Pasta Salad with Italian Dressing
This pasta salad with Italian dressing is a vibrant, customizable side or main dish that's perfect for potlucks, picnics, or quick weeknight dinners. With bold flavors, crunchy vegetables, and herbaceous dressing, it's a crowd-pleaser year-round.
Equipment
- large pot
- Strainer
- Large mixing bowl
- Knife
- Cutting board
Ingredients
Main Ingredients
- 12 oz tri-color rotini Or any short pasta like farfalle or penne
- 1.5 cups cherry tomatoes Halved; use grape tomatoes if needed
- 1 bell pepper Chopped; any color works
- 0.5 red onion Thinly sliced; soak in water for milder taste
- 1 cup mini mozzarella balls Or cubed mozzarella block
- 0.75 cup sliced black olives Optional, but adds briny depth
- 0.75 cup Italian dressing Homemade or store-bought; vibrant and herby
Instructions
- Bring salty water to a boil and cook pasta until just al dente. Strain and rinse under cold water to stop cooking and remove extra starch.
- In a large mixing bowl, toss your cooled pasta with tomatoes, onion, bell peppers, and olives. Add mozzarella last to avoid breaking it.
- Drizzle in your Italian dressing. Stir gently to coat all ingredients.
- Cover and chill for at least one hour. Before serving, toss again and adjust seasoning or add more dressing as needed.
Notes
Optional additions: cubed salami, garbanzo beans, banana peppers, grilled chicken. Best enjoyed after chilling overnight. Store in an airtight container for 3-4 days.