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–+ servings
Italian Pasta Salad Recipe

Italian Pasta Salad

A simple, no-bake, vegetarian Mediterranean side dish with colorful veggies, al dente pasta, and a zesty dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian, Mediterranean
Servings 6 servings
Calories 220 kcal

Ingredients
  

  • 12 oz tri-color rotini pasta Barilla or whole wheat for extra fiber
  • 1 pint cherry tomatoes halved
  • 1 cup cucumber seeded and diced (Persian or English)
  • 1/2 cup red bell pepper diced
  • 1/2 cup pepperoncini rings drained
  • 1/3 cup red onion thinly sliced
  • 3/4 cup black olives sliced (Kalamata or canned Italian olives)
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan cheese Parmigiano-Reggiano if you can splurge
  • 1/2 cup Italian dressing Newman’s Own or homemade
  • 2 Tbsp fresh basil chiffonade (torn mint leaves work, too)
  • 1 Tbsp fresh parsley chopped
  • Salt and freshly cracked black pepper to taste
  • Pinch of red pepper flakes (optional, for a gentle kick)

Instructions
 

  • Cook pasta until al dente, about 8-9 minutes, drain and rinse under cold water.
  • Combine tomatoes, cucumber, bell pepper, pepperoncini, red onion, and olives in a mixing bowl.
  • Whisk together Italian dressing, basil, parsley, red pepper flakes, salt, and pepper.
  • Add pasta, mozzarella, Parmesan to veggies, pour dressing, toss to combine. Chill for 30 minutes.
  • Taste and adjust seasoning before serving. Add more dressing if needed.

Notes

If gluten-free, use GF rotini. For protein, add chickpeas or grilled chicken strips. Optionally, top with extra Parmesan before serving.

Nutrition

Calories: 220kcal
Keyword Healthy, Pasta Salad, Quick Recipe, Summer, Vegetarian
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