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This simple, bright pasta side is a crowd-pleaser that comes together fast and stays delicious for picnics and potlucks — The Best Pasta Salad with Italian Dressing is light, tangy, and ready to make ahead. It’s perfect for warm-weather gatherings or a quick weeknight side. If you love make-ahead pasta salads, you might also enjoy a crisp, savory twist in this crispy artichoke pasta recipe for another easy summer meal.
Why You’ll Love This The Best Pasta Salad with Italian Dressing :
- Classic, bright flavors: tangy Italian dressing meets fresh veggies and salty feta.
- Fast to make: ready in under 30 minutes plus chilling time.
- Meal-prep friendly: keeps well in the fridge for lunches all week.
- Family- and kid-friendly: colorful, mild, and easy to customize.
- Crowd-pleasing side: pairs with many mains for picnics, BBQs, and potlucks.
Ingredients Needed :
Pasta
- 3 cups cooked pasta (rotini, farfalle, or penne), cooled
Vegetables & Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup olives, sliced
Cheese & Dressing
- 1/2 cup feta cheese, crumbled
- 1/2 cup Italian dressing
Seasoning
- Salt and pepper to taste
Step-by-Step Instructions :
- Cook pasta according to package directions until al dente, drain, and rinse under cold water to stop cooking.
- In a large bowl, add cooled pasta and all chopped vegetables (tomatoes, cucumber, bell pepper, red onion) and olives.
- Sprinkle in crumbled feta over the salad.
- Pour 1/2 cup Italian dressing over the top.
- Toss gently until everything is evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour to let flavors meld, up to overnight.
- Give it a final toss before serving and add extra dressing if it looks dry.
Serving Suggestions The Best Pasta Salad with Italian Dressing
Serve chilled or at cool room temperature alongside grilled chicken, a fresh green salad, or warm garlic bread. It’s also perfect next to skillet mains and roasted vegetables. For a hearty picnic plate, pair this salad with buttery, savory sides like smothered potatoes for a comforting spread.
Tips for Success The Best Pasta Salad with Italian Dressing
- Don’t overcook the pasta: al dente holds up best when tossed with dressing.
- Chill at least 1 hour: flavors deepen and textures firm up for a better bite.
- Balance moisture: if your veggies are watery (like cucumber), drain excess liquid before adding.
- Add protein last-minute: toss in cooked chicken or shrimp just before serving so they stay juicy — try pairing with simple additions like easy meatballs without eggs for a protein-forward meal.
- Taste and tweak: adjust salt, pepper, or extra dressing after chilling since flavors mellow in the fridge.
variation (if any)
- Mediterranean twist: swap feta for cubed fresh mozzarella and add a splash of lemon juice.
- Vegan option: use dairy-free feta and your favorite vinaigrette instead of bottled Italian dressing.
- Make it a meal: add grilled chicken, tuna, or chickpeas for extra protein.
- Sweet ending pairing: finish the meal with a fun, easy dessert like a light donut recipe from our donuts with sprinkles guide for a playful picnic treat.
FAQs
Q: How long will this pasta salad keep in the fridge?
A: Stored in an airtight container, it keeps well for 3–4 days. Stir before serving; you may want to add a splash of dressing if it has absorbed too much.
Q: Can I make this in advance for a party?
A: Yes — make it the day before to let flavors meld. Add any fresh herbs or extra cheese right before serving.
Q: What pasta shapes work best?
A: Rotini, farfalle, and penne are ideal because they hold dressing and bits of veggies well.
Q: Can I use a homemade Italian dressing?
A: Absolutely. Use a simple mix of olive oil, red wine vinegar, garlic, oregano, salt, and pepper to taste for a fresher dressing.
The Best Pasta Salad with Italian Dressing
Ingredients
Method
- Cook pasta according to package directions until al dente, drain, and rinse under cold water to stop cooking.
- In a large bowl, add cooled pasta and all chopped vegetables (tomatoes, cucumber, bell pepper, red onion) and olives.
- Sprinkle in crumbled feta over the salad.
- Pour 1/2 cup Italian dressing over the top.
- Toss gently until everything is evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour to let flavors meld, up to overnight.
- Give it a final toss before serving and add extra dressing if it looks dry.
