Name: Italian Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz. rotini or any short pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, thinly sliced; 1/2 cup black olives, sliced; 1/2 cup mozzarella cheese, cubed; 1/4 cup fresh basil, chopped; 1/2 cup Italian dressing (store-bought or homemade); Salt and pepper to taste

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This Italian Pasta Salad is the perfect addition to any summer meal. It’s a fresh, vibrant, and flavorful dish that combines the goodness of pasta, fresh vegetables, mozzarella, and a tangy Italian dressing. Whether you're hosting a cookout, picnic, or family dinner, this salad will be a crowd-pleaser.

Italian Pasta Salad

Ingredients

12 oz. rotini or any short pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup red onion, thinly sliced

½ cup black olives, sliced

½ cup mozzarella cheese, cubed

¼ cup fresh basil, chopped

½ cup Italian dressing (store-bought or homemade)

Salt and pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the pasta according to the package directions. Once done, drain and rinse it under cold water to cool it down quickly.

In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, red onion, olives, mozzarella, and fresh basil.

Pour the Italian dressing over the salad and toss gently to coat everything evenly. Add salt and pepper to taste.

Cover the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to blend together.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Variations

Add protein: I sometimes throw in grilled chicken, turkey, or even pepperoni to turn this pasta salad into a more filling meal.

Swap the cheese: If I'm not a fan of mozzarella, I might use feta or cheddar instead.

Change the dressing: While I love Italian dressing, I’ve also made it with a balsamic vinaigrette for a slightly different flavor.

Add more veggies: If I want to up the veggie count, I’ll include bell peppers, spinach, or even some roasted red peppers.

Make it gluten-free: For a gluten-free version, I simply swap the pasta for a gluten-free variety.

Storage/reheating

This pasta salad keeps well in the fridge for up to 3 days. I store it in an airtight container to maintain its freshness. When I’m ready to serve, I give it a good stir, and sometimes I add a bit more dressing if the pasta has absorbed some of it. I don’t usually reheat pasta salads like this, as it’s best served cold.

FAQs

How far in advance can I make this pasta salad?

I recommend making it at least 30 minutes before serving to allow the flavors to meld. However, it’s also great if made a day ahead and stored in the fridge.

Can I use a different type of pasta?

Absolutely! While rotini is my go-to for pasta salad, any short pasta like fusilli, farfalle, or penne will work just fine.

Can I make the Italian dressing at home?

Yes! Homemade Italian dressing is easy to make with olive oil, vinegar, garlic, Dijon mustard, dried herbs, and a pinch of salt. It gives a fresh, personalized touch to the dish.

Is this pasta salad suitable for vegetarians?

Yes, this recipe is vegetarian-friendly. If you want to add a protein, consider using grilled chicken or another meat of your choice.

Can I freeze pasta salad?

I don’t recommend freezing pasta salad as the texture of the pasta and veggies can change once thawed. It’s best enjoyed fresh or stored in the fridge.

Conclusion

Italian Pasta Salad is the perfect summer dish—light, fresh, and packed with flavor. Whether as a side at a BBQ or a refreshing picnic snack, it’s always a hit. With just a few ingredients and a little prep time, I can make a tasty dish that everyone will enjoy.

Recipe:

Italian Pasta Salad

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Author: Cheryl
Total Time: 20 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A vibrant and flavorful Italian Pasta Salad that combines pasta, fresh vegetables, mozzarella, and Italian dressing. Perfect for any summer meal, BBQ, picnic, or family dinner.

Instructions

Cook the pasta according to the package directions. Once done, drain and rinse it under cold water to cool it down quickly.
In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, red onion, olives, mozzarella, and fresh basil.
Pour the Italian dressing over the salad and toss gently to coat everything evenly. Add salt and pepper to taste.
Cover the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to blend together.