Easy Italian Pasta Salad

Description

This Easy Italian Pasta Salad combines tender elbow macaroni, crunchy vegetables, mozzarella, and a tangy Italian dressing. It is colorful, refreshing, and simple to prepare for family dinners, picnics, potlucks, or weekday lunches.

The preparation starts just like the picture: cooked macaroni tossed with Italian dressing in a large dish. Cherry tomatoes, cucumber, bell pepper, and olives add freshness, while mozzarella gives each bite a mild, creamy finish. You can use bottled dressing for convenience or make the quick homemade version below.

For the best flavor, refrigerate the salad before serving. This gives the pasta time to absorb the dressing and allows the herbs and vegetables to come together.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 side servings

Ingredients

For the Pasta Salad

12 ounces (340 g) dry elbow macaroni
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red or yellow bell pepper, diced
¼ cup red onion, finely chopped
½ cup sliced black olives, drained
1 cup mozzarella pearls or diced mozzarella, about 5 ounces (140 g)
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste

For the Dressing

¾ cup bottled Italian dressing, divided

Or use this homemade dressing instead:

½ cup olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Step-by-Step Instructions

1. Cook the Macaroni

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until just tender. Avoid overcooking, as the pasta should hold its shape when mixed and chilled.

2. Drain and Cool

Drain the macaroni and rinse briefly under cool water to stop the cooking. Shake off excess water thoroughly, then transfer the pasta to a large mixing bowl or a deep serving dish.

3. Prepare the Dressing

If using bottled Italian dressing, shake the bottle well. For the homemade option, place all the dressing ingredients in a jar, close the lid tightly, and shake until combined.

4. Dress the Pasta

Pour ½ cup of the dressing over the cooled macaroni. Toss thoroughly so the dressing coats the pasta evenly, including the small curves and openings.

5. Add the Remaining Ingredients

Add the tomatoes, cucumber, bell pepper, onion, olives, mozzarella, Parmesan, and parsley. Fold everything together gently to distribute the ingredients without breaking the pasta.

6. Chill the Salad

Cover and refrigerate for at least 1 hour. The macaroni will absorb some of the dressing as it rests, giving the salad a fuller flavor.

7. Finish and Serve

Before serving, toss with the remaining ¼ cup dressing. Taste and adjust the salt and pepper as needed. Serve chilled with extra parsley or a light sprinkle of Parmesan.

Tips and Notes

Drain the pasta well: Excess water can dilute the dressing and leave liquid at the bottom of the dish.
Cool before adding cheese: Warm pasta can soften the mozzarella and make it clump.
Keep the vegetables crisp: Remove the watery cucumber seeds if using a large, mature cucumber.
Soften the onion flavor: Soak chopped red onion in cold water for 10 minutes, then drain and pat dry.
Choose another pasta shape: Small shells, rotini, or bow ties also work well.
Make it a fuller meal: Add cooked, chilled chicken or drained chickpeas.
Prepare ahead: Make the salad up to a day in advance and reserve the final portion of dressing until serving.
Store safely: Refrigerate in a covered container and use within 3–4 days. Keep chilled during transport. Do not leave out for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

Can I use bottled Italian dressing?

Yes. Bottled dressing makes this recipe especially convenient. Choose one you enjoy, since its flavor will carry through the entire salad. Shake well before measuring.

Why does my pasta salad seem dry after chilling?

Pasta absorbs dressing as it rests. Tossing in the reserved dressing shortly before serving helps restore moisture and flavor.

Can I make this salad without cheese?

Yes. Leave out the mozzarella and Parmesan, then add extra vegetables or chickpeas. Check your bottled dressing ingredients if you need the entire recipe to be dairy-free.

Can I use gluten-free pasta?

Yes. Choose a gluten-free pasta that holds its shape well, cook it carefully, and check its texture after chilling. Some varieties become firmer in the refrigerator.

Can I freeze Italian pasta salad?

Freezing is not recommended. The fresh vegetables can become watery, and the pasta and cheese may change texture after thawing.

Servings and Nutrition

Yield: 8 side servings
Serving Size: Approximately 1¼ cups

Estimated nutrition per serving, using the homemade dressing:

Calories: 350
Protein: 11 g
Carbohydrates: 36 g
Fat: 19 g
Fiber: 2 g
Sugar: 3 g

Nutrition is approximate and varies with the pasta, cheese, dressing, and portion size used.