Easy Pasta Salad with Italian Dressing
This Pasta Salad with Italian Dressing is packed with crisp veggies, tender rotini, zesty dressing, and a simple spice blend that takes this pasta salad from basic to unforgettable.
Servings: 8
Ingredients
For Pasta Salad
- 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 see notes for quantities
For Italian Dressing
- 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
Instructions
- Bring a large pot of water to a rapid boil. Once boiling, add the pasta and 1 tablespoon of kosher salt to the water. Cook the pasta according to package instructions, or until just al dente. Drain the pasta in a colander, but do NOT RINSE!
- While the pasta is cooking, prepare the homemade Italian dressing by adding 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 to a small jar or bowl and vigorously whisk or shake to combine and emulsify.
- Transfer the cooked pasta to a large bowl, add about ¼ cup of the salad dressing to the cooked pasta, and toss to coat.
- Spread the pasta out onto a sheet pan, and let sit at room temperature for 15-20 minutes before proceeding with assembling the pasta salad.
- Once the pasta has cooled, transfer it back to a large mixing bowl. Add the remaining Italian dressing, cucumbers, tomatoes, olives, bell peppers, red onions and salad supreme seasoning.
- Toss to combine. Cover and refrigerate for at least 1 hour before serving.
- When ready to serve, toss the pasta salad together again. If needed, add a bit more dressing or a drizzle of olive oil.
Video
Notes
Cucumber + Tomato: If using garden cucumbers and vine-ripened tomatoes, be sure to remove seeds to prevent the pasta salad from becoming watery. I also recommend peeling the cucumber, unless using Hothouse or Persian cucumbers.
Salad Supreme Seasoning: Use McCormick blend OR make your own by combining ½ tablespoon sesame seeds, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon poppy seeds, ½ teaspoon celery seeds, ½ teaspoon garlic powder, ¼ teaspoon coarse ground black pepper, 1 pinch cayenne pepper, and 1 tablespoon grated romano together. Store leftovers in the fridge for up to 2 weeks.
Gluten-Free: Use your favorite gluten-free rotini noodle and follow package instructions for cooking. If the package says to rinse the pasta, go ahead and do so to remove excess starch.
Optional Additions: Mix and match the additions as preferred. Other suitable additions include, roasted red peppers, chopped fresh broccoli, kalamata olives, diced raw baby zucchini or summer squash, artichoke hearts, cubed cheese, grated parmesan cheese, etc.
Storage: Pasta salad is best served within 24 hours after preparation while the vegetables are fresh and vibrant, but will keep in the fridge for up to 4 days. If you notice the pasta has dried out after refrigeration, revive it by adding a tablespoon or two of Italian dressing or a splash of olive oil and red wine vinegar.
Nutrition
Calories: 226kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 552mg | Potassium: 234mg | Fiber: 2g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 35mg | Calcium: 18mg | Iron: 1mg
