Easy Pasta Salad is one of those staple recipes that’s been around for as long as we can remember, and for good reason — it’s amazingly delicious! This veggie-packed version is easy thanks to the shortcut of zesty bottled Italian salad dressing.
So all you have to do is boil the pasta, chop the veggies, and toss everything together.
Easy Pasta Salad Recipe
This is a cold salad, which means it’s perfect for summer. (But don’t worry—I’ve made it year-round, and it’s still delicious!) I also love that it can be made up to a day in advance, so if you are planning a summer get-together you can check this off the list a day ahead. It’s actually even better when it’s had time to rest in the fridge.
And let’s not forget the main reason this is perfect for summer — all those colorful garden veggies (and some that are technically fruit). It’s such a great way to use up the abundance of veggies in season from either your garden, the farmer’s market, or the grocery store.
This classic side dish is one to keep in your back pocket for whenever you need a quick, colorful, tasty salad to serve with dinner, bring to a gathering, or have on hand in the fridge for lunch!
Vegetarian Pasta Salad Ingredients
I kept this homemade side salad as simple as possible. For the pasta salad dressing, I used bottled Italian dressing but you’re welcome to make the dressing from scratch if desired.
Here’s what you’ll need to make this cold pasta salad recipe:
- Tri-color rotini pasta
- Bottled Italian dressing
- Parmesan
- Olives
- Red onion
- Baby carrots
- Broccoli
- Grape tomatoes
- English cucumber
- Yellow bell pepper
How to Make Pasta Salad
First, you’ll start by bringing a large pot of water to a boil, then boil the pasta just to al dente. Drain and rinse the pasta under cold water.
Meanwhile, while the pasta is cooking, you’ll chop up all those crisp colorful veggies.
To finish, you’ll add the well-drained noodles, all the veggies, and the Parmesan to a large mixing bowl. Pour the dressing over and toss to evenly coat.
Could it get any easier? And it’s so tasty too! You’ll be lucky if you have any left.
How to Store Pasta Salad
Store this cold salad with Italian dressing in an airtight container in the fridge. The salad will last up to 5 days, but it’s best enjoyed within the first 24 hours of making it.
What’s the best noodle to use for easy pasta salad?
You can use any short and sturdy pasta you have on hand. I used rotini pasta, but penne pasta or elbow macaroni would work in this recipe too.
Can I add different vegetables to the recipe?
Yes, feel free to use up whatever veggies you have in your fridge. Likewise, you can omit any veggies in this homemade pasta salad recipe if you’re not a fan of them.
Can I make this side dish in advance?
Yes, this cold salad with Italian dressing can be made up to a day ahead of time. You don’t want to make it further in advance than that, as the veggies lose their crispness over time.
What about using a homemade dressing?
Prefer to ditch the store-bought stuff? You can use a homemade Italian salad dressing here instead. Or you can use your favorite brand, you don’t have to use the same as I did here (I think another tasty option would be the Olive Garden dressing).
What to Serve with this Salad
This easy pasta salad goes well with just about anything. You just can’t go wrong with a zesty homemade salad.
You can serve it with:
- Grilled chicken or steak
- Skillet seared salmon or other fish
- Fried chicken
- Burgers
- Pulled pork or pulled chicken sandwiches
- Chicken salad sandwiches
- Cold turkey sandwiches or warm paninis
Tips for the Best Pasta Salad
- I prefer using Kraft Italian dressing for this vegetarian salad, but any Italian dressing you like will work.
- If you like cheese, try adding a cup of cubed mozzarella cheese to this salad.
- Toss this salad just before serving to redistribute the Italian dressing.
More Pasta-based Salad Ideas You’ll Love:
- Best Macaroni Salad
- Greek Orzo Salad
- Chicken Caesar Pasta Salad
- Avocado Caprese Pasta Salad
- Mexican Macaroni Salad
- Poppy Seed Chicken and Grape Pasta Salad
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
5 from 19 votes
Print Recipe
Easy Pasta Salad {with fresh Veggies}
The perfect easy shortcut pasta salad! Loaded with veggies and parmesan and finished off with a zesty dressing. This is a classic, go-to summer side dish.
Servings: 8
Prep15 minutes minutes
Cook10 minutes minutes
Chill time30 minutes minutes
Ready in: 45 minutes minutes
Ingredients
- 1 (12 oz) box tri-color rotini pasta
- 1 pint grape tomatoes, halved
- 1 1/2 cups diced English cucumber
- 1 1/2 cups tiny chopped broccoli florets
- 1 cup chopped yellow bell pepper
- 1 cup olives, sliced
- 3/4 cup thinly sliced baby carrots
- 1/3 cup chopped red onion
- 1/2 cup finely shredded parmesan cheese
- 1 1/3 cups bottled Italian salad dressing (I prefer Kraft with this recipe)
Instructions
Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain and rinse under cold water.
Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.
Pour dressing over and toss to evenly coat.
Cover and chill at least 30 minutes (or up to 1 day). Add a little more dressing if needed.
Notes
- If you like cheese, try adding a cup of cubed mozzarella cheese to this salad.
- Toss this salad just before serving to redistribute the Italian dressing.
Nutrition Facts
Easy Pasta Salad {with fresh Veggies}
Amount Per Serving
Calories 322Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 4mg1%
Sodium 773mg34%
Potassium 408mg12%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 9g10%
Protein 10g20%
Vitamin A 2441IU49%
Vitamin C 59mg72%
Calcium 121mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Salad
Cuisine: American
Keyword: Pasta Salad
Author: Jaclyn
