20 Refreshing Cold Pasta Salad Recipes with Italian Dressing

There’s nothing quite like a chilled pasta salad on a warm day—it’s the perfect blend of refreshing, satisfying, and oh-so-easy to make. If you’re looking for quick, no-fuss meals that burst with flavor, you’re in the right place. Dive into these 20 delicious recipes featuring zesty Italian dressing, and get ready to elevate your summer dining!

Classic Italian Pasta Salad with Italian Dressing

Whip up this vibrant pasta salad that’s perfect for potlucks, picnics, or meal prep. Toss tender pasta with crisp veggies and a zesty homemade Italian dressing for a crowd-pleaser every time. Make it ahead—the flavors just get better as they mingle in the fridge.

Ingredients

– 1 pound of rotini pasta
– A big pinch of salt for the pasta water
– 1 cup of extra virgin olive oil
– 1/2 cup of red wine vinegar
– A couple of minced garlic cloves
– A spoonful of dried oregano
– A spoonful of dried basil
– A pinch of red pepper flakes
– A generous sprinkle of salt and black pepper
– 1 pint of cherry tomatoes, halved
– 1 cucumber, chopped into bite-sized pieces
– 1 red onion, thinly sliced
– A handful of pitted black olives
– A big block of mozzarella cheese, cubed
– A bunch of fresh parsley, chopped

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add a big pinch of salt to the boiling water.
3. Stir in 1 pound of rotini pasta and cook for 9 minutes exactly, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander and rinse it under cold water until completely cool to stop the cooking process. Tip: Rinsing ensures your salad stays fresh and not mushy.
5. In a medium bowl, whisk together 1 cup of extra virgin olive oil and 1/2 cup of red wine vinegar until emulsified.
6. Stir in a couple of minced garlic cloves, a spoonful of dried oregano, a spoonful of dried basil, a pinch of red pepper flakes, and a generous sprinkle of salt and black pepper. Tip: Let the dressing sit for 10 minutes to let the flavors meld.
7. In a large mixing bowl, combine the cooled pasta, 1 pint of halved cherry tomatoes, 1 chopped cucumber, 1 thinly sliced red onion, a handful of pitted black olives, and cubed mozzarella cheese.
8. Pour the dressing over the pasta mixture and toss everything until evenly coated.
9. Fold in a bunch of chopped fresh parsley for a fresh, herby kick. Tip: Chill the salad in the refrigerator for at least 1 hour before serving to enhance the flavors.
10. Serve chilled, optionally garnished with extra parsley. Outrageously fresh and tangy, this pasta salad boasts a satisfying chew from the rotini, bursts of juiciness from the tomatoes, and a creamy contrast from the mozzarella. Try scooping it into lettuce cups for a low-carb twist or pairing it with grilled chicken for a hearty meal.

Mediterranean Cold Pasta Salad with Italian Dressing

Finally, ditch those boring lunch routines. This vibrant Mediterranean pasta salad brings sunshine to your table in minutes. Fresh veggies, tangy dressing, and zero cooking skills required.

Ingredients

– 8 ounces of rotini pasta
– 1 cup of cherry tomatoes, halved
– 1/2 cup of sliced black olives
– 1/4 cup of chopped red onion
– 1/3 cup of crumbled feta cheese
– 2 tablespoons of extra virgin olive oil
– 1 tablespoon of red wine vinegar
– 1 teaspoon of dried oregano
– A pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process.
4. Tip: Rinsing pasta with cold water prevents it from becoming mushy and helps the dressing cling better.
5. Transfer the cooled pasta to a large mixing bowl.
6. Add the halved cherry tomatoes, sliced black olives, and chopped red onion to the bowl.
7. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until fully combined.
8. Tip: Let the dressing sit for 5 minutes before adding to allow the oregano to bloom and intensify the flavor.
9. Pour the dressing over the pasta and vegetables, then toss gently to coat everything evenly.
10. Fold in the crumbled feta cheese last to keep it from breaking down too much.
11. Tip: For best results, refrigerate the salad for at least 30 minutes before serving to let the flavors meld together.
12. Serve chilled directly from the refrigerator.
The al dente pasta holds its shape beautifully against the juicy tomatoes and briny olives. That tangy Italian dressing soaks into every nook, while the feta adds creamy saltiness. Try scooping it into lettuce cups for a crunchy, low-carb lunch.

Antipasto Pasta Salad with Italian Dressing

Pasta salad just got a major glow-up. Picture this: al dente rotini tangled with salty meats, briny olives, and crisp veggies, all drenched in a zesty homemade Italian dressing. This isn’t your average side dish—it’s a flavor-packed main event that’s perfect for picnics, potlucks, or meal prep.

Ingredients

• 1 pound of rotini pasta
• 1/2 cup of extra virgin olive oil
• 1/4 cup of red wine vinegar
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• A couple of handfuls of cherry tomatoes, halved
• 1/2 cup of sliced black olives
• 1/4 cup of sliced pepperoncini
• 4 ounces of salami, cubed
• 4 ounces of provolone cheese, cubed
• 1/4 cup of fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process. Tip: Rinsing ensures your pasta stays perfectly al dente and doesn’t become mushy.
4. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until fully combined.
5. Transfer the cooled pasta to a large mixing bowl.
6. Pour the dressing over the pasta and toss thoroughly to coat every piece.
7. Add the halved cherry tomatoes, sliced black olives, sliced pepperoncini, cubed salami, and cubed provolone cheese to the bowl.
8. Gently fold all ingredients together until evenly distributed. Tip: Folding instead of stirring keeps the tomatoes and cheese from breaking apart.
9. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. Tip: Chilling is non-negotiable—it transforms the salad from good to incredible.
10. Just before serving, stir in the chopped fresh basil.

The finished salad boasts a fantastic contrast of textures—chewy pasta, juicy tomatoes, and firm cheese cubes. The tangy dressing soaks into every ingredient, creating bursts of garlic and herb flavor in each bite. For a show-stopping presentation, serve it in a hollowed-out bread bowl or garnish with extra basil leaves and a drizzle of olive oil.

Greek Pasta Salad with Italian Dressing

Toss your boring lunch routine out the window. This Greek pasta salad brings Mediterranean sunshine to your table in under 30 minutes—perfect for meal prep or impressing last-minute guests.

Ingredients

– 8 ounces of rotini pasta
– 1 cup of cherry tomatoes, halved
– 1 English cucumber, chopped
– Half a red onion, thinly sliced
– A couple of handfuls of Kalamata olives
– 4 ounces of feta cheese, crumbled
– A generous glug of Italian dressing
– A big pinch of dried oregano
– A splash of olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process.
4. Transfer the cooled pasta to a large mixing bowl.
5. Add the halved cherry tomatoes, chopped cucumber, and thinly sliced red onion to the bowl.
6. Toss in the Kalamata olives and crumbled feta cheese.
7. Pour the Italian dressing and a splash of olive oil over the salad ingredients.
8. Sprinkle the dried oregano evenly across the mixture.
9. Use tongs to gently toss everything together until all ingredients are evenly coated with dressing.
10. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow flavors to meld.

Serve this chilled masterpiece straight from the fridge—the rotini catches every bit of zesty dressing while the crisp cucumber provides the perfect crunch. Double the recipe for summer potlucks, or pack individual portions for grab-and-go lunches that actually excite you.

Caprese Pasta Salad with Italian Dressing

Ditch the boring pasta salads—this Caprese version brings fresh summer vibes to your table in minutes. Grab your biggest bowl and let’s toss together something seriously delicious that’ll have everyone asking for seconds.

Ingredients

– 8 ounces of rotini pasta
– 2 cups of cherry tomatoes, halved
– 8 ounces of fresh mozzarella pearls
– a big handful of fresh basil leaves
– ¼ cup of extra virgin olive oil
– 2 tablespoons of red wine vinegar
– 1 teaspoon of dried oregano
– ½ teaspoon of garlic powder
– a generous pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water for 1 minute to stop the cooking process.
4. Tip: Rinsing the pasta thoroughly ensures your salad stays chilled and doesn’t become gummy.
5. Transfer the cooled pasta to a large mixing bowl.
6. Add the halved cherry tomatoes, mozzarella pearls, and fresh basil leaves to the bowl.
7. In a small jar, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper.
8. Shake the dressing vigorously for 30 seconds until fully emulsified.
9. Tip: Shaking the dressing in a sealed jar creates a perfectly blended vinaigrette without any separation.
10. Pour the dressing over the pasta mixture and toss everything together until evenly coated.
11. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
12. Tip: Chilling the salad allows the pasta to absorb the dressing and intensifies the Mediterranean flavors.
13. Give the salad one final gentle toss before serving.

Let this vibrant pasta salad shine at your next picnic or potluck—the juicy tomatoes burst with sweetness against the creamy mozzarella, while the zesty Italian dressing ties everything together. Serve it alongside grilled chicken or scoop it into mason jars for a grab-and-go lunch that actually excites your taste buds.

Garden Veggie Pasta Salad with Italian Dressing

Kick your basic pasta salad to the curb. This vibrant veggie-packed version is the ultimate make-ahead hero for picnics, potlucks, or just smashing those weekday lunch blues.

Ingredients

A box of rotini pasta, a good glug of extra virgin olive oil, a couple of cloves of garlic (minced!), a big spoonful of Dijon mustard, a generous squeeze of lemon juice, a splash of red wine vinegar, a handful of chopped fresh parsley, a pint of cherry tomatoes (halved!), a cucumber (diced!), a red bell pepper (chopped!), half a red onion (thinly sliced!), and a block of feta cheese (crumbled!).

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the entire box of rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, whisk together 1/2 cup of extra virgin olive oil, 2 minced garlic cloves, 1 tablespoon of Dijon mustard, 2 tablespoons of lemon juice, and 1 tablespoon of red wine vinegar in a large bowl.
4. Drain the cooked pasta in a colander and immediately rinse it with cold water for 1 full minute to stop the cooking process and chill the pasta.
5. Tip: Rinsing the pasta thoroughly prevents it from becoming gummy and helps the dressing cling better.
6. Add the cooled, rinsed pasta to the large bowl with the dressing.
7. Toss the pasta vigorously until every piece is evenly coated with the dressing.
8. Add the halved cherry tomatoes, diced cucumber, chopped red bell pepper, thinly sliced red onion, and 1/2 cup of chopped fresh parsley to the bowl.
9. Gently fold all the vegetables into the pasta and dressing mixture until just combined.
10. Tip: For the best flavor, let the salad rest in the refrigerator for at least 30 minutes before serving to allow the ingredients to meld.
11. Just before serving, crumble 4 ounces of feta cheese over the top of the salad.
12. Give the salad one final, gentle toss to distribute the feta.
13. Tip: Adding the feta at the end keeps its texture distinct and creamy rather than dissolving into the dressing.

A symphony of crisp, fresh veggies and tender pasta, each bite delivers a zesty, garlicky punch from the bold Italian dressing. Serve it heaped into hollowed-out bell peppers for a stunning, edible bowl, or pack it straight from the fridge for a cool, satisfying lunch that gets better by the hour.

Three-Bean Pasta Salad with Italian Dressing

Ready to upgrade your pasta salad game? This three-bean beauty brings serious crunch and zing to your table. Rethink boring sides forever with this vibrant, protein-packed crowd-pleaser.

Ingredients

– 8 oz rotini pasta
– 1 can (15 oz) chickpeas, drained
– 1 can (15 oz) kidney beans, drained
– 1 can (15 oz) green beans, drained
– 1/2 cup olive oil
– 1/4 cup red wine vinegar
– 2 tbsp lemon juice
– 1 tsp dried oregano
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– A big handful of fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add rotini pasta and cook for exactly 9 minutes until al dente.
3. Drain pasta in a colander and immediately rinse with cold water for 1 minute to stop cooking.
4. Tip: Rinsing prevents mushiness and keeps your salad perfectly textured.
5. In a large mixing bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, and 2 tbsp lemon juice.
6. Add 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the dressing.
7. Whisk vigorously for 30 seconds until the dressing is fully emulsified.
8. Add drained chickpeas, kidney beans, and green beans to the dressing bowl.
9. Toss beans gently to coat them completely with the Italian dressing.
10. Tip: Letting beans marinate first deepens the flavor throughout the salad.
11. Add cooled pasta and chopped fresh parsley to the bean mixture.
12. Toss everything together until evenly distributed.
13. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
14. Tip: Chilling allows flavors to meld and makes it perfect for make-ahead meals.
15. Give the salad one final toss before serving.

Let this salad shine with its creamy chickpeas, firm kidney beans, and crisp green beans against the tender pasta. The zesty Italian dressing clings to every nook, making each bite brighter than the last. Layer it in mason jars for picnics or heap it alongside grilled chicken for a complete protein punch.

Pesto Pasta Salad with Italian Dressing

Forget boring pasta salads! This vibrant pesto pasta salad with Italian dressing will be your new summer obsession. Fresh flavors, minimal effort, maximum wow factor.

Ingredients

– 1 pound rotini pasta
– 1/2 cup basil pesto
– 1/4 cup Italian dressing
– 2 cups cherry tomatoes, halved
– 1 cup mozzarella pearls
– 1/2 cup sliced black olives
– 1/4 cup grated Parmesan cheese
– A big handful of fresh basil leaves
– A good pinch of salt
– A couple cracks of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water until completely cool to stop the cooking process.
4. Transfer the cooled pasta to a large mixing bowl.
5. Add the basil pesto and Italian dressing to the pasta.
6. Toss thoroughly until every piece of pasta is evenly coated with the dressings.
7. Gently fold in the halved cherry tomatoes, mozzarella pearls, and sliced black olives.
8. Sprinkle the grated Parmesan cheese over the salad.
9. Tear the fresh basil leaves by hand and scatter them throughout the salad.
10. Season with a generous pinch of salt and several cracks of fresh black pepper.
11. Toss everything together one final time until well combined.

Perfect for picnics or meal prep! The rotini holds the creamy pesto in its spirals, while the Italian dressing adds a tangy kick that cuts through the richness. Serve it chilled alongside grilled chicken or scoop it into lettuce cups for a low-carb option.

Sun-Dried Tomato Pasta Salad with Italian Dressing

Make your lunchbox the envy of the office with this vibrant pasta salad. Packed with intense sun-dried tomato flavor and zesty Italian dressing, it’s the perfect make-ahead meal that actually gets better overnight. Seriously, your coworkers will be asking for the recipe by Wednesday.

Ingredients

– 8 ounces of rotini pasta
– A couple of cups of fresh baby spinach
– A good handful of chopped sun-dried tomatoes in oil
– A generous 1/2 cup of sliced black olives
– A big 1/4 cup of grated Parmesan cheese
– A splash of store-bought Italian dressing (about 1/3 cup)
– A couple of tablespoons of that sun-dried tomato oil from the jar
– A pinch of salt and a few cracks of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water until completely cool to stop the cooking process.
4. While the pasta cooks, roughly chop the sun-dried tomatoes and slice the black olives.
5. In a large mixing bowl, combine the cooled pasta, baby spinach, chopped sun-dried tomatoes, sliced black olives, and grated Parmesan cheese.
6. Drizzle the Italian dressing and sun-dried tomato oil over the salad ingredients.
7. Season with a pinch of salt and several cracks of fresh black pepper.
8. Toss everything together thoroughly until every ingredient is evenly coated with dressing.
9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together. Zero excuses for skipping the chill time—this is when the magic happens as the pasta soaks up all that zesty dressing. The chilled salad develops this incredible texture where the pasta stays perfectly al dente while the spinach wilts just enough to blend seamlessly. Try serving it in mason jars for a portable lunch or heap it onto a platter for your next potluck—either way, those bold Mediterranean flavors will have everyone coming back for seconds.

Spinach and Artichoke Pasta Salad with Italian Dressing

Unleash your inner chef with this vibrant pasta salad that’s perfect for meal prep or potlucks. Upgrade your lunch game with creamy artichokes, fresh spinach, and a zesty Italian dressing that clings to every bite. Trust me, this one’s a crowd-pleaser.

Ingredients

• 8 ounces of rotini pasta
• 1 (14-ounce) can of artichoke hearts, drained and chopped
• 4 cups of fresh baby spinach
• 1/2 cup of grated Parmesan cheese
• 1/3 cup of extra virgin olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• 1/2 teaspoon of garlic powder
• A pinch of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse under cold water for 1 minute to stop the cooking process. Tip: Rinsing keeps the pasta from getting mushy and helps the dressing coat evenly.
4. In a large mixing bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until fully combined.
5. Add the cooled pasta to the bowl with the dressing and toss thoroughly to coat every piece.
6. Fold in the chopped artichoke hearts and baby spinach gently to avoid wilting the spinach too much. Tip: Mixing while the pasta is cool keeps the spinach crisp and vibrant.
7. Sprinkle the grated Parmesan cheese over the top and give it one final toss to distribute evenly. Tip: For extra flavor, let the salad sit in the fridge for 15 minutes before serving to let the ingredients meld.

Here’s the best part: each forkful delivers a mix of tender pasta, juicy artichokes, and crisp spinach, all coated in that tangy, herby dressing. Serve it chilled alongside grilled chicken or scoop it into mason jars for an easy grab-and-go lunch that stays fresh for days.

Roasted Red Pepper Pasta Salad with Italian Dressing

Kick your pasta salad game up a notch with this vibrant roasted red pepper version. Toss everything in a zesty Italian dressing that clings perfectly to every bite. This is your new go-to for potlucks, picnics, or just leveling up lunch.

Ingredients

• 1 pound of short pasta like rotini or penne
• 2 large red bell peppers
• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• 1/2 teaspoon of garlic powder
• A big pinch of salt and black pepper
• A handful of fresh basil leaves
• 1/2 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F.
2. Slice the red bell peppers in half and remove the stems and seeds.
3. Place the pepper halves cut-side down on a baking sheet.
4. Roast the peppers in the oven for 20-25 minutes until the skins are blackened and blistered.
5. Transfer the hot peppers to a bowl and cover it tightly with plastic wrap to steam for 10 minutes. (Tip: This steaming makes the skins peel off effortlessly.)
6. While the peppers steam, bring a large pot of salted water to a rolling boil.
7. Cook the pasta according to package directions until al dente, about 8-10 minutes.
8. Drain the pasta and rinse it under cold water to stop the cooking process.
9. Peel the blackened skins off the roasted peppers and discard them.
10. Thinly slice the roasted pepper flesh into strips.
11. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until fully combined. (Tip: Whisking vigorously emulsifies the dressing so it doesn’t separate.)
12. In a large mixing bowl, combine the cooled pasta, sliced roasted peppers, and fresh basil leaves.
13. Pour the Italian dressing over the pasta mixture.
14. Toss everything together until the pasta is evenly coated with the dressing.
15. Stir in the grated Parmesan cheese. (Tip: Adding the cheese last prevents it from clumping in the dressing.)

But the real magic happens when it chills. Let it sit in the fridge for an hour so the flavors meld together beautifully. You’ll love the smoky sweetness from the peppers against the tangy, herby dressing. Serve it straight from the bowl or stuff it into hollowed-out tomatoes for a stunning presentation.

Balsamic Chicken Pasta Salad with Italian Dressing

Oh my goodness, this balsamic chicken pasta salad is about to become your new obsession. Grab that rotisserie chicken and let’s make magic happen in under 30 minutes flat. Seriously, your lunch game will never be the same after this one.

Ingredients

– 8 ounces of rotini pasta
– 1 pound of boneless, skinless chicken breasts
– 2 tablespoons of olive oil
– 1 teaspoon of Italian seasoning
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon of black pepper
– 1/2 cup of balsamic vinegar
– 1/4 cup of extra virgin olive oil
– 1 tablespoon of honey
– 1 teaspoon of Dijon mustard
– 1 cup of cherry tomatoes, halved
– 1/2 cup of sliced black olives
– 1/4 cup of thinly sliced red onion
– 1/4 cup of chopped fresh basil
– A big handful of arugula

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, pat the chicken breasts dry with paper towels and season both sides with Italian seasoning, garlic powder, and black pepper.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
5. Place chicken breasts in the hot skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F on an instant-read thermometer.
6. Remove chicken from skillet and let rest on a cutting board for 5 minutes to allow juices to redistribute.
7. Whisk together balsamic vinegar, 1/4 cup extra virgin olive oil, honey, and Dijon mustard in a small bowl until fully emulsified.
8. Drain the cooked pasta and immediately rinse with cold water to stop the cooking process and prevent mushiness.
9. Dice the rested chicken into bite-sized pieces.
10. Combine the cooled pasta, diced chicken, cherry tomatoes, black olives, red onion, and fresh basil in a large mixing bowl.
11. Pour the balsamic dressing over the salad and toss thoroughly to coat every ingredient.
12. Gently fold in the arugula just before serving to maintain its crisp texture.

Absolutely incredible how the tangy balsamic dressing clings to every spiral of pasta while the arugula adds that perfect peppery crunch. Try serving it in mason jars for the ultimate grab-and-go lunch that stays fresh for days in the fridge.

Avocado and Bacon Pasta Salad with Italian Dressing

Oh my goodness, this avocado and bacon pasta salad is about to become your new obsession. Packed with creamy textures and smoky flavors, it’s the perfect make-ahead dish for busy weeknights or weekend potlucks. That zesty Italian dressing ties everything together in the most delicious way possible.

Ingredients

– 8 ounces of rotini pasta
– 6 slices of thick-cut bacon
– 2 ripe avocados
– 1 pint of cherry tomatoes
– 1/2 cup of shredded Parmesan cheese
– 1/4 cup of chopped red onion
– 1/4 cup of fresh basil leaves
– 1/2 cup of Italian dressing
– A big pinch of salt
– A couple cracks of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 8 minutes until al dente.
3. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
4. Cook the bacon in a skillet over medium heat for 6-8 minutes until crispy and browned.
5. Transfer the bacon to a paper towel-lined plate to drain excess grease.
6. Chop the cooled bacon into 1/2-inch pieces.
7. Halve the cherry tomatoes and place them in a large mixing bowl.
8. Dice the avocados into 1-inch cubes and add to the bowl.
9. Chop the red onion and fresh basil, then add both to the mixing bowl.
10. Crumble the cooked bacon into the bowl with the vegetables.
11. Pour the cooked and cooled pasta into the mixing bowl.
12. Add the shredded Parmesan cheese to the bowl.
13. Drizzle the Italian dressing over all ingredients.
14. Season with a big pinch of salt and several cracks of black pepper.
15. Gently toss everything together until evenly coated with dressing.
16. Chill the salad in the refrigerator for at least 30 minutes before serving.

Velvety avocado cubes melt into the pasta while the bacon adds satisfying crunch in every bite. The Italian dressing soaks into the rotini grooves, creating bursts of zesty flavor that balance the rich ingredients perfectly. Try serving it in lettuce cups for a low-carb option or pile it high on toasted bread for the ultimate lunch sandwich.

Black Olive and Feta Pasta Salad with Italian Dressing

Feeling that lunch rut? Forget boring salads. This zesty pasta bowl delivers Mediterranean vibes in under 30 minutes—perfect for meal prep or picnics.

Ingredients

– 8 oz of rotini pasta
– 1 cup of crumbled feta cheese
– ½ cup of sliced black olives
– ¼ cup of extra virgin olive oil
– 2 tbsp of red wine vinegar
– 1 tsp of dried oregano
– ½ tsp of garlic powder
– A big pinch of salt and black pepper
– A handful of fresh chopped parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water until completely cool—this stops the cooking and keeps it firm.
4. In a large mixing bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until fully combined.
5. Add the cooled pasta to the dressing bowl and toss thoroughly to coat every piece.
6. Gently fold in the crumbled feta cheese and sliced black olives.
7. Let the salad rest for 10 minutes at room temperature to allow the flavors to meld.
8. Just before serving, stir in the fresh chopped parsley for a bright, herby finish.

Serve this chilled for maximum refreshment—the tangy feta and briny olives pop against the herb-kissed pasta. Toss in some grilled chicken or chickpeas to make it a full meal, or pack it for your next beach day where it travels like a champ.

Zesty Lemon Pasta Salad with Italian Dressing

Elevate your pasta game with this bright, zesty lemon pasta salad that’s perfect for picnics, potlucks, or meal prep. Every bite delivers a refreshing punch of citrus balanced with savory Italian dressing. You’ll want to make this on repeat—it’s that good.

Ingredients

– 8 oz of rotini pasta
– A couple of lemons
– 1/2 cup of extra virgin olive oil
– A generous splash of white wine vinegar
– A big pinch of dried oregano
– A small spoonful of Dijon mustard
– One minced garlic clove
– A handful of chopped fresh parsley
– A sprinkle of salt and black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, zest both lemons into a medium bowl using a microplane.
4. Juice the lemons into the same bowl until you have 1/4 cup of fresh lemon juice.
5. Whisk in the extra virgin olive oil, white wine vinegar, dried oregano, Dijon mustard, and minced garlic clove until fully combined.
6. Drain the cooked pasta in a colander and immediately rinse under cold water for 1 minute to stop the cooking process.
7. Transfer the cooled pasta to a large mixing bowl.
8. Pour the lemon dressing over the pasta and toss thoroughly to coat every piece.
9. Fold in the chopped fresh parsley until evenly distributed.
10. Season with salt and black pepper, then toss one final time.
11. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

Vibrant and refreshing, this pasta salad features al dente rotini that holds the zesty lemon dressing perfectly. The bright citrus notes cut through the herbaceous Italian flavors, making it ideal for serving alongside grilled chicken or stuffed into lettuce cups for a low-carb option.

Herbed Pasta Salad with Italian Dressing

Ditch the boring pasta salads—this herbed version brings serious flavor energy to your table. Grab your biggest bowl and let’s build a pasta salad that’s fresh, zesty, and totally crave-worthy.

Ingredients

• 1 pound of rotini pasta
• 1 cup of Italian dressing
• a couple of chopped fresh basil leaves
• a handful of fresh parsley, roughly chopped
• a splash of olive oil
• a pinch of salt
• a pinch of black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound of rotini pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse it under cold running water for 1 full minute to stop the cooking process.
4. Transfer the cooled pasta to a large mixing bowl and drizzle with a splash of olive oil, tossing gently to coat.
5. Pour 1 cup of Italian dressing over the pasta and mix thoroughly until every piece is coated.
6. Add a couple of chopped fresh basil leaves and a handful of fresh parsley, roughly chopped, to the bowl.
7. Sprinkle a pinch of salt and a pinch of black pepper over the salad.
8. Toss everything together until the herbs are evenly distributed throughout the pasta.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
10. Give the salad one final toss before serving to redistribute the dressing.

Here’s the magic: the chilled pasta stays perfectly al dente while soaking up that tangy Italian dressing. Heap it onto a platter with grilled chicken or stuff it into mason jars for a grab-and-go picnic—it’s the herby, bright bite your summer spread needs.

Tomato Basil Pasta Salad with Italian Dressing

Ready to upgrade your pasta salad game? This vibrant tomato basil situation brings all the fresh Italian vibes without any fuss. Grab your biggest bowl—this one’s perfect for picnics, potlucks, or just treating yourself right.

Ingredients

– 8 ounces of rotini pasta
– 2 cups of cherry tomatoes, halved
– A big handful of fresh basil leaves, roughly chopped
– 1/2 cup of extra virgin olive oil
– 1/4 cup of red wine vinegar
– 1 teaspoon of dried oregano
– 1 garlic clove, minced
– A generous pinch of salt and black pepper
– 1/4 cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and immediately rinse with cold water until completely cool to stop the cooking process.
4. While the pasta cooks, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully combined.
5. Halve the cherry tomatoes and roughly chop the fresh basil leaves.
6. Combine the cooled pasta, halved tomatoes, and chopped basil in a large mixing bowl.
7. Pour the dressing over the pasta mixture and toss thoroughly until every ingredient is coated.
8. Sprinkle the grated Parmesan cheese over the salad and gently toss one more time.
9. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
10. Give the salad one final toss before serving to redistribute the dressing.

This salad hits all the right notes with its al dente pasta, juicy tomato bursts, and that bright, herby dressing that clings to every twist. Try serving it alongside grilled chicken or scooping it into lettuce cups for a low-carb option—either way, those fresh flavors will have everyone asking for the recipe.

Garlic Parmesan Pasta Salad with Italian Dressing

Whip up the most crave-worthy pasta salad that’ll steal the spotlight at any potluck. This garlic parmesan twist on a classic delivers bold flavor in every bite—perfect for meal prep or a quick weeknight win.

Ingredients

• a box of rotini pasta
• a couple of cloves of garlic, minced
• a big handful of grated parmesan cheese
• a generous glug of Italian dressing
• a splash of olive oil
• a pinch of salt
• a sprinkle of black pepper
• a handful of chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rotini pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and rinse under cold water for 1 minute to stop the cooking process.
4. Heat a splash of olive oil in a small pan over medium heat for 1 minute.
5. Sauté the minced garlic in the oil for 45 seconds until fragrant but not browned.
6. Transfer the cooled pasta to a large mixing bowl.
7. Pour the sautéed garlic and oil over the pasta, tossing to coat evenly.
8. Add the grated parmesan cheese, a generous glug of Italian dressing, a pinch of salt, and a sprinkle of black pepper to the bowl.
9. Toss everything together until the pasta is fully coated and the cheese is distributed.
10. Fold in the chopped fresh parsley just before serving for a fresh, vibrant finish.

Here’s the magic: the pasta stays perfectly al dente while soaking up that garlicky, cheesy dressing. Serve it chilled for a refreshing side, or top with grilled chicken to turn it into a hearty main—either way, it’s a texture and flavor explosion you’ll make on repeat.

Spicy Italian Sausage Pasta Salad with Italian Dressing

Ready for a pasta salad that actually has personality? Roast those sausage coins until they’re crispy-edged, toss with al dente rotini, and drench everything in zesty Italian dressing. This isn’t your sad deli-counter version—it’s a flavor-packed meal that holds up in the fridge for days.

Ingredients

• 1 pound of spicy Italian sausage, casings removed
• 12 ounces of rotini pasta
• 1 cup of cherry tomatoes, halved
• 1/2 cup of sliced black olives
• 1/4 cup of finely chopped red onion
• 3/4 cup of your favorite Italian dressing
• A big handful of fresh basil leaves, torn
• A generous sprinkle of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Pinch the sausage into 1-inch chunks and arrange in a single layer on a baking sheet.
3. Roast sausage at 400°F for 15-18 minutes until browned and crispy at the edges—flip halfway through for even cooking.
4. Drop the rotini into the boiling water and cook for exactly 9 minutes until al dente.
5. Drain the pasta immediately and rinse under cold water to stop the cooking process.
6. Transfer the cooled pasta to a large mixing bowl.
7. Add the roasted sausage, halved cherry tomatoes, sliced olives, and chopped red onion.
8. Pour the Italian dressing over everything and toss thoroughly to coat.
9. Fold in the torn basil leaves just before serving to keep them vibrant.
10. Finish with a generous sprinkle of Parmesan cheese over the top.

Fantastic textures here—the pasta stays perfectly firm, the sausage gives that satisfying chew, and the dressing soaks into every nook. Serve it straight from the bowl at your next barbecue or pack it for a next-day lunch that actually improves overnight. The spicy kick from the sausage plays so well against the bright, herby dressing—you’ll want to make a double batch.

Summer Corn and Pasta Salad with Italian Dressing

Unleash your inner chef with this vibrant pasta salad that screams summer. Grab those fresh ears of corn and let’s build layers of flavor you’ll crave all season. Trust me, this one’s a crowd-pleaser.

Ingredients

• 8 ounces of your favorite short pasta
• 3 ears of fresh corn, kernels sliced off
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• A big pinch of salt and black pepper
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a dry skillet over medium-high heat and char the corn kernels for 4-5 minutes until lightly browned.
4. Drain the pasta thoroughly and rinse under cold water until completely cool to stop the cooking process.
5. In a large bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until emulsified.
6. Add the cooled pasta, charred corn, cherry tomatoes, and red onion to the dressing bowl.
7. Toss everything together until evenly coated with the dressing.
8. Fold in the fresh basil and Parmesan cheese just before serving.
9. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld.

What makes this salad unforgettable is the contrast between the sweet charred corn and tangy dressing clinging to every pasta shape. Serve it straight from the fridge for maximum refreshment, or pack it for your next picnic where it’ll easily become the star of the spread.

Summary

Perfect for any summer gathering, these 20 cold pasta salads with Italian dressing offer delicious, easy-to-make options that will impress your family and friends. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to spread the inspiration. Happy cooking!