Classic Pasta Salad Recipe With Italian Dressing: Fresh Garden Veggies in Every Bite

This timeless dish brings together al dente pasta, crisp garden vegetables, and the tangy brightness of Italian dressing in every bite. I developed this version

📝 Ingredients

• 12 oz Rotini Pasta
• 2 cups Cherry Tomatoes
• 1 whole Cucumber
• 1 whole Red Bell Pepper
• 0.5 whole Red Onion
• 0.5 cup Black Olives
• 4 oz Feta Cheese
• 0.25 cup Parmesan Cheese
• 1 cup Italian Dressing
• 0.25 cup Fresh Basil
• 0.25 cup Fresh Parsley
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

👨‍🍳 Instructions

1. 1Cook and Cool the Rotini Pasta: Bring a large pot of salted water to a rolling boil. Add the 12 oz Rotini Pasta and cook according to package instructions until al dente—typically 8-10 minutes. You’ll know it’s ready when the pasta offers slight resistance when bitten but is fully cooked through. Drain immediately in a colander and rinse under cold water to stop the cooking process. This prevents the pasta from turning mushy when dressed. Shake off excess water and transfer to a large bowl. Drizzle with 1 tablespoon of the Italian Dressing and toss to prevent sticking while it cools completely.
2. 2Prep All Vegetables and Cheeses: While the pasta cools, halve the 2 cups Cherry Tomatoes to release their juices. Dice the 1 whole Cucumber (peel on) and the 1 whole Red Bell Pepper into ¼-inch pieces for even distribution. Thinly slice the 0.5 whole Red Onion—soaking in cold water for 5 minutes tames its sharpness if desired. Slice the 0.5 cup Black Olives if not pre-sliced, then crumble the 4 oz Feta Cheese into small chunks. Grate the 0.25 cup Parmesan Cheese fresh from a block for superior melt and flavor. Chop the 0.25 cup Fresh Basil and 0.25 cup Fresh Parsley just before assembling to preserve their aroma.
3. 3Combine All Ingredients Gently: In the bowl with the cooled rotini, add the prepped cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta, and Parmesan. Sprinkle with 0.5 tsp Salt and 0.25 tsp Black Pepper, then drizzle with the remaining Italian Dressing—reserve 2 tablespoons for final adjustment. Toss everything gently with a large spoon or tongs, lifting from the bottom to ensure even coating. The feta will begin to soften slightly, creating creamy pockets throughout. Let the salad sit for 10 minutes to allow flavors to meld.
4. 4Finish and Chill for Optimal Flavor: Add the chopped fresh basil and parsley, then drizzle with the reserved Italian Dressing. Toss once more to distribute the herbs evenly. The basil’s sweetness and parsley’s brightness will elevate the dish significantly. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (or up to 4 hours). Chilling allows the pasta to absorb the dressing and the flavors to deepen. Stir once halfway through chilling to redistribute the ingredients. Serve cold for the best texture and taste.