Description
No-Fuss Italian Pasta Salad is a quick, colorful dish packed with tender rotini pasta, crisp vegetables, mozzarella, and tangy Italian dressing. Perfect for summer picnics, potlucks, barbecues, or easy weekday lunches, this make-ahead salad is simple to prepare and full of classic Italian-inspired flavors.
Ingredients
Pasta
- 12 oz rotini pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, thinly sliced
- 1 cup mozzarella pearls or cubed mozzarella
- 1/3 cup grated Parmesan cheese
Dressing & Seasoning
- 3/4 cup Italian dressing
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until al dente.
- Drain and Cool Pasta: Drain the pasta and rinse briefly under cold water to stop the cooking process. Drain thoroughly to remove excess water.
- Combine Ingredients: Transfer the cooled pasta to a large mixing bowl. Add the cherry tomatoes, diced cucumber, red bell pepper, sliced black olives, thinly sliced red onion, and mozzarella pearls or cubes.
- Add Dressing and Seasonings: Pour in the Italian dressing, then sprinkle with Italian seasoning, black pepper, and grated Parmesan cheese.
- Toss Salad: Toss everything together thoroughly until the pasta and vegetables are evenly coated with dressing and seasonings.
- Chill and Marinate: Cover the bowl and refrigerate for at least 20–30 minutes to allow the flavors to blend and the salad to chill.
- Serve: Before serving, toss the salad again and add extra dressing if the pasta has absorbed too much. Garnish with chopped fresh parsley for a burst of freshness and color.
Notes
- Use bottled Italian dressing for convenience or homemade dressing for a fresher flavor.
- Add salami, grilled chicken, or chickpeas for extra protein.
- For a stronger Mediterranean flavor, add marinated artichoke hearts or sun-dried tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- If preparing ahead, reserve a little dressing to refresh the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads, Side Dishes, Pasta
- Method: Boiling and Mixing
- Cuisine: Italian-American
