Why You’ll Love Pasta Salad With Italian Dressing Recipe
This pasta salad is hearty enough to serve as a main dish yet works beautifully as a side. It’s vibrant, tangy, and refreshing — with a mix of textures from crisp vegetables to chewy pasta and savory meats. Plus, it’s make‑ahead friendly, so you can prepare it the day before and let the flavors meld.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta tri‑color rotini
Italian dressing
Genoa salami
mozzarella balls
Parmesan cheese
dry Italian style salad dressing mix
red onion
red bell pepper
green bell pepper
grape tomatoes
sun‑dried tomatoes
pepperoncinis
black olives
fresh basil
fresh parsley
salt and pepper, Italian seasoning, and sugar to taste
Directions
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Cook the tri‑color rotini according to package directions until al dente, then drain well.
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While the pasta is still warm, toss it in a large bowl with the Italian dressing and the dry Italian style salad dressing mix; let it cool.
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In a serving bowl, combine the cooled pasta with salami, mozzarella cubes, shredded Parmesan, chopped red onion, red and green bell peppers, sun‑dried tomatoes, grape tomatoes, pepperoncinis, and black olives.
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Cover and refrigerate for at least 6 hours or overnight to allow the flavors to develop.
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Before serving, fold in fresh basil and parsley. Adjust seasoning with salt, pepper, Italian seasoning, and a pinch of sugar; add a little olive oil if needed. Serve chilled.
Servings and timing
Serves: 12
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
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Use turkey or chicken instead of salami for a leaner protein option.
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Swap tri-color rotini for penne, bow tie, or fusilli pasta.
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Add feta or provolone cheese for a twist on flavor.
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Use roasted red peppers or marinated artichoke hearts for a tangy touch.
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For a spicier version, add crushed red pepper flakes or diced jalapeños.
Storage/Reheating
Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. There is no need to reheat this dish — it’s best served cold. If the salad thickens as it sits, stir in a little extra Italian dressing before serving to loosen it up.
FAQs
What type of pasta is best for this salad?
Short, shaped pasta like rotini works best because the twists hold the dressing and other ingredients well.
Can I make this pasta salad ahead of time?
Yes, it’s even better when made ahead — refrigerate for at least 6 hours or overnight for full flavor.
Do I need to rinse the pasta after cooking?
Rinsing the pasta under cold water helps cool it and keeps it from sticking, which is useful for a cold pasta salad.
Can I use a different dressing?
You can use any Italian dressing you like; homemade or store‑bought both work well.
Is this recipe vegetarian?
To make it vegetarian, omit the salami or substitute with a plant‑based protein.
Can I add additional veggies?
Absolutely — cucumbers, artichoke hearts, or even roasted peppers are great additions.
What can I substitute for fresh herbs?
If fresh basil or parsley isn’t available, use dried herbs, but add them sparingly since dried herbs are more concentrated.
Can I freeze this pasta salad?
Freezing is not recommended, as the texture of the vegetables and dressing can change upon thawing.
How long does it last in the fridge?
Stored properly, it will stay good for about 3–4 days.
Can I adjust the seasoning?
Yes — feel free to adjust with salt, pepper, or a bit of sugar to balance acidity and flavor.
Conclusion
This Pasta Salad With Italian Dressing is a crowd‑pleasing favorite that’s perfect for summer gatherings and everyday meals alike. With its blend of savory meats, fresh vegetables, and bold dressing, every bite delivers big flavor. Make it ahead, serve it cold, and enjoy a dish that’s as versatile as it is delicious.
