Best Easy Pasta Salad with Italian Dressing Recipe
A summer-ready pasta salad with rotini, tangy Italian dressing, sun-ripened tomatoes, briny olives, cool cucumber, velvety mozzarella, and fresh herbs. Quick, vibrant, and perfect for picnics or light lunches.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: Dinner
- Method: Tempering cooking
- Cuisine: American-Italian
- Diet: Vegetarian
Ingredients
12 oz rotini pasta (about 3 cups cooked)
1 jar Italian dressing (16 oz), store-bought
2 tbsp lemon juice
1 tbsp honey
2 cups cherry tomatoes, halved
1 large cucumber, diced
1 1/2 cups mozzarella pearls
1/4 cup pitted green or Kalamata olives
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
Whisk lemon juice and honey into the Italian dressing until fully combined. Set aside.
In a large bowl, toss cooked pasta with chopped tomatoes, cucumber, mozzarella pearls, and olives.
Pour the dressing over the salad and stir until well coated. Add basil, parsley, salt, and pepper. Toss to combine.
Chill for at least 30 minutes before serving to let flavors meld. Toss again just before serving.
Notes
Substitute chickpeas for mozzarella and vegan cheese for a vegan option
Add grilled zucchini or bell peppers for extra vegetables
Swap olives with red onion rings if preferred
Store in an airtight container in the fridge for up to 2 days