Easy Pasta Salad

Pasta Salad is one of those staple recipes that’s been around for as long as we can remember, and for good reason — it’s amazingly delicious! This veggie packed version is easy thanks to the shortcut of zesty bottled Italian salad dressing.

So all you have to do is boil the pasta, chop the veggies and toss everything together.

cold pasta salad in a glass bowl with wooden spoon

Easy Pasta Salad Recipe
This is a cold pasta salad, which means it’s perfect for summer. I also love that it can be made up to a day in advance, so if you are planning a summer get together you can check this off the list a day ahead.

And let’s not forget the main reason this is perfect for summer — all those colorful garden veggies (and some that are technically fruit). It’s such a great way to use up the abundance of veggies in season from either your garden, the farmers market or the grocery store.

Even though it uses a bottle of dressing, I’d still consider this one of the best pasta salads. Maybe it’s because it’s one of those sides that was always there in the summer growing up but it will always be one of my favorites.

pasta salad ingredients on marble countertop

Vegetarian Pasta Salad Ingredients
I kept this homemade pasta salad as simple as possible. For the pasta salad dressing, I used bottled Italian dressing but you’re welcome to make the dressing from scratch if desired.

Here’s what you’ll need to make this cold pasta salad recipe:

Tri-color rotini pasta
Bottled Italian dressing
Parmesan
Olives
Red onion
Baby carrots
Broccoli
Grape tomatoes
English cucumber
Yellow bell pepper
rinsing noodles for pasta salad

How to Make Pasta Salad
First, you’ll start by bringing a large pot of water to a boil, then boil the pasta just to al dente. Drain and rinse the pasta under cold water.

Meanwhile while the pasta is cooking, you’ll chop up all those crisp colorful veggies.

To finish, you’ll add the well drained noodles, all the veggies and the Parmesan to a large mixing bowl. Pour the dressing over and toss to evenly coat.

Could it get any easier? And it’s so tasty too! You’ll be lucky if you have any left.

chopped vegetables for pasta salad

How to Store Pasta Salad
Store this cold pasta salad with Italian dressing in an airtight container in the fridge. The salad will last up to 5 days, but it’s best enjoyed within the first 24 hours of making it.

What’s the best pasta for pasta salad?
You can use any short and sturdy pasta you have on hand. I used rotini pasta, but penne pasta or elbow macaroni would work in this recipe too.

mixing pasta salad together in bowl

Can I add different vegetables to the recipe?
Yes, feel free to use up whatever veggies you have in your fridge. Likewise, you can omit any veggies in this homemade pasta salad recipe if you’re not a fan of them.

Can I make this pasta salad in advance?
Yes, this cold pasta salad with Italian dressing can be made up to a day ahead of time. You don’t want to make it further in advance than that, as the veggies lose their crispness over time.

What about using a homemade dressing?
Prefer to ditch the store bought stuff? You can definitely use a homemade Italian salad dressing here instead. Or you can use your favorite brand, you don’t have to use the same as I did here (I think another tasty option would be the Olive Garden dressing).

Easy Pasta Salad {with fresh Veggies}

The perfect easy shortcut pasta salad! Loaded with veggies and parmesan and finished off with a zesty dressing. This is a classic, go-to summer side dish.

Ingredients

1 (12 oz) box tri-color rotini pasta
2 pint grape tomatoes, halved
2 1/2 cups diced English cucumber
3 1/2 cups tiny chopped broccoli florets
1 cup chopped yellow bell pepper
1 cup olives, sliced
3/4 cup thinly sliced baby carrots
1/3 cup chopped red onion
1/2 cup finely shredded parmesan cheese
1 1/3 cups bottled Italian salad dressing (I prefer Kraft with this recipe)
Instructions
Cook pasta according to package instructions to al dente but do not season water with salt (the dressing has plenty). Drain and rinse under cold water.
Pour pasta into a bowl, add tomatoes, broccoli, bell pepper, olives, cucumber, carrots, red onion and parmesan.
Pour dressing over and toss to evenly coat.
Cover and chill at least 30 minutes (or up to 1 day). Add a little more dressing if needed.
Notes
If you like cheese, try adding a cup of cubed mozzarella cheese to this salad.
Toss this salad just before serving to redistribute the Italian dressing.