Best Easy Pasta Salad

Pasta salad with wooden salad servers in a glass bowl.

5 from 3 ratings

from kristineskitchenblog.com

This pasta salad is my go-to side dish for a potluck or BBQ. It's filled with colorful veggies, olives and cheese, all tossed in a zesty Italian dressing. Make it at least a few hours ahead to let the flavors meld and develop. It's even better on days 2 and 3!

Prep Time20

Cook Time10

Total Time30

Servings: servings

Calories: 262kcal

Ingredients

1 pound rotini pasta or other short pasta shape, such as fusilli, farfalle or penne
1 red bell pepper chopped
1 yellow bell pepper chopped
1 pint cherry or grape tomatoes halved
½ cup chopped red onion
3.8 ounce can sliced black olives about 1 cup
4 ounces mozzarella cheese cubed (1 cup)
½ cup shredded or grated Parmesan cheese
¼ cup chopped fresh parsley
1 cup Italian dressing store bought or homemade
salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain, rinse with cool water, then drain well and transfer to a large bowl.
Set the pasta aside to cool while you prepare the remaining ingredients, stirring occasionally.
While the pasta cools, chop the vegetables and other ingredients.
Add the bell peppers, tomatoes, red onion, olives, cubed mozzarella, Parmesan and parsley to the bowl with the cooled pasta. Stir in the dressing until well combined. Taste and season with extra salt and pepper as needed.
Chill in the refrigerator for at least 2 hours before serving. Stir pasta salad again right before serving. Taste and adjust seasonings as needed, serve.

Video

Notes

Pasta salad can be stored in the refrigerator for up to 3-4 days. This is a great make ahead recipe since it tastes even better on day 2 and 3!
My Italian Dressing recipe makes 1 cup of dressing, which is the perfect amount for this salad.

Nutrition

Nutrition information is only an estimate.