Creamy Italian Pasta Salad

Why You’ll Love This Recipe

I love how this salad blends fresh veggies, bold flavors, and a creamy dressing into one colorful dish. It’s fresh, satisfying, and so flexible—I often make it ahead for potlucks, picnics, or weeknight dinners. Every time I dive in, I find a perfect balance of textures and tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rotini or similar bite-sized pasta

• Grape or cherry tomatoes, halved

• Cucumber, diced

• Bell pepper, diced

• Red onion, finely chopped

• Black or Kalamata olives, sliced

• Mini mozzarella balls or cubed mozzarella

• Italian-style creamy dressing (mayonnaise-based or your favorite store-bought creamy Italian)

• Fresh parsley or basil, chopped

• Optional: diced salami or pepperoni for extra protein

Directions

1. I cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool it.

2. While the pasta cools, I prep the vegetables, olives, cheese, and any optional meats.

3. I toss the cooled pasta with the creamy Italian dressing until everything is coated.

4. I add tomatoes, cucumber, bell pepper, red onion, olives, cheese, and parsley, stirring gently to combine.

5. I taste the salad and season with salt and pepper if needed.

6. I refrigerate the salad for at least 30–60 minutes so the flavors meld and the pasta absorbs the dressing.

Servings and timing

• Serves: about 6 as a side or 4 as a main

• Prep time: ~15 minutes

• Chill time: 30–60 minutes

• Total time: ~45–75 minutes

Variations

• Use mini mozzarella balls instead of cubed cheese for bite-sized creaminess.

• Add diced salami, pepperoni, or grilled chicken for more protein.

• Include extras like artichoke hearts, sun-dried tomatoes, or pepperoncini for bold flavor.

• Substitute gluten-free pasta to make it suitable for GF diets, or use whole wheat pasta.

• For a tangier twist, stir in a splash of vinegar or lemon juice right before serving.

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 4 days. There’s no need to reheat—it’s best served cold or at room temperature. If it seems dry after sitting, I drizzle a little more creamy dressing or olive oil before serving.

FAQs

Can I make this salad ahead of time?

Yes—I usually prepare it the night before so the flavors have time to develop and meld nicely.

Will the pasta absorb all the dressing over time?

Some gets absorbed, but if it looks dry, I just stir in a bit more dressing or olive oil before serving.

Can I use other cheeses?

Absolutely—I’ve swapped in feta, cheddar, or goat cheese when I’m in the mood for something different.

Is freezing a good option for this salad?

I don’t recommend freezing it. The vegetables and cheese can lose texture and become watery once thawed.

What main dishes pair well with this salad?

I love serving it with grilled chicken, burgers, sandwiches, or as part of a summer picnic or potluck spread.

Conclusion

This creamy Italian pasta salad has become my favorite go-to for fresh, flavorful meals. It’s easy to customize, makes great leftovers, and always brings a pop of color and taste to any table. I hope it becomes a staple in your kitchen like it is in mine!