Pasta Salad Recipe made easy! Just grab spiral pasta, any veggies on hand, and drizzle on a zesty two-ingredient Italian dressing.
author’s note
Zesty, Simple, and Unforgettable!
Growing up, homemade dressings were rare in our house. Our fridge was packed with store-bought bottles, and Kraft Zesty Italian was a staple. It was especially popular in my mom’s “famous” pasta salad.
It showed up at every summer barbecue and was a favorite even during the winter months.
She’d toss cooked pasta with whatever veggies were on hand: olives, bell pepper, cucumbers, and plenty of garden-fresh cherry tomatoes. Then she’d pour over the Italian dressing. That was it—simple and always a hit.
Ingredient In This Pasta Salad Recipe:
- Zesty Italian Dressing & Recipe Mix: Select good brands for better flavor.
- Spiral pasta: My mom frequently used tri-colored rotini in this salad which is another great option.
- Olives: I like black olives best — thinly slice or halve ’em.
- Bell pepper: Bright and firm for the best possible crunch; use orange or yellow for sweetness.
- Cucumbers: English cucumbers are my favorite. They have a nice mild flavor, they’re crisp, and they don’t have seeds!
- Cherry tomatoes: Use ripe for best sweetness. Halve (or quarter) them so they are even throughout the salad.
How To Make This Pasta Salad Recipe
- Dressing: Whisk together the 2-ingredient dressing OR if you prefer, make Italian Dressing from scratch.
- Veggies: Prep the veggies (see my favorite hack for cutting cherry tomatoes quickly below).
- Pasta: Cook pasta, drain, and cool. I like to rinse the pasta under cool water briefly to keep it from sticking.
- Assemble: Combine pasta and veggies, toss with dressing, and enjoy!
Pasta Salad Recipe Tips
- Customize your salad: Feel free to adjust the veggies to your liking. Not a fan of some? Skip them and add more of what you do like.
- Add protein: Turn it into a main dish with chickpeas, shredded chicken, salami, or pepperoni.
- Try different pasta: Experiment with mini shells, mini farfalle, or fusilli.
- Salt the pasta water: Make flavor better by salting the water well. Taste the finished salad and add more salt if needed.
Quick Tip
If you would rather have a homemade dressing, try this popular (reader-favorite) Italian dressing from my Olive Garden Salad recipe.
Storage
Leftover Pasta Salad Recipe?
Pasta salad gets better with time. The flavors deepen as the pasta and veggies marinate in the dressing, just like Potato Salad. To make ahead, prepare ingredients separately and toss them together just before serving.
Keep it in the fridge for up to 5 days, but I think it’s tastiest within the first 3 days.
Can You Freeze Pasta Salad?
Freezing changes the taste and texture; I don’t recommend it for this recipe.
More Easy Salad Recipes:
Pasta Salad Recipe
Equipment
Ingredients
- 1 (16-ounce) bottle zesty Italian dressing
- 1 (0.7-ounce) package dry Italian salad dressing mix see note 1
- 1 (16-ounce) package rotini pasta
- 1 bell pepper yellow or orange, chopped
- 1 cup sliced black olives
- 2 cups halved cherry tomatoes
- 1-1/2 cups sliced mini cucumbers or English cucumber
- Salt and pepper to taste
- 1 (0.5-ounce) packet fresh basil thinly sliced, optional
- Parmesan cheese or feta, optional
Instructions
- Add dressing ingredients to a medium bowl. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.
- Bring 12 cups of water to a rolling boil in a large pot. Once boiling, add pasta and 1 tablespoon salt. Boil to package directions for al dente. Drain, rinse under cold water 10 seconds, and toss with 2 tablespoons of the prepared Italian dressing. Set aside to fully cool.
- Place the cooled pasta in a large bowl. Add the prepared veggies. Stir in the dressing to preference and toss to combine. Top with fresh basil and Parmesan cheese if desired. Season with salt and pepper to taste.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tomato-Cutting Hack
- Use two plates with raised edges.
- Flip one plate upside down, and add tomatoes into the bottom indent.
- Cover with the second plate, right side up.
- Apply light pressure and slice through the tomatoes.
- Lift the top plate to reveal perfectly halved cherry tomatoes.
I’ve been making my version of this salad for years. I add cubed Genoa salami and provolone cheese. Also, I use the “Kraft Roasted Red Pepper Italian Dressing”, It seems to be less oily. My family prefers it to the Zesty Italian. Some stores don’t carry it. but it can be ordered through Walmart or Amazon.
Yay! So thrilled to hear this! Thanks Bear!