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Classic Pasta Salad Recipe

4.7 from 746 reviews

A refreshing and versatile Classic Pasta Salad featuring tender cooked pasta, crisp vegetables, and zesty Italian dressing, perfect for picnics, potlucks, and quick meals.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni or rotini pasta

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/2 cup diced bell peppers (red, green, or yellow)
  • 1/4 cup thinly sliced red onion

Dressing

  • 1/2 cup Italian dressing

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process.
  2. Prepare the Vegetables: While the pasta cooks, wash and chop all the vegetables as described. Halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion.
  3. Mix Ingredients: In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Pour the Italian dressing over the salad and toss well to ensure everything is evenly coated.
  4. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour before serving. This helps the flavors meld and the salad to become nicely chilled.
  5. Serve and Enjoy: Give the salad a final toss before serving. Optionally, garnish with fresh herbs like parsley or basil for added flavor and presentation.

Notes

  • Choose your favorite pasta shape; rotini and fusilli hold dressing well.
  • For extra protein, add cooked chicken, tuna, or chickpeas.
  • Use a homemade Italian dressing or store-bought for convenience.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Optional: sprinkle with grated Parmesan cheese before serving.

Keywords: Classic pasta salad, picnic salad, Italian pasta salad, summer salad, cold pasta dish