Easy Pasta Salad With Italian Dressing

Name: Easy Pasta Salad With Italian Dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 lb. rotini (fusilli) pasta ($1.25); 1 english cucumber ($1.49); 1 red bell pepper ($1.59); 1 orange bell pepper ($1.59); 10 oz. grape tomatoes ($2.49); 1/2 red onion ($0.37); 2 Tbsp fresh chopped parsley ($0.29); 1/4 cup crumbled feta cheese ($1.83); 16 oz. bottled zesty Italian dressing ($2.50); 1/4 tsp salt ($0.02); 1/4 tsp freshly cracked black pepper ($0.02)

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This easy pasta salad combines rotini, fresh vegetables, and tangy Italian dressing for a crowd-pleasing side dish that's perfect for BBQs and summer gatherings. It comes together in minutes and tastes even better when made ahead.

More like this:🌍American 🏷️Pasta salad

Total

18 min

Servings

10

Recipe Source

View original recipe

From Budget Bytes

11 Ingredients

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Instructions

1
Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
2
While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
3
Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
4
Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*

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Tips & Notes

Pro tips

Cool the pasta completely by rinsing with cool water and draining well before adding vegetables; warm pasta will wilt delicate veggies and cause uneven dressing absorption.
Chop vegetables into similar-sized pieces so they distribute evenly throughout the salad and cook at consistent rates when chilled.
Add dressing just before serving if preparing ahead, or add half the dressing initially and reserve the rest to toss in before serving to prevent sogginess.
Taste the salad after dressing it before adding salt and pepper, since the dressing already contains sodium.

Substitutions

English cucumber → zucchini or celery (provides similar crunch)
Grape tomatoes → cherry tomatoes or diced Roma tomatoes (note: Roma tomatoes may release more liquid)
Feta cheese → fresh mozzarella balls or goat cheese (note: skip cheese entirely if dairy-free)
Bottled Italian dressing → homemade vinaigrette (3 parts olive oil, 1 part red wine vinegar, garlic, oregano)

Storage & make-ahead

Store covered in the refrigerator for up to 24 hours. Toss well before serving and add extra dressing if needed, as the pasta continues to absorb it.

Common Questions

Can I make pasta salad ahead of time?

Yes, you can prepare it up to 24 hours in advance. Store it covered in the refrigerator and give it a quick toss before serving. The flavors deepen as it sits.