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Pasta Salad with Italian Dressing

A bright and tangy pasta salad loaded with fresh veggies and a luscious Italian dressing, perfect for family gatherings and make-ahead meals.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces pasta (rotini, penne, or farfalle) These shapes trap the dressing and bits of veggie.
  • 1 cup cherry tomatoes, halved Swap with sun-dried tomatoes for a sweeter bite.
  • 1 cup cucumber, diced Sub baby spinach with kale for a stronger leafy base.
  • 1/2 cup red bell pepper, diced Or use yellow for a sweeter, sunny look.
  • 1/3 cup red onion, thinly sliced Soaked briefly in cold water if you prefer milder flavor.
  • 1 cup mozzarella pearls or cubed mozzarella Feta is a tangy alternative.
  • 1/2 cup sliced black olives Optional, but nostalgic and briny.
  • 1/2 cup pepperoni or salami, chopped Omit for a vegetarian version or swap for grilled chicken.
Dressing
  • 3/4 cup Italian dressing See homemade dressing note below.
  • 2 tablespoons fresh basil, chopped Or 1 teaspoon dried Italian seasoning.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a lively boil. Add the pasta and cook according to package directions until al dente — tender but slightly firm. Drain and rinse briefly under cold water to stop the cooking.
  2. While the pasta cooks, chop your vegetables: halve cherry tomatoes, dice cucumber and bell pepper, and thinly slice red onion.
Mixing
  1. In a large mixing bowl, combine the cooked pasta, chopped vegetables, mozzarella, olives, and pepperoni or chosen protein. Toss gently to mix.
  2. Pour the Italian dressing over the salad and toss until everything is lightly and evenly coated.
  3. Taste and season with salt, pepper, and fresh basil. If you like a bolder tang, add a splash more vinegar or a pinch more oregano.
Chilling and Serving
  1. Chill the salad for at least 30 minutes before serving to let the flavors marry. If serving immediately, let it rest for 10 minutes.
  2. Before serving, give the salad a final gentle toss and garnish with extra basil or a sprinkle of grated Parmesan.

Notes

Store in an airtight container for up to 3 days. Keep extra dressing on hand to refresh the salad before serving.