There’s something about a chilled pasta salad that just screams summer. Whether it’s a backyard barbecue, a picnic in the park, or a simple weeknight dinner, pasta salad is always a hit. And when you combine it with a zesty homemade Italian dressing, crisp vegetables, and creamy cheese? You’ve got a crowd-pleasing side dish that disappears fast!
I’ve made plenty of pasta salads over the years, but this version is one of my absolute favorites. It’s packed with vibrant colors, textures, and flavors that complement each other perfectly. What I love most is how easy it is to customize — you can easily add your favorite proteins or veggies to make it your own. Plus, it’s one of those dishes that actually tastes even better after sitting in the fridge for a bit, which makes it perfect for prepping ahead of time.
Let’s dive into how to make this delicious pasta salad step-by-step.
INGREDIENTS YOU’LL NEED
Before we get started, let’s go over what you’ll need for this recipe. Most of these ingredients are easy to find at any grocery store, and you may already have several of them on hand.
For the Salad:
1 lb rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup black olives, sliced
1/2 cup red onion, finely chopped
1 cup cubed cheddar or mozzarella cheese
1/2 cup salami or pepperoni slices (optional)
1/3 cup chopped fresh parsley or basil
For the Dressing:
3/4 cup Italian dressing
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 tsp garlic powder
Salt and pepper to taste
WHY THIS PASTA SALAD STANDS OUT
What makes this pasta salad shine is the homemade touch in the dressing. While you can absolutely use store-bought Italian dressing, adding Dijon mustard, red wine vinegar, and a few simple spices really elevates the flavor and ties the whole salad together. The combination of fresh vegetables, hearty pasta, and creamy cheese gives every bite a satisfying balance that keeps you coming back for more.
Another bonus? This salad is extremely versatile. Don’t like salami? Leave it out. Want a vegetarian version? No problem. Need to make it gluten-free? Simply swap the pasta for a gluten-free version. The possibilities are endless, and I’ll share a few more variations later in the article.
But first, let’s get started on preparing this easy and delicious pasta salad!
STEPS
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. The salt is important because it seasons the pasta as it cooks, giving your salad a better overall flavor. Cook the rotini or bowtie pasta according to the package instructions until it’s al dente — firm to the bite but fully cooked.
Once the pasta is done, drain it and rinse it under cold water. This step is key for two reasons: it stops the cooking process immediately (so your pasta doesn’t get mushy), and it cools the pasta down quickly, which is exactly what you want for a cold salad.
Step 2: Prep the Vegetables and Cheese
While the pasta is cooking and cooling, you can prep your veggies and cheese. This is where the salad starts to come together beautifully with its rainbow of colors and flavors:
Halve the cherry tomatoes.
Dice the cucumber and red bell pepper.
Slice the black olives.
Finely chop the red onion.
Cube your cheddar or mozzarella cheese into bite-sized pieces.
If you’re using salami or pepperoni, slice them into small pieces.
Lastly, chop your fresh parsley or basil. Fresh herbs make a big difference in flavor, so don’t skip this step if you can help it!
Step 3: Prepare the Dressing
In a small mixing bowl, whisk together the Italian dressing, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper. This simple mixture adds a perfect balance of tangy, savory, and slightly sweet flavors that soak into the pasta and vegetables, making every bite irresistible.
THE ULTIMATE PASTA SALAD WITH ITALIAN DRESSING
There’s something about a chilled pasta salad that just screams summer. Whether it’s a backyard barbecue, a picnic in the park, or a simple weeknight dinner, pasta salad is always a hit. And when you combine it with a zesty homemade Italian dressing, crisp vegetables, and creamy cheese? You’ve got a crowd-pleasing side dish that disappears fast!
I’ve made plenty of pasta salads over the years, but this version is one of my absolute favorites. It’s packed with vibrant colors, textures, and flavors that complement each other perfectly. What I love most is how easy it is to customize — you can easily add your favorite proteins or veggies to make it your own. Plus, it’s one of those dishes that actually tastes even better after sitting in the fridge for a bit, which makes it perfect for prepping ahead of time.
Let’s dive into how to make this delicious pasta salad step-by-step.
INGREDIENTS YOU’LL NEED
Before we get started, let’s go over what you’ll need for this recipe. Most of these ingredients are easy to find at any grocery store, and you may already have several of them on hand.
For the Salad:
1 lb rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup black olives, sliced
1/2 cup red onion, finely chopped
1 cup cubed cheddar or mozzarella cheese
1/2 cup salami or pepperoni slices (optional)
1/3 cup chopped fresh parsley or basil
For the Dressing:
3/4 cup Italian dressing
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 tsp garlic powder
Salt and pepper to taste
WHY THIS PASTA SALAD STANDS OUT
What makes this pasta salad shine is the homemade touch in the dressing. While you can absolutely use store-bought Italian dressing, adding Dijon mustard, red wine vinegar, and a few simple spices really elevates the flavor and ties the whole salad together. The combination of fresh vegetables, hearty pasta, and creamy cheese gives every bite a satisfying balance that keeps you coming back for more.
Another bonus? This salad is extremely versatile. Don’t like salami? Leave it out. Want a vegetarian version? No problem. Need to make it gluten-free? Simply swap the pasta for a gluten-free version. The possibilities are endless, and I’ll share a few more variations later in the article.
But first, let’s get started on preparing this easy and delicious pasta salad!
STEPS
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. The salt is important because it seasons the pasta as it cooks, giving your salad a better overall flavor. Cook the rotini or bowtie pasta according to the package instructions until it’s al dente — firm to the bite but fully cooked.
Once the pasta is done, drain it and rinse it under cold water. This step is key for two reasons: it stops the cooking process immediately (so your pasta doesn’t get mushy), and it cools the pasta down quickly, which is exactly what you want for a cold salad.
Step 2: Prep the Vegetables and Cheese
While the pasta is cooking and cooling, you can prep your veggies and cheese. This is where the salad starts to come together beautifully with its rainbow of colors and flavors:
Halve the cherry tomatoes.
Dice the cucumber and red bell pepper.
Slice the black olives.
Finely chop the red onion.
Cube your cheddar or mozzarella cheese into bite-sized pieces.
If you’re using salami or pepperoni, slice them into small pieces.
Lastly, chop your fresh parsley or basil.
Step 3: Prepare the Dressing
In a small mixing bowl, whisk together the Italian dressing, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper. This simple mixture adds a perfect balance of tangy, savory, and slightly sweet flavors that soak into the pasta and vegetables, making every bite irresistible.
FREQUENTLY ASKED QUESTIONS ABOUT PASTA SALAD WITH ITALIAN DRESSING
When it comes to pasta salad, a few common questions tend to pop up. Let’s go over some of the most frequently asked ones to help you feel even more confident while making this recipe.
Can I make this pasta salad ahead of time?
Absolutely. In fact, pasta salad often tastes even better after it’s had time to chill in the refrigerator for a few hours or overnight. This allows the flavors to meld together and soak into the pasta and vegetables. Just give it a good stir before serving to refresh everything.
How long does pasta salad last in the fridge?
Stored in an airtight container, this pasta salad will stay fresh in the refrigerator for up to 4-5 days. It’s perfect for meal prepping or making in advance for gatherings.
Can I freeze pasta salad?
Freezing is not recommended for pasta salad, especially since it contains fresh vegetables and cheese that don’t hold up well after thawing. The texture of the pasta can also become mushy. It’s best enjoyed fresh or within a few days of making it.
What other vegetables can I add?
There are plenty of great options if you want to switch things up. Try adding artichoke hearts, sun-dried tomatoes, roasted red peppers, or even blanched broccoli. The key is to keep the pieces bite-sized so they mix well with the pasta.
Can I use store-bought Italian dressing?
Yes, store-bought Italian dressing works fine for this recipe. However, adding Dijon mustard, red wine vinegar, garlic powder, salt, and pepper to your store-bought dressing can elevate the flavors and give it a more homemade taste.
Is there a good substitute for salami or pepperoni?
If you prefer not to use salami or pepperoni, you can easily substitute cooked chicken breast, grilled shrimp, or even chickpeas for a vegetarian protein option. The salad is very flexible and can be customized to suit your preferences.
What type of pasta works best?
Rotini and bowtie pasta both work beautifully because their shapes help hold onto the dressing and ingredients. However, you can also use penne, fusilli, or even small shells if that’s what you have on hand.
CONCLUSION: MAKE THIS PASTA SALAD YOUR NEW GO-TO DISH
There you have it — a vibrant, flavorful, and incredibly easy pasta salad that’s perfect for just about any occasion. Whether you’re preparing it for a picnic, a holiday potluck, or a simple lunch at home, this pasta salad with Italian dressing is sure to please.
Don’t be afraid to get creative with your ingredients and make it your own. The beauty of this recipe is its flexibility — you can swap out veggies, proteins, or cheeses depending on what you have or what you’re craving.
Print
Pasta Salad with Italian Dressing
Description
This refreshing pasta salad is perfect for picnics, potlucks, or a light lunch. Loaded with colorful vegetables, creamy cheese, and optional salami or pepperoni, it’s tossed in a zesty homemade Italian dressing that ties everything together beautifully. Make it ahead for even better flavor after chilling.
Ingredients
1 lb rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup black olives, sliced
1/2 cup red onion, finely chopped
1 cup cubed cheddar or mozzarella cheese
1/2 cup salami or pepperoni slices (optional)
1/3 cup chopped fresh parsley or basil
For the Dressing:
3/4 cup Italian dressing
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
Boil pasta in a large pot of salted water according to package instructions until al dente. Once cooked, rinse the pasta under cold water to stop the cooking process and drain thoroughly.
While the pasta cooks and cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the black olives, finely chop the red onion, and cube the cheddar or mozzarella cheese. If using salami or pepperoni, slice them into bite-sized pieces. Chop the fresh parsley or basil.
In a small bowl, whisk together the Italian dressing, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper until well combined.
In a large mixing bowl, combine the cooled pasta with the chopped vegetables, cheese, salami or pepperoni, and fresh herbs.
Pour the prepared dressing over the pasta salad. Toss everything together thoroughly until the pasta and vegetables are evenly coated with the dressing.
Cover the bowl and refrigerate the pasta salad for at least one hour to allow the flavors to meld. Toss again before serving to refresh the dressing and redistribute the ingredients.
Notes
For the best results, use high-quality Italian dressing and fresh herbs. The longer the salad chills, the more flavorful it becomes. This dish can easily be made a day ahead, making it ideal for entertaining or meal prep. Feel free to substitute or add other favorite ingredients such as artichoke hearts, sun-dried tomatoes, or grilled chicken for added variety.
