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Pasta Salad with Italian Dressing

Pasta Salad with Italian Dressing
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A fresh, vibrant, and easy-to-make Pasta Salad with Italian Dressing that combines perfectly cooked pasta, crisp vegetables, and tangy Italian dressing. Ideal as a quick lunch, potluck favorite, or picnic crowd-pleaser, this salad balances zest and heartiness for any occasion.

Ingredients

Scale

Pasta

  • 8 oz rotini or penne pasta

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1 cup bell peppers, diced
  • 1/2 cup Kalamata olives, pitted and halved

Dressing & Cheese

  • 1 cup Italian dressing
  • 1/4 cup Parmesan cheese, grated (optional)

Herbs

  • 2 tbsp fresh basil or parsley, chopped

Instructions

  1. Cook the Pasta: Begin by boiling your pasta in salted water until al dente according to the package instructions. This ensures the pasta holds its shape and texture well without becoming mushy.
  2. Prepare the Vegetables: While the pasta cooks, wash and chop the vegetables into bite-sized pieces: halve cherry tomatoes, dice cucumbers and bell peppers, and thinly slice red onions for balanced texture and flavor.
  3. Drain and Cool Pasta: Drain the cooked pasta and rinse it briefly with cold water to stop the cooking process and cool it down, which helps the salad stay fresh and prevents clumping.
  4. Combine Ingredients: In a large bowl, toss the cooled pasta with all the chopped vegetables, olives, and herbs. This mix creates a vibrant base for the dressing.
  5. Add Italian Dressing and Cheese: Pour the Italian dressing over the salad and gently toss until everything is evenly coated. Finally, sprinkle Parmesan cheese on top and give it a light mix.
  6. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to let the flavors meld beautifully and bring everything together.

Notes

  • Use quality durum wheat or semolina pasta to maintain texture after chilling.
  • Do not overcook the pasta; it should be al dente to avoid mushiness as it absorbs dressing.
  • Chill the salad for at least 30 minutes before serving for best flavor.
  • Begin with less dressing and add more as needed to prevent sogginess.
  • Use fresh herbs like basil or parsley rather than dried for a bright flavor boost.
  • Store leftovers in an airtight container in the fridge for up to 3 days; add cheese only when serving.
  • Not freezer-friendly due to texture changes upon thawing.
  • Best served cold or at room temperature; warm briefly without fresh veggies if desired.

Nutrition

Keywords: pasta salad, Italian dressing, quick pasta salad, easy side dish, picnic recipe, potluck salad, gluten-free pasta salad

Find it online: https://mealsbylina.com/pasta-salad-with-italian-dressing/