Cold Pasta Salad With Italian Dressing

Cold pasta salad with Italian dressing is the kind of dish that feels like a celebration of fresh, simple ingredients. It’s bright, colorful, and just begging to be shared at any gathering or family meal.

The beauty is in how the tangy dressing and juicy tomatoes bring the pasta to life without fuss or fancy tricks.

This salad is an easy crowd-pleaser that tastes like a sunny afternoon in an Italian backyard—effortless, cheerful, and full of flavor.

Ingredients

Here’s a fresh and colorful cold pasta salad that’s as simple as it is delicious. With a mix of vibrant veggies, creamy mozzarella, and a lively Italian dressing, this dish feels just like sunshine on a plate—perfect for sharing or enjoying on your own.

• 12 oz tri-color rotini pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup grape tomatoes, halved, both red and yellow varieties
• 1 cup mini mozzarella balls (bocconcini)
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped, plus whole leaves for garnish
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, finely minced
• 1/2 tsp dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional, for a little kick)

Instructions

This pasta salad is an easy, colorful crowd-pleaser that brings the flavors of Italy into a single bowl. Fresh tomatoes, creamy mozzarella, and briny olives meet a zesty Italian dressing to create a dish that’s bright, balanced, and perfect for any occasion.

1. Cook and cool the pasta: Boil the tri-color rotini according to package instructions until al dente, then drain and rinse with cold water to stop the cooking and cool it down completely.
2. Prepare the veggies and cheese: While the pasta cools, halve the cherry and grape tomatoes, slice the red onion thinly, and chop the fresh basil, keeping a few whole leaves aside for garnish.
3. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, finely minced garlic, dried oregano, salt, freshly ground black pepper, and a pinch of red pepper flakes if using—this will be your vibrant Italian dressing.
4. Combine the salad ingredients: In a large bowl, toss together the cooled pasta, halved tomatoes, mini mozzarella balls, Kalamata olives, sliced red onion, and chopped basil so everything mixes evenly.
5. Dress the salad: Pour the dressing over the pasta mixture and gently toss to coat every bite with the zesty flavors.
6. Adjust seasoning and chill: Taste the salad and add more salt or pepper if needed, then cover and refrigerate for at least 30 minutes to let the flavors meld.
7. Garnish and serve: Just before serving, scatter the reserved whole basil leaves on top for a fresh, inviting touch—grab your fork and enjoy.

Tweaks and Additions

This pasta salad is already a bright and tasty crowd-pleaser, but a few little tweaks and additions can bring out deeper layers of flavor and make it even more exciting without losing that easy, homey feel.

• Add a splash of lemon juice: A squeeze of fresh lemon brightens the dressing even more and gives the salad a lovely, fresh zing that pairs beautifully with the tomatoes and mozzarella.
• Swap in fresh oregano: Instead of dried oregano, use fresh leaves chopped finely to add a vibrant, herbaceous note that lifts every bite.
• Include toasted pine nuts: A handful of toasted pine nuts adds a gentle crunch and subtle nuttiness that feels very Italian and gives the salad extra texture.
• Use red pepper flakes generously: Don’t be shy with the red pepper flakes—just a pinch or two adds a gentle warmth that makes the salad more playful and interesting.
• Try sun-dried tomatoes: Tossing in some chopped sun-dried tomatoes gives a sweet-tart depth that contrasts nicely with the fresh tomatoes and mellow mozzarella.
• Add a drizzle of balsamic glaze: A light drizzle of balsamic glaze just before serving brings a touch of sweetness and richness that makes the salad taste a little more special.
• Mix in chopped artichoke hearts: Adding some marinated artichoke hearts gives the salad a tangy twist and more hearty bites.
• Use a blend of olives: Instead of just Kalamata, mix in some green Castelvetrano olives or black oil-cured olives for varying briny flavors that add interest without overpowering the salad.