Pasta Salad with Italian Dressing

Ingredients for Pasta Salad with Italian Dressing

Laura Scherb for Taste of Home

• Pasta: This recipe uses two 12-ounce packages of tricolor spiral pasta, appreciated for its firm texture, ensuring the pasta holds up well when mixed with the dressing and vegetables.
• Vegetables: Using a package of frozen California-blend vegetables makes for easy prep and adds a variety of textures and flavors. Alternatively, you can use a mix of fresh sliced carrots, broccoli and cauliflower florets.
• Grape tomatoes: Two pints of grape tomatoes provide a juicy burst of flavor and provide sweetness to balance the tanginess of the Italian dressing.
• Summer squash: Yellow squash and zucchini amp up this pasta salad’s nutritional content—these gut-healthy summer squashes are rich in vitamin C, potassium and antioxidants.
• Onion: One large red onion adds a sharp flavor and crunch.
• Cheese: Three types of cheese feature in this pasta salad, including cheddar, Monterey jack and tomato-and-basil feta. They add a creaminess and heartiness to the dish.
• Italian salad dressing: A bottle of Italian salad dressing coats the rest of the ingredients, imparting a zesty flavor.
• Fresh herbs: Minced parsley adds a burst of freshness and color, while basil enhances the salad with its aromatic, peppery flavor.
• Italian seasoning: Dried Italian seasoning complements the dressing with a blend of herbs.
• Seasoned salt: A teaspoon of seasoned salt provides a complex note to the salad. If you like, you can make your own homemade seasoned salt.
• Olives: Sliced ripe olives add a salty and briny flavor to this pasta salad.
• Romano cheese: Sprinkling on grated Romano cheese before serving this dish is optional, but suggested.

Directions

Step 1: Cook the pasta

Laura Scherb for Taste of Home

Cook the pasta according to the package directions. Rinse with cold water, and drain well.

Step 2: Combine the vegetables and cheese

Laura Scherb for Taste of Home

In two large bowls, combine the pasta with the California-blend vegetables, tomatoes, zucchini, yellow squash, onion and three cheeses.

Step 3: Prepare the dressing

Laura Scherb for Taste of Home

In a small bowl, mix together the Italian salad dressing with the parsley, basil, Italian seasoning, salt and pepper.

Editor’s Tip: For a more robust flavor, let the dressing sit for a few minutes to allow the herbs and spices to infuse.

Step 4: Assemble, chill and serve

Laura Scherb for Taste of Home

Pour the prepared dressing over the pasta mixture and toss gently to coat all the ingredients evenly. Stir in the sliced ripe olives. Cover the salad and refrigerate for eight hours or overnight, to let the flavors meld. Toss the salad before serving, and sprinkle with Romano cheese, if desired.

Laura Scherb for Taste of Home

Recipe Variations

• Layer in fresh greens: Incorporate leafy greens like baby spinach or arugula. They’ll add color and a healthy dose of nutrients to your pasta salad.
• Add a Mediterranean twist: Add sun-dried tomatoes, kalamata olives and artichoke hearts for a fun Mediterranean flair.
• Include some protein: Mix in grilled chicken, shrimp or salami to make this salad more filling. To keep things vegetarian-friendly, use canned chickpeas.
• Use seasonal vegetables: Swap out the California-blend vegetables with seasonal produce like roasted bell peppers, cucumbers or asparagus. This allows you to tailor this pasta salad recipe to what’s fresh.

How to Store Pasta Salad with Italian Dressing

Any leftover pasta salad can be stored in an airtight container in the fridge for up to three days. Toss the salad before serving to redistribute the dressing.

Can you freeze pasta salad with Italian dressing?

It is not recommended to freeze pasta salad, as the texture of the vegetables and pasta can become mushy when thawed.

Pasta Salad with Italian Dressing Tips

Laura Scherb for Taste of Home

Can you make this recipe ahead of time?

Yes, this easy pasta salad recipe with Italian dressing can be made a day ahead to allow the flavors to meld. Just give it a good toss before serving.

How do you keep this pasta salad from drying out?

If the pasta salad seems dry—the pasta tends to absorb the dressing as it sits—add a little more Italian dressing before serving.

How do you prevent the pasta from becoming mushy?

To prevent the tricolor pasta from turning mushy, cook it to al dente so that it retains its firmness even after it’s mixed with the dressing and vegetables.