Why You’ll Love This Recipe
I love how quick and customizable this pasta salad is. Using a store-bought Italian dressing keeps it simple yet delicious, letting the fresh vegetables shine. It’s perfect for weeknight dinners, potlucks, or whenever I want a satisfying, make-ahead side that travels well.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 box (12 oz) tri-color rotini pasta
• 1 cup chopped cucumber (peeled and seeded)
• 1 cup halved cherry or grape tomatoes
• 1 cup crumbled feta cheese
• 1 can (2.25 oz) sliced black olives, drained
• ¼ cup finely diced red onion
• ½ – 1 cup Italian salad dressing
directions
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Cook pasta according to package directions in well-salted water. Drain and rinse under cold water to cool.
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In a large bowl, combine cooled pasta, cucumber, tomatoes, feta, olives, and red onion.
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Pour Italian dressing over the mixture and toss to coat.
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Chill briefly or serve immediately—stir and add more dressing if needed right before serving.
Servings and timing
This makes about 10 servings. Prep takes 15 minutes total, including cooking and chopping.
Variations
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Use your favorite pasta shape like rotini, penne, or fusilli.
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Swap feta for mozzarella or add parmesan for extra cheese.
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Mix in salami, pepperoni, chickpeas, or olives for added protein and flavor.
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Add bell peppers, broccoli, or carrots to boost veggie content.
storage/reheating
I refrigerate leftovers in an airtight container for up to 4 days. Before serving again, I stir and sometimes add a splash of dressing to freshen it up.
FAQs
How do I prevent soggy pasta?
I cook the pasta al dente, rinse it under cold water, and drain well to stop cooking and remove excess starch.
Can I prep this the night before?
Yes! I assemble it a few hours ahead and chill it, then give it a good stir before serving.
What pasta shapes work best?
Tri-color rotini is ideal for holding the dressing, but penne, fusilli, and bow-tie pasta also work great.
Can I make it gluten- or dairy-free?
Yes—just use gluten-free pasta and omit or swap the cheese with dairy-free alternatives.
What other veggies go well in this salad?
Cucumbers, bell peppers, broccoli, carrots, and olives all make great additions—I like to mix it up depending on what’s on hand.
Conclusion
This Easy Italian Pasta Salad is a colorful, tasty dish that’s effortlessly quick and endlessly adaptable. It’s a staple in my recipe collection—perfect for potlucks, weeknight meals, or whenever I need a crowd-pleasing side. I hope it becomes a favorite in your kitchen too!
PrintEasy Italian Pasta Salad
A colorful, refreshing side made with tri-color rotini, crisp veggies, olives, feta, and tangy Italian dressing. Perfect for picnics, potlucks, or quick lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Side Dish, Salad
- Method: Boil, Mix
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
1 box (12 oz) tri-color rotini pasta
1 cup chopped cucumber (peeled and seeded)
1 cup halved cherry or grape tomatoes
1 cup crumbled feta cheese
1 can (2.25 oz) sliced black olives, drained
¼ cup finely diced red onion
½ – 1 cup Italian salad dressing (store-bought or homemade)
Instructions
Cook pasta in well-salted water according to package instructions until al dente.
Drain and rinse under cold water to cool; drain thoroughly.
In a large bowl, combine cooled pasta, cucumber, tomatoes, feta, olives, and red onion.
Pour in Italian dressing and toss everything together until well-coated.
Chill briefly or serve immediately. Stir and add more dressing before serving, if needed.
Notes
Use mozzarella or Parmesan in place of feta for a different flavor.
Add protein like chickpeas, salami, or grilled chicken.
Mix in more veggies like bell peppers, carrots, or broccoli.
Make it ahead and chill—refresh with extra dressing before serving.
Use gluten-free pasta and dairy-free cheese for allergen-friendly options.
