Easy Italian Pasta Salad
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This Easy Italian Pasta Salad is one of those recipes that just belongs in summer. It is fresh, flavorful, and perfect for everything from an easy family dinner at home to meals on the go. It also works really well for meal prep, since you can make a batch ahead of time and enjoy it for lunches throughout the week.
This is the kind of pasta salad that is just as useful as it is delicious. It makes a great side for cookouts and gatherings, but it can also easily work as a light main dish when you want something simple and satisfying. The combination of pasta, fresh vegetables, cheese, pepperoni (or salami), and Italian dressing gives it that classic summer pasta salad feel that is always a hit.
This recipe is one I came up with by combining ideas from a couple of different recipes along with the ingredients I personally love most in a pasta salad. One thing that is always a must for me is cheese. I like to use fresh mozzarella from Costco and cut it into cubes, because it adds such a delicious creamy bite. But regular mozzarella cut into chunks works great too, so use whatever is easiest for you.
My favorite dressing to use for this pasta salad is Olive Garden’s Classic Italian dressing. I really love the flavor it adds, and it works perfectly with the pasta, veggies, olives, and mozzarella. That said, this recipe is easy to customize, so feel free to use whatever Italian dressing your family likes best. A zesty Italian, homemade version, or even a lighter bottled dressing would all work well here.
One of the things I love most about this easy pasta salad is how the pasta and vegetables soak up the dressing as they sit. As everything marinates together, the flavors blend and become even more delicious. It is one of those recipes that tastes great right away, but it is often even better after it has had a little time to chill in the refrigerator. That makes it a wonderful make-ahead dish for lunches, dinners, and summer gatherings.
Ingredients for Easy Italian Pasta Salad
- PASTA (I LIKE BOW TIE, ROTINI, OR CAVATAPPI)
- BLACK OLIVES
- CUCUMBERS
- GRAPE TOMATOES
- PEPPERONI OR SALAMI
- MOZZARELLA CHEESE (I PREFER FRESH)
- GREEN ONION
- ITALIAN DRESSING (I PREFER OLIVE GARDEN)
Instructions for Italian Pasta Salad Recipe
Start by cooking the pasta according to the package directions until it is tender. Once it is done, drain the noodles in a colander and rinse it under cold water to cool it down slightly and stop the cooking process.
Add the cooked pasta to a large mixing bowl along with the remaining ingredients. Pour in about three-fourths of the Italian dressing and toss everything together until the pasta and vegetables are well coated.
Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving so the flavors have time to blend. Just before serving, toss in the remaining dressing to freshen it up and give it an extra boost of flavor.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes. This pasta salad is a great make-ahead recipe because the flavors get even better as it chills in the refrigerator.
What kind of pasta works best for this recipe?
Short pasta shapes like rotini, penne, bow ties, or shells work especially well because they hold onto the dressing nicely.
Do I have to use Olive Garden Italian dressing?
No. Olive Garden Classic Italian is a great option, but any Italian dressing you like will work well in this recipe. A homemade Italian dressing would also be delicious in this pasta salad.
Can I use regular mozzarella instead of fresh mozzarella?
Yes. Fresh mozzarella adds a creamy bite, but regular mozzarella cut into cubes works great too.
Why add the dressing in two parts?
Adding most of the dressing first lets the pasta salad marinate, and stirring in the rest before serving helps freshen it up and keep it from tasting dry.
How long should I chill the pasta salad before serving?
At least 1 hour is best so the pasta and vegetables have time to soak up the dressing and develop more flavor.
How long will pasta salad keep in the refrigerator?
It should keep well in an airtight container in the refrigerator. Store leftovers for about 3 to 4 days.
Can I serve this as a main dish?
Yes. It works great as a side dish, but it can also be served as a light lunch or simple dinner.
Do I need to rinse the pasta after cooking?
For pasta salad, rinsing the pasta under cold water is helpful because it cools it down quickly and helps stop the cooking process.
What can I serve with Italian pasta salad?
It pairs well with grilled chicken, burgers, sandwiches, or other summer favorites.
Can I use homemade Italian dressing?
Absolutely. A homemade Italian dressing would be delicious in this pasta salad.
Tips and Tricks
- Cook the pasta just until tender. This helps it hold up better in the salad.
- Rinse the pasta with cold water. That cools it down quickly and stops the cooking process.
- Use the dressing in two parts. Most goes in first, and the rest is added before serving to keep the salad fresh and flavorful.
- Let it chill before serving. This gives the flavors time to blend and makes the salad taste even better.
- Toss it again before serving. A quick stir helps refresh the salad and evenly coat everything in the dressing.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Italian Pasta Salad
Real Mom Kitchen
Equipment
Ingredients
- 16 oz pasta bow tie, rotini, and cavatappi
- 1 cucumber diced
- 1 pint grape tomatoes quartered
- 3.8 oz can sliced olives
- 8 oz fresh mozzarella diced
- 1 cup pepperoni or salami sliced or chopped (I like to use the mini pepperoni)
- ½ cup green onion diced
- 16 oz bottle Italian dressing I use Olive Garden
Instructions
- Cook pasta according to package directions. Drain and cool slightly by running cold water over the pasta.
- Add pasta to a large bowl with remaining ingredients. Toss with 3/4 of the Italian dressing until well combined. Place in the fridge for at least 1 hour before serving. Toss in remaining dressing before serving.
