Pasta Salad with Italian Dressing

This pasta salad with Italian dressing is my go-to for summer gatherings and quick weeknight dinners. Bouncy rotini hugs ribbons of crisp cucumber, juicy tomatoes, bell pepper, red onion, and briny black olives. Feta brings a creamy kick while tangy Italian dressing brightens every bite. It is a rainbow on your table, just as fresh and filling for lunchboxes as it is for a big potluck. I love that it keeps well and comes together in minutes, making it perfect for busy schedules and spontaneous get-togethers.

This recipe has saved me many times when guests popped by unannounced. I first whipped it up for an impromptu neighborhood barbecue, and now it is always requested through every summer holiday.

Ingredients

• Rotini pasta: The spirals hold onto the dressing and veggies in every bite. For best texture, choose rotini that holds its shape even after chilling
• Cucumber: Adds cool crunch to balance the tang of the dressing. Pick firm, bright cucumbers for extra crispness
• Grape tomatoes: Add juicy sweetness and color. Look for ripe but firm tomatoes to avoid a watery salad
• Bell pepper: Offers sweetness and color contrast. Red, yellow, or orange peppers are all great options for vibrant appeal
• Red onion: Brings a subtle bite that mellows in the dressing. Choose onions with tight skins and store in a cool dry spot
• Italian dressing: Provides herbaceous flavor and ties everything together. Use a high-quality store-bought or homemade vinaigrette for freshness
• Feta cheese: Delivers creamy texture and a salty finish. For best results, buy a block and crumble it yourself
• Black olives: Add a briny depth and hearty texture. Seek out pitted olives packed in brine for complex flavor
• Fresh parsley: Brightens the dish with fresh, peppery notes. Choose bunches with perky, vibrant leaves
• Salt and black pepper: Used for final taste adjustments

Step-by-Step Instructions

Boil the Pasta:

After filling a large pot with water, bring it to a rolling boil. Add a generous amount of salt so the pasta is seasoned from within. Stir in the rotini and cook until just al dente, following the timing on the packaging. Immediately drain and rinse the pasta with plenty of cold water. This stops the cooking, protects the texture, and ensures the pasta will not stick together. Let it drain thoroughly while you prep the vegetables.

Prepare the Vegetables:

Carefully wash all vegetables. Slice the cucumber into quarter-inch cubes so the pieces stay nice and crunchy. Cut the grape tomatoes in half lengthwise to maximize juiciness. Dice the bell pepper into small, even bits roughly the same size as the cucumber, so every forkful is balanced. Finely chop red onion for even distribution without any harsh bites.

Combine and Dress:

In your largest mixing bowl, add the cooled pasta first. Top with the prepared vegetables, then pour in most of the Italian dressing. Add in crumbled feta, sliced black olives, and chopped parsley. Taste and season with salt and pepper, keeping in mind that the feta and olives provide a salty punch.

Mix and Marinate:

Using two big spoons or a pair of tongs, toss everything until every piece is shiny and well coated. For best flavor, cover and refrigerate the pasta salad for at least thirty minutes. This resting time allows the dressing to infuse all the ingredients. If you are in a hurry, it can be eaten right away, but the wait is worth it.

Pin

I am convinced that bell pepper gives this salad its signature bite and color. One time I tried skipping it because I ran out and my daughter immediately noticed the difference. Now I always keep a couple of peppers on hand just for this dish. Their bright crunch makes all the other flavors pop.

Make It Your Own

This salad loves improvisation. Feel free to add diced salami or pepperoni if you want extra protein. For a Mediterranean twist, fold in marinated artichoke hearts instead of olives. Mozzarella pearls stand in for feta if you prefer a milder cheese. Swap in any crisp veggie you have on hand like broccoli, carrots, or even blanched green beans.

Storage Tips

Keep leftover pasta salad in a sealed container in the fridge for up to five days. If storing overnight or longer, save a little dressing to refresh the salad before serving, since the pasta will soak up the dressing the longer it sits. Always give it a quick toss before serving to redistribute all the good stuff and revive the flavors.

Homemade Italian Dressing Option

For maximum freshness and flavor, mix your own Italian dressing. In a bowl, combine olive oil, red wine vinegar, a splash of lemon juice, a drizzle of honey, dried oregano, dried basil, garlic powder, and salt with a bit of pepper. Taste and adjust as you like. Homemade dressing means you control both the flavor and the ingredients.

Pin

Serving Suggestions

Pile this salad high at a barbecue, pack it for a picnic, or scoop it alongside grilled chicken or fish for an easy weeknight meal. Top with fresh herbs or shave a little parmesan over each serving for a special touch.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, short pasta like bowtie, penne, or rotini all work well to hold the dressing and blend with the vegetables.

→ How long should this dish be chilled?

Chilling for at least 30 minutes helps the flavors meld, but it can be served immediately if needed.

→ What type of dressing works best?

A vinaigrette-style Italian dressing with herbs complements the ingredients and coats the pasta evenly.

→ Can I customize the vegetables used?

Absolutely, adding options like chickpeas, sun-dried tomatoes, or shredded mozzarella can enhance texture and flavor.

→ How long does it keep in the refrigerator?

Stored airtight, it stays fresh for up to 3–5 days, with flavors actually improving after resting.

→ Any tips to refresh the salad before serving?

Reserve some dressing when storing and toss the salad with it before serving to rehydrate the pasta and brighten flavors.