The Best Pasta Salad with Italian Dressing
Bright, tangy, and easy to make, this pasta salad combines Mediterranean flavors with zippy Italian dressing for a refreshing side that’s perfect for picnics and potlucks.
Ingredients
Pasta and Dressing
- 8 ounces pasta (rotini or fusilli) Short spiral pasta traps dressing and bits of vegetables.
- 1/2 cup Italian dressing Store-bought or homemade; choose a balanced dressing.
Vegetables and Cheese
- 1 cup cherry tomatoes, halved Look for firm, glossy tomatoes.
- 1 cup cucumber, diced Adds crunch and freshness.
- 1/2 cup bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled Purchase feta packed in brine for creaminess.
- 1/4 cup red onion, finely chopped
Seasoning
- to taste Salt and pepper Season at the end to avoid drawing moisture.
Instructions
Preparation
- Cook the pasta according to the package instructions until just al dente. Drain well and rinse briefly under cold water to stop cooking and cool the noodles.
- In a large bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, sliced black olives, crumbled feta, and finely chopped red onion. Toss gently to distribute ingredients evenly.
Combine
- Add the cooled pasta to the bowl with the vegetables and fold everything together so the colors and ingredients mix evenly.
- Pour the Italian dressing over the salad and toss gently until every piece has a light coating.
Chill
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld. Serve cold or at room temperature.
Notes
For best results, cool the pasta completely before adding dressing to prevent it from absorbing too much oil and becoming soggy. This salad is best served cold or at room temperature. Use a shallow container for quick cooling and crisp ingredients.