Pasta Salad with Homemade Italian Dressing

This classic Italian pasta salad recipe is super easy to put together! It’s filled with plenty of veggies, mozzarella cheese, and our homemade Italian dressing. Light and fresh, it’s the perfect addition to a picnic or potluck.

Close-up of a colorful pasta salad with tri-colored rotini pasta, cherry tomatoes, sliced olives, diced onions, shredded cheese, and crumbled feta cheese.

A Salad That Gets Better with Time

Pasta salad isn’t just a quick meal—it’s a flavor-building masterpiece. As it chills, the pasta absorbs the tangy Italian dressing, making it taste even better the next day. Perfect for meal prep and picnics.

Close-up of a pasta salad with rotini pasta, black olives, chopped red onions, chopped peppers, and feta cheese.

Mediterranean-Inspired Goodness

This pasta salad combines the fresh crunch of veggies, the briny bite of olives, and the creamy tang of feta—a flavor profile rooted in classic Mediterranean cuisine, known for being both delicious and heart-healthy.

FAQs

  1. Can I make this pasta salad ahead of time?
    Yes, you can prepare it up to 24 hours in advance. Keep it refrigerated in an airtight container to maintain freshness.

  2. What’s the best pasta for cold pasta salad?
    Rotini, fusilli, or bowtie pasta works best because their shape holds the dressing and veggies.

  3. Can I use bottled Italian dressing instead of homemade?
    Yes, but homemade Italian dressing has a fresher taste and allows you to control the ingredients.

  4. How long does pasta salad last in the fridge?
    Stored properly, it lasts up to 4–5 days. Stir before serving as dressing may settle.

  5. Can I make this pasta salad gluten-free?
    Absolutely, just swap the rotini with gluten-free pasta and follow the same recipe.

  6. What vegetables go best in pasta salad?
    Cherry tomatoes, bell peppers, cucumbers, olives, and onions add crunch and flavor.

  7. How do I keep pasta salad from drying out?
    Toss the pasta with a little dressing while still warm so it absorbs flavor, then add the rest before serving.

  8. Can I add protein to this pasta salad?
    Yes, grilled chicken, salami, shrimp, or chickpeas are great additions.

  9. Is pasta salad served cold or warm?
    Traditionally, it’s served cold or at room temperature for the freshest flavor.

  10. What’s the secret to flavorful pasta salad?
    Season your pasta water with salt and use a tangy, well-balanced dressing.

  11. Can I freeze pasta salad?
    Not recommended, as fresh vegetables and dressing don’t freeze well and will lose texture.

  12. How do I make pasta salad healthier?
    Use whole wheat pasta, increase the veggie ratio, and reduce the cheese and oil slightly.

  13. What cheese works best for pasta salad?
    Feta cheese adds a creamy, tangy contrast to the veggies and dressing.

  14. Can I use a different vinegar for the dressing?
    Yes, apple cider vinegar or white wine vinegar can replace red wine vinegar for a twist.

  15. How do I stop pasta salad from becoming soggy?
    Pat vegetables dry before adding and don’t overdress; add extra dressing right before serving.

Make it

Pasta Salad with Homemade Italian Dressing

Servings: 8 servings

This fresh and colorful pasta salad is packed with vibrant vegetables, briny olives, creamy feta, and a zesty homemade Italian dressing. Perfect for summer picnics, BBQs, or a make-ahead lunch.

Ingredients

For the Pasta Salad

  • 12 oz rotini pasta

  • 2 cups cherry tomatoes, halved

  • 2 cups feta cheese

  • 1 cup mini pepperoncini peppers

  • ½ cup pepperoncini, roughly chopped

  • 1 red onion, diced

  • ½ red bell pepper, diced

  • ½ green bell pepper, diced

  • ½ cucumber, diced

  • ½ cup green olives

  • ½ cup black olives

For the Homemade Italian Dressing

  • ½ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 1 tsp lemon juice

  • 2 tsp Italian seasoning

  • 1 tsp sugar

  • ½ tsp garlic powder

  • Pinch of red pepper flakes

Instructions

  1. Cook the Pasta
    Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water until cooled.

  2. Make the Dressing
    In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes until well combined.

  3. Assemble the Salad
    Add the cooled pasta to the bowl with the dressing. Toss well to coat.
    Add cherry tomatoes, feta, green and black olives, mini pepperoncinis, chopped pepperoncini, red onion, bell peppers, and cucumber. Gently toss to combine.

  4. Chill and Serve
    Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld.

Enjoy, buen provecho!

Time

  • Prep: 20 minutes

  • Cook: 10 minutes (pasta)

  • Chill: 1 hour

  • Total: 1 hour 30 minutes

Nutrition (per serving, 8 servings; estimates)

  • Calories: ~420

  • Carbs: ~38 g

  • Protein: ~11 g

  • Fat: ~25 g

  • Saturated Fat: ~7 g

  • Fiber: ~3 g

  • Sugar: ~6 g

  • Sodium: ~800–1000 mg

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