20 Delicious Cold Pasta Salad Recipes With Italian Dressing Savory

Mmm, can you smell that? It’s the aroma of fresh, zesty Italian dressing mingling with perfectly cooked pasta in our roundup of 20 Delicious Cold Pasta Salad Recipes With Italian Dressing Savory. Whether you’re meal prepping for the week or looking for the ultimate side dish for your next BBQ, these recipes are sure to delight. Dive in and discover your new favorite pasta salad today!

Classic Italian Pasta Salad with Italian Dressing

Whisking together the vibrant flavors of Italy, this Classic Italian Pasta Salad is a refreshing homage to traditional Mediterranean cuisine, perfect for picnics, potlucks, or a light summer dinner.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1/2 cup extra virgin olive oil (or any neutral oil)
• 1/4 cup red wine vinegar
• 1 tbsp Italian seasoning (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup red onion, finely diced
• 1/2 cup green bell pepper, diced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated (optional for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, in a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper to create the dressing. Tip: Taste and adjust seasoning as needed.
3. Drain the pasta and rinse under cold water to cool quickly and stop the cooking process. Tip: This also removes excess starch, preventing the salad from becoming sticky.
4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black olives, red onion, green bell pepper, and fresh basil.
5. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
6. Cover and refrigerate for at least 1 hour to allow flavors to meld. Tip: For best results, let it sit overnight.
7. Before serving, sprinkle with grated Parmesan cheese if desired.

Offering a delightful contrast of textures from the al dente pasta to the crisp vegetables, this salad bursts with the tangy, herby notes of Italian dressing. Serve it atop a bed of fresh arugula for an extra peppery bite or alongside grilled meats for a hearty meal.

Antipasto Pasta Salad with Italian Dressing

Marrying the vibrant flavors of Italy with the heartiness of pasta, this Antipasto Pasta Salad is a celebration of textures and tastes, perfect for any gathering. Its Italian dressing adds a zesty, herby note that ties all the components together beautifully.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1/2 cup extra virgin olive oil (for a fruity depth)
• 1/4 cup red wine vinegar (adjust to taste)
• 1 tsp dried oregano (crush between fingers to release oils)
• 1/2 tsp garlic powder (or freshly minced for more punch)
• 1/2 cup diced salami (Genoa salami recommended)
• 1/2 cup diced provolone cheese (cubed for easy mixing)
• 1/2 cup cherry tomatoes, halved (for a burst of freshness)
• 1/4 cup sliced black olives (Kalamata olives for a richer flavor)
• 1/4 cup diced red onion (soak in cold water to mellow sharpness)
• Salt and freshly ground black pepper (to season)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together the olive oil, red wine vinegar, dried oregano, and garlic powder in a small bowl to create the dressing. Season with salt and pepper to taste.
3. Drain the pasta and rinse under cold water to stop the cooking process. This ensures the pasta retains its perfect texture.
4. In a large mixing bowl, combine the cooled pasta, diced salami, provolone cheese, cherry tomatoes, black olives, and red onion.
5. Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Let the salad sit for at least 30 minutes before serving to allow flavors to meld.

Zesty and refreshing, this Antipasto Pasta Salad offers a delightful contrast between the creamy cheese, tangy dressing, and crisp vegetables. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled meats for a hearty meal.

Greek Style Pasta Salad with Italian Dressing

On a warm summer day, nothing refreshes quite like a vibrant Greek Style Pasta Salad, tossed in a zesty Italian dressing. This dish marries the hearty comfort of pasta with the crisp, fresh flavors of the Mediterranean, creating a perfect balance for any occasion.

Ingredients

• 8 oz pasta (penne or fusilli works well)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/2 cup cucumber, diced (English cucumber preferred for fewer seeds)
• 1/4 cup red onion, thinly sliced (soak in cold water to mellow the bite)
• 1/2 cup feta cheese, crumbled (block feta offers better texture)
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup Italian dressing (homemade or store-bought, adjust to taste)
• 1 tbsp olive oil (extra virgin for best flavor)
• Salt and pepper (to taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Soak the onion slices in cold water for 5 minutes, then drain to reduce sharpness.
3. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent sticking.
4. In a large bowl, combine the cooled pasta, prepared vegetables, feta cheese, and Kalamata olives. Drizzle with Italian dressing and gently toss to coat evenly.
5. Season with salt and pepper to taste. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

This Greek Style Pasta Salad boasts a delightful contrast of textures, from the tender pasta to the crisp vegetables, all enveloped in the tangy embrace of Italian dressing. Try serving it atop a bed of fresh greens for an extra layer of freshness, or alongside grilled meats for a satisfying summer meal.

Caprese Pasta Salad with Italian Dressing

Nothing embodies the essence of summer quite like a Caprese Pasta Salad with Italian Dressing, a dish that marries the freshness of ripe tomatoes, the creaminess of mozzarella, and the aromatic punch of basil, all brought together with a tangy Italian dressing.

Ingredients

• 8 oz penne pasta (or any short pasta of choice)
• 1 cup cherry tomatoes, halved (for a sweeter taste, use heirloom varieties)
• 8 oz fresh mozzarella balls, drained and halved (pearl size works best)
• 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar (adjust to taste)
• 1 tsp dried oregano (fresh oregano can be used for a more vibrant flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the dressing by whisking together the olive oil, balsamic vinegar, dried oregano, salt, and black pepper in a small bowl until well combined.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down quickly. This ensures the pasta retains its perfect texture.
4. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and sliced basil leaves.
5. Pour the prepared Italian dressing over the pasta salad and toss gently to coat all the ingredients evenly. Let the salad sit for 10 minutes to allow the flavors to meld together.
6. Just before serving, give the salad a final toss and adjust the seasoning if necessary. Serve chilled or at room temperature for the best flavor experience.

Juxtaposing the al dente bite of the pasta with the juicy burst of cherry tomatoes and the creamy mozzarella, this salad is a textural delight. For an added touch, serve it on a platter garnished with whole basil leaves and a drizzle of balsamic glaze.

Mediterranean Pasta Salad with Italian Dressing

Perfect for those warm summer evenings, this Mediterranean Pasta Salad with Italian Dressing combines the vibrant flavors of sun-drenched vegetables and herbs with the satisfying chew of al dente pasta, all brought together by a zesty, homemade dressing.

Ingredients

• 8 oz pasta (such as fusilli or penne, for optimal sauce adherence)
• 1 cup cherry tomatoes, halved (for a burst of sweetness)
• 1/2 cup cucumber, diced (English cucumber preferred for fewer seeds)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1/2 cup Kalamata olives, pitted and halved (or any brine-cured olive)
• 1/4 cup feta cheese, crumbled (for a creamy, salty contrast)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp red wine vinegar (adjust to taste)
• 1 tsp dried oregano (rub between fingers to release oils)
• 1/2 tsp garlic powder (or 1 fresh garlic clove, minced)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the dressing by whisking together olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper in a small bowl until emulsified.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Shake off excess water.
4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
5. Sprinkle the crumbled feta cheese over the top of the salad and give it one final gentle toss to distribute.

Refreshingly crisp with a harmonious blend of tangy, salty, and sweet notes, this salad is a standout at picnics or as a vibrant side dish. For an extra touch of elegance, serve it in a hollowed-out bell pepper or alongside grilled seafood.

Three Bean Pasta Salad with Italian Dressing

Delightfully refreshing and packed with protein, this Three Bean Pasta Salad with Italian Dressing is a vibrant dish that brings together the heartiness of beans with the lightness of pasta, all tossed in a zesty homemade dressing. Perfect for picnics, potlucks, or a nutritious weeknight dinner, it’s a versatile recipe that’s as pleasing to the palate as it is to the eye.

Ingredients

• 8 oz pasta (such as fusilli or penne, for optimal sauce adherence)
• 1 cup canned chickpeas, drained and rinsed (for a creamy texture)
• 1 cup canned kidney beans, drained and rinsed (adds a meaty bite)
• 1 cup canned cannellini beans, drained and rinsed (for a buttery note)
• 1/4 cup red onion, finely diced (soak in cold water to mellow the sharpness)
• 1/2 cup Italian dressing (homemade or store-bought, adjust to taste)
• 1/4 cup fresh parsley, chopped (for a bright, herbal finish)
• Salt and pepper (to season layers of flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, in a large mixing bowl, combine the chickpeas, kidney beans, cannellini beans, and red onion.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Shake off excess water.
4. Add the cooled pasta to the bowl with the beans and onion. Pour the Italian dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
5. Season the salad with salt and pepper to taste, then fold in the chopped parsley for a fresh burst of color and flavor.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Perfectly balanced, this salad offers a delightful contrast of textures—from the tender beans to the al dente pasta—all harmonized by the tangy, herbaceous dressing. Serve it atop a bed of greens for an extra crunch or alongside grilled meats for a hearty meal.

Roasted Vegetable Pasta Salad with Italian Dressing

Zesty and vibrant, this Roasted Vegetable Pasta Salad with Italian Dressing is a celebration of summer’s bounty, combining the smoky sweetness of oven-roasted vegetables with the hearty comfort of pasta, all tossed in a tangy, herbaceous Italian dressing. Perfect for picnics, potlucks, or a light dinner al fresco, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 8 oz pasta (penne or fusilli works well)
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes), chopped into 1-inch pieces
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup Italian dressing (homemade or store-bought)
• 1/4 cup grated Parmesan cheese (optional for garnish)
• 2 tbsp fresh basil, chopped (for garnish)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables to perfection.
2. Toss the chopped vegetables with 2 tbsp olive oil, salt, and black pepper on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and have slight charred edges, stirring halfway through for uniform cooking.
4. While the vegetables roast, cook the pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes.
5. Drain the pasta and rinse under cold water to stop the cooking process, then toss with the remaining 1 tbsp olive oil to prevent sticking.
6. In a large mixing bowl, combine the cooled pasta, roasted vegetables, and Italian dressing, gently tossing to ensure everything is evenly coated.
7. Garnish with grated Parmesan cheese and fresh basil before serving for an extra layer of flavor and color.

Outstanding in its simplicity, this pasta salad boasts a delightful contrast of textures—from the tender pasta and vegetables to the crisp edges of the roasted bits. The Italian dressing ties everything together with its bright acidity and herbal notes, making it a versatile dish that pairs beautifully with grilled meats or stands proudly on its own. For a creative twist, serve it in hollowed-out bell peppers or alongside a scoop of creamy burrata for an indulgent touch.

Chicken Caesar Pasta Salad with Italian Dressing

Kaleidoscopic in its flavors and textures, this Chicken Caesar Pasta Salad with Italian Dressing is a harmonious blend of crisp greens, tender pasta, and succulent chicken, all brought together with a creamy, tangy dressing that’s sure to delight the palate.

Ingredients

• 8 oz penne pasta (or any short pasta of choice)
• 2 cups cooked chicken, shredded (rotisserie chicken works well for ease)
• 1/2 cup Caesar dressing (homemade or store-bought, adjust to taste)
• 1/4 cup Italian dressing (for an extra zing)
• 2 cups romaine lettuce, chopped (ensure it’s crisp and fresh)
• 1/2 cup cherry tomatoes, halved (for a pop of color and sweetness)
• 1/4 cup grated Parmesan cheese (freshly grated preferred for best flavor)
• 1/4 cup croutons (homemade or store-bought, for crunch)
• Salt and pepper to taste (start with a pinch and adjust as needed)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, in a large mixing bowl, combine the shredded chicken, Caesar dressing, and Italian dressing. Toss until the chicken is evenly coated. Tip: Letting the chicken marinate in the dressing while the pasta cooks enhances the flavor.
3. Drain the pasta and rinse under cold water to cool it down quickly. This stops the cooking process and prevents the pasta from becoming mushy.
4. Add the cooled pasta to the bowl with the chicken mixture. Gently fold in the romaine lettuce, cherry tomatoes, and Parmesan cheese until everything is well combined. Tip: Adding the lettuce last keeps it crisp.
5. Season the salad with salt and pepper to taste. Give it one final toss to ensure all the flavors are melded together.
6. Just before serving, sprinkle the croutons over the top for added texture and crunch.

Refreshingly crisp with a perfect balance of creamy and tangy, this salad is a testament to the beauty of simple ingredients coming together. Serve it chilled on a warm summer day for a meal that’s as satisfying as it is elegant, or pack it for a picnic where its flavors can truly shine.

Tuna Pasta Salad with Italian Dressing

Delightfully refreshing and effortlessly elegant, this Tuna Pasta Salad with Italian Dressing is a harmonious blend of flavors and textures, perfect for a light lunch or a sophisticated side dish. Its vibrant colors and zesty dressing promise to brighten any table.

Ingredients

• 8 oz pasta (such as fusilli or penne, for better sauce adherence)
• 1 can (5 oz) tuna in water, drained (opt for chunk light for a milder flavor)
• 1/2 cup Italian dressing (homemade or store-bought, adjust to taste)
• 1 cup cherry tomatoes, halved (for a burst of freshness)
• 1/2 cup cucumber, diced (peeled for a smoother texture)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1/4 cup black olives, sliced (Kalamata olives add a richer flavor)
• 1/4 cup fresh parsley, chopped (for a bright, herbaceous note)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the black olives.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down, ensuring the salad stays crisp.
4. In a large mixing bowl, combine the cooled pasta, drained tuna, prepared vegetables, and chopped parsley.
5. Pour the Italian dressing over the salad and gently toss to coat all ingredients evenly. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Crunchy cucumbers and juicy tomatoes contrast beautifully with the tender pasta and flaky tuna, while the Italian dressing ties everything together with its tangy and herbaceous notes. Serve this salad atop a bed of greens for an extra layer of texture or alongside grilled chicken for a more substantial meal.

Shrimp Pasta Salad with Italian Dressing

Brimming with vibrant flavors and textures, this Shrimp Pasta Salad with Italian Dressing is a delightful ensemble of succulent shrimp, al dente pasta, and crisp vegetables, all tossed in a zesty homemade Italian dressing. Perfect for summer picnics or a light, refreshing meal, this dish promises a burst of freshness in every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined (for quicker cooking, use pre-cooked shrimp)
• 8 oz pasta, such as fusilli or penne (whole wheat or gluten-free alternatives work well)
• 1 cup cherry tomatoes, halved (for a sweeter taste, use sun gold tomatoes)
• 1/2 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
• 1/2 cup cucumber, diced (English or Persian cucumbers are ideal for their crisp texture)
• 1/4 cup black olives, sliced (Kalamata olives add a nice depth of flavor)
• 1/4 cup fresh parsley, chopped (flat-leaf parsley is preferred for its milder taste)
• 1/3 cup extra virgin olive oil (or any neutral oil for a lighter dressing)
• 2 tbsp red wine vinegar (apple cider vinegar can be a tangy substitute)
• 1 tsp Dijon mustard (for a hint of spice, use whole grain mustard)
• 1 tsp honey (adjust to taste, maple syrup is a great vegan alternative)
• 1/2 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1/2 tsp dried oregano (Italian seasoning blend works in a pinch)
• Salt and pepper to taste (start with 1/4 tsp each and adjust as needed)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Tip: Adding a splash of olive oil to the pasta water prevents sticking.
2. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool. Tip: Do not overcrowd the skillet to ensure even cooking.
3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, oregano, salt, and pepper to make the dressing. Tip: For a smoother dressing, blend all ingredients in a food processor for 30 seconds.
4. In a large mixing bowl, combine the cooled pasta, shrimp, cherry tomatoes, red onion, cucumber, black olives, and parsley. Drizzle with the dressing and toss gently to coat all ingredients evenly.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled. Tip: For an extra crunch, sprinkle with toasted pine nuts or croutons before serving.

Assembling this salad is a breeze, and the result is a harmonious blend of textures—from the tender shrimp to the crisp vegetables—all enveloped in a tangy, herbaceous dressing. For a stunning presentation, serve it in a hollowed-out watermelon or alongside grilled artisan bread.

Pesto Pasta Salad with Italian Dressing

Savory and vibrant, this Pesto Pasta Salad with Italian Dressing is a celebration of fresh flavors and textures, perfect for elevating any summer gathering or weeknight dinner. Its combination of aromatic basil pesto and zesty Italian dressing creates a harmonious blend that’s both refreshing and satisfying.

Ingredients

• 8 oz pasta (fusilli or penne works best for holding dressing)
• 1/2 cup basil pesto (homemade or store-bought for convenience)
• 1/4 cup Italian dressing (extra virgin olive oil-based for a richer flavor)
• 1 cup cherry tomatoes, halved (add a pop of color and sweetness)
• 1/2 cup mozzarella pearls (or diced fresh mozzarella for creaminess)
• 1/4 cup grated Parmesan cheese (for a salty, umami kick)
• 2 tbsp pine nuts (toasted for extra crunch)
• Salt, to taste (start with 1/4 tsp and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
3. Drain the pasta and rinse under cold water to stop the cooking process. This ensures your salad stays fresh and doesn’t become mushy.
4. In a large mixing bowl, combine the cooled pasta, basil pesto, and Italian dressing. Toss gently until the pasta is evenly coated.
5. Add the cherry tomatoes, mozzarella pearls, and grated Parmesan cheese to the bowl. Mix lightly to distribute the ingredients without crushing the tomatoes.
6. Sprinkle the toasted pine nuts over the top and add salt to taste. Give the salad one final gentle toss to incorporate everything.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

With its creamy mozzarella, juicy tomatoes, and crunchy pine nuts, this pesto pasta salad offers a delightful contrast of textures. Serve it atop a bed of arugula for a peppery bite or alongside grilled chicken for a more substantial meal.

Sun-Dried Tomato Pasta Salad with Italian Dressing

This Sun-Dried Tomato Pasta Salad with Italian Dressing is a vibrant, flavorful dish that brings a taste of the Mediterranean to your table. Perfect for picnics, potlucks, or a light summer dinner, it’s a delightful blend of chewy pasta, tangy sun-dried tomatoes, and a zesty homemade dressing.

Ingredients

• 8 oz fusilli pasta (or any short pasta)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil for dressing)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp reserved sun-dried tomato oil
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, prepare the dressing by whisking together the reserved sun-dried tomato oil, extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano in a small bowl. Season with salt and pepper to taste.
3. In a large mixing bowl, combine the cooled pasta, chopped sun-dried tomatoes, red onion, kalamata olives, and torn basil leaves. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Sprinkle the grated Parmesan cheese over the salad and give it one final gentle toss. Taste and adjust seasoning if necessary.
5. For best flavor, cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Finished with a sprinkle of extra Parmesan, this pasta salad boasts a perfect balance of textures and flavors, from the tender pasta and chewy sun-dried tomatoes to the crisp red onion and briny olives. Serve it chilled on a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Artichoke Heart Pasta Salad with Italian Dressing

Captivating the essence of summer, this Artichoke Heart Pasta Salad with Italian Dressing combines tender pasta, marinated artichoke hearts, and a vibrant mix of vegetables, all tossed in a homemade Italian dressing that’s both zesty and herbaceous.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 1 cup marinated artichoke hearts, drained and chopped (reserve some marinade for dressing)
• 1/2 cup cherry tomatoes, halved (for a pop of color and sweetness)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
• 1/4 cup black olives, sliced (Kalamata olives add a nice depth)
• 1/4 cup fresh parsley, chopped (for a fresh, herby finish)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 2 tbsp red wine vinegar (adjust to taste)
• 1 tsp dried oregano (crush between fingers to release oils)
• 1/2 tsp garlic powder (or 1 fresh garlic clove, minced)
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare the dressing by whisking together the olive oil, red wine vinegar, reserved artichoke marinade, dried oregano, garlic powder, salt, and pepper in a small bowl.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Let it drain well.
4. In a large mixing bowl, combine the cooled pasta, chopped artichoke hearts, cherry tomatoes, red onion, black olives, and parsley.
5. Pour the dressing over the pasta salad and toss gently to combine, ensuring all ingredients are evenly coated.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Taste and adjust seasoning before serving.

This pasta salad boasts a delightful contrast of textures, from the chewy pasta to the crisp vegetables, all enveloped in a tangy, herb-infused dressing. Serve it as a standout side at your next barbecue or pack it for a refreshing lunch option that travels well.

Olive Garden Copycat Pasta Salad with Italian Dressing

Glistening with the vibrant hues of fresh vegetables and coated in a tangy Italian dressing, this Olive Garden copycat pasta salad is a celebration of flavors and textures that brings the essence of Italian dining right to your table.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1/2 cup extra virgin olive oil (or any neutral oil)
• 1/4 cup red wine vinegar
• 1 tbsp Italian seasoning (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper in a small bowl to create the dressing. Tip: For a smoother dressing, let it sit for 10 minutes to allow the flavors to meld.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also helps to remove excess starch, preventing the salad from becoming sticky.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, black olives, red onion, and fresh basil. Pour the dressing over the salad and toss gently to coat evenly.
5. Sprinkle the grated Parmesan cheese over the salad and toss lightly once more. Serve immediately or refrigerate for at least 1 hour to allow the flavors to deepen.

Lusciously coated in the herbaceous dressing, each bite of this pasta salad offers a delightful crunch from the fresh vegetables and a creamy finish from the Parmesan. For an added touch, serve it alongside grilled chicken or as part of a summer picnic spread.

Summer Garden Pasta Salad with Italian Dressing

Just as the summer sun reaches its zenith, our Summer Garden Pasta Salad with Italian Dressing emerges as the perfect blend of freshness and flavor, offering a delightful escape into the season’s bounty with every forkful.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1/4 cup extra virgin olive oil (or any neutral oil)
• 3 tbsp red wine vinegar (adjust to taste)
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup fresh basil, chopped
• 1/2 cup mozzarella cheese, cubed

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper in a large bowl to create the dressing. Tip: Let the dressing sit for a few minutes to allow the flavors to meld.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also helps to remove excess starch, preventing the salad from becoming sticky.
4. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes, cucumber, red onion, black olives, fresh basil, and mozzarella cheese. Toss gently to combine.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to develop.

Crunchy cucumbers and juicy tomatoes provide a refreshing contrast to the tender pasta, while the Italian dressing ties everything together with its herbaceous and tangy notes. Serve this salad chilled, perhaps with a sprinkle of extra basil on top for a vibrant finish, or alongside grilled meats for a hearty summer meal.

Avocado and Bacon Pasta Salad with Italian Dressing

Nothing elevates a summer gathering quite like a dish that marries creamy textures with smoky flavors, and this Avocado and Bacon Pasta Salad with Italian Dressing is no exception. Perfect for al fresco dining, it combines the richness of avocado with the crispness of bacon, all tossed in a vibrant Italian dressing.

Ingredients

• 8 oz pasta (fusilli or penne works well for holding the dressing)
• 6 strips bacon (thick-cut preferred for extra crunch)
• 2 ripe avocados (look for slightly soft to the touch)
• 1/4 cup red onion (finely diced for a mild bite)
• 1/2 cup Italian dressing (homemade or store-bought, adjust to taste)
• 1 tbsp lemon juice (to prevent avocado browning)
• Salt and pepper (to taste, but start with 1/4 tsp salt)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat a skillet over medium heat. Add the bacon strips and cook until crispy, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
3. In a large bowl, combine the cooled pasta, crumbled bacon, diced avocado, red onion, and Italian dressing. Gently toss to combine, ensuring the avocado is evenly distributed without becoming mushy.
4. Drizzle the lemon juice over the salad and season with salt and pepper. Toss once more to incorporate all the flavors.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

With its creamy avocado, crispy bacon, and tangy Italian dressing, this pasta salad offers a delightful contrast of textures and flavors. Serve it atop a bed of greens for an extra layer of freshness or alongside grilled chicken for a heartier meal.

Spinach and Feta Pasta Salad with Italian Dressing

Savory and vibrant, this Spinach and Feta Pasta Salad with Italian Dressing is a delightful fusion of textures and flavors, perfect for a light lunch or a sophisticated side dish. Its combination of fresh spinach, creamy feta, and al dente pasta, all tossed in a homemade Italian dressing, promises a refreshing and satisfying meal.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 2 cups fresh spinach, roughly chopped (packed)
• 1/2 cup feta cheese, crumbled (for a creamier texture, use Bulgarian feta)
• 1/4 cup olive oil (extra virgin recommended for better flavor)
• 2 tbsp red wine vinegar (adjust to taste)
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl to create the dressing. Taste and adjust seasoning as needed.
3. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. This ensures your salad stays crisp.
4. In a large mixing bowl, combine the cooled pasta, chopped spinach, and crumbled feta cheese. Drizzle the dressing over the top.
5. Toss the salad gently but thoroughly to ensure all ingredients are evenly coated with the dressing. Let it sit for 5 minutes to allow flavors to meld.
6. Serve immediately, or refrigerate for up to 2 hours for a chilled version. The salad can be garnished with additional feta or a sprinkle of oregano for an extra touch of elegance.

Not only does this salad boast a perfect balance of creamy, tangy, and fresh flavors, but its vibrant colors also make it a feast for the eyes. For a creative twist, serve it in a hollowed-out watermelon or alongside grilled chicken for a heartier meal.

Broccoli and Cheddar Pasta Salad with Italian Dressing

Perfect for picnics or a light summer dinner, this Broccoli and Cheddar Pasta Salad with Italian Dressing combines crisp vegetables, tender pasta, and sharp cheddar in a vibrant, herbaceous dressing that’s sure to delight.

Ingredients

• 8 oz pasta (fusilli or penne works well)
• 2 cups broccoli florets, chopped into bite-sized pieces
• 1 cup sharp cheddar cheese, diced (for a richer flavor, use aged cheddar)
• 1/4 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the flavor)
• 1/2 cup Italian dressing (homemade or store-bought, adjust to taste)
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, prepare an ice bath. Drain the pasta and immediately plunge it into the ice bath to stop the cooking process, ensuring it retains a perfect bite.
3. Drain the pasta again and transfer to a large mixing bowl. Add the broccoli florets, diced cheddar, and red onion.
4. Pour the Italian dressing over the salad and gently toss to combine, ensuring all ingredients are evenly coated. Season with salt and pepper, adjusting to your preference.
5. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Offering a delightful contrast of textures and flavors, this salad is as versatile as it is delicious. Serve it atop a bed of greens for an extra crunch or alongside grilled meats for a hearty meal.

Pepperoni Pizza Pasta Salad with Italian Dressing

Whisking together the vibrant flavors of a classic pepperoni pizza and the refreshing ease of a pasta salad, this dish is a delightful twist on two beloved favorites. Perfect for picnics, potlucks, or a quick weeknight dinner, it’s a crowd-pleaser that marries the hearty satisfaction of pizza with the light, tangy zest of Italian dressing.

Ingredients

• 8 oz rotini pasta (or any short pasta of choice)
• 1 cup mini pepperoni slices (or regular pepperoni, quartered)
• 1 cup cherry tomatoes, halved (for a burst of freshness)
• 1/2 cup black olives, sliced (adds a briny depth)
• 1/2 cup red onion, finely diced (soak in cold water to mellow if preferred)
• 1 cup mozzarella cheese, cubed (or shredded for easier mixing)
• 1/2 cup Italian dressing (homemade or store-bought, adjust to taste)
• 1/4 cup grated Parmesan cheese (for a salty, umami finish)
• 1 tsp dried oregano (or fresh, for a more vibrant flavor)
• Salt and pepper (to season)

Instructions

1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the pasta and rinse under cold water to stop the cooking process. This ensures your salad stays fresh and not mushy.
3. In a large mixing bowl, combine the cooled pasta, mini pepperoni slices, cherry tomatoes, black olives, red onion, and mozzarella cheese. Tip: Gently fold to keep the ingredients intact.
4. Pour the Italian dressing over the pasta mixture and sprinkle with dried oregano, salt, and pepper. Toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Just before serving, sprinkle with grated Parmesan cheese for an extra layer of flavor.

A symphony of textures and tastes, this Pepperoni Pizza Pasta Salad offers a satisfying crunch from the fresh vegetables, a chewy bite from the pasta and pepperoni, and a creamy richness from the cheeses. Serve it in a hollowed-out bread bowl for an edible presentation that doubles as a conversation starter.

Buffalo Chicken Pasta Salad with Italian Dressing

Nothing elevates a summer gathering quite like a dish that marries the bold flavors of buffalo chicken with the refreshing crispness of pasta salad. This Buffalo Chicken Pasta Salad with Italian Dressing is a harmonious blend of spicy, tangy, and creamy, perfect for those who appreciate a dish with depth and character.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 1 lb pasta, such as fusilli or penne (al dente is key)
• 1/2 cup buffalo sauce (adjust for heat preference)
• 1/4 cup Italian dressing (homemade or store-bought)
• 1/2 cup mayonnaise (for creaminess)
• 1/2 cup celery, finely diced (adds crunch)
• 1/4 cup red onion, thinly sliced (soak in water to mellow)
• 1/2 cup blue cheese crumbles (or feta for a twist)
• Salt and pepper to taste (season in layers)

Instructions

1. In a large mixing bowl, combine the shredded chicken and buffalo sauce, ensuring the chicken is evenly coated. Let it marinate for 10 minutes to absorb the flavors.
2. Add the cooked pasta to the bowl, followed by the Italian dressing and mayonnaise. Gently toss to combine, taking care not to break the pasta.
3. Fold in the diced celery and red onion, distributing them evenly throughout the salad for a balanced bite.
4. Sprinkle the blue cheese crumbles over the top, then season with salt and pepper. Toss lightly once more to incorporate.
5. Cover and refrigerate for at least 1 hour before serving, allowing the flavors to meld together beautifully.

Yield a dish that boasts a delightful contrast of textures, from the tender chicken and pasta to the crisp vegetables, all enveloped in a creamy, spicy dressing. Serve it atop a bed of greens for an elegant presentation or as a hearty standalone dish at your next barbecue.

Conclusion

These 20 Delicious Cold Pasta Salad Recipes With Italian Dressing Savory offer a treasure trove of flavors perfect for any occasion. Tantalize your taste buds and bring a refreshing twist to your meals. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!