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Homemade Italian Dressing Pasta Salad is addicting. This recipe is full of texture from fresh crunchy vegetables and packed with flavor with zesty dressing and parmesan in each bite. The perfect appetizer or side dish for barbecues and potlucks.
This recipe has been updated and republished from my 2023 recipe.
Why Make This Italian Dressing Pasta Salad
This pasta salad calls for fresh, crunchy, creamy, ingredients and homemade Italian dressing. When you make the dressing yourself, you get to control what goes in it! A lot of dressings have less desirable ingredients to make them last longer and more affordable.
- Flavorful. This recipe is loaded with flavors. Not only is the dressing a big part of that, the creamy feta, nutty parmesan and vinegar banana peppers give it a unique combination to crave.
- This pasta salad comes together quickly! Have it ready to go in 30 minutes and serve guests, bring it to a potluck, barbecue or have it for a light lunch. I know you are going to love this recipe. Another few top rated pasta salads to try would be my BLT Pasta Salad and Dill Pickle Pasta Salad.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Pasta. Use any shape of choice. I like to use Fusilli because it tends to hold more dressing and cheese in all the nooks and crannies, but you can use bow tie or penne!
- Banana Peppers. These add a wonderful flavor to the salad, I use the hot variety but mild works great.
- Bell Peppers. Use red or green (or both!) they add nutrients, crunch and color to the Zesty Italian Pasta.
- Red Onions. For color and flavor.
- Tomatoes. For color and crunch.
- Black Olives. Or any olive of choice will work.
- Parmesan. This ads a yummy salty savory flavor.
- Italian Dressing. I use a homemade recipe (which you will find below in the recipe card). I use this dressing on several recipes like my Italian Wraps.
- Optional Ingredients: Feta. Feta brings a tangy unique flavor to the salad and offers a creamy texture. Avocado. for a creamy texture. Salami or Pepperoni for added flavor and protein.
Steps To Make This Recipe
Step One. Start with cooking the pasta. While the pasta cooks, prepare all other ingredients.
Step Two. Make the homemade Italian Dressing.
Step Three. Combine everything!
Step Four. Once the salad is mixed, taste it and add more dressing if desired. Top with additional cilantro for garnish and avocado slices (just before serving!)
Italian Dressing Pasta Salad Pairings
If you want to make this more of a hearty meal, I have you covered. You can pair it with some of my mains or other appetizers.
Mains to enjoy with this recipe:
Appetizers that pair well:
Recipe Tips
- Taste the dressing before serving. You may want to add more mustard or salt, I always recommend you taste as you go.
- Don’t add all the dressing at once. Add 3/4ths of it and save the rest for just before serving. Pasta absorbs everything so keep this in mind.
- Add any optional ingredients of choice. I love adding chopped salami to my Italian Dressing Pasta Salad, I highly recommend it.
- Dress the pasta salad right before serving for the best outcome. The pasta can suck up the dressing if it sits too long.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Yes! Make this salad a day ahead and add the dressing just before serving. This salad keeps wonderfully for a few days. If the pasta soaks up the dressing, no big deal you can just whip up some more or add a nice drizzle of olive oil to wet the noodles again.
Either one is tasty. I prefer it fresh, at room temperature. The pasta soaks up the dressing if it’s chilled for a few hours so keep this in mind when serving!
The olive oil will solidify a tad in the fridge as its stored, so if making ahead (or serving again later) set it out at room temperature for 15 minutes or so and give it a good toss before serving to warm up the oil.
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Other Side Dish Favorites
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Side Dishes
BLT Pasta Salad
Zesty Italian Pasta
Equipment
- large mixing bowl or salad bowl
Ingredients
- 14 ounces dry fusilli pasta, or any pasta shape. See notes
- 1 cup cherry tomatoes, halved
- 1 cup black olives, sliced, or any olive
- ½ cup red onion, diced
- 1-2 small bell peppers, diced
- ¼ cup parmesan, grated
- ½ cup banana peppers, diced
- ¼ cup fresh cilantro, chopped , or parsley
- ⅓ cup feta, crumbled , optional
- 1 small avocado, sliced , *optional
- ⅓ cup salami or pepperoni, diced, *optional
Italian dressing
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbs water, *to thin the sauce
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp salt
- 1 tsp garlic powder
- 2 tsp dijon mustard , more to taste if desired (i add 3-4 tsp personally)
Instructions
- Start with cooking the pasta. Cook according to the package and don't forget to salt the water generously. While the pasta cooks, prepare all other ingredients.
- Make The Homemade Italian Dressing. Add all ingredients to a jar with a lid and give it a really good shake! taste it, add more salt/pepper/oil if needed for taste preferences. Set aside.
- Once pasta is al dente, drain the water and add it to a large serving bowl. Let it cool for a few minutes. Add in all the chopped ingredients, cheese, and cilantro. Pour 3/4ths of the dressing over the pasta and mix well!
- Once the salad is mixed, taste it and add more dressing if desired. Top with additional cilantro for garnish and avocado slices (just before serving!)
Notes
- Pasta: this is just a little less than a full box. Cook the full box of pasta (16 oz) and take 1-1.5 cup of the cooked pasta out. You can leave it in if you want, but I prefer to take it out so the salad is more topping heavy.
- Taste the dressing before serving. You may want to add more mustard or salt, I always recommend you taste as you go.
- Add any optional ingredients of choice. I love adding chopped salami to my Italian Dressing Pasta Salad, I highly recommend it.
- Dress the pasta salad right before serving for the best outcome. The pasta can suck up the dressing if it sits too long.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This will keep in the fridge for up to 4 days in an airtight container. Bring to room temperature before serving for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad was so fresh and satisfying. I will definitely be making this for my next pot luck!
So happy to hear this Kerrie!
Delish and refreshing made a great side dish with our rotisserie
So happy to hear this. Thanks so much for making it.