Italian Dressing Pasta Salad

Name: Italian Dressing Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz rotini pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, chopped; 1/2 cup black olives, sliced; 1/3 cup red onion, thinly sliced; 1 cup Italian dressing; 1/2 cup mozzarella cheese, cubed; 2 tbsp fresh parsley, chopped; Salt and black pepper to taste

ByClaire Laurent August 10, 2025

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So Here’s the Story Behind My Italian Dressing Pasta Salad

You know how there are those recipes you just sort of keep in your back pocket for every family get-together, picnic, or (let’s be real) Tuesday night when you don’t feel like turning on the oven? That’s what this Italian Dressing Pasta Salad is for me. I actually started making it back in college, when my culinary skills barely went past boiling water and praying I didn’t forget the salt. One time I tried using a tiny saucepan for a pound of pasta, and let’s just say that was a big mistake—pasta water everywhere, and the cat was thrilled. Anyway, since those humble beginnings, this salad’s basically become a personal signature. Even my Dad, who claims he’s “not a salad guy,” asks for seconds. Miracle, right?

Why You’ll Love This (or at least why my people do!)

I make this when I want something that tastes fancy but needs zero fuss. My family goes absolutely bonkers for it, especially if I add a little extra cheese. It’s the kind of dish that makes you look like you tried really hard (even if you were just catching up on old episodes of Bake Off while chopping veggies). Sometimes I throw in random leftovers from the fridge—works almost every time. Oh, and I used to try cutting the veggies super tiny to make it look “gourmet”—but honestly, who has the patience? Now I just chop everything up chunky. If you’re fighting with a dull knife… I’ve been there.

What You’ll Need (plus some swaps)

1 box (about 400g) pasta (I usually go with rotini or fusilli, but penne or farfalle gets the job done. My aunt swears by orzo, but I remain unconvinced. If you’re in a rush, any short pasta is just fine.)
1 to 1.5 cups Italian dressing (Bottled is totally fine — I’m partial to Kraft or Hidden Valley, but homemade works too if you’re feeling ambitious.)
1 cup cherry tomatoes, halved (or whatever tomato you have — sometimes I just dice up whatever’s rolling around the veggie bin)

1/2 cup black olives, sliced (Green olives work too. Or skip them if olives aren’t your thing. This isn’t the olive police.)
1/2 cup diced salami or pepperoni (or leave it out for a veggie version—sometimes I just chuck in some chickpeas if I’m feeling virtuous.)
1/2 cup mozzarella balls, halved (In a pinch, cubes of cheddar or any cheese at all, really. My grandmother loved using provolone. I think she just liked saying “provolone.” Fun word.)

1/3 cup red onion, diced (Or sweet onion. Or shallots. Actually, pickled onions are next-level here…)
1/2 cup bell peppers, diced (Any color. I usually just pick whatever’s on sale.)
Fresh basil or parsley, handful, roughly chopped (Optional, but dang it’s good.)

Salt and pepper, to taste

How It All Comes Together

Boil your pasta in a big ol’ pot of salted water. Cook it just shy of done (al dente, as the fancy folks say). Drain, rinse with cold water (yes, I know Italians say never do this, but it stops it going mushy and I can’t deal with mushy salad), and dump it in a big bowl.
This is where I usually sneak a taste, just to check the salt. Or so I claim.

Add all your chopped veggies, meat (if using), olives, and cheese. Toss it around with your hands if you’re feeling rustic (just wash them first, please!).
Pour about half the dressing over, and give it a good mix. Don’t worry if it looks a bit weird at this stage — it always does. It’ll soak in and get better after a bit.
Now, cover the bowl and let it chill in the fridge for at least an hour. Overnight is even better, but who plans that far ahead?

Before serving, dribble on the rest of the dressing, toss again, and hit it with fresh basil or parsley. Taste, adjust salt and pepper, and you’re set.

Notes From My (Messy) Kitchen

If you overcook the pasta a little — don’t panic! Just use a tiny bit less dressing.
Actually, I find it works better if you taste again after chilling, since flavors blend (or sometimes disappear?) in the fridge.

Sometimes I add a pinch of chili flakes for a bit of a kick, but last time I overdid it and my uncle nearly started breathing fire. Oops.

Things I’ve Tried to Mix It Up (the honest version)

Once tried sun-dried tomatoes instead of fresh — it was pretty good, a little more tangy
Swapping the Italian dressing for Caesar — honestly, not my fave, but maybe you’ll love it

Shredded rotisserie chicken is a winner if you need protein boost
Egg noodles, though? Didn’t work for me. Got all mushy and sad. Wouldn’t recommend
Sneaking in avocado — tasty, but turns brown if you let it sit, so only do this if you’re eating right away

Don’t Have a Giant Mixing Bowl? No Problem.

Honestly, I’ve just used my soup pot more than once — works fine. Or a clean roasting pan. Or a big Tupperware. Use what you’ve got; the pasta won’t judge.

How to Store the Leftovers (if you have any…)

Keep it in an airtight container in the fridge — it’ll stay good for about 3 days. Though honestly, in my house it never lasts more than a day! If it soaks up too much dressing, just toss on a splash more before serving.

How We Love to Eat This (and a random story)

I like to serve this in a big, colorful bowl right in the middle of the table. Sometimes we throw on extra cheese at the last minute because, well, we’re cheese people. My cousin once tried putting it on a hot dog bun—don’t do that, it’s weird. But as a side next to anything grilled? Absolute perfection. (Oh, and it packs up nicely for lunches, too. Just chuck it in a container and pretend you’re having a fancy picnic.)

Pro Tips I Learned the Hard Way

Letting the pasta cool before adding veggies keeps everything crisp. I once tried to rush it and ended up with limp peppers. Ew.
Don’t drown it in dressing at first—add more later if it needs it. Hard to take it out once it’s in, right?
And if you’re making it the day before, hold off on the fresh herbs until just before serving, or they’ll go sad and wilted (ask me how I know).

Questions I’ve Actually Been Asked (with real answers!)

Can I make this gluten-free?
Yep! Just grab your favorite GF pasta. I’ve used Banza and it worked fine.
Do I have to use store-bought dressing?
Nope — homemade is awesome. I’ve followed Ali’s Italian dressing recipe and it’s spot on.
Is it still good the next day?
Actually, I think it’s even better! Flavors meld together. Just give it a stir and maybe a bit more dressing if it’s dry.

Can I skip the meat?
Sure thing. It’s just as tasty veggie-style. Chickpeas or extra cheese fill it out nicely.
Do I have to rinse the pasta?
So, technically, purists would say no. But for cold salad? Rinse away, I say—unless you like sticky pasta balls (I don’t).

And there you have it! My slightly-chaotic, always-delicious Italian Dressing Pasta Salad. If you try it, let me know how it goes — or what wild variations you come up with. Happy chopping!