Italian Pasta Salad

Italian Pasta Salad That Saved My Sanity

because girl, I was hot, hungry, and over it

OK, so real talk — I did not plan on making anything fancy that day. It was one of those hot, sticky afternoons when your hair’s frizzy, your bra’s annoying you, and the fridge is giving “you better get creative.” I had leftover rotini, a sad half-bell pepper, and this random jar of olives staring me down. And babe… something clicked. Like, what if I just tossed it all together and called it Italian?

And that’s exactly what I did. But of course, in true Maria fashion, I didn’t just “make pasta salad.” I zhuzhed it all the way up. Tangy, herby, colorful, and so stupid easy, I swear I made it in like 15 minutes flat (not counting the part where I dropped a spoon into the dressing — twice).

This Italian Pasta Salad came to the rescue and totally turned my mood around. Honestly, I ended up eating it straight from the bowl standing at the counter. No shame. No regrets. Just me, my salad, and an iced tea that was 80% ice. Bliss.

Why I Keep Coming Back to This Italian Pasta Salad

There’s just something about this dish that feels like a warm hug in cold form. It’s bright, bold, crunchy, creamy… basically my entire personality in a salad bowl.

My girlfriends beg me to bring it to every potluck. I brought it to Kayla’s rooftop birthday last summer, and it vanished before the sangria even hit the table. One of her cousins literally cornered me like, “What’s in this dressing?!” And girl, don’t worry — I told her. Kind of.

Plus, this recipe has saved me during those “I forgot we had people coming over” emergencies. It looks put-together, tastes like a vacation in Tuscany, and takes zero effort. That’s true love.

What You’ll Need (your grocery love list)

Here’s your VIP list, babe. Most of this is probably chillin’ in your fridge already. If not, snag what you can and wing the rest. I’ve done it plenty of times.

• 3 cups rotini pasta (I love tricolor — it’s giving festive with zero effort)
• 1 cup cherry tomatoes, halved (so juicy, so cute)
• 1/2 cup black olives, sliced (salty queens — don’t skip these)
• 1/2 red bell pepper, diced (adds crunch and a lil sweetness)
• 1/3 cup red onion, thinly sliced (so good, but you can totally soak it if it’s too strong)
• 1/2 cup mozzarella pearls or cubed cheese (I use whatever’s in the drawer, no judgment)
• Fresh basil or parsley for that herby kiss

For the dressing:

• 1/4 cup olive oil (extra virgin if you’re fancy)
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

Pro tip from Maria: Add a tiny spoon of mayo to the dressing. I know, I know — but it makes it cling to the pasta like magic.

How to Make My Lazy-Girl Italian Pasta Salad

Step 1 – Boil Like a Boss

Cook your rotini in salted water until al dente. Don’t overcook it — we want bouncy, not mushy. Drain and rinse under cold water. (Yes, rinse it, don’t let anyone tell you otherwise. We want it cold and ready for dressing, not steamy and soggy.)

Step 2 – Chop Like You’re on a Cooking Show

Grab your veggies and get to chopping. I like mine in bite-sized, no-fuss pieces — like you can eat it with a plastic fork on a paper plate without anything falling. And don’t stress perfection, babe. Uneven tomato halves? We love her.

Step 3 – Shake That Dressing

Put all the dressing ingredients into a mason jar (or whatever jar you have), screw the lid on tight, and shake it like you’re late for Zumba. If you spill some, welcome to the club. It’s still good.

Step 4 – Toss It Like You Mean It

Dump everything into a big bowl. Pasta, veggies, cheese, herbs. Pour that dreamy dressing on top and toss like you’re fluffing pillows. Taste it. Add more salt. Add more vinegar. It’s your moment.

Maria’s Tricks That Take It Next-Level

• Add chopped salami if you want it extra hearty. I did that once and my boyfriend thought I catered it.
• Sprinkle with parmesan before serving — it melts in just enough to feel luxurious.
• If you want it extra creamy, toss in a spoonful of pesto. Trust me. Just trust me.
• Make it the night before and refrigerate — it’s even better the next day when everything’s had time to gossip and marinate.

FAQ (Stuff I Learned the Messy Way)

Final Thoughts from Maria (and her messy kitchen)

OK honey, so now you’ve got the inside scoop on my go-to Italian Pasta Salad. If you’re anything like me, this is about to become your emergency recipe, your Sunday meal prep bestie, and your favorite excuse to eat pasta cold.

I hope you feel like we just cooked together in your kitchen — probably barefoot, definitely talking too much. If you make this, tag me, text me, yell it from the rooftops. I wanna see your version, even if you totally changed it. Especially if you changed it.

Until the next mess, stay delicious.
With love,
Maria

Italian Pasta Salad

A vibrant, no-fuss Italian Pasta Salad made with rotini, crisp veggies, olives, and a zesty homemade vinaigrette. It’s colorful, customizable, and full of personality — the kind of dish that turns a chaotic day around.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Italian-American

Servings 4 servings

Calories 350 kcal

Equipment

• Large pot for boiling pasta
• Colander
• Chopping board + knife
• Large mixing bowl
• Mason jar or small bowl for dressing
• Spoon or salad tongs for tossing

Ingredients

  

• 3 cups rotini pasta I love tricolor — it’s giving festive with zero effort
• 1 cup cherry tomatoes halved (so juicy, so cute)
• 1/2 cup black olives sliced (salty queens — don’t skip these)
• 1/2 red bell pepper diced (adds crunch and a lil sweetness)
• 1/3 cup red onion thinly sliced (so good, but you can totally soak it if it’s too strong)
• 1/2 cup mozzarella pearls or cubed cheese I use whatever’s in the drawer, no judgment
• Fresh basil or parsley for that herby kiss

For the dressing:

• 1/4 cup olive oil extra virgin if you’re fancy
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

 

Boil Like a Boss

• Cook your rotini in salted water until al dente. Don’t overcook it — we want bouncy, not mushy. Drain and rinse under cold water. (Yes, rinse it, don’t let anyone tell you otherwise. We want it cold and ready for dressing, not steamy and soggy.)

Chop Like You’re on a Cooking Show

• Grab your veggies and get to chopping. I like mine in bite-sized, no-fuss pieces — like you can eat it with a plastic fork on a paper plate without anything falling. And don’t stress perfection, babe. Uneven tomato halves? We love her.

Shake That Dressing

• Put all the dressing ingredients into a mason jar (or whatever jar you have), screw the lid on tight, and shake it like you’re late for Zumba. If you spill some, welcome to the club. It’s still good.

Toss It Like You Mean It

• Dump everything into a big bowl. Pasta, veggies, cheese, herbs. Pour that dreamy dressing on top and toss like you’re fluffing pillows. Taste it. Add more salt. Add more vinegar. It’s your moment.

Notes

• Pasta type: Tricolor rotini is festive and fun, but any short pasta works. Avoid long noodles.
• Cheese options: Mozzarella pearls are cute, but cubed cheddar or Monterey Jack also work.
• Custom add-ins: Salami, chickpeas, artichokes, roasted red peppers, or sun-dried tomatoes.
• Make-ahead: Best if made a few hours ahead or the night before. Just freshen it up with an extra splash of dressing before serving.
• Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Keyword Italian pasta salad