A colorful bowl bursting with flavor, this Pasta Salad with Italian Dressing is a celebration of fresh ingredients and bold taste. Rotini pasta serves as the perfect base, catching every drop of tangy Italian dressing in its spirals. Add crisp cucumbers, sweet cherry tomatoes, briny olives, and a dusting of Parmesan, and you have a refreshing side or light meal that’s ideal for picnics, potlucks, or just a sunny lunch on your patio.

It’s a dish that doesn’t ask much but gives plenty. Ready in under 30 minutes, this pasta salad is the kind of recipe you keep in your back pocket. It’s endlessly customizable and a hit with crowds. Whether you’re meal prepping for the week or bringing something shareable to a gathering, this is one bowl everyone will want a scoop from.

What Kind of Pasta Should I Use?

Short pasta with grooves works best for Italian-style salads. Rotini is ideal here—it holds the dressing well and doesn’t clump together after chilling. Fusilli or farfalle are good alternatives. Avoid long pasta like spaghetti or fettuccine, which don’t work well cold or with chunky add-ins.

Ingredients for the Pasta Salad with Italian Dressing

Rotini Pasta
The foundation of this salad. Its shape traps dressing and clings to every bite of flavor.

Cherry Tomatoes
They add a burst of sweetness and color contrast.

Cucumber
Crunchy and cooling, balancing the tang of the dressing.

Kalamata Olives
For a salty, briny edge that deepens the flavor profile.

Red Onion
Thinly sliced for a punch of sharpness without overpowering the salad.

Parsley
Adds brightness and a touch of green that freshens the whole dish.

Parmesan Cheese
Grated over the top for a savory, nutty finish.

Italian Dressing
The hero of the dish. Choose a zesty bottled version or make your own with olive oil, vinegar, garlic, and Italian herbs.

How To Make the Pasta Salad with Italian Dressing

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta down.

Step 2: Chop the Vegetables

While the pasta is cooking, slice the cherry tomatoes in halves, dice the cucumber, thinly slice the red onion, and chop the parsley. Pit and halve the Kalamata olives if needed.

Step 3: Toss Everything Together

In a large mixing bowl, combine the cooled pasta with the prepared vegetables, olives, and parsley. Pour in the Italian dressing and toss until everything is evenly coated.

Step 4: Let It Chill

For best flavor, cover the salad and let it chill in the fridge for at least 30 minutes. This allows the pasta to absorb the dressing and the flavors to meld together.

Step 5: Finish and Serve

Before serving, give the salad a quick toss. Sprinkle freshly grated Parmesan cheese over the top and add an extra drizzle of dressing if it looks a bit dry. Serve chilled.

How to Serve and Store This Pasta Salad with Italian Dressing

This pasta salad is best served chilled and makes a great addition to cookouts, lunchboxes, or a light dinner alongside grilled meats or crusty bread. If you’re prepping ahead, just give it a fresh toss before serving and optionally top with more cheese or herbs for a pop of color.

To store, transfer the salad into an airtight container and refrigerate for up to 4 days. The flavors deepen with time, but the pasta may absorb the dressing, so keep extra on hand to refresh it when serving leftovers.

Frequently Asked Questions

How far in advance can I make pasta salad?

You can make this pasta salad up to 2 days in advance. Just add a little extra dressing before serving to freshen it up.

Can I use a different type of dressing?

Absolutely. Balsamic vinaigrette or a creamy Italian dressing can also work beautifully, depending on your preference.

What if I don’t like olives?

Simply leave them out or substitute with another salty element like capers or diced pickles.

Is this salad gluten-free?

Not by default, but you can use gluten-free pasta to easily make it suitable for gluten-free diets.

Can I add protein to make it a main dish?

Yes! Grilled chicken, chickpeas, or even tuna work well mixed into the salad for a more complete meal.

Want More Pasta Salad Ideas?

You might also like the California Spaghetti Salad, a veggie-packed cold pasta dish with a tangy twist. Or try the Italian Grinder Salad for a deli-inspired spin with hearty textures.

For hot pasta dishes that still feel light, consider the Delicious Beef Bowtie Pasta or the Creamy Cajun Chicken Pasta. Both bring comfort and bold flavor to the table.

Need something warm and rich? Garlic Sausage Alfredo Rigatoni might be just what you’re craving.

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If you make this Pasta Salad with Italian Dressing, I want to hear all about it. Did you go homemade with the dressing? Add any extras? Drop a comment and share your twist on it!

Pasta Salad with Italian Dressing

Author: Julia Koch
Total Time: 50 minutes
Yield: Serves 6

Print Recipe

Description

This Pasta Salad with Italian Dressing is a refreshing, colorful dish that comes together in under 30 minutes. Packed with crisp vegetables, savory cheese, and a tangy dressing, it’s perfect for gatherings or meal prep.

Ingredients

12 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup Kalamata olives, pitted and halved

1/4 cup red onion, thinly sliced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

3/4 cup Italian dressing (store-bought or homemade)

Instructions

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente.
Drain and rinse the pasta under cold water to cool.
In a large bowl, combine pasta, tomatoes, cucumber, olives, red onion, and parsley.
Pour in the Italian dressing and toss until everything is well coated.
Chill the salad for at least 30 minutes before serving.
Before serving, toss again and sprinkle with grated Parmesan cheese.

Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Appetizers