Name: Quick Italian Pasta Salad (with 1 Secret Ingredient)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz pasta (rotini, penne, or bowtie); 1 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1/2 cup black olives, sliced; 1/3 cup red onion, thinly sliced; 1/2 cup mozzarella balls (or cubed mozzarella); 1/3 cup sun-dried tomatoes, chopped; 1/4 cup fresh basil, chopped; 1/3 cup olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

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This Quick Italian Pasta Salad (with 1 Secret Ingredient) is my go-to when I need something fresh, flavorful, and fast. It’s packed with vibrant veggies, creamy mozzarella, and a homemade zesty dressing. The star of the show? Chopped sun-dried tomatoes—my secret ingredient that adds a tangy, slightly sweet punch to the dish. It’s the perfect addition for potlucks, barbecues, or weekly meal prep.

Quick Italian Pasta Salad (with 1 Secret Ingredient)

Ingredients

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

12 oz pasta (rotini, penne, or bowtie)

1 cup cherry tomatoes, halved

½ cup cucumber, diced

½ cup black olives, sliced

⅓ cup red onion, thinly sliced

½ cup mozzarella balls (or cubed mozzarella)

⅓ cup sun-dried tomatoes, chopped

¼ cup fresh basil, chopped

For the Dressing:

⅓ cup olive oil

3 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 clove garlic, minced

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

Directions

I cook the pasta according to the package instructions until al dente. Then I drain it, rinse under cold water, and set it aside.

In a small bowl or jar, I whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.

In a large mixing bowl, I combine the pasta with cherry tomatoes, cucumber, olives, red onion, mozzarella, sun-dried tomatoes, and basil.

I pour the dressing over the salad and toss everything until evenly coated.

For the best flavor, I let it chill in the fridge for at least 30 minutes before serving.

Servings and timing

This recipe makes 6 servings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Variations

I like to add slices of salami or pepperoni if I want something more filling.

Sometimes I swap mozzarella for Parmesan shavings to change up the flavor.

To make this gluten-free, I simply use gluten-free pasta.

For a vegan version, I skip the cheese or use a dairy-free alternative.

I occasionally add roasted red peppers for an extra layer of flavor.

Storage/Reheating

I store leftover pasta salad in an airtight container in the fridge for up to 4 days. It tastes even better the next day as the flavors meld. I don’t recommend reheating it since it's meant to be served cold or at room temperature. If it seems a little dry after chilling, I just drizzle a bit more olive oil and give it a quick toss before serving.

FAQs

What type of pasta works best for pasta salad?

I prefer rotini, penne, or bowtie pasta because their shapes hold the dressing and toppings well, making every bite flavorful.

Can I make this pasta salad ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, making it even more delicious the next day.

Are sun-dried tomatoes necessary?

They’re my secret ingredient for a reason—they add a tangy richness that fresh tomatoes can’t—but if needed, I can leave them out or use roasted red peppers as a substitute.

How do I keep the pasta from sticking together?

After cooking, I rinse the pasta under cold water to stop the cooking process and prevent sticking. I also make sure it's well-drained before mixing with the other ingredients.

Can I use store-bought dressing?

I prefer making the dressing myself because it’s fresher and has no additives, but a good-quality Italian vinaigrette can work in a pinch.

Conclusion

This Quick Italian Pasta Salad (with 1 Secret Ingredient) is one of those recipes I keep in regular rotation because it’s so versatile, flavorful, and easy to throw together. Whether I’m prepping lunches for the week, feeding a crowd at a BBQ, or just craving something light and zesty, this dish hits the spot every time—especially thanks to that bold sun-dried tomato twist.

Recipe:

Quick Italian Pasta Salad (with 1 Secret Ingredient)

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

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Description

A quick and refreshing Italian pasta salad packed with vibrant vegetables, creamy mozzarella, and a tangy homemade dressing. The secret ingredient—sun-dried tomatoes—adds a sweet and savory punch that makes this dish perfect for potlucks, BBQs, or meal prep.

Instructions

Cook pasta according to package instructions until al dente. Drain, rinse under cold water, and set aside.
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
In a large mixing bowl, combine pasta, cherry tomatoes, cucumber, olives, red onion, mozzarella, sun-dried tomatoes, and basil.
Pour the dressing over the salad and toss until evenly coated.
Chill in the fridge for at least 30 minutes before serving for best flavor.