Looking for a hearty and healthy pasta salad recipe? You're in luck! We've rounded up some of the best pasta salad recipes with Italian dressing that are not only delicious, but also easy to make.
Easy California Pasta Salad
This pasta salad recipe combines classic Italian flavors with fresh California ingredients. It's perfect for outdoor summer gatherings or a quick weeknight dinner when you're in the mood for something light and refreshing.
Ingredients:
- 16 oz. dried fusilli pasta
- 2 cups cherry tomatoes, halved
- 2 cups chopped cucumber
- 1 large avocado, diced
- 1/2 cup sliced black olives
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, avocado, black olives, feta cheese, parsley, basil, and mint.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, salt, and black pepper to make the dressing.
- Pour the dressing over the pasta salad and toss to combine.
- Chill the salad for at least 30 minutes before serving.
Nutrition Facts:
| Amount per serving | Calories | 492 |
|---|---|---|
| Total Fat | 26g | |
| Saturated Fat | 6g | |
| Cholesterol | 17mg | |
| Sodium | 488mg | |
| Total Carbohydrates | 51g | |
| Dietary Fiber | 8g | |
| Total Sugars | 6g | |
| Protein | 13g |
FAQ:
Q: Can I make this pasta salad ahead of time?
A: Yes, you can make the pasta salad up to 1 day ahead of time. Just be sure to store it in an airtight container in the fridge.
Q: Can I substitute other vegetables for the ones listed in the recipe?
A: Absolutely! Feel free to swap in your favorite vegetables or whatever you have on hand.
Tips:
- If you're not a fan of feta cheese, you can substitute goat cheese or another crumbly cheese.
- Add grilled chicken, shrimp, or tofu to make the pasta salad more filling.
- Double the recipe to make a big batch for your next barbecue or potluck.
Quick and Easy Pasta Salad
This pasta salad recipe is perfect for when you need to throw together a quick lunch or want a simple side dish for dinner. It's customizable, so feel free to add or subtract ingredients based on what you have on hand.
Ingredients:
- 16 oz. cooked pasta (rotini, penne, or elbow macaroni work well)
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomato
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 1/2 cup Italian dressing
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, red onion, bell pepper, cucumber, tomato, parsley, basil, and cilantro.
- Add the Italian dressing and toss to coat.
- Season with salt and pepper, to taste.
- Chill the salad for at least 30 minutes before serving.
Nutrition Facts:
| Amount per serving | Calories | 289 |
|---|---|---|
| Total Fat | 10g | |
| Saturated Fat | 1g | |
| Cholesterol | 0mg | |
| Sodium | 415mg | |
| Total Carbohydrates | 43g | |
| Dietary Fiber | 3g | |
| Total Sugars | 5g | |
| Protein | 7g |
FAQ:
Q: Can I use a different type of dressing?
A: Sure! Ranch dressing, balsamic vinaigrette, or even a simple oil and vinegar dressing would work well.
Q: Can I make this pasta salad ahead of time?
A: Absolutely! Just be sure to store it in an airtight container in the fridge and toss it with a little extra dressing before serving if it seems dry.
Tips:
- Add some protein to make this pasta salad more filling. Grilled chicken, tuna, or chickpeas would all be great options.
- Experiment with different vegetables to find your favorite combination. Broccoli, snap peas, and zucchini would all be delicious in this salad.
- If you're not a fan of raw onions, you can sauté them in a little olive oil until softened before adding them to the salad.
Homemade Pasta Salad
This homemade pasta salad is perfect for those who love to cook from scratch. It features a tangy Italian dressing that's easy to make and packed with flavor.
Ingredients:
- 16 oz. cooked pasta (rotini, penne, or elbow macaroni work well)
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomato
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp. Dijon mustard
- 1 clove garlic, minced
- 1 tsp. sugar
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, red onion, bell pepper, cucumber, tomato, parsley, basil, and oregano.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, sugar, salt, and black pepper to make the dressing.
- Pour the dressing over the pasta salad and toss to coat.
- Chill the salad for at least 30 minutes before serving.
Nutrition Facts:
| Amount per serving | Calories | 369 |
|---|---|---|
| Total Fat | 20g | |
| Saturated Fat | 3g | |
| Cholesterol | 0mg | |
| Sodium | 81mg | |
| Total Carbohydrates | 42g | |
| Dietary Fiber | 3g | |
| Total Sugars | 4g | |
| Protein | 7g |
FAQ:
Q: Can I use a different type of pasta?
A: Of course! Feel free to use any shape of pasta you like, such as bow-ties, farfalle, or fusilli.
Q: Can I make this pasta salad ahead of time?
A: Yes, you can make the pasta salad up to 1 day ahead of time. Just be sure to store it in an airtight container in the fridge.
Tips:
- Add some protein to make this pasta salad more filling. Grilled chicken, shrimp, or tofu would all be great options.
- Experiment with different herbs to find your favorite combination. Thyme, rosemary, and chives would all be delicious in this salad.
- If you're not a fan of raw garlic, you can sauté it in a little olive oil until softened before adding it to the dressing.
