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Delicious pasta salad with Italian dressing and fresh vegetables

The Best Pasta Salad with Italian Dressing

A bright and tangy pasta salad that's perfect for warm-weather gatherings, meal prep, and family-friendly meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Cook pasta according to package directions until al dente, drain, and rinse under cold water to stop cooking.
  2. In a large bowl, add cooled pasta and all chopped vegetables (tomatoes, cucumber, bell pepper, red onion) and olives.
  3. Sprinkle in crumbled feta over the salad.
  4. Pour 1/2 cup Italian dressing over the top.
  5. Toss gently until everything is evenly coated.
  6. Season with salt and pepper to taste.
  7. Cover and refrigerate for at least 1 hour to let flavors meld, up to overnight.
  8. Give it a final toss before serving and add extra dressing if it looks dry.

Notes

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. Taste and tweak: adjust salt, pepper, or extra dressing after chilling since flavors mellow in the fridge.