Easy Summer Pasta Italian Dressing (Printable)

Colorful pasta salad layered with veggies, mozzarella, and zesty Italian dressing. Great for quick lunches or picnics.

# What You'll Need:

→ Pasta

01 - 8 ounces short pasta such as fusilli, rotini, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup black olives, sliced

→ Cheese

07 - 1/2 cup mozzarella balls (bocconcini), halved

→ Dressing

08 - 1/3 cup Italian dressing
09 - 1 tablespoon fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste

# Step-by-Step:

01 - Boil pasta in a large pot of salted water until al dente. Drain and rinse under cold water; set aside.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella balls.
03 - Add the cooled pasta to the vegetables and cheese mixture.
04 - Pour Italian dressing over the salad, add parsley and oregano, and toss gently until evenly coated.
05 - Season with salt and freshly ground black pepper to taste. Serve immediately or chill for 30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It’s the kind of salad you can throw together in less than half an hour, no complicated steps or fuss.
  • The fresh crunch and bright flavors mean there’s never a boring bite, even after it chills in the fridge.
02 -
  • If you skip cooling the pasta after draining, the salad turns gummy and the cheese softens too much.
  • Letting the salad chill for at least 30 minutes makes the flavors come alive and keeps veggies crisp.
03 -
  • Halve the olives and mozzarella so every bite gets a little of everything—a lesson learned after a few uneven bowls.
  • Use a wooden spoon to toss gently; metal turns veggies soggy and bruised.
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