Italian Pasta Salad – A Refreshingly Easy Cold Pasta Salad

You know that dish you bring to every cookout and people keep asking for the recipe? This is it. Italian Pasta Salad is that bright, chilled, flavor-loaded side that beats the heat and keeps everyone coming back for seconds. It’s easy, versatile, and honestly? Way fresher and snappier than your average ranch pasta salad.

I first had this at a neighbor’s BBQ—sun was out, burgers were charred (a little too much), but this pasta salad stole the show. It’s the one I reach for all summer.

What Makes This Italian Pasta Salad a Must-Try Summer Dish

This isn’t just any cold pasta salad. This one’s got tang from Italian dressing, crunch from cukes, salt from feta and olives, and a gorgeous medley of fresh veg that makes every bite sing.

Compared to a creamy ranch pasta salad? This version is lighter, more Mediterranean, and totally picnic-ready. No mayo, no stress.

Ingredients Overview

Here’s what you need for this tricolor pasta salad that checks every summer side dish box:

• Rotini pasta (tri-color if you can): those spirals grab the dressing like pros
  
• Cucumber: crisp, cool—mini or English preferred
  
• Cherry or grape tomatoes: halved for sweet, juicy bites
  
• Red onion: sliced thin for that sharp edge
  
• Black olives: pre-sliced for ease, or whole if you’re chopping anyway
  
• Feta cheese: salty, creamy, makes everything better
  
• Italian dressing: bottled works fine—Olive Garden brand is a winner

How to Make Italian Pasta Salad with Italian Dressing

Here’s where it matters most. Technique, timing, and flavor—do it right and you’ll have a dish that gets devoured.

1. Cooking the Pasta

First rule: salt the pasta water like you mean it. It should taste like the sea. That’s your only shot at seasoning the pasta from the inside out.

Boil the rotini till it’s al dente—just firm enough to hold up to dressing and chill time. Overcook it? You’ll have mush. Drain it, then immediately rinse it under cold water. I know, rinsing pasta is usually a no-no, but not here. We’re stopping the cooking and prepping for a cold toss.

Chef tip: You want that pasta cold and dry before dressing—moisture is the enemy of flavor cling.

2. Prepping the Veg

Let’s get chopping.

• Cucumbers: If you’re using the big ones, slice in half lengthwise and scoop out those seeds with a spoon. They’ll just water things down.
  
• Tomatoes: Halve them for sweet, juicy bursts in every bite.
  
• Red Onion: Thin slices only. No one wants a giant mouthful of raw onion.

3. Mixing It All Together

In a big mixing bowl—the biggest one you’ve got—combine:

• Cooked, cooled pasta
  
• All the chopped veggies
  
• Sliced olives
  
• Crumbled feta

Pour in the dressing (start with ¾ cup), then toss, toss, toss. Use tongs or clean hands—get everything coated evenly. Don’t skimp on the mix.

Chef insight: Pasta soaks up dressing as it chills, so taste and add more later if needed.

4. Serving Tips

• Serve right away if you’re short on time—this makes a quick pasta salad.
  
• For best flavor, cover and chill 2–4 hours. The ingredients mingle, the flavor deepens, and you get that real Italian pasta salad magic.

Tips & Tricks

Here’s how to nail it like a pro:

• Salt the water—you only get one shot at pasta seasoning.
  
• Use a dressing you love: zesty, creamy, or that Olive Garden pasta salad style.
  
• Seed the cucumbers—excess water is the enemy.
  
• Don’t make it too far ahead—morning of is best.
  
• Stir and refresh with more dressing before serving leftovers.

Customization Suggestions

This dish is versatile—think of it as a blank canvas.

• More pasta? More feta? Go wild.
  
• Hate olives? Swap them for roasted red peppers or capers.
  
• Add-ins: Artichoke hearts, sun-dried tomatoes, chickpeas for a healthy pasta salad boost.
  
• Make it a full meal by adding grilled chicken or salami.

It’s the kind of vegetarian pasta salad that can go any direction.

More Recipes You’ll Love

If you enjoyed this Italian Pasta Salad, here are a few more recipes from the blog that’ll hit the spot:

• Try the Classic Pasta Salad for a traditional, family-style version that never goes out of style.
  
• Want something more filling? My High Protein Italian Pasta Salad is packed with ingredients that’ll keep you satisfied longer.
  
• Craving something creamier? This Creamy Pasta Salad gives you that rich, tangy twist without overpowering the freshness.
  
• Planning your next cookout? My 4th of July Pasta Salad Recipe is perfect for festive celebrations and summer gatherings.
  
• Explore more meatless meals with this roundup of Vegetarian Pasta Recipes—every dish is packed with flavor, no meat required.

Italian Pasta Salad FAQ – Common Questions Answered

Conclusion + Call to Action

This is the kind of easy pasta salad recipe you keep in your back pocket. It’s quick, it’s bold, and it’s got that Mediterranean charm that makes you look like you worked way harder than you did.

Make it for your next BBQ, weeknight dinner, or meal prep lunch. Snap a pic, tag it, and tell me how you made it your own. Add-ins, swaps, tricks—I want to hear ’em all.

This is the kind of Italian pasta side dish that gets remembered.

And yeah—this is the one I want to eat.
👉 Want more inspiration? Follow me on Pinterest for even more crave-worthy recipes!

Italian Pasta Salad – A Refreshingly Easy Cold Pasta Salad

Print Recipe

Italian Pasta Salad is that refreshingly bright and flavor-packed side dish perfect for any cookout or summer picnic. A chilled blend of rotini pasta, crisp vegetables, feta, olives, and tangy Italian dressing—it’s the no-mayo pasta salad you’ll make on repeat.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: No-Cook / Boiled Pasta
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 lb tri-color rotini pasta
• 1 cucumber (mini or English), seeded and chopped
• 1 pint cherry or grape tomatoes, halved
• 1 small red onion, thinly sliced
• 1 can (6 oz) black olives, sliced
• 1 cup crumbled feta cheese
• 3/4 to 1 cup bottled Italian dressing (Olive Garden brand recommended)
• Salt for pasta water

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini pasta until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
2. Prep vegetables: seed and chop cucumber, halve cherry tomatoes, and thinly slice red onion.
3. In a large mixing bowl, combine the cooked, cooled pasta, cucumbers, tomatoes, red onion, sliced olives, and crumbled feta.
4. Pour in 3/4 cup Italian dressing and toss thoroughly to coat. Use tongs or clean hands to ensure everything is evenly dressed.
5. Chill for 2–4 hours if possible, allowing flavors to meld. Taste before serving and add more dressing if needed.

Notes

Seed cucumbers to avoid watering down the salad. Use a dressing you love, and toss well. Pasta absorbs dressing as it chills, so refresh before serving leftovers.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 570mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 20mg

Keywords: pasta salad, Italian pasta salad, cold pasta salad, summer side dish, vegetarian pasta salad