Creamy Italian Pasta Salad
Creamy Italian pasta salad with mozzarella, crisp veggies, olives, and a tangy dressing. A perfect cold side dish for potlucks, picnics, or summer meals.
- Prep Time: 15 minutes
- Total Time: 45–75 minutes
- Yield: Serves 6 as a side, 4 as a main
- Category: Salad, Side Dish
- Method: No-Cook (after pasta is boiled)
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
8 oz rotini or similar bite-sized pasta
1 cup grape or cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), diced
¼ cup red onion, finely chopped
½ cup black or Kalamata olives, sliced
1 cup mini mozzarella balls or cubed mozzarella
¾ cup creamy Italian-style dressing (store-bought or homemade)
¼ cup fresh parsley or basil, chopped
Optional Add-ins:
½ cup diced salami or pepperoni
Pepperoncini, sun-dried tomatoes, or artichoke hearts
Instructions
Cook pasta until al dente according to package directions. Drain and rinse under cold water to cool.
While pasta cools, prep all veggies, cheese, olives, and any optional add-ins.
In a large bowl, toss pasta with creamy Italian dressing until coated.
Stir in tomatoes, cucumber, bell pepper, onion, olives, mozzarella, and herbs.
Taste and adjust seasoning with salt and pepper as needed.
Chill in the refrigerator for 30–60 minutes before serving for best flavor.
Notes
For added tang, stir in a splash of vinegar or lemon juice before serving.
Gluten-free pasta works well in this dish—just avoid overcooking it.
If salad looks dry after chilling, add a little more dressing or olive oil.
Store in an airtight container in the fridge for up to 4 days—no reheating needed.
Find it online: https://allrecipesmade.com/creamy-italian-pasta-salad/
