This easy pasta salad is filled with just a few simple ingredients and lots of flavor.
Whip up a batch for a family dinner, potluck, or picnic.
Simple pasta salad
I have a variety of pasta salads I love to make, but I think there's always room for one more!
This pasta salad uses just a few basic ingredients, making it easy to make, but not lacking in flavor. You can easily add your favorite ingredients or whatever you have on hand to make this salad your own.
You can easily double (or triple) this salad if you're serving a crowd.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Pasta - I use tri-color rotini. Feel free to use bow-tie pasta, penne or other hearty pasta.
- Cheese - Small cubes of mozzarella add flavor. Mix things up by using cheddar or pepper jack!
- Bell Peppers - Use a single color or use mini bell peppers and add a variety of colors.
- Tomatoes - Cherry or grape tomatoes work best in this recipe
- Olives - Use black olives or kalamata olives
- Lemon - Freshly squeezed lemon juice is added for an extra bit of flavor.
- Dressing - I use a simple homemade dressing that's mixed in a jar. To make things even simpler, you could purchase your favorite bottle of Italian dressing.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Make the dressing by combining olive oil, vinegar, sugar, Dijon mustard, and seasonings in a jar. Add lid and shake vigorously. Set aside.
- Cook pasta in salted water until al dente. Drain and rinse pasta under cold water. Drain well and place in a large bowl.
- Add chopped peppers, tomatoes, olives and cheese
- Shake the dressing again and pour over the salad. Toss lightly with a large silicone spatula or a large wooden spoon.
- Serve right away or cover and refrigerate.
Recipe tips
- Cook pasta al dente, especially if serving later. The pasta will absorb the dressing and continue to soften.
- Be generous with the dressing so the pasta can soak it up.
- Give the pasta a stir just before serving to redistribute the dressing.
- Use within 3-4 days
Variations
This pasta salad is very versatile. Add your favorite ingredients, including:
- Chopped cucumbers
- Sliced salami
- Chopped, cooked chicken
- Pepperoncini peppers
- Onions - either green onions or red onions work well
- Freshly chopped parsley
Frequently asked questions
Pasta salad should be covered and refrigerated and eaten within 4-5 days.
Serving suggestions
More delicious pasta salads
- Deviled Egg Pasta Salad
- Orzo Pasta Salad
- Italian Pasta Salad
- Orzo and Asparagus Pasta Salad
- Salad Macaroni and Pea Salad
- Thai Noodle Salad
- Mediterranean Pasta Salad
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious salads!
Easy Pasta Salad
Equipment
Ingredients
Dressing
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 teaspoon sugar
- 1½ teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon dijon mustard
- 1½ teaspoon salt
- 1 teaspoon black pepper
Pasta Salad
- 12 ounces tri-colored rotini pasta
- 1 red bell pepper (diced)
- 1 cup cherry tomatoes (halved)
- 8 ounces mozzarella cheese (cut into small cubes)
- 1 cup black olives (sliced)
- ½ lemon
Instructions
Dressing
- Make the dressing by combining olive oil, vinegar, sugar, Dijon mustard, and seasonings in a jar. Add lid and shake vigorously. Set aside.½ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon sugar, 1½ teaspoons dried basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon red pepper flakes, ½ teaspoon dijon mustard, 1½ teaspoon salt, 1 teaspoon black pepper
Salad
- Cook pasta in salted water until al dente. Drain and rinse pasta under cold water. Drain well and place in a large bowl.12 ounces tri-colored rotini pasta
- Add chopped peppers, tomatoes, olives and cheese1 red bell pepper, 1 cup cherry tomatoes, 8 ounces mozzarella cheese, 1 cup black olives
- Shake the dressing again and pour over the salad. Toss lightly with a large silicone spatula or a large wooden spoon.
- Squeeze fresh lemon juice over pasta and stir again.½ lemon
- Serve right away or cover and refrigerate.
Notes
-
- Cook pasta al dente, especially if serving later. The pasta will absorb the dressing and continue to soften.
-
- Be generous with the dressing so the pasta can soak it up.
-
- Give the pasta a stir just before serving to redistribute the dressing.
-
- Use within 3-4 days
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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