Why You'll Love This Recipe

• Perfect for make-ahead meals and potlucks
• Homemade Italian dressing is far superior to bottled
• Highly customizable with your favorite vegetables
• Gets better as it sits – flavors meld beautifully
• Feeds a crowd without breaking the bank
• Great for meal prep – stays fresh for days
• Balanced with protein, veggies, and carbs

Tools You'll Need

• Large pot for cooking pasta
• Colander for draining pasta
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork for emulsifying dressing
• Cutting board and sharp knife
• Measuring cups and spoons
• Serving bowl with lid

Ingredients

For the Pasta Salad:

• 1 lb (16 oz) pasta (rotini, bowtie, or penne work best)
• 1 cup cherry or grape tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• ½ red onion, thinly sliced or diced
• 1 cup black olives, sliced
• ½ cup pepperoncini peppers, sliced (optional)
• 1 cup mozzarella balls or cubed mozzarella
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped (optional)

For the Homemade Italian Dressing:

• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon honey or sugar (optional, to balance acidity)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Let cool completely.
2. Prepare Vegetables: While pasta cooks, wash and chop all vegetables. Halve tomatoes, dice cucumber and bell pepper, slice onion, olives, and pepperoncini if using.
3. Make the Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, basil, thyme, red pepper flakes (if using), salt, pepper, and honey/sugar. Whisk or shake vigorously until well combined and emulsified.
4. Combine Salad: In a large mixing bowl, combine cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, pepperoncini, mozzarella, and Parmesan cheese.
5. Add Dressing: Pour about ¾ of the dressing over the pasta salad. Gently toss to combine, ensuring everything is evenly coated. Add more dressing if needed, reserving some for serving if desired.
6. Add Herbs: Fold in fresh parsley and basil (if using).
7. Chill: Cover and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together.
8. Serve: Before serving, taste and adjust seasoning. Add more dressing if the pasta has absorbed it all. Garnish with extra fresh herbs and Parmesan cheese.

Pro Tips

• Cook pasta al dente – it will soften further as it absorbs dressing
• Rinse pasta with cold water to stop cooking and prevent sticking
• Let pasta cool completely before adding dressing to prevent sogginess
• Make dressing ahead of time for flavors to develop
• Use a pasta with ridges or shapes that hold dressing well
• Add delicate ingredients like fresh herbs just before serving
• If making ahead, reserve some dressing to refresh before serving
• For best flavor, let salad sit at room temperature 15 minutes before serving

Recipe Variations

• Greek Pasta Salad: Add feta cheese, kalamata olives, and use Greek dressing
• Antipasto Pasta Salad: Add salami, pepperoni, artichoke hearts, and provolone
• Caprese Pasta Salad: Use fresh mozzarella, basil, and balsamic dressing
• Vegetable Garden: Add blanched broccoli, carrots, peas, and zucchini
• Protein-Packed: Add grilled chicken, shrimp, or chickpeas
• Creamy Italian: Mix dressing with a little mayonnaise or Greek yogurt
• Summer Vegetable: Use seasonal vegetables like corn, zucchini, and fresh herbs
• Whole Wheat: Use whole wheat pasta for extra fiber

FAQs

How long does pasta salad last in the fridge?
3-5 days in an airtight container. The flavors actually improve over time.

Can I use bottled Italian dressing?
Yes, but homemade is far superior. Use about 1½ cups if using bottled.

What's the best pasta shape for pasta salad?
Shapes with ridges or curves like rotini, farfalle, or penne hold dressing best.

Can I make this gluten-free?
Yes, use your favorite gluten-free pasta.

Why rinse the pasta after cooking?
Rinsing stops the cooking and removes excess starch that can make the salad gummy.

Can I freeze pasta salad?
Not recommended as the texture of the vegetables and pasta will change.

How do I prevent the salad from drying out?
Reserve some dressing to add before serving if making ahead.

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This Pasta Salad with Italian Dressing is more than just a side dish - it's a celebration of fresh ingredients coming together in perfect harmony. The homemade dressing elevates it far beyond typical potluck fare, and its make-ahead nature makes it a stress-free choice for any gathering. Whether you're hosting a summer barbecue, bringing a dish to a potluck, or meal prepping for the week, this pasta salad delivers satisfaction in every bite.

The beauty of this recipe lies in its versatility. Once you've mastered the basic formula, you can adapt it to whatever vegetables are in season or whatever ingredients you have on hand. It's a foundational recipe that will serve you well for years to come, always earning compliments and recipe requests.

Don't forget to share this recipe with your friends and family and if you try this recipe, let me know in the comments what you loved about it.