Pasta Salad Recipe made easy! Just grab spiral pasta, any veggies on hand, and drizzle on a zesty two-ingredient Italian dressing.

Pasta Salad in a bowl ready to be enjoyed.
chelsea

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.

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All the ingredients in this recipe prepped out for easy assembly.

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

  1. Dressing: Whisk together the 2-ingredient dressing OR if you prefer, make Italian Dressing from scratch.
  2. Veggies: Prep the veggies (see my favorite hack for cutting cherry tomatoes quickly below).
  3. Pasta: Cook pasta, drain, and cool. I like to rinse the pasta under cool water briefly to keep it from sticking.
  4. 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:

5 from 12 votes

Pasta Salad Recipe

With spiral pasta, a simple 2-ingredient dressing, and any vegetables you have on hand, this Pasta Salad Recipe could not be any more convenient or delicious!
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
Servings: 6 servings

Ingredients

Dressing
Pasta Salad
  • 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.

Recipe Notes

Note 1: To make a homemade version of this dressing, follow the recipe used in this salad.
Storage: Pasta Salad is best enjoyed on the day it is made. For advanced preparation, store components separately and assemble before serving.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 71g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 1148mg | Potassium: 437mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1003IU | Vitamin C: 38mg | Calcium: 49mg | Iron: 2mg

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.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 12 votes

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Recipe Rating




25 Comments

  1. Vanessa says:

    5 stars
    Makes a great side! Especially with hamburgers and hot dogs.

    1. Chelsea says:

      Yay! So happy to hear this! Thanks Vanessa!

  2. Ara Lou says:

    Sorry I can’t even consider making your salad because the sodium level is way over what our cardiologist recommends for our family. If you go low sodium, I can look at your website. It sounds delicious.

    1. Chelsea says:

      Glad you’re keeping your sodium in check for you diet. Good luck!

  3. Alicia says:

    5 stars
    Amazing recipe. I love pasta salad. It is perfect for a healthy dinner. Thanks for sharing.

    1. chelseamessyapron says:

      You’re welcome! Glad you enjoyed it!

  4. S. Brady says:

    5 stars
    Simple, delicious and tasty.

  5. Cait says:

    5 stars
    Have made this pasta salad for quite a few family events and cookouts. Every time I whip it up, I double it and think it is going to be way too much as a side (the 6-8 servings/recipe estimate is spot on); and every time, all of it somehow disappears. This has become my (and my mom’s) go-to summer side. We usually have it with grilled marinaded chicken or even salmon and it complements the meats wonderfully. Thanks for a great staple recipe!

    1. chelseamessyapron says:

      What a great comment! I’m so thrilled this has been so well enjoyed!! Thank you Cait! ๐Ÿ™‚

  6. Ann M says:

    5 stars
    I can’t wait to try this one.

    1. chelseamessyapron says:

      It does!! Thanks so much Ann! Hope you love it ๐Ÿ™‚

  7. Karen says:

    Looks simple, fresh and wonderfully tasty!

  8. bristol plasterer says:

    5 stars
    Great recipe. Top marks. Thanks for sharing this.

    Simon

  9. Myrtice Stevens says:

    5 stars
    It is so perfect for a healthy dinner. So vivid and colorful. I love it.

  10. Cate says:

    5 stars
    Looks simple, fresh and wonderfully tasty!