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.
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
Instructions
Preparation
- 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.
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.