A vibrant, flavor-packed pasta salad that’s perfect for potlucks, picnics, and weeknight dinners. This easy recipe combines tender pasta with crisp veggies, tangy feta, and zesty Italian dressing for a crowd-pleasing side dish everyone will love.
Okay, let’s talk about pasta salad. You know that dish that shows up at every summer BBQ, potluck, and family gathering? Yeah, that one. But here’s the thing—most pasta salads are either swimming in mayo (no judgment if that’s your jam) or they’re so bland they taste like sadness in a bowl.
This pasta salad with Italian dressing is different, though. It’s bright, it’s fresh, and honestly? It’s the one I make when I need to bring something that’ll actually get finished instead of sitting there looking sad on the buffet table. I learned this from my aunt who always showed up to family cookouts with a giant bowl of this stuff, and people would literally hover around it like seagulls at the beach.
The beauty of this regular pasta salad is that it’s ridiculously simple—like, you-can-make-this-half-asleep simple—but it still tastes like you put in way more effort than you did. We’re talking juicy tomatoes, crunchy cucumbers, tangy feta, and that zesty Italian dressing pulling it all together. Plus, it’s one of those recipes that actually tastes better after it sits for a bit, which means you can make it ahead and not stress.
Table of Contents
What Makes This Pasta Salad So Good
Listen, I’ve tried a million pasta salad variations over the years. Some were too dry, some were too oily, and some just tasted like… nothing. But this one? This one hits different.
First off, the Italian dressing does all the heavy lifting for you. You don’t need to stand there whisking together some complicated vinaigrette (though if you want to make your own, I’ve got notes on that later). The dressing brings that perfect tangy, herby flavor that coats every single piece of pasta.
Then there’s the texture situation. You’ve got tender pasta, crisp vegetables, creamy feta, and those briny olives all hanging out together. Every bite is different, and that’s what keeps it interesting.
And honestly? This salad dressing pasta salad is just easy. Like, throw-everything-in-a-bowl-and-call-it-a-day easy. No cooking vegetables, no fancy techniques—just boil some pasta, chop some veggies, and toss. Done.
The Best Pasta Salad With Italian Dressing
Equipment
- Large pot
- Colander
- Cutting board
- Chef’s knife
- Large mixing bowl
- Spoon or tongs
Ingredients
Pasta Salad
- 16 ounces rotini pasta or penne, fusilli, or bow ties
- 1 medium cucumber chopped
- 1 pint grape tomatoes halved
- 1 small bell pepper chopped, any color
- 0.25 cup red onion finely diced
- 1 cup Italian dressing store-bought or homemade
- 0.67 cup feta cheese crumbled
- 0.25 cup black olives sliced, or kalamata olives
- 3 tablespoons fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let drain completely.
- While the pasta cools, chop the cucumber, halve the tomatoes, dice the bell pepper, and finely dice the red onion.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, Italian dressing, feta cheese, olives, and parsley. Season with salt and black pepper.
- Toss everything together until evenly coated. Taste and adjust seasoning if needed.
- For best flavor, refrigerate for at least 1 hour before serving. Stir again before serving and add more dressing if needed.
Notes
Ingredients You’ll Need
Here’s what you’re working with. Nothing crazy, nothing you can’t find at any regular grocery store.
| Ingredient | Notes |
|---|---|
| 16 ounces rotini | Penne, fusilli, or bow ties work great too—just pick something with ridges to catch the dressing |
| 1 medium cucumber, chopped | English cucumbers are less watery and have fewer seeds, but regular ones work fine if you scoop out the seeds |
| 1 pint grape tomatoes, halved | Cherry tomatoes work too! Just cut them so they’re not rolling around your bowl |
| 1 small bell pepper, chopped | Any color works—red, yellow, or orange are sweeter; green is more tangy |
| ¼ cup finely diced red onion | The key word here is “finely”—big chunks of raw onion can be a bit much |
| 1 cup Italian dressing | Store-bought is totally fine, or make your own if you’re feeling fancy |
| ⅔ cup crumbled feta cheese | This adds that creamy, tangy element—don’t skip it! |
| ¼ cup sliced black olives | Kalamata olives are amazing here if you want to level up |
| 3 tablespoons chopped fresh parsley | Adds freshness and a pop of color |
| Salt and black pepper | To taste—you might not need much salt since the feta and olives are already salty |
How To Make Pasta Salad (Step-by-Step)
Alright, let’s get into it. This is seriously one of the easiest recipes you’ll ever make, I promise.
Cook the Pasta
Grab your biggest pot and fill it with water. Bring it to a rolling boil, then toss in a big pinch of salt—like, more than you think you need. Your pasta water should taste like the ocean (in a good way).
Add your rotini and cook it according to the package directions. Usually that’s around 8-10 minutes, but check the box. You want it al dente, which means it still has a little bite to it. Nobody likes mushy pasta salad, trust me.
Once it’s done, drain it in a colander and immediately rinse it under cold water. This stops the cooking process and cools it down so you’re not trying to toss hot pasta with cold ingredients later. Let it sit in the colander while you prep everything else—this gives it time to drain completely so your salad isn’t watery.
Prep Your Veggies
While the pasta’s doing its thing (or after it’s cooled, whatever works), it’s veggie choppin’ time. Put on your favorite podcast or playlist because we’re about to do some knife work.
Chop your cucumber into bite-sized pieces. If you’re using a regular cucumber with those big seeds, you can scoop them out with a spoon first. English cucumbers don’t really need this step. Cut your grape tomatoes in half—this helps them release their juices and flavor into the salad.
Dice up that bell pepper into small pieces, and finely dice your red onion. Seriously, keep those onion pieces small. You want little pops of flavor, not big crunchy bites that make your eyes water.
Bring It All Together
Here’s where the magic happens. Grab a big mixing bowl—and I mean big. You need room to toss everything without it flying all over your kitchen.
Add your cooled pasta, all those beautiful chopped vegetables, the Italian dressing, crumbled feta, sliced olives, and fresh parsley. Give it a good sprinkle of salt and black pepper (but go easy at first—you can always add more).
Now toss everything together like you mean it. Get in there with some tongs or a big spoon and make sure every piece of pasta gets coated with that dressing. You want the feta and veggies distributed evenly throughout, not all sitting at the bottom.
The Waiting Game (Optional But Recommended)
Technically, you could eat this right now. It’s totally ready. But here’s a pro tip: if you’ve got time, stick it in the fridge for at least an hour before serving.
This gives all those flavors time to mingle and get to know each other. The pasta soaks up more of that zesty dressing, the vegetables release their juices, and everything just tastes more… cohesive. It’s like the difference between meeting someone at a party versus actually becoming friends with them.
If you’re making this for a potluck or gathering later, this is perfect because you can prep it in the morning (or even the night before) and just pull it out when you’re ready to go.
Expert Tips for Perfect Pasta Salad
Don’t Overcook Your Pasta
This is honestly the biggest mistake people make with pasta salad. Overcooked pasta gets mushy and gross, especially after it sits in dressing for a while. Stick to al dente—it’ll hold up way better.
Save Some Dressing for Later
Here’s a trick I learned the hard way: pasta absorbs dressing like a sponge. If you’re making this ahead, hold back about ¼ cup of the dressing and add it right before serving. This keeps everything nice and moist instead of dry and sad.
Customize Your Veggies
The vegetables I listed are just a starting point. Got some leftover roasted red peppers? Toss ’em in. Love artichoke hearts? Add those too. This is your salad—make it work for you.
Use Quality Italian Dressing
Look, I’m not saying you need to buy the fanciest bottle at the store, but the dressing really is the star here. If you can, go for something with actual herbs and spices instead of the neon orange stuff that tastes like chemicals. Or better yet, make your own! It’s just olive oil, vinegar, garlic, Italian herbs, and a little sugar. Takes like five minutes.
Season As You Go
Taste your salad before you serve it. Does it need more salt? More pepper? Maybe a squeeze of lemon juice to brighten it up? The beauty of this recipe is that it’s super forgiving and you can adjust to your taste.
Fun Variations to Try
Mediterranean Twist
Swap the regular olives for kalamata olives, add some chopped sun-dried tomatoes, and throw in some chickpeas for protein. You could even use some crumbled goat cheese instead of feta if you’re feeling fancy.
Pizza Pasta Salad
Add some cubed mozzarella, mini pepperoni slices, and a sprinkle of Italian seasoning. Kids go absolutely nuts for this version, and honestly, so do adults.
Garden Veggie Version
Load it up with even more vegetables—shredded carrots, diced zucchini, blanched broccoli florets, whatever you’ve got. This is a great way to use up those random veggies in your fridge.
Protein-Packed Option
Toss in some cubed salami, chopped pepperoni, diced grilled chicken, or even some white beans. Suddenly you’ve got a meal instead of just a side dish.
Troubleshooting Common Issues
My Pasta Salad Is Too Dry
This happens! Pasta keeps absorbing dressing even after you’ve mixed everything. Just add a little more Italian dressing and toss it again. You can also add a splash of olive oil or even a tiny bit of the pasta cooking water to loosen things up.
The Flavors Are Bland
Salt is your friend here. Also, make sure you’re using enough dressing—1 cup might not seem like a lot, but it should be enough for 16 ounces of pasta. If it still tastes flat, try adding a squeeze of fresh lemon juice or a splash of red wine vinegar to brighten everything up.
My Vegetables Released Too Much Water
If you’re using regular cucumbers, this is probably the culprit. They have a lot of moisture. Next time, scoop out those seeds or use English cucumbers instead. You can also salt your chopped cucumbers and let them sit in a colander for 10 minutes to draw out excess water before adding them.
The Pasta Clumped Together
This usually means it didn’t get rinsed well enough or it sat too long before you added the dressing. Make sure you rinse it thoroughly under cold water and toss it with the dressing while it’s still slightly damp.
Storage & Reheating
Here’s how to keep your pasta salad fresh and delicious.
| Storage Method | Instructions | How Long It Lasts |
|---|---|---|
| Refrigerator | Store in an airtight container. Give it a good stir before serving and add a splash more dressing if needed. | 3-5 days |
| Freezer | Honestly? Don’t freeze this. The vegetables get weird and watery, and nobody wants that. | Not recommended |
| Room Temperature | Can sit out for up to 2 hours at room temp (less if it’s super hot outside). After that, bacteria city. | Maximum 2 hours |
Reheating
You don’t reheat pasta salad—it’s meant to be served cold or at room temperature! If it’s been in the fridge, just pull it out about 30 minutes before serving to take the chill off.
Kitchen Waste Ideas
Got leftover pasta salad that’s seen better days? Don’t toss it! You can refresh it by adding fresh herbs, more veggies, and extra dressing. Or use it as a base for a grain bowl—warm up some grilled chicken, add the pasta salad on the side, and you’ve got lunch.
If your veggies are getting soft, strain out the pasta and vegetables separately. Use the pasta in a soup (it’s great in minestrone) and the veggies in an omelet or frittata.
Nutrition Information
Here’s the breakdown per serving (based on 8 servings). Keep in mind this can vary based on what brand of ingredients you use.
| Nutrient | Per Serving |
|---|---|
| Calories | ~320 |
| Total Fat | 15g |
| Saturated Fat | 3.5g |
| Cholesterol | 15mg |
| Sodium | 480mg |
| Carbohydrates | 38g |
| Fiber | 2g |
| Sugar | 5g |
| Protein | 9g |
Pasta Salad With Italian Dressing FAQs
Can I make this pasta salad ahead of time?
Absolutely! In fact, I recommend it. This salad tastes even better after the flavors have had time to hang out together in the fridge. Make it up to 24 hours ahead, just save a little dressing to add right before serving since the pasta will absorb it as it sits.
What’s the best pasta shape to use?
Rotini is my go-to because those spirals grab onto the dressing like nobody’s business, but honestly, any short pasta with ridges or curves works great. Penne, fusilli, bow ties, or even shells are all solid choices. Just avoid long pasta like spaghetti—it’s a nightmare to eat in salad form.
Can I use homemade Italian dressing?
Yes! Homemade is actually amazing here. Just whisk together ¾ cup olive oil, ¼ cup red wine vinegar, 2 cloves minced garlic, 1 tablespoon Italian seasoning, 1 teaspoon sugar, and salt and pepper to taste. It takes like two minutes and tastes so fresh.
How do I keep my pasta salad from getting dry?
The trick is to reserve some dressing. Use about ¾ cup when you first mix everything, then add the remaining ¼ cup right before serving. Also, make sure your pasta is slightly damp (not bone dry) when you add the dressing initially—it helps the dressing stick better.
Time to Make Your Own!
So there you have it—the easiest, most crowd-pleasing pasta salad with Italian dressing you’ll ever make. It’s perfect for those days when you need to bring something to a gathering but don’t want to stress, or when you just want a big bowl of something fresh and tasty sitting in your fridge for the week.
The best part? You can totally make it your own. Swap the veggies, change up the cheese, add some protein—whatever floats your boat. That’s the beauty of a good pasta salad recipe. It’s basically a template for deliciousness.
Now go make this, bring it to your next potluck, and watch it disappear. Then come back and let me know how it went! Did you add anything special? Did your picky eater cousin actually ask for seconds? I want to hear all about it.
And hey, if you loved this recipe, save it to Pinterest so you can find it again when you inevitably forget the proportions (we’ve all been there). Share it with your friends who are always asking what to bring to parties. Leave a comment below telling me about your favorite pasta salad mix-ins!
If you’re looking for more easy crowd-pleasers, check out my sourdough discard cheddar biscuits for your next brunch, or these brown butter chocolate chip cookies that’ll make you everyone’s favorite person. And if you’re feeling adventurous, try this bibimbap recipe for something completely different but equally delicious.
Happy cooking, friends!
