pour dressing over pasta salad and toss until well coated.
- Refrigerate for at least 30 minutes before serving to allow flavors to develop.
Notes
- Can be made 1–2 days ahead — just refresh with extra dressing before serving.
- For a vegetarian version, skip the salami/pepperoni.
- Switch up veggies with zucchini, broccoli, or roasted peppers for variety.
