Name: Pasta Salad with Italian Dressing
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 12 ounces rotini pasta, or any corkscrew-shaped pasta; kosher salt for cooking pasta; ¾ cup italian salad dressing, divided; 1 cup chopped cucumber, peeled and seeded; 1 cup halved cherry or grape tomatoes; 1 (2.25-ounce) can sliced black olives, drained; 1 large red bell pepper, seeded and diced; 1 large green bell pepper, seeded and diced; ¼ cup finely diced red onion, or sweet onion; 2 tablespoons salad supreme seasoning; ¼ cup red wine vinegar; 1½ tablespoons fresh lemon juice, ~1 medium lemon; 2 teaspoons honey; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon italian seasoning; ⅛ teaspoon black pepper; ½ cup extra virgin olive oil

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A vibrant bowl of pasta salad, speckled with colorful vegetables and bathed in zesty dressing, can whisk you away to sun-soaked Italian terraces. Every bite is a celebration of flavor and texture, where the rotating strands of rotini embrace the tangy notes of Italian dressing like a warm hug. Whether you’re prepping for a summer picnic or a cozy family dinner, this pasta salad feels like the perfect fit. It transports you to leisurely lunches and joyful gatherings, effortlessly bridging the gap between casual and special occasions.

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What makes this Italian Pasta Salad truly shine? It’s not just the delightful medley of fresh ingredients and homemade dressing; it’s the ease of preparation that beckons even the most novice of cooks. This dish is quick, budget-friendly, and adaptable to suit your pantry staples. Mix and match your favorite veggies to make it your own. Ready to impress friends and family with minimal effort? You’re in for a treat as you dive into the lusciousness of this salad.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pasta Salad with Italian Dressing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pasta Salad with Italian Dressing

Why You’ll Love This Recipe

Simple & Quick: Whip up the whole dish in under an hour, including prep and chill time.
Irresistible Flavor: The combination of crisp veggies and savory dressing brings a burst of freshness.
Eye-Catching Appeal: A colorful array of vegetables make this dish not just tasty but also a visual delight.
Flexible Serving: Perfect for BBQs, potlucks, or as a hearty weeknight meal.
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets.

Ingredients You’ll Need

12 ounces rotini pasta: This corkscrew-shaped pasta captures the dressing beautifully, ensuring every bite is flavorful.
Kosher salt for cooking pasta: Essential for enhancing the flavor of the pasta.
¾ cup Italian salad dressing, divided: A store-bought option saves time, but homemade dressing adds incredible flavor.
1 cup chopped cucumber, peeled and seeded: Adds a refreshing crunch that complements the other ingredients.
1 cup halved cherry or grape tomatoes: Their sweetness balances the savory elements of the salad.
1 (2.25-ounce) can sliced black olives, drained: Adds a salty, briny flavor that enhances the dish.
1 large red bell pepper, seeded and diced: Contributes a sweet flavor and vibrant color.
1 large green bell pepper, seeded and diced: Offers a bit of crunch and a hint of bitterness.
¼ cup finely diced red onion, or sweet onion: Provides depth and mild heat.
2 tablespoons salad supreme seasoning: This seasoning blend elevates the taste with zesty notes.
¼ cup red wine vinegar: A key ingredient for tang in the dressing.
1½ tablespoons fresh lemon juice: Brightens the overall flavor profile with a citrusy zing.
2 teaspoons honey: Adds just a hint of sweetness to balance the acidity.
1 teaspoon kosher salt: Enhances all the flavors in the salad and dressing.
1 teaspoon garlic powder: Introduces a savory dimension to the dressing.
1 teaspoon Italian seasoning: Brings warm, herby notes characteristic of Italian cuisine.
⅛ teaspoon black pepper: A subtle spice that rounds out the flavors.
½ cup extra virgin olive oil: Works as the base for the dressing, adding richness and smoothness.

How to Make Pasta Salad with Italian Dressing

Cook the Pasta: Bring a large pot of water to a rapid boil. Add the rotini pasta and 1 tablespoon of kosher salt to the boiling water. Cook according to package instructions, or until al dente. Once done, drain the pasta in a colander—don’t rinse it! Rinsing will strip the pasta of its starch, which helps the dressing cling better.
Prepare the Dressing: While the pasta is cooking, combine ¼ cup red wine vinegar, 1½ tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ⅛ teaspoon black pepper, and ½ cup extra virgin olive oil in a small jar. Shake or whisk vigorously until everything is emulsified.
First Toss: In a large mixing bowl, transfer the drained pasta and add about ¼ cup of the prepared dressing. Toss gently to coat each piece.
Cool the Pasta: After coating the pasta, spread it out on a sheet pan and let it sit at room temperature for 15-20 minutes. This cooling step allows the pasta to absorb the dressing better.
Combine Other Ingredients: Transfer the cooled pasta back into the mixing bowl. Add the remaining Italian dressing, chopped cucumbers, halved tomatoes, black olives, diced bell peppers, diced onion, and salad supreme seasoning. Toss everything together until well combined.
Chill: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This resting time lets the flavors meld beautifully.
Final Touches: When you’re ready to serve, give the pasta salad another gentle toss. If it looks a bit dry, drizzle in some additional dressing or olive oil to refresh it.

Storing & Reheating

Keep the pasta salad in an airtight container in the refrigerator for up to three days. For best results, serve chilled or at room temperature. You can also freeze it for up to three months, but be aware that the texture may change slightly after thawing. To refresh its flavor, toss in a bit of fresh dressing or olive oil after thawing, and enjoy the vibrant taste.

Chef’s Helpful Tips

Avoid Overcooking: Cook the pasta to just al dente to maintain its structure and prevent mushiness.
Chill for Flavor: Letting the salad sit in the fridge allows the flavors to develop, so don’t rush the chilling step.
Cut Ingredients Uniformly: Aim for similar-sized pieces of veggies for an appealing presentation and consistent flavor in each bite.
Play with Ingredients: Feel free to swap in your favorite vegetables or add proteins like grilled chicken for a heartier meal.

The beauty of this Pasta Salad with Italian Dressing lies in its versatility. It’s an exciting canvas, awaiting your unique touch.

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While rotini is ideal for capturing the dressing, any pasta shape you enjoy will work. Bowties, penne, or fusilli would all be delicious alternatives.

How can I make this pasta salad vegan?

To make a vegan version, simply substitute the honey with maple syrup or agave nectar. Ensure that the Italian dressing you use is free of animal products.

What’s the best way to add protein?

You can toss in cooked grilled chicken, shrimp, or even chickpeas for a protein boost. Adding these not only enhances the salad’s nutritional value but also makes it more satisfying.

Can I make this ahead of time?

Definitely! This pasta salad is perfect for meal prep or making ahead for gatherings. Just keep it refrigerated until you’re ready to serve, and it will be even more flavorful.

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