Pasta Salad with Italian Dressing

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5 from 253 votes

Pasta Salad with Italian Dressing

This Pasta Salad with Italian Dressing is loaded with pasta, cheese, and pepperoni for an easy make ahead side dish.

Prep Time15

Cook Time12

Refrigerating Time2

Total Time2 27

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

Rinse the pasta with cold water so it cools quickly and stops cooking.
Save some dressing for right before serving since pasta absorbs liquid as it chills.
Cut mix-ins into similar-sized pieces for easier serving.
Chill for at least 2 hours for the best flavor.
To make sure you get a forkful of different flavors, we chop all the vegetables into bite-sized pieces.

Make it ahead of time. 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, and they will last in the fridge for 4-5 days. You can have pasta salad for lunches and dinners all week!

Nutrition