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

Ingredients

• 340 g (12 oz)rotini pasta
• 300 g (2 cups)cherry tomatoes
• 1 wholecucumber
• 1 wholered pepper
• ½ wholered onion
• 120 ml (½ cup)black olives
• 113 g (4 oz)feta cheese
• 25 g (¼ cup)Parmesan cheese
• 240 ml (1 cup)Italian dressing
• 15 g (¼ cup)fresh basil
• 15 g (¼ cup)fresh parsley
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)black pepper

Instructions

1. 1

   Cook the pasta

   Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to the packet instructions, usually 8–10 minutes, until al dente with a little resistance when bitten. Drain promptly and rinse under cold water to stop it cooking further. Shake off excess water, transfer to a large bowl and toss with 1 tablespoon of Italian dressing. Leave to cool completely.

2. 2

   Prepare the vegetables

   While the pasta cools, halve the cherry tomatoes. Dice the cucumber, with its peel on, and red pepper into ¼-inch pieces. Thinly slice the red onion; if you like, soak it in cold water for 5 minutes to soften its sharpness. Slice the olives if needed, crumble the feta and grate the Parmesan. Chop the basil and parsley just before assembling.

3. 3

   Mix the salad

   Add the tomatoes, cucumber, red pepper, red onion, olives, feta and Parmesan to the cooled pasta. Sprinkle over the salt and black pepper, then pour in the Italian dressing, reserving 2 tablespoons for later. Gently lift and turn the ingredients with a large spoon or tongs until coated. Leave the salad to sit for 10 minutes.

4. 4

   Finish and chill

   Add the chopped basil and parsley, then pour over the reserved dressing and toss once more. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours. Stir once halfway through chilling to redistribute the ingredients. Serve cold.

What is pasta salad?

Pasta salad is a chilled dish popular in the United States, often served at picnics and shared meals. It combines cooked pasta with vegetables and a dressing, with many regional and family variations.

This version uses rotini, a shape that catches dressing in its twists, alongside fresh vegetables, olives and two cheeses. The combination gives each forkful a mix of tang, saltiness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 12g protein, 0g carbs, 22g fat.

Rotini supplies most of the carbohydrates, while the dressing, feta, Parmesan and olives contribute much of the fat. The cheeses also provide some protein, with smaller amounts from the pasta and vegetables. Pair a serving with a green salad or another generous portion of vegetables to balance the plate.

Why rotini works

Pasta shape: Rotini’s spirals hold onto the Italian dressing and small pieces of herbs and vegetables. Cook it just until al dente so it keeps its shape after chilling.

Cooling: Rinsing the drained pasta under cold water halts the cooking and removes some surface starch. Tossing it with a tablespoon of dressing helps keep it from clumping as it cools.

Balancing the vegetables

Crisp pieces: Cutting the cucumber and red pepper into similarly small pieces spreads their fresh crunch through the salad. Halving the tomatoes lets their juices mingle with the dressing.

Onion: Thin slices distribute more evenly than thick pieces. A brief cold-water soak is optional if you prefer a milder onion flavour.

Getting the dressing right

Reserve a little: The pasta absorbs dressing as it rests, so holding back 2 tablespoons gives you a chance to refresh the salad before chilling. Add it with the herbs as directed.

Gentle tossing: Lift the ingredients from the bottom rather than stirring vigorously. This helps keep the feta in distinct chunks and the vegetables intact.

Chilling and texture

Resting time: The 10-minute pause after the first toss gives the dressing time to mingle with the pasta and vegetables. The longer chill, at least 1 hour, lets the flavours develop further.

Fresh herbs: Basil and parsley go in near the end so their aroma remains noticeable. Stir once halfway through chilling to spread the dressing and ingredients back through the bowl.

How to serve it

Serve the salad cold as a side for grilled vegetables, chicken or fish, or enjoy it as a lunch on its own. A green salad or sliced fruit can round out the plate.

For a shared meal, bring the bowl out just before serving and give it a gentle toss. If it looks less glossy after chilling, use the reserved dressing to freshen it.

Recipe notes & tips

• Salt the pasta water before adding the rotini so the pasta is seasoned as it cooks.
• Drain and rinse the pasta thoroughly to avoid watery dressing.
• Cut the vegetables into similar-sized pieces for a more even mix.
• Grate the Parmesan from a block just before assembling for a fresh flavour.
• Add the herbs near the end to preserve their fragrance.
• Stir the salad halfway through chilling so the dressing is redistributed.

Variations

• Add artichokes: Fold in drained, chopped artichoke hearts for a tangy variation.
• Use mozzarella: Swap the feta for small mozzarella balls for a milder, creamy bite.
• Include spinach: Add a handful of chopped baby spinach just before serving.
• Try another pasta: Use fusilli or farfalle, cooking it until al dente.
• Add grilled chicken: Stir in cooked, sliced chicken for a more substantial salad.

Common mistakes to avoid

• Overcooking the pasta: Cook it only to al dente so it holds its shape after chilling.
• Dressing warm pasta: Cool the rotini first to keep the vegetables crisp and the salad from turning soft.
• Leaving excess water: Shake the pasta well after rinsing so it does not dilute the dressing.
• Cutting unevenly: Keep the cucumber and pepper pieces small and similar in size for an even distribution.
• Adding herbs too early: Chop and add them near the end to retain their fresh aroma.
• Skipping the midway stir: Turn the salad once while it chills so the dressing does not settle at the bottom.

How to store

Store covered in the refrigerator and eat within 3 days. Stir before serving, adding a little extra dressing if the pasta has absorbed it; serve cold rather than reheating.

Frequently asked questions