Simple Italian Pasta Salad
Summer is busy, but it’s the good busy. Family BBQs, reunions, trips and simply enjoying the beautiful weather. With all this fun, who wants to spend lots of time in the kitchen? Not this girl!
This easy Italian pasta salad is quick to throw together with tri color rotini, cherry tomatoes, cucumber, black olives, fresh mozzarella and zesty Italian dressing. It will be gobbled up at any family function, including dinnertime tonight.
The Best Easy Italian Pasta Salad (With Fresh Mozzarella)
I’m all about quick and easy recipes during the summer. However, that doesn’t mean we need to skimp on the healthy side.
I like to think I’m a pretty nice person, but when it comes to some things, I’m a total snob. Such as water. I’m a HUGE water lover and drink around 3 liters each day. Play one round of my health challenge and you’ll get me. Water does not taste the same! I have a few favorites, but I’m totally loving my alkaline ionized water from the wellness center. Just like my water, I’m pretty attached to quality ingredients. The couple of extra pennies make a HUGE difference for my taste buds and health.
I recently found Garofalo pasta at Costco and instantly could taste the quality. Cheaper pastas seem to either get mushy or rubbery when cooked. Higher quality pasta has better flavor and texture than regular store bought pasta. I’m hooked. Cheap pasta… ciao!
Same with mozzarella. I usually stay far, far away from dairy, but I do add mozzarella to this salad. There’s a vast difference in mozzarella quality. You don’t have to go too crazy, but I recommend purchasing some quality mozzarella for this pasta salad.
Cucumbers and tomatoes? Organic, my friends. I’m quickly becoming an all organic produce type of lady. Not only do you bypass all those chemicals, but organic produce tastes garden fresh. Try your own experiment: purchase one regular and one organic cucumber and tomato, check out the difference in color, then compare the taste. Any difference?
Why You’ll Love This Simple Italian Pasta Salad
- Quick to make. Cook the pasta, chop a few veggies and stir it all together in one bowl.
- Fresh and colorful. Tri color rotini, red tomatoes, green cucumber and white mozzarella look beautiful on any table.
- Zesty flavor. Italian dressing gives a tangy pop that soaks into every spiral.
- Perfect for gatherings. Made ahead and served cold, it is ideal for BBQs, reunions and potlucks.
Ingredients You’ll Need
Here’s how to make this salad as tasty as possible, ingredient by ingredient. Exact amounts are in the recipe card below.
- Tri color rotini pasta: One 12 ounce box, cooked according to the package directions. The spirals trap dressing in every twist. A quality pasta like Garofalo holds its texture instead of turning mushy. Rinse it under cold water after draining to stop the cooking and cool it quickly.
- Black olives: One small can, drained. They add a salty, briny bite. Lindsay Naturals olives are made with just ripe olives, water and sea salt, with no dyes or additives. Grab Lindsay Naturals if you can find them.
- Cucumber: One large cucumber, washed and cut into chunks, for a cool crunch. Organic, my friends! Organic produce tastes garden fresh. English cucumbers have thin skins and small seeds, so there is no need to peel them.
- Cherry tomatoes: Four cups, washed and halved. They are sweet and juicy and add bright color. Look for firm, deeply colored tomatoes. Halving them lets the dressing soak in and keeps them easy to eat in one bite.
- Fresh mozzarella: Sixteen ounces, cut into small cubes. Fresh mozzarella is soft and milky and soaks up the dressing. Small mozzarella pearls are a time saving swap since they don’t need cutting.
- Zesty Italian dressing: One to two cups, depending on how saucy you like it. Store bought works, or make your own healthier version with 1/4 cup white vinegar, 2 tablespoons water, 1/4 to 1/2 cup olive oil and 1 packet of Good Seasons Italian Dressing Mix. If you use their cruet kit, the pre measured lines on the side make it super easy.
How to Make Easy Italian Pasta Salad
- Cook the pasta. Cook the rotini according to the package directions until just tender with a slight bite. Overcooked pasta gets soft as it sits in the dressing, so don’t let it go too long.
- Cool the pasta. Drain the pasta and rinse it under cold water until it feels cool to the touch. Shake off as much water as you can so the dressing isn’t diluted.
- Prep the add ins. While the pasta cooks, wash and halve the tomatoes, cut the cucumber into chunks, drain the olives and cube the mozzarella.
- Combine. In a large bowl, combine the pasta, olives, cucumber, tomatoes and mozzarella. Use a bowl with plenty of room so you can toss everything without crushing the tomatoes or breaking up the cheese.
- Dress it. Pour in the Italian dressing, starting with 1 cup, and stir until everything is coated well. Add more dressing if it looks dry.
- Chill. For best results, refrigerate the salad for at least 2 hours before serving so the pasta soaks up the dressing and the flavors blend. Give it a good stir before serving and add a splash more dressing if the pasta has absorbed it all.
Kami’s tip: Make your own dressing with a packet of Good Seasons Italian Dressing Mix, white vinegar, water and olive oil. Their cruet kit has pre measured lines on the side, so it is super easy.
Ways to Customize Italian Pasta Salad
- Add protein. Toss in diced grilled chicken, salami or chickpeas to make it a full meal.
- Swap the cheese. Crumbled feta or shaved Parmesan work in place of mozzarella.
- Add more veggies. Diced bell peppers, red onion, artichoke hearts or fresh basil all fit right in. Add tender herbs like basil right before serving so they stay green.
- Change the pasta. Bow ties, penne or regular rotini all work if you can’t find tri color.
Italian Pasta Salad FAQs
- How long should it chill? At least 2 hours in the fridge for the best flavor. The pasta absorbs the dressing as it sits.
- Can I make it ahead? Yes. It is a great make ahead salad for parties. Make it the day before, then stir in a little extra dressing before serving.
- How much dressing do I need? Between 1 and 2 cups. Start with 1 cup and add more until it is as saucy as you like.
- How do I make homemade Italian dressing? Mix 1/4 cup white vinegar, 2 tablespoons water and 1/4 to 1/2 cup olive oil with 1 packet of Good Seasons Italian Dressing Mix.
- Why did my pasta salad get dry? Pasta keeps soaking up dressing in the fridge. Stir in a splash more dressing right before serving.
- What pasta works best? Tri color rotini is the classic choice because the spirals hold the dressing. A quality brand like Garofalo keeps its texture instead of getting mushy.
- Can I leave out the cheese? Yes. Skip the mozzarella for a dairy free salad, and it is still full of flavor.
- How long does it keep? Store it covered in the fridge for 3 to 4 days. Keep it chilled and don’t leave it out for more than 2 hours, or 1 hour on a hot day above 90°F.
Kitchen Tools for This Recipe
Tricolor Italian Pasta Salad
Ingredients
- 1 12 oz tri-color rotini pasta, cooked according to package directions
- 1 small can of black olives drained
- 1 large cucumber washed and cut into chunks
- 4 cups cherry tomatoes washed and halved
- 16 oz of fresh mozzarella cut into small cubes
- 1 to 2 cups Zesty Italian dressing or make own dressing according to instructions above
Instructions
- In a large bowl, combine ingredients and stir until coated well with dressing.
- For best results, refrigerate for at least 2 hours before serving.
Made this pasta salad? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Keep enjoying all your summer fun!
