Y’all know it’s cookout season for real when pasta salad starts showing up everywhere. Can’t even lie, I’m usually the one walking in with the bowl in my hands! The combo of pasta with veggies, cheese, and Italian dressing is delish boos. I honestly prefer the dressing over plain mayo because it keeps the salad tasting fresh while still bringing plenty of flavor. Plus the colorful rotini makes a pasta salad look more fun. Picky eaters tear it up!
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How to Make Pasta Salad
These step-by-step photos show how to make a quick and easy pasta salad, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Pasta Salad Recipe
1. Add all the fresh veggies and cheese to a large bowl
Mix until combined.
2. Boil the rotini until al dente, then drain and rinse under cold water
Add the pasta to the bowl along with oregano, garlic powder, smoked paprika, and black pepper.
3. Pour in the Italian dressing
Start with half the bottle. Add more dressing if you like your pasta salad extra juicy.
4. Toss your pasta salad
Mix until all the veggies and seasonings are well combined. Cover the bowl and refrigerate.
PRO TIP: This recipe is versatile, so feel free to add other vegetables you may like such as broccoli, carrots, olives, or pepperoncini peppers. You can also add salami, pepperoni, or cooked chicken.
Full Pasta Salad Recipe
Pasta Salad Recipe
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Equipment
Ingredients
- 12 oz tricolored garden rotini pasta 3 cups dry pasta
- 2/3 cup green bell pepper medium diced
- 2/3 cup red bell pepper medium diced
- 1/3 cup red onion diced
- 2/3 cup cherry tomatoes halved
- ½ cup English cucumber diced
- ½ cup Colby jack cheese cubed (⅓ of 8 ounce block of cheese)
- ½ cup mild cheddar cheese cubed (⅓ of 8 ounce block of cheese)
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 15 oz zesty Italian dressing bottle
Instructions
- Cook the rotini in salted water until al dente according to package directions. Drain and rinse under cold water to stop the cooking process.
- While pasta is cooking, in a large bowl add green bell pepper, red bell pepper, red onion, cherry tomatoes, English cucumber, Colby Jack cheese, and mild cheddar cheese.
- Add cooked pasta along with oregano, garlic powder, smoked paprika, and black pepper. Start by pouring in half of the Italian dressing and toss until everything is well coated. Add more (up to the full bottle) if you prefer a more saturated salad.
- Cover and refrigerate for at least 1 hour or longer before serving.
Notes
How to Store
- Fridge: Store the pasta salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving!
Nutrition
Recipe Tips
- Use a dressing you actually like. It’s the main flavor here, so grab one you know tastes good straight out the bottle. Homemade works too!
- Cool the pasta down first. Don’t toss the dressing and veggies with hot pasta or everything will get oily and soggy.
- Chop everything how you like it. I personally love bigger chunks of cheese and veggies in my pasta salad, but you can dice them finer.
- Let it chill before serving. Give it at least 1 to 2 hours in the fridge so the pasta can soak up the flavors. It tastes even better the next day!
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Serving Ideas
- Summer Cookout Favorites: This Italian dressing pasta salad was made for cookout plates boos. Serve it with jerk chicken, honey BBQ wings, elote corn dogs, tequila lime chicken, or sticky baby back ribs.
- BBQ Sides: Pair it with baked beans, macaroni salad, coleslaw, potato salad, cowboy caviar, or grilled peaches if you’re building a full backyard spread.
- Easy Lunch: Scoop some next to a turkey sandwich, blackened fish, ham sandwiches, Jamaican beef patties, or leftover baked chicken.
- Weeknight Dinner: This goes real good with beef tips, stuffed peppers, Salisbury steak, meatloaf, chicken and gravy, or pork chops during the week.
Recipe Help
Start checking the pasta a minute or two before the box says it’s done. You want it tender but still with a little bite in the center. And don’t forget to salt your pasta water generously!
Absolutely, boos. That’s what this rotini pasta salad recipe was made for! Just keep it chilled until you’re ready to serve, especially if it’s hot outside. I like to pack it in a cooler with ice packs and give it a quick stir before setting it out.
The pasta soaks up dressing as it sits in the fridge, so that’s totally normal. Stir in extra Italian dressing before serving to make it creamy again.
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