Easy Summer Pasta Italian Dressing (Printer-friendly)

Pasta salad with crisp veggies, mozzarella, and Italian dressing—cool, easy, and ready in 20 minutes.

# What You'll Need:

→ Pasta

01 - 8 ounces short pasta (fusilli, rotini, or penne)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced

→ Cheese

07 - 1/2 cup mozzarella balls (bocconcini), halved

→ Dressing

08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water following package instructions until al dente. Drain and rinse under cold water; set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls.
03 - Add the cooled pasta to the bowl with vegetables and cheese.
04 - Pour Italian dressing over the mixture. Sprinkle with parsley and oregano. Toss gently to ensure all ingredients are evenly coated.
05 - Season with salt and freshly ground black pepper to taste.
06 - Serve immediately or refrigerate for 30 minutes for enhanced flavor before presenting.

# Expert Tips:

01 -
  • It solves the summer dinner question in under half an hour and tastes even better after sitting awhile.
  • That zesty Italian dressing clings to every noodle and veggie for a refreshingly tangy bite each time.
02 -
  • Letting the pasta cool completely before mixing prevents the salad from getting gummy or oily.
  • Resist the urge to overdress—start small, then add more as needed once the salad has chilled.
03 -
  • Always rinse pasta with cold water and let it drain well to avoid watery salad later.
  • For an extra pop, add a few whole basil leaves just before serving—it makes the aroma irresistible.
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