Italian Pasta Salad🥗 Side
Colorful rotini pasta salad with Italian dressing, veggies, and mozzarella. A potluck favorite.
By Priya Patel, Recipe Curator
A well-composed salad is never an afterthought — it is a dish in its own right. This italian pasta salad brings together fresh textures and bright flavors in a way that feels both wholesome and genuinely satisfying. It works beautifully as a light main course or as the kind of side dish that quietly steals the show at the dinner table.
Save a cup of starchy pasta water before draining — it is the secret weapon for building a sauce that clings to every strand rather than pooling at the bottom of the bowl.
For the best texture, dress the salad just before serving — the greens stay crisp and the flavors stay bright. If you are making it ahead, keep the dressing separate and toss everything together at the last minute. Add grilled chicken or shrimp to turn it into a complete meal.
Ingredients
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup mini mozzarella balls
- 1/4 cup pepperoni, chopped (optional)
- 3/4 cup Italian dressing
- 2 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- Combine pasta, tomatoes, cucumber, onion, olives, mozzarella, and pepperoni in a large bowl.
- Pour Italian dressing over and toss well.
- Stir in fresh basil, season with salt and pepper.
- Refrigerate at least 1 hour.
- Toss again before serving, adding more dressing if needed.
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