If you need a reliable, no-stress side dish that works for everything from graduation parties to field meals, this easy Italian pasta salad is the one for you.
This easy Italian pasta salad is a classic cold pasta salad made with rotini, fresh vegetables, cheese, and an upgraded Italian dressing that tastes homemade without extra work.
It's a classic cold pasta salad made with rotini, fresh vegetables, cheese, and a simple Italian dressing, but here’s the thing that makes it different…we’re not just pouring dressing out of the bottle.
Instead, we’re giving it a quick upgrade that makes it taste homemade without any extra work. And once you try it this way, you won’t go back!
Why This Recipe Works
- Uses simple, grocery store ingredients
- Perfect for potlucks, BBQs, and feeding a crowd
- Holds up well for make-ahead meals and leftovers
- Easy to double (or triple!) without overthinking it
- That quick dressing tweak makes it taste like you spent way more time on it than you did. Don’t worry—I won’t tell 😉
Looking for more ideas? Check out these easy pasta salad recipes.
What Is Italian Pasta Salad?
Some midwestern pasta salads, like Amish pasta salad, are made with a mayonnaise base.
On the other hand, Italian pasta salad is a cold pasta salad made with cooked pasta, fresh vegetables, cheese, and a vinaigrette-style dressing (usually Italian dressing).
It’s a staple around here for summer gatherings, potlucks, and family meals because it’s easy to make ahead, easy to customize, and always disappears fast. Poof!
Jump to:
- Why This Recipe Works
- What Is Italian Pasta Salad?
- 🛒 Ingredients
- The Dressing Trick That Changes Everything
- 🥣 How to Make Italian Pasta Salad
- Real-Life Tips (This Is Where the Magic Happens)
- What to Serve With Italian Pasta Salad
- Make-Ahead & Storage Tips
- Frequently Asked Questions
- More Potluck Pasta Salads
- Recipe
- https://www.thisfarmgirlcooks.com/stuffed-pepper-s
🛒 Ingredients
This is one of those easy recipes where everything just works together.
- Rotini pasta – holds onto the dressing in all those twists and turns. Bow tie or cavatappi pasta are good alternatives.
- Cherry tomatoes – of course you can use fresh tomatoes from your garden or grape tomatoes, too.
- Cucumber – adds crunch and it wouldn't be pasta salad without it.
- Red onion – for that classic zingy pasta salad bite
- Cheese – cheddar cubes or mozzarella pearls both work
- Black olives – these are optional, but traditional around here
- Pepperoni – also optional but VERY Midwest-approved 😉
See recipe card below for specific quantities and ingredient list.
The Dressing Trick That Changes Everything
Let’s talk about the real reason this recipe works. I spent some time working on this recipe and I think you'll be glad that I did!
Instead of making dressing from scratch (because who has time for that every time?), you take a bottle of Italian dressing and give it a quick makeover:
- Italian dressing (store-bought)
- Red wine vinegar
- Sugar (just a little, trust me)
- Garlic powder
- Italian seasoning
That’s it. It takes less than a minute, but it:
- balances the acidity
- deepens the flavor
- and makes it taste like something you made from scratch
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I'll email it to you, so you can come back to it later!
And no one has to know it was so incredibly easy - it can be our secret. 😉 This is the difference between a “fine” pasta salad and one people go back to and heap a second serving onto their plate. It’s a small step, but it completely changes the flavor.
🥣 How to Make Italian Pasta Salad
(Full instructions are in the recipe card below—this is the quick overview!)
- Step 1: Cook pasta according to package directions, making it a little al dente (so it still has a bit of a bite). Rinse with cold water and drain well.
- Step 2: Toss pasta with vegetables, cheese, and extras.
- Step 3: Whisk together the dressing and pour over the salad.
- Step 4: Chill for at least 2 hours (overnight is even better!). Stir and add a splash of dressing before serving.
Real-Life Tips (This Is Where the Magic Happens)
Here's how you can get ahead with this pasta salad.
- Make it the night before. The flavor gets so much better as it sits. You can add a little more dressing to it before serving.
- Pasta soaks up dressing. Remember to always save a little extra to refresh before serving.
- Cut everything bite-sized. This makes it easy to eat on a tailgate or at a picnic table
- Don’t skip the onion. It’s what gives it that classic pasta salad flavor.
This is one of my favorite sides to serve with BBQ chicken or burgers when we’re feeding a group.
For a fun, meat-based version check out my taco pasta salad, too.
What to Serve With Italian Pasta Salad
This is one of those sides that goes with just about everything:
- Burgers and sliders
- Grilled chicken or steak
- BBQ meals
- Sandwiches for a quick lunch
- Taco bar spreads (it works, trust me!)
Need more ideas? Here are other recipes to serve with pasta salad.
Make-Ahead & Storage Tips
- Store covered in the fridge for up to 3–4 days
- Stir before serving and refresh with extra dressing if needed
- Best served cold or slightly chilled
Frequently Asked Questions
Absolutely! Go for it. The flavors get even better as they sit.
Reserve a little extra dressing and stir it in right before serving.
Short pasta like rotini, bowtie, or penne works best because it holds the dressing well.
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating in the recipe card below. It helps other readers and makes my day! 😉
More Potluck Pasta Salads
Looking for other recipes like this? Try these:
Recipe
Easy Italian Pasta Salad
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I'll email it to you, so you can come back to it later!
Ingredients
- 1 pound rotini or any short pasta
- 1 cup cherry tomatoes halved
- 1 cup diced cucumber
- ½ cup red onion finely diced
- 1 cup cubed cheddar cheese or mozzarella pearls
- ½ cup sliced black olives
- ½ cup pepperoni slices optional but VERY Midwest-approved 😉
For the dressing
- 1 cup Italian dressing store-bought or homemade
- 1 Tablespoon red wine vinegar
- 1 teaspoon sugar just enough to balance—trust me
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Cook 1 pound rotini pasta according to package directions. Rinse with cold water and drain well.
- Toss pasta with 1 cup cherry tomatoes, 1 cup diced cucumber, ½ cup red onion, 1 cup cubed cheddar cheese, ½ cup sliced black olives and ½ cup pepperoni slices.
- Whisk 1 cup Italian dressing, 1 Tablespoon red wine vinegar, 1 teaspoon sugar, ½ teaspoon garlic powder and ½ teaspoon Italian seasoning together. Pour over salad and toss to coat.
- Chill at least 2 hours (overnight is even better). Stir and add a splash of dressing before serving.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
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