Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 12 oz pasta (rotini, penne, or bowtie); 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; 1/2 small red onion, thinly sliced; 1 bell pepper, chopped; 1/2 cup black olives, sliced; 1 cup mozzarella balls or cubes; 2 tbsp fresh parsley or basil, chopped; 1/2–2/3 cup Italian dressing (store-bought or homemade); Salt and pepper to taste; Optional: 1/4 cup sliced pepperoncini, chopped artichoke hearts, or diced salami

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Italian Pasta Salad is a colorful, flavor-packed dish made with tender pasta, crisp vegetables, tangy dressing, and savory add-ins like olives and cheese. It’s perfect for picnics, potlucks, or a quick lunch. I love how easy it is to toss together, and it always delivers that bold, zesty flavor I crave from Italian-style dishes.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, filling, and incredibly versatile. The mix of pasta and crunchy veggies makes it satisfying, while the Italian dressing ties everything together with a bright, herby kick. It’s also ideal for making ahead and only gets better as it sits. Italian Pasta Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (rotini, penne, or bowtie)
Cherry tomatoes (halved)
Cucumber (chopped)
Red onion (thinly sliced)
Bell pepper (chopped)
Black olives (sliced)
Mozzarella balls or cubes
Fresh parsley or basil (chopped)
Italian dressing (store-bought or homemade)
Salt and pepper to taste
Optional: pepperoncini, artichoke hearts, or salami pieces

Directions

I cook the pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking.
While the pasta cools, I prep the vegetables and add-ins.
In a large bowl, I combine the pasta, tomatoes, cucumber, onion, bell pepper, olives, and mozzarella.
I pour in the Italian dressing and toss everything to coat evenly.
I season with salt and pepper, then fold in chopped herbs.
I chill the salad for at least 30 minutes before serving so the flavors can blend.

Servings and timing

This recipe makes about 6–8 servings. It takes around 15 minutes to prep and 10 minutes to cook, so it’s ready in about 25 minutes, plus chill time.

Variations

Sometimes I use tortellini instead of regular pasta for a heartier version. I’ve also added chickpeas or white beans for extra protein. If I want a dairy-free version, I skip the cheese and add avocado or roasted red peppers for creaminess.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Before serving, I give it a quick stir and add a splash more dressing if it has dried out. It’s best served cold or at room temperature—no reheating needed. Italian Pasta Salad

FAQs

What pasta shape works best?

I like rotini, bowtie, or penne because they hold the dressing well and mix easily with the other ingredients.

Can I make it ahead of time?

Yes, I usually make it a few hours ahead or even the day before. The flavors improve as it sits in the fridge.

Is it okay to use store-bought dressing?

Absolutely. I use my favorite Italian dressing or make a quick homemade one with olive oil, vinegar, garlic, and Italian herbs.

How do I keep the vegetables crisp?

I wait to add watery veggies like cucumbers until just before serving if I’m storing it for longer than a day.

Can I make it gluten-free?

Yes, I use gluten-free pasta and make sure any add-ins (like dressing or olives) are certified gluten-free.

Conclusion

Italian Pasta Salad is a fresh, easy, and delicious dish that fits any occasion. With its bold flavors, vibrant colors, and make-ahead ease, it’s one of my go-to recipes for gatherings or simple meals. Whether I’m serving it as a side or enjoying it as a main, this pasta salad always satisfies.