Delicious pasta salad with Italian dressing and fresh vegetables

The Best Pasta Salad with Italian Dressing

ByOlivia Carter
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why make this recipe

Pasta salad is a perfect dish for any occasion. It’s easy to make, colorful, and packed with fresh flavors. This Best Pasta Salad with Italian Dressing is a crowd-pleaser at picnics, barbecues, and potlucks. It’s refreshing, filling, and can be made ahead of time, making it a great choice for busy cooks. The Italian dressing adds a zesty kick that ties all the ingredients together beautifully.

how to make The Best Pasta Salad with Italian Dressing

Ingredients:

  • Pasta (e.g., rotini or penne)
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Bell pepper, diced
  • Olives (black or green), sliced
  • Feta cheese, crumbled
  • Red onion, thinly sliced
  • Italian dressing
  • Salt and pepper, to taste

Directions:

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, olives, feta cheese, and red onion.
  3. Drizzle the Italian dressing over the salad and toss to combine.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving. Enjoy!

how to serve The Best Pasta Salad with Italian Dressing

Serve this pasta salad cold as a side dish or a light main meal. It pairs well with grilled meats, sandwiches, or can be enjoyed on its own. Garnish with extra feta cheese or fresh herbs for an added touch.

how to store The Best Pasta Salad with Italian Dressing

Store any leftover pasta salad in an airtight container in the refrigerator. It will keep well for about 3 days. Just give it a good stir before serving again, and you can add a bit more dressing if it seems dry.

tips to make The Best Pasta Salad with Italian Dressing

  1. Make sure to cool the pasta completely before mixing to prevent wilting the vegetables.
  2. Use a variety of colorful bell peppers for a vibrant salad.
  3. Add or substitute other vegetables like carrots or spinach for even more nutrition.
  4. For extra protein, consider adding grilled chicken or chickpeas.

variation

You can switch up the dressing if you prefer a different flavor, such as a balsamic vinaigrette or Greek dressing. Try adding different cheeses, like mozzarella or Parmesan, for a unique twist.

FAQs

1. Can I make this pasta salad ahead of time?
Yes, you can make it a day in advance. Just keep it refrigerated until you are ready to serve.

2. What type of pasta works best?
Rotini and penne are great choices because they hold the dressing well. However, you can use any short pasta you like.

3. Can I add protein to this salad?
Absolutely! Grilled chicken, tuna, or chickpeas can easily be added to make the salad more filling.

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Best Pasta Salad with Italian Dressing

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A refreshing pasta salad loaded with colorful vegetables and dressed in zesty Italian dressing, perfect for any occasion.

Ingredients

  • Pasta (e.g., rotini or penne)
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Bell pepper, diced
  • Olives (black or green), sliced
  • Feta cheese, crumbled
  • Red onion, thinly sliced
  • Italian dressing
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, olives, feta cheese, and red onion.
  3. Drizzle the Italian dressing over the salad and toss to combine.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For best flavor, let salad chill in the refrigerator. Serve cold as a side dish or light main meal.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Italian

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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