There’s nothing quite like a fresh, vibrant Italian dressing pasta salad to bring everyone together at the table! This classic dish is absolutely bursting with flavor and is the perfect companion to any meal. Whether you’re heading to a summer picnic, potluck dinner, or just looking for an easy weeknight side, this recipe is going to become your new go-to.
I absolutely love how versatile this salad truly is. You can load it up with your favorite vegetables, proteins, and cheeses to make it completely your own. The homemade Italian dressing is what really takes this dish from ordinary to extraordinary—it’s so much better than anything you’ll find in a bottle! The combination of fresh herbs, tangy vinegar, and quality olive oil creates a dressing that’s bright, zesty, and absolutely addictive.
What makes this pasta salad so special is how it actually gets better as it sits. The pasta absorbs all those wonderful flavors, and everything melds together beautifully. I always make this the day before serving, which means one less thing to worry about when you’re busy preparing the rest of your meal. Plus, it’s incredibly budget-friendly and comes together in just minutes.
This recipe has been a family favorite for years, and I’ve perfected it through countless gatherings and celebrations. The beauty of pasta salad is that it’s forgiving and flexible—you can add whatever vegetables you have on hand, swap out the proteins, or adjust the dressing to your taste preferences. I’ve included all my favorite additions and tips to help you create the absolute best version.
If you’re looking for more delicious side dishes to complement your Italian dressing pasta salad, you might also enjoy exploring other classic recipes. Check out our Best Crumbl Chocolate Chip Cookie Recipe for a sweet finish, or try our Best Banana Bread Chocolate Chip Recipe for a different take on classic flavors.
For more inspiration on building the perfect meal, you might want to explore other crowd-pleasing favorites like our Best Easy Lava Cake Recipe for dessert, or check out Best Chocolate Delight Recipe for another delicious treat. And if you want to round out your menu with something truly special, our Easy Pecan Praline Recipe is absolutely divine.
The secret to making restaurant-quality pasta salad at home is all about using fresh, quality ingredients and not being afraid to taste as you go. I always recommend making the dressing first so the flavors have time to develop. This pasta salad is incredibly versatile and works wonderfully for meal prep too—it stores beautifully in the refrigerator for up to five days, making it perfect for planning ahead.
Ingredients
- 1 pound pasta (rotini, penne, or fusilli work best)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup fresh mozzarella balls (bocconcini)
- 1 cup pepperoni slices, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- For the Italian Dressing:
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process. Transfer to a large mixing bowl and set aside to cool slightly.
- While the pasta cooks, prepare the Italian dressing by combining the olive oil, red wine vinegar, balsamic vinegar, minced garlic, and Dijon mustard in a mason jar or small bowl. This creates the flavorful base of your dressing.
- Add the dried oregano, dried basil, red pepper flakes, Italian seasoning, salt, and black pepper to your dressing mixture. Seal the jar and shake vigorously for about 30 seconds, or whisk together in a bowl until well combined. Let the dressing sit for a few minutes to allow the flavors to meld together beautifully.
- Pour about three-quarters of the prepared Italian dressing over the cooled pasta and toss gently but thoroughly to coat every piece. Reserve the remaining dressing to add later, as the pasta will continue to absorb liquid as it sits.
- Add the halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, and thinly sliced red onion to the dressed pasta. Toss everything together gently to combine, being careful not to break up the vegetables or pasta.
- Gently fold in the fresh mozzarella balls and pepperoni slices, distributing them evenly throughout the salad. These ingredients add wonderful texture and flavor contrast to your dish.
- Sprinkle the fresh basil and parsley over the salad, then add the grated Parmesan cheese. Toss everything together one more time to ensure the herbs and cheese are evenly distributed throughout.
- Taste the pasta salad and adjust the seasonings as needed. Add salt, pepper, or additional dressing to achieve your desired flavor. Remember, you want it to taste bold and flavorful since the pasta will have absorbed some of the dressing.
- Cover the pasta salad with plastic wrap or transfer it to an airtight container and refrigerate for at least one hour before serving. This resting time allows all the flavors to meld together beautifully and creates a more cohesive dish.
- When ready to serve, give the salad a gentle stir and taste again. Add the reserved dressing if needed, as the pasta may have absorbed more liquid during storage. Serve chilled or at room temperature, and enjoy your delicious homemade Italian dressing pasta salad!
Pro Tips
Dressing Variations: For a creamier version, whisk in 1/4 cup of mayonnaise to the vinaigrette. If you prefer a more Mediterranean style, add sun-dried tomatoes and kalamata olives instead of pepperoni. You can also substitute fresh lemon juice for some of the vinegar for a brighter taste.
Vegetable Swaps: Feel free to customize based on what you have available. Zucchini, summer squash, green beans, artichoke hearts, and black olives all work wonderfully. For a heartier salad, add diced grilled chicken or shrimp.
Pasta Selection: While rotini is traditional, you can use any short pasta shape you prefer. Penne, fusilli, farfalle, or even orecchiette work beautifully. Avoid long pasta shapes like spaghetti as they don’t hold the dressing as well.
Fresh Herbs Matter: Using fresh basil and parsley makes a significant difference in the final flavor. If fresh herbs aren’t available, use dried, but reduce the amount to one-third of what’s called for since dried herbs are more concentrated.
Cheese Options: While mozzarella and Parmesan are classic choices, you can also use provolone, asiago, or a combination of Italian cheeses. Pre-sliced deli cheese also works in a pinch.
Serving Suggestions: This pasta salad pairs beautifully with grilled chicken, Italian meatballs, or as part of an Italian-themed buffet. It’s also perfect for meal prep throughout the week.
Storage: Keep leftovers in an airtight container in the refrigerator for up to four to five days. The salad may need a little additional dressing after a day or two as the pasta continues to absorb liquid.
Fresh Garlic Importance: Don’t skip the fresh minced garlic in the dressing—it’s essential for that authentic Italian flavor. Pre-minced garlic from a jar can work in a pinch but fresh is always superior.
Temperature Preference: Some people prefer pasta salad chilled, while others like it at room temperature. Both are delicious, so serve it however your family prefers!
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