Back to Italian Pasta Salad

Print Options


Card Sizes

Italian Pasta Salad Recipe

Italian Pasta Salad Recipe

This zesty recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. It's always popular at a potluck.
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. YIELD:6 servings


  • 1 cup uncooked spiral pasta
  • 1-1/2 cups halved cherry tomatoes
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons thinly sliced green onions
  • 1 cup zesty Italian salad dressing
  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup cubed provolone cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Leaf lettuce, optional


  • 1. Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
  • 2. In a small bowl, combine the mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.

Nutritional Facts

1 cup: 442 calories, 39g fat (7g saturated fat), 21mg cholesterol, 920mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 7g protein

Reviews for Italian Pasta Salad

Sort By :
Reviewed Jun. 16, 2016

"@dawnrosanne You may already know this but, Provolone cheese is actually Mozzarella cheese that has been cured in a brine solution. So you did good."

Reviewed Jun. 13, 2013

"I omitted the mushrooms and onions (personal choice) and added more pasta. Used Olive Garden Dressing. We really liked it and will make again. :-)"

Reviewed Oct. 15, 2012

"Excellent..will definitely make again!"

Reviewed Aug. 21, 2012

"This is an excellent pasta salad. I didn't have any provolone cheese on had so I used mozarella . I don't know how using provolone could have made it any better!"

Reviewed Mar. 17, 2012

"This is dawnrosanne again...I forgot to add that I could not find a block of provolone cheese in the store, so I used mozarella cheese, and instead of 1/3 cup, I think I put in 1 cup of cubed mozarella."

Reviewed Mar. 17, 2012

"Wonderful! Took this to a party and everyone loved it. I added mini-pepperonis to it. I also followed others' suggestions and instead of just 1 cup of pasta, used two. Great zippy flavor. Important to get "Zesty Italian dressing" (not regular Italian). YUM!!"

Reviewed Jun. 22, 2011

"Great recipe! I took this to our father's day BBQ and it was a big hit! The only thing I did different was double the recipe because a single wouldn't make enough for a crowd."

Reviewed Jul. 8, 2010

"As delicious as it looks! Everyone loved it! Used whole jarred mushrooms cut in half instead of fresh."

Reviewed Jul. 1, 2010

"After serving this at one party, I was asked for the recipe multiple times!"

Reviewed Jun. 13, 2010

"Very good!

I also used a 12 oz. box of pasta."

Reviewed May. 30, 2010

"This is my favorite pasta salad. My children ask to have it packed in their lunch the following day. I add pepperoni to it. It has become part of our normal dinner rotation."

Reviewed May. 27, 2010

"This is delicious! Note: the call for 3/4C uncooked spiral pasta is deceiving and doesn't seem like enough to make 6 servings as the recipe states. I used a 12 oz box of pasta, which worked out well. The salad was still flavorful and creamy; and went much further than it would have using only 3/4C."

Loading Image