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No potluck, picnic, or backyard cookout is complete without a big bowl of this Simple Pasta Salad. This version is bursting with color and texture!
Rotini pasta, juicy cherry tomatoes, crisp cucumbers, briny olives and peppers, and finished with creamy feta and mozzarella pearls. All tossed in zesty Italian dressing, it’s easy to make and even easier to devour.
Planning a crowd-pleasing menu? Try my Tuna Macaroni Salad or Zesty Italian Pasta Salad to round things out.
Pin this recipe for later!Why I Love This Recipe
- Party Friendly – This recipe makes a big batch and feeds a crowd!
- Big Flavors – Full of flavor from Italian dressing and a variety of mix-ins.
- Meal Prep Ready – Perfect make-ahead dish for entertaining or meal prep.
- Very Versatile – Customizable with your favorite add-ins.
RECIPE WALK-THROUGH
Before You Begin…
Get all of your ingredients together and make sure to do any prepping that needs to be done. It’ll make the whole process go faster.
- Rotini Pasta: Its twists catch all the flavor. Other good shapes include fusilli, bow ties, or shells.
- Italian Dressing Mix: I use Good Seasons, but bottled dressing or homemade Italian vinaigrette works too.
- Cheese: Feta brings tang while mozzarella pearls offer a creamy bite—use both or mix it up with goat cheese or cheddar.
- Veggies: Cherry tomatoes, cucumbers, olives, and banana peppers give great texture and color.
How To Make Simple Pasta Salad
See the recipe card below for full, detailed instructions
Prepare the Dressing: Make the Italian dressing as directed on the packet (usually with vinegar, oil, and water) and chill in the fridge.
Cook the Pasta: Boil rotini until al dente, then rinse under cold water to stop the cooking. Drain well.
Mix the Salad: In a large bowl, combine pasta with cherry tomatoes, cucumbers, olives, banana peppers, red onion, feta, mozzarella, and parsley. Toss with half of the dressing.
Chill & Serve: Refrigerate for at least 1 hour. Just before serving, toss with the remaining dressing, season with salt and black pepper, and serve.
Frequently Asked Questions
Can I make this pasta salad the night before?
Yes! In fact, it tastes even better after chilling. Just save some dressing to toss in right before serving to refresh the flavor and texture.
What kind of pasta works best?
Rotini is ideal, but bow ties, fusilli, shells, or even macaroni work well too—just avoid long noodles like spaghetti.
Can I use bottled dressing?
Absolutely. A good-quality Italian or balsamic vinaigrette will work if you don’t have the seasoning packet.
How do I keep the pasta salad from drying out?
Toss it with only half the dressing at first. Before serving, add more dressing as needed to loosen it back up.
Serving Suggestions
Great on its own or served with grilled chicken, burgers, or sandwiches.
Want to bulk it up? Add protein like salami, chopped ham, grilled shrimp, or chickpeas. Extra veggies like bell peppers or sun-dried tomatoes are great additions too.
For fresh flavor, stir in chopped basil just before serving.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. Ideal for lunches or meal prep.
Recipe Tips
- Cook pasta just to al dente! Overcooked pasta will get mushy when chilled.
- Mix in some dressing before chilling and more right before serving to keep it fresh.
- Don’t be afraid to get creative. This salad is very forgiving and versatile.
More Pasta Salad Recipes
- Greek Pasta Salad
- Caprese Pasta Salad
- Balsamic Strawberry Pasta Salad
- Antipasto Pasta Salad
- Cheddar & Dill Pickle Pasta Salad
- Chicken Pesto Pasta Salad
Simple Pasta Salad
Ingredients
- 1 pound rotini pasta
- Kosher salt
- 1 ½ cups cherry tomatoes halved lengthwise
- 1 cup English cucumber halved lengthwise and thinly sliced
- ½ cup kalamata olives sliced lengthwise
- ½ cup sliced mild banana pepper rings
- ½ cup red onion thinly sliced
- 4 ounces crumbled feta cheese
- 8 ounces fresh mozzarella pearls drained
- 2 tablespoons fresh Italian parsley chopped
- Freshly cracked black pepper
For the dressing
- 0.7 ounce packet Italian dressing mix I used Good Seasons
- White vinegar, water, and neutral oil, as directed on dressing packet
Instructions
- Prepare dressing mix as directed on packaging in a jar or dressing bottle, place in fridge.
- Prepare pasta as directed on packaging, drain and rinse under cold water; set aside.
- In a large bowl, toss the pasta with the remaining ingredients and half of the dressing. Mix well until everything is coated in dressing. Chill at least one hour.
- Just before serving, add in the other half of the dressing, toss and taste. Adjust to taste with any remaining dressing and a pinch of salt and pepper. Serve immediately.
Notes
- Leftovers store well in an airtight container in the fridge for up to 5 days. Perfect for lunches and meal prep.
- I like to use the good seasoning dressing packets for my pasta salad. Both the Italian and garlic herb versions are great. If you can’t find the good seasonings packets at your local grocery store you could make your own Italian or balsamic dressing or use your favorite bottled dressing.
- I like to save back some of the dressing to mix in after it has had a chance to chill. The pasta will absorb the dressing as it sits, so adding some more right before serving helps to make it nice and moist and keeps it looser and fresher looking.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
