Bright, fresh, and bursting with zesty flavor, this Easy Italian Pasta Salad is the perfect side dish for potlucks, picnics, barbecues, or a light lunch. Combining colorful pasta with crisp vegetables and a tangy Italian dressing, it’s a simple yet incredibly satisfying dish that’s a true crowd-pleaser. With its vibrant appearance and customizable ingredients, this recipe makes it easy to whip up a delicious pasta salad that everyone will love!

Why I Love This Recipe

I absolutely love this Italian Pasta Salad because it’s the epitome of easy, fresh, and delicious. What truly makes it a go-to for me is its incredible versatility – you can adjust the vegetables, seasonings, and even the dressing to suit any preference. The way the pasta soaks up that zesty Italian dressing is pure magic, creating a dish that gets even better overnight. It’s a fantastic make-ahead option that tastes refreshing on a warm day, and it’s always a hit with both kids and adults. Plus, the minimal cooking involved means less time in the kitchen and more time enjoying!

List of Ingredients

Here’s what you’ll need to create this vibrant Easy Italian Pasta Salad:

• 1 box (12-16 ounces) tricolor rotini pasta (or other short pasta like penne, fusilli, or farfalle)
• 1 pint (about 2 cups) cherry tomatoes, halved or quartered
• 1 large cucumber, peeled (if desired) and diced into 1/2-inch pieces
• 1/2 medium red onion, thinly sliced or finely diced
• 1 (16-ounce) bottle Zesty Italian dressing (such as Kraft Zesty Italian, or your preferred brand)
• 1-2 tablespoons McCormick Salad Supreme seasoning (or similar blend), plus more to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• Kosher salt, to taste (optional, adjust based on dressing and seasoning salt content)

Optional Add-ins for Extra Flavor & Texture:

• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1/2 cup mini mozzarella balls (bocconcini), halved
• 1/4 cup grated Parmesan cheese
• 1/2 cup cooked pepperoni or salami, diced
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/4 cup fresh parsley, chopped

Swaps and Notes

• Pasta: Tricolor rotini adds visual appeal, but any short, sturdy pasta shape like penne, fusilli, or farfalle will work well as they hold the dressing and ingredients nicely.
• Vegetables: Feel free to customize! Bell peppers (any color, diced), blanched broccoli florets, artichoke hearts (canned, drained and chopped), or sun-dried tomatoes (oil-packed, drained and chopped) are great additions.
• Italian Dressing: “Zesty” Italian dressing typically has a good balance of tang and herbs. Use your favorite brand. For a healthier option, look for light Italian dressing, or make your own vinaigrette.
• McCormick Salad Supreme Seasoning: This seasoning blend adds a unique, savory, and slightly tangy flavor that is characteristic of many deli-style pasta salads. If you don’t have it, you can create a similar flavor profile with a mix of garlic powder, onion powder, paprika, celery seed, black pepper, and dried Italian herbs. Adjust to your preference – some like a lot, others prefer less.
• Salt: Many Italian dressings and the Salad Supreme seasoning contain salt, so taste your salad before adding extra salt.
• Chilling: This salad benefits greatly from chilling for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pasta to fully absorb the dressing.
• Dressing the Next Day: It’s common for pasta to absorb a lot of dressing as it sits. Having extra dressing on hand to add right before serving is a great tip to ensure it’s moist and flavorful.

List of Steps for the Recipe

1. Cook the Pasta:

• Bring a large pot of salted water to a rolling boil.
• Add the entire box of tricolor rotini pasta and cook according to package directions until al dente (firm to the bite). Do not overcook.
• Once cooked, immediately drain the pasta in a colander.
• Rinse the drained pasta thoroughly with cold water. This stops the cooking process and prevents the pasta from sticking together, which is crucial for pasta salad. Let it drain well.

2. Prepare the Vegetables:

• While the pasta is cooking, prepare your vegetables:
  • Halve or quarter the cherry tomatoes.
  • Peel the cucumber (if desired) and dice it into 1/2-inch pieces.
  • Thinly slice or finely dice the red onion.

3. Combine Ingredients:

• In a large mixing bowl, combine the cooled and drained rotini pasta, halved cherry tomatoes, diced cucumber, and sliced or diced red onion.
• Add about 3/4 of the 16-ounce bottle of Zesty Italian dressing to the pasta and vegetables.
• Sprinkle 1 to 2 tablespoons of McCormick Salad Supreme seasoning over the mixture.
• Add 1/2 teaspoon of freshly ground black pepper.
• (Optional: If adding any of the optional ingredients like olives, mozzarella, pepperoni, or chickpeas, add them now.)
• Toss all the ingredients together gently but thoroughly to ensure everything is evenly coated with the dressing and seasonings.

4. Chill the Pasta Salad:

• Cover the bowl of pasta salad tightly with plastic wrap.
• Place the pasta salad in the refrigerator to chill for at least 2 hours, or ideally overnight. This chilling time allows the flavors to meld and the pasta to absorb the dressing, which is key for maximum flavor.

5. Adjust and Serve:

• Before serving, remove the pasta salad from the refrigerator. The pasta will likely have absorbed a lot of the dressing.
• If the salad looks a bit dry, add more Zesty Italian dressing (from the remaining 1/4 bottle or a fresh bottle) until it reaches your desired moistness.
• Taste the salad and adjust seasonings as needed – you might want more Salad Supreme seasoning, black pepper, or a pinch of salt.
• (Optional: If using fresh parsley, stir it in just before serving.)
• Serve chilled as a delicious side dish.

Tips for Success

• Al Dente Pasta: Cook your pasta to al dente. It will continue to absorb liquid and soften as it chills, so starting slightly firm prevents mushy pasta.
• Rinse with Cold Water: This is essential for pasta salad. It stops cooking, removes excess starch, and prevents clumping.
• Dry Vegetables (Optional): If your vegetables (especially cucumber) are very watery, you can lightly salt them for 15 minutes and then pat dry to prevent the salad from becoming watery, though usually not necessary for quick chilling.
• Generous Seasoning: Don’t be shy with the Salad Supreme seasoning and pepper. They add a lot of character.
• Chill Time: The longer this salad chills, the better the flavors will develop. Overnight is truly ideal.
• Extra Dressing: Always plan to have a little extra dressing on hand for adding before serving, as the pasta will absorb quite a bit during chilling.
• Customization: Think of this recipe as a fantastic base. Add your favorite Italian-inspired ingredients to make it uniquely yours!

Serving Suggestions and Pairings

Italian Pasta Salad is a versatile side dish perfect for various occasions:

• Barbecues & Picnics: A staple at outdoor gatherings, as it holds up well.
• Potlucks: Always a popular dish to bring and share.
• Grill Companions: Pairs perfectly with grilled chicken, burgers, hot dogs, or steaks.
• Lunch: A light and refreshing lunch on its own, especially with added protein like grilled chicken or chickpeas.
• Sandwich Side: A great alternative to chips or fries with sandwiches and wraps.
• Buffet Spreads: A colorful and flavorful addition to any buffet.

Nutritional Information

(Approximation per serving, based on 8-10 servings. Values can vary significantly based on exact ingredients, dressing brand, and portion sizes.)

• Calories: Approximately 300-400 kcal
• Protein: Approximately 8-12 g
• Fat: Approximately 15-25 g (mostly from dressing)
• Carbohydrates: Approximately 30-40 g
• Fiber: Approximately 3-5 g
• Sodium: Approximately 600-900 mg (varies greatly by dressing and seasoning salt content)
• Cholesterol: Approximately 0-10 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Refrigeration: Store leftover Italian Pasta Salad in an airtight container in the refrigerator for up to 3-4 days.
• Moisture Check: Before serving leftovers, check for dryness. The pasta will continue to absorb dressing. Add an extra splash of dressing if needed and toss well.
• Freezing: Pasta salads generally do not freeze well, as the pasta can become mushy and the vegetables lose their crispness upon thawing. Best enjoyed fresh or from refrigeration.

Final Thoughts

This Easy Italian Pasta Salad is a testament to the fact that some of the most delicious dishes are also the simplest. With its vibrant colors, fresh ingredients, and zesty dressing, it’s a refreshing and satisfying side that’s perfect for any occasion. Get ready to enjoy a taste of summer, no matter the season!

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