Perfect Italian Pasta Salad is a bright, easy-to-make crowd-pleaser that’s perfect for potlucks, weeknight dinners, and picnic season. This version balances tangy Italian dressing, crisp vegetables, and gooey mozzarella for a salad everyone will reach for seconds of. If you’re serving a full spread, pair it with a roasted side like Authentic Greek Potatoes for a fresh summer meal.
Table of Contents
Why You’ll Love This Perfect Italian Pasta Salad :
- Big, fresh flavor from Italian dressing and sun-ripened tomatoes
- Ready in about 20 minutes—great when you need a fast side or main
- Stays tasty refrigerated for easy meal prep and make-ahead lunches
- Crowd-pleasing and family-friendly—kids love the pasta and cheese
- Versatile: add protein or swap veggies to suit what’s in your fridge
Ingredients Needed :
Pasta
- 8 ounces rotini pasta
Vegetables & Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
Cheese
- 1 cup mozzarella cheese, diced
Dressing & Seasoning
- 1/2 cup Italian dressing
- Salt and pepper to taste
Step-by-Step Instructions :
- Cook the rotini pasta according to package instructions; drain and allow to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, black olives, mozzarella cheese, red onion, and basil.
- Pour the Italian dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
Serving Suggestions Perfect Italian Pasta Salad
- Serve as a side with grilled chicken, burgers, or sausages.
- Turn it into a main: stir in grilled shrimp or cubed salami for extra protein.
- Plate with crusty bread and a green salad for an easy weeknight dinner.
- Pack in mason jars for portable lunches—keep dressing on the bottom and toss before eating.
Tips for Success Perfect Italian Pasta Salad
- Cook pasta slightly shorter than al dente so it stays tender when chilled.
- Rinse pasta under cold water to stop cooking and cool quickly for crisp veggies.
- Dice ingredients uniformly for even bites and a pretty presentation.
- Taste before serving—cold salads sometimes need a little extra dressing or salt.
- Make it a few hours ahead to let flavors meld; add fresh basil just before serving to keep it bright.
variation (if any)
- Mediterranean: swap mozzarella for feta and add artichoke hearts.
- Protein boost: add chopped grilled chicken, tuna, or chickpeas.
- Vegan: use dairy-free mozzarella and swap Italian dressing for a vegan vinaigrette.
- Spice it up: add pepperoncini or a pinch of red pepper flakes for heat.
FAQs
Q: How long will this pasta salad keep in the fridge?
A: Stored in an airtight container, it stays fresh 3–4 days. Stir before serving; you may need to add a splash of dressing.
Q: Can I use a different pasta shape?
A: Yes—penne, farfalle, or shells all work well. Choose a shape that holds dressing and mix-ins.
Q: Is it better served chilled or at room temperature?
A: Both work. Chilled is refreshing for hot days; room temperature brings out more flavor from the dressing.
Q: Can I make this dairy-free?
A: Absolutely—replace mozzarella with a dairy-free alternative or leave it out and add extra olives or beans.
Conclusion
If you love a simple, flavorful pasta salad for summer gatherings, you might also enjoy this well-loved Spend With Pennies Italian Pasta Salad for another take on classic Italian flavors.
Ingredients
Pasta
- 8 ounces rotini pasta
Vegetables & Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
Cheese
- 1 cup mozzarella cheese, diced
Dressing & Seasoning
- 1/2 cup Italian dressing
- to taste Salt and pepper
Instructions
Preparation
- Cook the rotini pasta according to package instructions; drain and allow to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, black olives, mozzarella cheese, red onion, and basil.
- Pour the Italian dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature.
