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A clear glass bowl contains a partially mixed cold pasta salad recipe with rotini pasta, mozzarella, tomatoes, carrots, cucumbers, and fresh herbs. A silver fork is visible within the salad.

Cold Pasta Salad Recipe (Easy & Delicious)

Bitty
A refreshingly delicious and easy cold pasta salad recipe packed with fresh veggies and tossed in a zesty homemade Italian dressing. Perfect for potlucks, BBQs, picnics, and make-ahead meals.
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Prep Time 20 minutes
Cook Time 10 minutes
30 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine American, italian-american
Servings 8
Calories 450 kcal

Equipment

  • Large pot for pasta
  • Colander
  • Large mixing bowl
  • Small Bowl or Jar (for dressing)
  • Whisk
  • Cutting Board
  • Knife

Ingredients
  

For the Pasta Salad

  • 1 pound 16 oz / 450g dried short pasta (Rotini, fusilli, penne, or farfalle recommended)
  • 1 pint cherry tomatoes halved or quartered if large
  • 1 large English cucumber seeded and diced
  • 1 large bell pepper any color, seeded and diced
  • ½ medium red onion finely diced Optional: soak in cold water 10 mins to mellow
  • 1 can 6 oz / 170g black olives drained and sliced
  • ½ cup crumbled feta cheese OR small fresh mozzarella balls bocconcini (Optional)
  • ¼ cup chopped fresh parsley OR basil Optional garnish

For the Zesty Italian Dressing

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon fresh lemon juice Optional, adds brightness
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder or 1 clove fresh garlic, minced
  • ¾ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ teaspoon sugar OR honey Optional, balances acidity

Instructions
 

  • Cook Pasta: Cook pasta in a large pot of generously salted boiling water according to package directions until al dente. Do not overcook.
  • Rinse Pasta: Drain pasta immediately and rinse thoroughly under cold running water until completely cool. This stops the cooking and removes excess starch. Drain very well.
    A clear glass bowl displays the separate ingredients of a cold pasta salad recipe: rotini pasta, halved cherry tomatoes, sliced radishes, fresh green peas, cubed mozzarella cheese, and sliced cucumbers.
  • Prepare Dressing: While pasta cooks or cools, whisk together all dressing ingredients (olive oil, vinegar, lemon juice, Dijon, oregano, basil, garlic powder, salt, pepper, sugar/honey) in a small bowl or jar until well combined and emulsified.
  • Chop & Prep: Wash and chop vegetables (tomatoes, cucumber, bell pepper, red onion) and slice olives. Prepare optional cheese and herbs if using.
    A clear glass bowl holds a fully mixed cold pasta salad recipe featuring rotini pasta, tomatoes, cucumbers, and a creamy dressing, ready to be served.
  • Combine: In a large mixing bowl, combine the cooled, well-drained pasta, chopped vegetables, and sliced olives.
  • Dress the Salad: Pour about two-thirds (⅔) of the prepared dressing over the salad. Gently toss to coat everything evenly. Reserve the remaining ⅓ of the dressing.
  • Chill Thoroughly: Cover the bowl tightly and refrigerate for at least 30 minutes, but preferably 1-2 hours. This allows the flavors to meld and the salad to get properly cold.
  • Final Toss & Serve: Just before serving, give the salad another good toss. Add some or all of the reserved dressing if it seems dry (pasta absorbs dressing as it sits). Taste and adjust seasoning (salt, pepper) if necessary. Garnish with optional fresh herbs or cheese if desired.
    A close-up of a cold pasta salad recipe in a clear glass bowl, highlighting rotini pasta, cherry tomatoes, cucumbers, red onion, and a creamy dressing with fresh herbs.

Notes

Best Pasta: Use short pasta shapes with nooks and crannies like rotini, fusilli, penne, or farfalle for best results. Cook al dente.
Don't Skip Rinsing: Rinsing cooked pasta under cold water is crucial for good texture.
Dressing Reserve: Holding back some dressing to add before serving keeps the salad moist and flavorful.
Make-Ahead: Excellent for making ahead! Prepare up to 24 hours in advance. Store salad and reserved dressing separately in airtight containers in the fridge. Toss together just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Customization: Feel free to add protein (grilled chicken, chickpeas, tuna), other veggies (broccoli, carrots, corn), or swap for a creamy dressing (see article for ideas).
Gluten-Free: Use your favorite certified gluten-free short pasta for a GF version. Cook according to package directions.
Keyword best pasta salad, cold pasta salad recipe, easy pasta salad