Description

This Classic Italian Pasta Salad with Italian Dressing is a refreshing, flavor-packed dish that’s perfect for summer gatherings, potlucks, or meal prep. Made with al dente pasta, crisp vegetables, savory meats, creamy mozzarella, and a zesty homemade Italian dressing, this salad is a go-to for any occasion.

It’s easy to customize with your favorite ingredients—swap out the meats for a vegetarian version, use whole wheat pasta for a healthier twist, or add a Mediterranean touch with feta and olives. Whether served as a side dish or a main course, this pasta salad is guaranteed to be a crowd-pleaser.

Letting the salad sit for at least 30 minutes before serving allows the flavors to meld, making it even more delicious. Make it ahead of time for a quick and tasty meal that gets better as it chills!

Ingredients

Scale

For the Pasta Salad:

12 ounces rotini pasta (or any short pasta of choice)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup mozzarella pearls (use dairy-free cheese for a vegan option)
1/4 cup fresh basil, chopped

For the Homemade Italian Dressing:

1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional for spice)
1 teaspoon maple syrup or honey (balances acidity)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely before assembling the salad.

Step 2: Prepare the Vegetables

While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Slice the black olives and roughly chop the fresh basil. If using mozzarella pearls, keep them whole or cut them in half for smaller bites.

Step 3: Make the Italian Dressing

In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, black pepper, and red pepper flakes. Add maple syrup or honey for a slight sweetness. Shake or whisk until the ingredients combine into a smooth, emulsified dressing.

Step 4: Assemble the Salad

In a large mixing bowl, add the cooled pasta, chopped vegetables, black olives, and mozzarella. Pour the Italian dressing over the salad and toss everything until evenly coated. Make sure every bite is infused with the tangy, herby dressing.

Step 5: Chill and Serve

For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Before serving, give it another toss, and garnish with additional fresh basil if desired.

Notes

Best Pasta Choices: Short pasta shapes like rotini, penne, fusilli, or farfalle work best because they hold the dressing well.
Cooking Tip: Cook pasta al dente to avoid sogginess. Rinse under cold water after draining to cool it quickly.
Dressing Tip: Toss the pasta with half the dressing while warm to help it absorb more flavor. Add the remaining dressing just before serving.
Make-Ahead Option: This salad can be made up to 24 hours in advance. Just stir and add a little extra dressing before serving.
Storage: Store in an airtight container in the fridge for up to 5 days. Stir before eating and refresh with extra dressing if needed.
Variations:
- Vegetarian: Omit the meat and add chickpeas or extra veggies.
- Gluten-Free: Use gluten-free pasta but check for texture differences.
- Protein Boost: Add grilled chicken, shrimp, or white beans.
- Spicy Kick: Add crushed red pepper flakes or spicy salami.