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We LOVE having a go-to side dish to bring to summer parties – and this pasta salad with Italian dressing is it!
Our family has been making this cold pasta salad for at least 10 years! It’s always a hit when we bring it to events.
Depending on the crowd you’re feeding, or what your family likes, you can customize the ingredients to your choosing. Regardless of what you decide to include, this pasta salad is easy and simply the best!
Other favorites include our Famous Potato Salad, Corn Salad, and Tortellini Salad. They’re all simple and great to enjoy all summer long.
Why we think you’ll love it:
- A summertime staple. We love to BBQ and gather for dinner with friends. This is one of our go-to salad recipes!
- Make ahead of time. Because it needs to chill, this is perfect for prepping in advance, plus the flavors just get better!
- Simple ingredients. Nothing complicated here, plus it’s easy to mix in some extras to change it up!
Pasta Salad with Italian Dressing Ingredients and Substitutions
- 16 ounces (4 cups) colored rotini pasta – We love the added colors of the tri-color rotini, but regular rotini, fusilli, farfalle, or penne pasta can all be used instead.
- ½ cup diced black olives
- ½ cup cubed Colby Jack cheese – fresh mozzarella cheese, parmesan cheese, feta cheese, or goat cheese
- ½ cup mini pepperoni slices – or use ham cubes, grilled chicken, crab, bacon, salami, or pepperoncini
- ¾-1 cup Italian dressing
- optional mix-ins – chopped cucumbers, halved cherry tomatoes, chopped bell peppers, ham cubes, pepperoncini, artichoke hearts, green onions, or red onions
How to Make Pasta Salad with Italian Dressing
- PASTA. Cook pasta according to package directions. Drain and rinse with cold water. For added flavor, add 1-1½ tablespoons of salt for every pound of pasta you are boiling.
- COMBINE. In a large bowl, combine cool pasta, olives, cheese, and pepperoni.
- Pour at least half of the Italian dressing into the pasta salad and mix well.
- Add any desired mix-ins to the pasta salad and mix well. We always use olives, cheese, and pepperonis – sometimes tomatoes and cucumbers.
- CHILL. Refrigerate for at least 2 hours. Stir in additional dressing to taste before serving.
Kristyn’s Recipe Tips
- To make sure you get a forkful of different flavors, we chop all the vegetables into bite-sized pieces.
- We only add ½ of the dressing when we toss it together so that all the flavors can meld together, then add the remaining dressing right before serving.
- Although we prefer tri-colored rotini, any short pasta with nooks and crannies to cradle the dressing works. Cook the pasta to al dente.
Pasta Salad with Italian Dressing
Ingredients
- 16 ounces (4 cups) colored rotini pasta (fusilli, farfalle, and penne work too), cooked
- ½ cup diced black olives
- ½ cup cubed Colby Jack cheese
- ½ cup mini pepperoni slices
- ¾-1 cup Italian dressing
optional mix-ins
- chopped cucumbers, halved cherry tomatoes, chopped peppers, ham cubes, pepperoncini, artichoke hearts
Instructions
- Cook pasta as directed on the package. Drain and rinse with cold water.
- In a large bowl, combine the cooled pasta, olives, cheese, and pepperoni.
- Pour at least half of the Italian dressing into the pasta salad and mix well.
- Add any desired mix-ins to the pasta salad and mix well.
- Refrigerate for at least 2 hours. Stir in additional dressing to taste before serving.
Video
Notes
- To make sure you get a forkful of different flavors, be sure to chop your ingredients into bite-sized pieces.
- We only add ½ of the dressing when we toss it together so that all the flavors can meld together, then add the remaining dressing right before serving.
- Any short pasta with nooks and crannies to cradle the dressing works. Cook the pasta to al dente.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the pasta the day before and only toss it with half of the dressing. Keep it covered and refrigerated, adding the remaining dressing right before serving.
Store leftovers in an airtight container in the fridge for 4-5 days. You can have pasta salad for lunches and dinners all week!
Complete The Meal
Main Dishes
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Flat Iron Steak Recipe
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Huli Huli Chicken
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Pulled Pork Recipe
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Pasta Salads
Chicken Pasta Salad
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Mozzarella Pasta Salad
15 mins
Greek Pasta Salad
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Caprese Pesto Pasta Salad
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This recipe was originally published July 2013.
I Added salad supreme to mine. Turned out awesome! Thanks for the recipe!
This recipe came out so good! And it’s easy. I added grilled chicken strips for added protein.
Yum! I bet that was tasty! So glad you enjoyed the pasta salad!
Hi Lilluna this pasta salad is the best one I’ve made! A great recipe! Thanks for posting!
You’re welcome! So glad you enjoyed the pasta salad!
Absolutely love this pasta!! It’s so good, I can eat it as a meal all on its own! 😀 I truly enjoy all of your recipes. I wish I could rate higher than 5 stars because they definitely rate passed 5!! Thank you for all the awesome recipes!
Love this recipe it’s quick and easy. It’s always a party favorite.
Great and easy recipe for summer picnics and bbq!
Love this pasta salad
I like Pasta Salad Recipes Cant wait to try it out
This is an especially attractive pasta salad. Usually they look kind of blah, but this one is colorful with the multicolored pasta and the add-ins.
I just made this recipe but added in Broccoli florets, cherry tomatoes and Cucumber chunks.
And that salad supreme seasoning that another review commented on using! Tasty and will be tastier in a few hours!