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Easy Pasta Salad with Italian Dressing, fresh veggies, and vibrant tri-colored pasta.

Cold Summer Pasta

A refreshing and customizable pasta salad with a zesty Italian dressing, perfect for summer gatherings and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 12 oz rotini pasta You can also use penne or bowties.
  • 1 cup Italian dressing Store bought, preferably zesty.
Vegetables and Extras
  • 1 cup cherry tomatoes, halved To prevent rolling off the fork.
  • 1 medium English cucumber, chopped Fewer seeds are preferable.
  • 1 medium bell pepper, chopped Any color, adds sweetness and crunch.
  • 1/4 medium red onion, sliced thin Just a small amount for flavor.
  • 1/2 cup black olives, sliced Optional but adds a salty bite.
  • 1 cup mozzarella cubes or pearls Feta can be used for a tangier flavor.
  • 1/2 cup optional protein (salami, pepperoni, grilled chicken, or chickpeas) To add heartiness.
  • 1/4 cup fresh herbs (parsley or basil), chopped If available for added freshness.

Method
 

Preparation
  1. Cook the rotini pasta in salted water until just tender, then drain.
  2. Rinse the pasta with cold water to stop the cooking process and cool it quickly.
  3. While the pasta cools, chop your mix-ins into bite-sized pieces.
Assembly
  1. In a large bowl, toss the cooled pasta with the Italian dressing.
  2. Add in the chopped vegetables, cheese, and any optional protein.
  3. Mix until well combined.
Chilling and Serving
  1. Chill the salad in the refrigerator for at least 1 hour, ideally 3 to 4 hours.
  2. Before serving, taste and refresh with a splash of more dressing if needed.

Notes

Store leftovers in an airtight container for 3 to 4 days. Save some dressing to mix in before serving to prevent dryness.