Easy Italian Pasta Salad

There’s something about an Easy Italian Pasta Salad that just screams summer simplicity to me. Toss a refreshing medley of colorful veggies, al dente pasta, and a zingy dressing together, and you’ve got yourself a dish that refuses to be outshined at any gathering. Whether you’re throwing it together for a backyard BBQ, a safe-to-bring-to-work lunch, or just a sit-back-and-relax weekday dinner, this salad’s got your back—exploding with flavors and textures that dance on your taste buds like they’re the main event.

My little family can’t get enough of this hearty, vibrant salad. It’s been unofficially crowned as “that one dish everyone nearly fights over at the potluck.” I’ll never forget the time my husband (picture a very determined man) crafted a mountain of salad with his fork, devouring half of it before anyone else even got in line. We’ve made it such a staple that the kids jokingly ask if they can have it for their birthday breakfast. Oh, the thrill of pasta salad madness!

How to Make It

You basically throw this thing together while barely looking. First, cook your pasta to an al dente wonderland. Cool it down, ’cause nobody likes hot pasta salad (that’s just weird). Toss in chopped tomatoes, zippy peppers, juicy olives, and crunchy cucumbers. Top it all off with a whisk of olive oil, a smidge of vinegar, and a shower of Italian herbs. Honestly, it’s just a bowl of flavors begging for a fork.

✔Ingredient Notes

– Pasta: Make sure it’s cooled properly, or you’ve got a sticky mess. Trust me, I’ve been there.
– Cherry Tomatoes: Their sweetness balances the tang. Skip at your own risk and peril.
– Olives: Love them or hate them, they’re non-negotiable. They add a salty punch you need.
– Italian Dressing: Homemade is lovely, but the store-bought one is a lazy luxury and still does the trick.

✔Recipe Steps

1. Boil a pot of water and cook the pasta until al dente.
2. Drain the pasta and let it cool (toss with a bit of olive oil to avoid stickiness).
3. Slice and dice the tomatoes, cucumbers, and peppers.
4. Mix the cooled pasta and chopped veggies in a large bowl.
5. Pour in the zesty Italian dressing, tossing gently until everything’s coated.
6. Chill for about an hour to let the flavors meld like best friends.

What to Serve It With

Great buddies with grilled chicken, or plop it on greens for a fuller meal. Goes well with BBQ everything.

✔Tips & Mistakes

– Don’t overcook the pasta; mushy is not our vibe.
– Too much dressing can drown out the freshness. Hold back a bit if you’re unsure.

✔Storage Tips

Pop leftovers in a sealed container in the fridge. It’s honestly fab cold, but sneak a bite before breakfast (no judgment, I promise!) to make your morning brighter.

✔Variations and Substitutions

Get wild with different veggies like zucchini or some sweet corn. Swap Italian dressing for balsamic if you want a milder tang. Experiment with cheeses, too—feta’s fab here.

Frequently Asked Questions

Easy Italian Pasta Salad

This refreshing Italian pasta salad combines tender pasta, fresh vegetables, and a zesty dressing for a perfect summer dish.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz Rotini pasta
• ▢ 1 cup Cherry tomatoes, halved
• ▢ 0.5 cup Kalamata olives, pitted and sliced
• ▢ 0.75 cup Mozzarella balls
• ▢ 0.25 cup Fresh basil leaves, chopped
• ▢ 0.5 cup Italian dressing

Instructions

Preparation Steps

• Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
• In a large mixing bowl, combine pasta, cherry tomatoes, olives, mozzarella balls, and chopped basil.
• Pour Italian dressing over the salad and toss gently to coat all ingredients evenly.
• Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld.

Notes

For a creamier salad, add a few tablespoons of mayonnaise or Greek yogurt to the dressing.