Italian Pasta Salad

Here’s my go-to pasta salad recipe, with a simple homemade Italian dressing, colorful mix of fresh vegetables, tender pasta, and chunks of cheese and pepperoni tossed together in one big bowl.

This pasta salad is what I bring to every summer potluck and backyard BBQ. I always make a double batch because it disappears so quickly, and honestly, it tastes even better the next day straight from the fridge. Perfect for lunch leftovers, wouldn’t you agree?

What Kind of Pasta Should I Use?

While this recipe calls for rotini, you’ve got plenty of options when it comes to choosing your pasta shape. Medium-sized pasta with ridges or twists like fusilli, penne, or bow ties (farfalle) work great because they catch and hold onto the dressing in all their nooks and crannies. Regular or whole wheat pasta both work well here – just make sure to cook it al dente since overcooked pasta can get mushy when it sits in the dressing. If you’re making this ahead of time, you might want to stick with regular pasta rather than gluten-free alternatives, as some gluten-free pastas can become too firm when chilled. Just remember to give your pasta a good rinse with cold water after cooking to stop the cooking process and prevent it from sticking together.

Options for Substitutions

One of the great things about pasta salad is how easy it is to switch things up! Here are some handy substitutions you can try:

• Rotini pasta: Any medium-sized pasta works great here – try bow ties, penne, fusilli, or even shells. Just make sure to cook them al dente since they’ll soak up more dressing as the salad sits.
• Feta cheese: Not a feta fan? Try cubed mozzarella, crumbled goat cheese, or even small cubes of cheddar. For a dairy-free version, you can skip the cheese altogether.
• English cucumber: Regular cucumbers work fine – just remove the seeds if they’re large. You could also use diced zucchini or celery for that fresh crunch.
• Grape tomatoes: Cherry tomatoes, diced regular tomatoes, or even sun-dried tomatoes (chopped) can work in place of grape tomatoes.
• Italian dressing: Greek dressing, ranch, or a simple vinaigrette all work well. Just make sure to use enough dressing since the pasta will absorb it as it sits.
• Fresh parsley: Feel free to swap in fresh basil, dill, or oregano. If using dried herbs instead, use just 1 tablespoon since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is overcooking the pasta – always cook it al dente since it will continue to absorb dressing as it sits, and overcooked pasta can become mushy and unappetizing. A simple trick to prevent your pasta from clumping together is to rinse it under cold water immediately after cooking, which stops the cooking process and removes excess starch. To keep your vegetables crisp and fresh, add them just before serving, and if you’re making this ahead, reserve some of the dressing to toss in right before serving to prevent the salad from drying out. For the best flavor development, let the salad chill for at least 30 minutes before serving, allowing the ingredients to mingle and the pasta to absorb the seasonings – but remember to give it a quick toss and taste for seasoning right before serving, as cold temperatures can dull flavors.

What to Serve With Pasta Salad?

Pasta salad is one of those perfect side dishes that can easily become a complete meal with just a few additions! For a casual backyard BBQ or picnic, try serving it alongside some grilled chicken, burgers, or Italian sausages – the cool pasta salad makes a great contrast to hot-off-the-grill foods. If you’re keeping things simple, a warm piece of garlic bread or some crispy breadsticks make nice companions to scoop up any extra dressing at the bottom of your bowl. For a light lunch spread, I like to pair it with some sliced fresh fruit and maybe some crispy cucumber sticks or baby carrots for extra crunch.

Storage Instructions

Keep Fresh: This pasta salad is perfect for making ahead! Pop it in an airtight container in the fridge, where it’ll stay fresh for up to 5 days. The flavors actually get better as they hang out together, making it even tastier the next day.

Make Ahead Tips: If you’re planning to make this salad ahead, I recommend adding half the dressing initially and saving the rest to add just before serving. This keeps the pasta from soaking up all the dressing. Also, if you’re making it more than a day ahead, consider adding the cucumber and tomatoes just before serving to keep them crisp.

Serve: When you’re ready to serve your stored pasta salad, take it out of the fridge about 15-20 minutes before eating to take the chill off. Give it a good stir, taste, and add a splash more dressing if needed – the pasta tends to soak up the dressing as it sits.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	125-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 16 oz rotini or other small pasta variety
• 1 medium english cucumber, diced
• 1 pint grape tomatoes, sliced in half
• 1 small sweet bell pepper, chopped (any color)
• 1/4 cup black olives, sliced (optional)
• 1/4 cup minced red onion or green onions
• 3 tbsp fresh parsley, chopped
• 2/3 cup feta cheese, crumbled (or to preference)
• 1 cup italian-style salad dressing
• Salt and ground black pepper, to taste

Step 1: Cook and Cool the Pasta

• 16 oz rotini or other small pasta variety
• salt

Bring a large pot of salted water to a boil.

Add the rotini (or other small pasta) and cook according to package directions until al dente.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it completely.

Step 2: Prepare the Vegetables

• 1 medium English cucumber, diced
• 1 pint grape tomatoes, sliced in half
• 1 small sweet bell pepper, chopped (any color)
• 1/4 cup black olives, sliced (optional)
• 1/4 cup minced red onion or green onions
• 3 tbsp fresh parsley, chopped

While the pasta is cooking, dice the English cucumber, slice the grape tomatoes in half, chop the bell pepper, and mince the red onion or green onions.

If using black olives, slice them as well, and chop the fresh parsley.

Step 3: Assemble the Pasta Salad

• cooked and cooled pasta (from Step 1)
• diced cucumber (from Step 2)
• sliced grape tomatoes (from Step 2)
• chopped bell pepper (from Step 2)
• sliced black olives (from Step 2, if using)
• minced red onion or green onions (from Step 2)
• chopped fresh parsley (from Step 2)
• 1 cup Italian-style salad dressing

In a large bowl, combine the cooked and cooled pasta from Step 1, all the prepared vegetables and parsley from Step 2, and pour in the Italian-style salad dressing.

Toss everything together to ensure the salad is evenly coated with the dressing.

I like to give it a good toss at this stage, so all the flavors start blending.

Step 4: Finish and Season the Salad

• salt
• ground black pepper
• 2/3 cup feta cheese, crumbled (or to preference)

Season the salad with salt and ground black pepper to taste.

Gently stir in the crumbled feta cheese, being careful not to break up the feta too much.

For more flavor, I sometimes add a little extra pepper at this stage before refrigerating.

Step 5: Chill and Serve

Cover the bowl and refrigerate the pasta salad for at least 2 hours to allow the flavors to blend and the pasta to absorb the dressing.

Serve chilled.

Pasta salad is even better the next day, in my opinion, as the flavors have more time to meld.