Easy Summer Pasta Italian Dressing (Printer-friendly)

Pasta salad with crisp vegetables and tangy Italian dressing, ideal for quick summer meals or picnics.

# What You Need:

→ Pasta

01 - 8 oz short pasta such as fusilli, rotini, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced

→ Cheese

07 - 1/2 cup mozzarella balls (bocconcini), halved

→ Dressing

08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and rinse under cold water to cool. Set aside.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls in a large mixing bowl.
03 - Add the cooled pasta to the prepared vegetable and cheese mixture.
04 - Pour Italian dressing over the salad. Add chopped parsley and dried oregano. Toss gently to coat all ingredients evenly.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately or chill for 30 minutes to enhance flavors.

# Cooking Tips:

01 -
  • The tangy Italian dressing soaks right into the pasta, but never gets soggy, even if you make it ahead.
  • This bowlful of color instantly livens up any potluck or picnic table, and it always disappears faster than you'd expect.
02 -
  • Skipping the pasta rinse left mine sticky and clumped the first time—worth those extra seconds for a silky salad.
  • I learned to hold back some dressing for just before serving, which keeps everything from absorbing too much and drying out.
03 -
  • A quick soak of red onion slices in cold water takes away harshness without losing crunch.
  • Use a salad spinner to get any extra moisture off veggies so the dressing clings, not pools.
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