Pasta Salad With Italian Dressing (Easy Make-Ahead Favorite!)

There’s something about a chilled, colorful bowl of pasta salad with Italian dressing that just feels right — especially when the weather’s warm and the company’s good. It’s a go-to side that doesn’t just fill the table, it fills the moment. Whether you’re hosting a weekend gathering, prepping for a family potluck, or just need a satisfying no-fuss lunch, this pasta salad recipe pulls its weight.

The flavor? Bold and tangy, with just enough crunch and creaminess to keep every bite interesting. The real charm, though, lies in its simplicity. You can make it ahead, stash it in the fridge, and it only gets better with time. That’s the kind of kitchen magic we all need a little more of.

What sets this version apart is how adaptable it is. You can toss in ingredients like crisp veggies, a variety of cheeses, or even beef pepperoni for a heartier bite. It’s the kind of dish you can tailor to your pantry and your people. We’ll even show you how to make it with feta cheese, Supreme-style seasoning, or load it up with Mediterranean flavor — without complicating things.

By the end of this, you’ll have more than just a pasta salad recipe. You’ll have a crowd favorite that somehow disappears faster than it takes to make.

Ingredients for Pasta Salad With Italian Dressing

What makes this pasta salad shine isn’t just the dressing — it’s the symphony of textures and flavors from a few well-chosen ingredients. Here’s everything you’ll need, along with a few smart swaps if your fridge or pantry is running low.

• 12 oz tricolor rotini pasta – This gives the dish a vibrant look and holds dressing well. Plain rotini works too.
• 1 cup Italian dressing – Use your favorite bottled variety, or make your own for a personal touch.
• 8 oz beef pepperoni or turkey-based alternative, sliced into thin strips – Adds a savory, meaty layer without overpowering.
• 16 oz mozzarella balls (ciliegine or cubed from larger) – Soft and creamy, they mellow out the zesty flavors.
• 1 cup shredded parmesan cheese – Choose freshly grated over packaged for the best texture and bite.
• 1 packet Italian salad dressing mix – Adds a punch of herby flavor that clings to the pasta.
• 1/2 cup red onion, chopped – Brings mild sharpness and color.
• 1 red bell pepper + 1 green bell pepper, chopped – Crunchy, sweet, and vibrant.
• 10 oz grape tomatoes, halved – Cherry or Roma tomatoes work in a pinch.
• 1 cup sun-dried tomatoes in oil, sliced – These little flavor bombs add depth.
• 1 cup sliced pepperoncinis, rinsed and drained – Briny, mild heat that cuts through richness.
• 1 small can sliced black olives, rinsed and drained – Brings salt and umami.
• 1 cup fresh basil, chopped – Don’t skip it; it adds a garden-fresh lift.
• 1 cup fresh parsley, chopped – Rounds out the herbaceous notes.
• Salt and cracked black pepper, to taste – Wait to adjust until chilled, as flavors deepen overnight.

Looking for more pasta inspiration? Try our creamy Salmon Pesto Pasta for something elegant, or go bold with a rustic Pappardelle Bolognese. If you’re curious about regional pasta shapes, you’ll love our Garganelli Pasta Recipe and earthy Mushroom Pappardelle.

How to Make Pasta Salad With Italian Dressing

This pasta salad comes together in just a few steps, and most of the work is done while it chills in the fridge. Let’s break it down:

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the tricolor rotini according to the package instructions, just until al dente. Drain thoroughly and rinse briefly with cool water to stop cooking. It should still be slightly warm.

2. Toss with Dressing While Warm

Transfer the warm pasta to a large mixing bowl. Pour in the Italian dressing and sprinkle the dry Italian salad dressing mix over it. Stir well to coat. The pasta will soak up more flavor this way than if you add dressing cold.

3. Prep the Add-Ins

While the pasta cools, chop the red onion, bell peppers, and tomatoes. Slice the sun-dried tomatoes, pepperoncinis, and olives if needed. Cube the mozzarella (or use small balls). Everything should be bite-sized and evenly chopped for balanced bites.

4. Combine Everything

Once the pasta is cool, add the beef pepperoni, mozzarella, parmesan, all chopped vegetables, sun-dried tomatoes, pepperoncinis, and olives. Toss gently but thoroughly.

5. Chill to Build Flavor

Cover the bowl with plastic wrap or a lid and refrigerate for at least 6 hours, ideally overnight. This is where the magic happens — the flavors mingle, settle, and deepen.

6. Finish with Fresh Herbs

Just before serving, fold in the chopped basil and parsley. Taste and adjust with a bit more dressing, salt, pepper, or a splash of olive oil if needed.

7. Serve Cold

Transfer to a serving dish and garnish with extra herbs or a sprinkle of cheese if desired. Serve cold or at room temperature.

Can I Make Pasta Salad With Italian Dressing Ahead of Time?

Absolutely, that’s the beauty of it. This pasta salad with Italian dressing is best when made the day before. Just hold off on the fresh herbs until you’re ready to serve for the brightest flavor.

Tips & Tricks for the Best Pasta Salad With Italian Dressing

The difference between a decent pasta salad and one that vanishes from the bowl? It’s all in the details. These tips will help you get it just right, every time.

Use Al Dente Pasta — No Softer

Soggy pasta is the fast track to a limp salad. Cook it just until it’s firm in the center, drain it well, and rinse briefly to stop the cooking process. Warm pasta also absorbs dressing better, so toss it while it’s still slightly warm.

Chill It Long Enough

Here’s the secret: this salad needs time. At least 6 hours in the fridge lets all those briny, cheesy, herby flavors blend. Overnight is even better. If you’re in a rush, try giving it at least 2 hours of fridge time.

Add Herbs at the End

Fresh basil and parsley wilt and darken if left too long in the salad. Wait until just before serving to stir them in — this keeps the flavor fresh and the color vibrant.

Chop Everything Evenly

It sounds picky, but uniform chopping matters. If everything is roughly the same size, you’ll get consistent texture and better bites. It’s the kind of small effort that pays off in every forkful.

Don’t Skip the Dressing Mix

Even if you’re using bottled dressing, the dry Italian mix adds a concentrated boost that gives the salad a “did you make this from scratch?” vibe. It deepens the flavor and helps everything cling to the pasta better.

How Can I Make Pasta Salad Creamier Without Mayonnaise?

Add a spoonful of plain Greek yogurt or a splash of olive oil just before serving. It adds richness and softens the tang without taking over the flavor profile.

Ingredient Swaps & Variations

One of the best things about pasta salad with Italian dressing is how flexible it is. Whether you’re adjusting for dietary needs, personal preferences, or simply what’s in your fridge, here’s how you can twist it your way without losing the charm.

Pasta Salad With Italian Dressing and Pepperoni

For a heartier bite, swap the beef salami with thinly sliced beef pepperoni or turkey pepperoni. It brings that nostalgic deli-pizza flavor without overpowering the pasta salad with Italian dressing. This version is especially popular at kids’ parties or casual family cookouts.

Pasta Salad With Italian Dressing and Salad Supreme

Want an extra layer of zing? Sprinkle Salad Supreme seasoning over the salad just before serving. It adds a hint of paprika, garlic, and sesame that pairs surprisingly well with Italian dressing and cheese.

Pasta Salad With Italian Dressing and Feta Cheese

Looking for a brinier, saltier twist? Feta cheese is a fantastic substitute for mozzarella. Its crumbly texture and tangy taste play beautifully with sun-dried tomatoes and olives. Add a handful of chopped cucumbers for a Greek-inspired variation.

Pasta Salad With Italian Dressing and Veggies

If you’re skipping meat or cheese, focus on layering more vegetables. Think roasted zucchini, grilled corn, steamed broccoli, or even marinated mushrooms. The dressing still pulls everything together, and the result is just as satisfying.

Pasta Salad With Italian Dressing and Salami

This classic version uses beef salami sliced into strips for that deli-style chew. If you can’t find traditional salami, try a spiced beef sausage or even grilled chicken strips as a mild but protein-rich alternative.

Can I Make This Recipe Vegetarian or Dairy-Free?

Absolutely. Skip the meat and use a dairy-free cheese alternative, or simply boost the vegetables and herbs. The Italian dressing is already plant-based, so the rest is up to your preferences.

Nutrition Information

This pasta salad balances flavor with substance. Each serving (about 1/12 of the recipe) provides a satisfying mix of carbs, protein, and healthy fats — perfect as a side or light meal.

• Calories: 308 kcal
• Carbohydrates: 13g
• Protein: 18g
• Fat: 21g
• Saturated Fat: 9g
• Cholesterol: 47mg
• Sodium: 1170mg
• Potassium: 578mg
• Fiber: 3g
• Sugar: 8g
• Vitamin A: 2031 IU
• Vitamin C: 44mg
• Calcium: 165mg
• Iron: 2mg

Note: Nutrition values are approximate and will vary based on specific ingredients used, especially substitutions or additional mix-ins.

Final Thoughts on This Crowd-Pleasing Pasta Salad

At the end of the day, this pasta salad with Italian dressing isn’t just another side dish — it’s the one that gets scraped clean before anything else. It’s built for potlucks, casual dinners, and lazy summer afternoons where nobody wants to turn on the oven.

It’s flexible, make-ahead friendly, and forgiving enough that you can riff on it with whatever you’ve got in the fridge. The flavors are bold, familiar, and a little nostalgic — the kind that make people come back for seconds without hesitation.

If you’ve ever been the person who brings something and leaves with a full bowl… this might just be the recipe that changes that.

Ready to give it a spin? Save it, print it, or make it your signature side dish for the next get-together.

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Frequently Asked Questions About Pasta Salad With Italian Dressing

Pasta Salad With Italian Dressing (Easy Make-Ahead Favorite!)

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This irresistibly creamy garlic parmesan chicken pasta is the ultimate comfort food. Ready in 30 minutes with juicy chicken and a velvety sauce.

• Author: Olivia Bennett
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 boneless chicken breasts
• 3 tbsp butter
• 4 garlic cloves, minced
• 1½ cups heavy cream
• 1 cup freshly grated parmesan
• 8 oz penne or fettuccine
• Salt & pepper to taste
• 1 tsp Italian seasoning
• Fresh parsley (optional)

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Instructions

• 1. Cook pasta according to package directions. Drain and set aside.
• 2. Season chicken with salt, pepper, and Italian seasoning.
• 3. In a large skillet, melt 1 tbsp butter over medium heat. Sear chicken until golden and cooked through. Remove and slice.
• 4. In the same skillet, add remaining butter and sauté garlic for 30 seconds.
• 5. Add heavy cream and bring to a simmer.
• 6. Stir in parmesan cheese and cook until melted and thickened.
• 7. Return chicken to skillet and add cooked pasta. Toss to coat.
• 8. Garnish with parsley and extra parmesan. Serve hot.

Notes

• Use fresh parmesan for best results.
• Add spinach or mushrooms for variation.
• Store leftovers in an airtight container for up to 4 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 2g
• Sodium: 480mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 135mg

Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.