Quick Italian Pasta Salad Recipe
Introduction
This Quick Italian Pasta Salad is a refreshing and easy dish perfect for busy weeknights or casual gatherings. Combining tender pasta, zesty Italian dressing, fresh vegetables, and cheese, it offers a delightful balance of flavors and textures.
Ingredients
- 2 cups pasta (such as rotini or penne)
- 1/2 cup Italian dressing
- 1 cup chopped mixed vegetables (like bell peppers, cucumbers, and cherry tomatoes)
- 1/2 cup shredded cheese (such as mozzarella or cheddar)
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down.
- Step 2: In a large bowl, combine the cooled pasta with Italian dressing, chopped vegetables, and shredded cheese. Toss gently to ensure everything is evenly coated.
Tips & Variations
- For added protein, toss in some cooked chicken or chickpeas.
- Use a mix of colorful vegetables to brighten the dish and add more crunch.
- Let the salad chill for 30 minutes before serving to allow the flavors to meld.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, and if needed, add a splash of extra Italian dressing to refresh the flavors. This salad is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad in advance?
Yes, it actually tastes better after sitting for a few hours in the refrigerator, allowing flavors to blend. Just be sure to toss it again before serving.
What vegetables work best in Italian pasta salad?
Bell peppers, cucumbers, cherry tomatoes, red onions, and olives are popular choices that add crunch and vibrant flavor.
PrintQuick Italian Pasta Salad Recipe
A quick and easy Italian Pasta Salad that combines perfectly cooked pasta with zesty Italian dressing, fresh vegetables, and flavorful cheese for a light and delicious side dish or meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 8 oz rotini or penne pasta
Italian Dressing
- 1/2 cup Italian dressing (store-bought or homemade)
Vegetables
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
Cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare vegetables and cheese: While the pasta cooks, wash and chop the vegetables as directed: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the black olives. Measure out the shredded mozzarella and grated Parmesan cheese.
- Mix salad: In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, and cheeses. Pour the Italian dressing over the mixture and toss everything together until the pasta and vegetables are evenly coated.
- Chill and serve: Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to blend. Serve chilled or at room temperature for a refreshing dish.
Notes
- For extra protein, add cooked chicken, salami, or chickpeas.
- Use fresh homemade Italian dressing for a tangier taste.
- Can be made a day ahead and stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables like bell peppers or artichoke hearts.
- If you prefer, substitute mozzarella with feta or provolone cheese.
Keywords: Italian pasta salad, quick pasta salad, cold pasta salad, easy Italian salad, summer side dish
