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Insanely Good Pasta Salad With Italian Dressing
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.
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:
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?
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.
Yes,just did. Dressing a little to sweet.
If you make this again, you can try cutting down on the balsamic vinegar, which has some sweetness to it.
FABULOUS!!!
Just wondeing if anyone used an Italian dressing already made….like Olive Gardens Italian Dressing?
Olive gardens dressing is delicious on this salad. I like provolone cheese because it stays firm.
Yes, I’ve used that dressing on many pasta salads and it is delicious.
Insanely delicious thanks it was a huge hit at my works potluck
This sounds wonderful! I am trying to lose weight on the Mediterranean diet. How much would be considered a serving size?
Each serving is 1/12th of the whole recipe and about 420 Calories. I don’t have a volume estimate of the serving.
Any idea how many cups per serving?
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.
Thanks for your comment! I haven’t tried white balsamic vinegar before — that sounds like a great idea 🙂
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.
Haha I agree 100% 🙂 I’m glad you enjoyed it!
The recipe says package of Italian dressing. Does that mean the dry powder stuff or the stuff that comes in a bottle?
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
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.
Thanks for your feedback! It’s definitely possible that I love my balsamic vinegar more than most people 😉
Good lord.. THIS IS IT! My search is over! Dressing taste great when freshly poured on!
Haha glad you enjoyed it, Denise! Happy Fourth 🙂
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 🙁
Can I used dried herbs?
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.
Awesome recipe! I added purple onion and 1 cucumber and it’s amazing. Thanks for sharing this recipe.
When I made this, my husband said ” quit experimenting. This is the one!”
I made this for a barbecue with friends I hope they love it because it was easy and fresh
Great! I hope they all enjoy it 🙂
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!
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
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.
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!
Love this! I’m showing this to Mr. Savory Tooth to convince him of the majority opinion.
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.
Hi Kim, thanks for your kind words! Your chili flavored olive oil sounds amazing 🙂
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.
Thanks for sharing your tips — love them!
I’m with you. I like it freshly coated!
Balsamic vinegar turned this salad oddly dark, almost unappetizing. Has anyone tried white balsamic?
Color change is normal. You can try the white balsamic, I personally have never tried it.
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.
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.
Ooh I love these tips! Especially about making the pasta fresh the next day, that’s brilliant 🙂
Do you soak the cheese as well??