pasta salad with italian dressing
This refreshing pasta salad with Italian dressing is perfect for picnics, potlucks, or a light lunch. Bursting with flavors from fresh vegetables and tangy dressing, it’s a colorful and satisfying dish that pairs well with any meal.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 serving spoon
Ingredients
- 8 ounces pasta (such as rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1 cup mozzarella balls (bocconcini)
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing
- to taste salt and pepper
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
- In a mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella balls, and parsley.
- Add the cooled pasta to the bowl of vegetables.
- Pour the Italian dressing over the pasta and vegetables. Season with salt and pepper to taste.
- Toss everything together gently until well combined.
- Cover and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
Feel free to customize this pasta salad with other vegetables, proteins, or cheeses based on your preference.
This dish can be made a day ahead; just add the dressing right before serving to keep the pasta from getting soggy.
For added protein, consider mixing in grilled chicken, tuna, or chickpeas.