Easy Summer Pasta Salad Italian (Print-Friendly)

Crisp vegetables and pasta tossed in Italian dressing for a vibrant, refreshing side or lunch.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta (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 tbsp fresh parsley, chopped
10 - 1 tsp 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 according to package instructions until al dente. Drain and rinse pasta under cold water to cool completely; set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls.
03 - Add cooled pasta to the bowl with vegetables and mozzarella. Toss gently to mix throughout.
04 - Pour Italian dressing over salad. Add chopped parsley and dried oregano. Toss until evenly coated.
05 - Season with salt and freshly ground black pepper to taste.
06 - Serve immediately, or refrigerate for 30 minutes to enhance the flavor.

# Expert Advice:

01 -
  • The zesty Italian dressing clings to the pasta and veggies, making each bite burst with flavor.
  • It comes together in just 20 minutes—perfect when you want something quick but never bland.
02 -
  • If you skip rinsing the pasta after cooking, it can go sticky and clump up in the salad.
  • Letting the salad sit for thirty minutes before serving makes everything taste more lively and balanced.
03 -
  • Rub dried oregano between your fingers before adding to release more aroma.
  • If refrigerating, stir before serving and splash in a little extra dressing for revived flavors.
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