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Insanely Good Pasta Salad With Italian Dressing

Published Jun 26, 2016 By Julia 62 CommentsThis post may contain affiliate links.

Summary:
This is a ridiculously good hearty pasta salad that anyone can make. It's simple and easy with only 3 steps. You'll love the delicious Italian dressing!
Looking for low carb recipes instead? Visit the Savory Tooth Homepage.
This is a ridiculously good hearty pasta salad that anyone can make. It's simple and easy with only 3 steps and it's a one-pot type of recipe!

Insanely Good Pasta Salad With Italian Dressing

4.7 from 22 votes
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Prep: 30 mins
Cook: 15 mins
Yield: 12 servings
Calories: 421

INGREDIENTS

  • 1 pound tricolor rotini pasta
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/4 pound genoa salami diced
  • 1/4 pound pepperoni sausage diced
  • 6 ounce can sliced black olives drained
  • 1/2 pound asiago cheese diced

For the dressing:

  • 0.7 ounce package italian salad dressing
  • 3/4 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons fresh herbs parsley and/or oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Optional, for serving:

  • 2 cups grape tomatoes halved

INSTRUCTIONS

  • Using a large pot of boiling water, cook the pasta according to package instructions. Drain the pasta in a colander and rinse with cold water.
  • In a large mixing bowl, combine and mix all ingredients except for the dressing ingredients.
  • Mix all of the dressing ingredients in a small bowl, and pour into the large mixing bowl with the pasta salad. Serve immediately or cover and refrigerate until ready to serve. Optional: add halved grape tomatoes just prior to serving.

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Best easy pasta salad recipe served in white bowl with sliced grape tomatoes

This is a ridiculously good pasta salad that anyone can make. It’s simple and easy with only 3 steps. It’s a cold hearty pasta that’s full of healthy vegetables with fresh bell peppers, sliced black olives, and grape tomatoes. Also, I LOVE the Italian dressing that’s so simple yet so tasty — it’s got olive oil and balsamic vinegar (yum!) plus some fresh herbs.

This pasta salad recipe is adapted from a recipe that I got from Mr. Savory Tooth’s mom, who originally found this recipe in a magazine. She’s been making this pasta salad for decades and so it’s something that he fondly remembers from his childhood. About a year ago, Mr. Savory Tooth made this for me for the first time, and having only ever had decent pasta salad, my mind was blown on how delicious it was. So many flavors and textures at the same time. I love amazing family recipes like this, so I’m really excited to be sharing this.

Also, ANYONE can make this! The skill level of this recipe is definitely at the beginner level; after all, even those who are culinary-challenged like Mr. Savory Tooth are able to make this dish on their own 🙂 After you do some prep work like chopping things up, all you do is toss them together with the dressing and then you’re done. So quick and fast using just a single pot for cooking the pasta.

How to make the best easy pasta salad with Italian dressing:

  • This is a ridiculously good hearty pasta salad that anyone can make. It's simple and easy with only 3 steps and it's a one-pot type of recipe!
  • Insanely good pasta salad
  • Insanely good pasta salad

So, Mr. Savory Tooth and I have a longstanding debate about this pasta salad that needs to be resolved. If you end up making this salad, please do share your opinion! Here’s the question: does the pasta salad taste better when freshly coated with dressing or after marinating in the dressing overnight? We’ve had it both ways, and I am a firm believer that it tastes better when freshly coated with dressing and he staunchly believes it tastes better after marinating overnight in the fridge.

Here’s my reasoning: after you mix the pasta salad with the dressing, the pasta salad is covered with a thin coating of deliciousness that I just love. If you let it marinate overnight in the dressing, the pasta just soaks it up and it becomes very dry and just doesn’t taste as good. At least that’s my opinion. What do you guys think??

One thing you can try to get the best of both worlds in this debate: marinate the pasta salad in the dressing by leaving it in the fridge overnight, AND then pour more dressing on the pasta salad prior to serving. Everyone wins, right?

Best classic cold pasta salad recipe, drizzled with balsamic Italian dressing

Mr. Savory Tooth and I have made this pasta salad a number of times now, and it’s great for parties and get-togethers because you can make it the night before and bust it out right when your guests arrive. It’s perfect if you’re looking for a summertime salad and goes well as a side dish or appetizer.

Classic cold pasta salad tossed with Italian dressing

Filed Under: Vintage Tagged With: asiago, bell pepper, olives, spring, summer

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Horchata: cinnamon rice milk
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newest oldest most voted
Sarah

Yes,just did. Dressing a little to sweet.

Vote Up1Vote Down  Reply
2 years ago
Julia

If you make this again, you can try cutting down on the balsamic vinegar, which has some sweetness to it.

Vote Up0Vote Down  Reply
2 years ago
Heather

This is one of my FAVORITE pasta salad recipes!! I was amazed at how much flavor it has! I may have had a forkful (or four!) after making it because it was so delicious! I love how easy to make it was. I also like how it didn’t dry out in the fridge like some mayo based pasta salads do. It is definitely in my regular repertoire! Thanks for posting this!

Vote Up0Vote Down  Reply
3 months ago
DDD

FABULOUS!!!

Vote Up0Vote Down  Reply
1 year ago
Yolanda

Just wondeing if anyone used an Italian dressing already made….like Olive Gardens Italian Dressing?

Vote Up0Vote Down  Reply
1 year ago
Rosemary

Olive gardens dressing is delicious on this salad. I like provolone cheese because it stays firm.

Vote Up1Vote Down  Reply
1 year ago
Marta

Yes, I’ve used that dressing on many pasta salads and it is delicious.

Vote Up0Vote Down  Reply
1 year ago
Lisa

Insanely delicious thanks it was a huge hit at my works potluck

Vote Up0Vote Down  Reply
1 year ago
Diane

This sounds wonderful! I am trying to lose weight on the Mediterranean diet. How much would be considered a serving size?

Vote Up0Vote Down  Reply
2 years ago
Julia

Each serving is 1/12th of the whole recipe and about 420 Calories. I don’t have a volume estimate of the serving.

Vote Up0Vote Down  Reply
2 years ago
Jody

Any idea how many cups per serving?

Vote Up0Vote Down  Reply
2 years ago
Janae

This salad got better each day. Serving it the first day I only used 1/2 the dressing. The next day I added the rest and it was great! Next time I am going to try white balsamic vinegar and then you may actually see the tricolor pasta.

Vote Up0Vote Down  Reply
2 years ago
Julia

Thanks for your comment! I haven’t tried white balsamic vinegar before — that sounds like a great idea 🙂

Vote Up0Vote Down  Reply
2 years ago
Katie

If you are a bland “crack chicken” loving type this might be too much flavor for you. Yes, it has a strong vinegar flavor and the basalmic adds a dark ting to the pasta as well. I thought it was delicious, adding to my recipe box.

Vote Up0Vote Down  Reply
2 years ago
Julia

Haha I agree 100% 🙂 I’m glad you enjoyed it!

Vote Up0Vote Down  Reply
2 years ago
Jenna

The recipe says package of Italian dressing. Does that mean the dry powder stuff or the stuff that comes in a bottle?

Vote Up0Vote Down  Reply
2 years ago
Julia

Hi Jenna! It’s the dry powder stuff. This Amazon link has a product photo of what the package looks like: https://amzn.to/2jRUpwI

Vote Up0Vote Down  Reply
2 years ago
Jenny Davis

I felt the dressing was too oily. Next time I will probably substitute 1/4 of the oil with water. Might back off a bit on the balsamic as well. This is a great go to summer side dish or potluck dish as it’s simple to make and easy to double.

Vote Up0Vote Down  Reply
2 years ago
Julia

Thanks for your feedback! It’s definitely possible that I love my balsamic vinegar more than most people 😉

Vote Up0Vote Down  Reply
2 years ago
Denise P.

Good lord.. THIS IS IT! My search is over! Dressing taste great when freshly poured on!

Vote Up0Vote Down  Reply
2 years ago
Julia

Haha glad you enjoyed it, Denise! Happy Fourth 🙂

Vote Up0Vote Down  Reply
2 years ago
Vicki

I made this according to the recipe. We found the balsamic flavor to be overpowering and it also gave the salad an off-putting appearance. Unfortunately, my family ate only about 1/8 of the salad and I disposed of the rest. I do not recommend 🙁

Vote Up0Vote Down  Reply
2 years ago
Rebecca

Can I used dried herbs?

Vote Up0Vote Down  Reply
2 years ago
Julia

Yes, you can use dried herbs. You won’t need to use as much as the recipe says, if you’re using dried instead of fresh.

Vote Up0Vote Down  Reply
2 years ago
Onie G

Awesome recipe! I added purple onion and 1 cucumber and it’s amazing. Thanks for sharing this recipe.

Vote Up0Vote Down  Reply
2 years ago
Teresa Cole

When I made this, my husband said ” quit experimenting. This is the one!”

Vote Up0Vote Down  Reply
2 years ago
Heidi

I made this for a barbecue with friends I hope they love it because it was easy and fresh

Vote Up0Vote Down  Reply
2 years ago
Julia

Great! I hope they all enjoy it 🙂

Vote Up0Vote Down  Reply
2 years ago
Larita

Love, love, love this! So glad I made this recipe, used fresh oregano, no parsley, I did everything in recipe exactly like written, did not add tomatoes, didn’t need them!

Vote Up0Vote Down  Reply
2 years ago
Sara

I made this and tasted the dressing, haven’t poured it on. The dressing is overpowered with balsamic.. I’m hoping when I pour it over the pasta, the other flavors come out

Vote Up0Vote Down  Reply
2 years ago
MaryAnn Coy

No I haven’t yet but I suggest a 3rd path. Make the Pasta & Vegetable part, no tomatoes, no Olives, cover tightly and refrigerate, refrigerate the olives. Personally I don’t do those grape tomatoes(Yuck!&Gross) I use cherry tomatoes, they always taste of Summer to me. Tomatoes should never be refrigerated. Stash in a dark, cool spot. I can’t do the Good Seasoning thing! Too much salt, too many Chemicals! I DIY with a Dry Mix I found on Pinterest (Labile Hypertension’s the bane of my existence). But my very favorite Balsamic Vinaigrette, Olive Oil & Balsamic, with Garlic & Itailian Herbs, is my home made go too. So make your dressing, if you are using Kalamata Olives, add them to the jar of dressing! Refrigerate over night! Just before serving strain those olives to go into the pasta part. Get you tomatoes out. Slice them in half, Toss your pasta, vegetables, and olives, then add that lovely melded dressing. I make a big recipe of dressing. That way I have extra. Now you have the best of both worlds Pasta & Vegetables that are al dente & crunchy, plus dressing that has melded perfectly. Don’t be afraid to add freshly grated Romano, Parmesan, Asiago, whatever suits. Bon Appetit.

Vote Up0Vote Down  Reply
2 years ago
Nancy

I love all things pasta and this is my new favorite pasta salad! I’ve made it several times and people always want the recipe. It’s definitely better with the dressing fresh as opposed to marinated overnight, so I usually prep everything the day before and then mix together when it’s time to eat! Thank you for sharing this gem of a recipe!

Vote Up0Vote Down  Reply
2 years ago
Julia

Love this! I’m showing this to Mr. Savory Tooth to convince him of the majority opinion.

Vote Up0Vote Down  Reply
2 years ago
Kimberly P.

I’ve made this several times since finding your recipe and everyone loves it. It is Sooooo GOOD! I had some “fancy” baklouti chili flavored olive oil in my pantry that I decided to use (half plain olive oil & half chili) since it was sitting in my pantry for awhile which makes it slightly spicy but oh so good. Thanks for sharing. I will have to check out your other recipes.

Vote Up0Vote Down  Reply
3 years ago
Julia

Hi Kim, thanks for your kind words! Your chili flavored olive oil sounds amazing 🙂

Vote Up0Vote Down  Reply
3 years ago
Tati

I am going to marinate the add ins in the dressing and then overnite and then pour over the cooked pasta. It does taste better with the fresh dressing over the pasta as it does tend to dry up when left over nite. Make sure the pasta heavy textured rather have it light.

Vote Up0Vote Down  Reply
3 years ago
Julia

Thanks for sharing your tips — love them!

Vote Up0Vote Down  Reply
3 years ago
Kim Binder

I’m with you. I like it freshly coated!

Vote Up0Vote Down  Reply
3 years ago
Debbie Dunn

I made this for 2 baby showers and now my sister wants me to make it for a wedding shower. It is great. I made as the recipe directed.

Vote Up-1Vote Down  Reply
1 year ago
Helen

I haven’t made this recipe but when I make pasta salad I cut everything the night before and let the peppers, cubes, olives and salami marinate in the dressing overnight in the fridge and the next day make the pasta fresh, cool it with running cold water over it, drain add extra dressing and the veggies…. veggies have extra flavor but the pasta has that great just made texture.

Vote Up-1Vote Down  Reply
2 years ago
Julia

Ooh I love these tips! Especially about making the pasta fresh the next day, that’s brilliant 🙂

Vote Up0Vote Down  Reply
2 years ago
Morgan

Do you soak the cheese as well??

Vote Up0Vote Down  Reply
2 years ago

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