Easy Summer Pasta Italian Dressing (Printable)

Pasta salad with crisp vegetables and tangy Italian dressing, ideal for quick summer meals or picnics.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta such as 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 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Cook pasta in a large pot of salted boiling water until al dente, following package instructions. Drain and rinse under cold water to cool. Set aside.
02 - Combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls in a large mixing bowl.
03 - Add the cooled pasta to the prepared vegetable and cheese mixture.
04 - Pour Italian dressing over the salad. Add chopped parsley and dried oregano. Toss gently to coat all ingredients evenly.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately or chill for 30 minutes to enhance flavors.

# Chef’s Tips:

01 -
  • This salad stays crisp and fresh even after a day in the fridge, making it perfect for leftovers.
  • You can mix and match veggies and cheeses based on what you have, keeping it effortless and bright every time.
02 -
  • If you skip rinsing the pasta, it stays sticky and doesn’t mix as well—learned after a stubborn batch one time.
  • Letting the salad chill for half an hour changes the entire flavor, making each forkful taste more balanced and lively.
03 -
  • Dress the pasta while it’s slightly damp so it absorbs flavor without clumping.
  • Rub dried oregano between your palms right over the salad for an aromatic boost—it’s subtle but makes a difference.
Return