Can I make cold pasta salad the day before?

Yes, and you definitely should! Cold pasta salad with Italian dressing tastes even better when made ahead of time. Letting it chill overnight allows the flavors to meld and the pasta to fully absorb the tangy Italian dressing. Just give it a quick toss before serving.

How long can cold pasta salad sit out?

For food safety, don’t leave pasta salad out at room temperature for more than 2 hours . If you're serving it outdoors at a BBQ or picnic, keep it in a cooler or over ice to maintain freshness and avoid spoilage.

What vegetables go best in Italian pasta salad?

Crunchy and colorful veggies work best. Great options include cherry tomatoes , cucumbers , bell peppers , red onion , and black olives . These not only add texture but also complement the tangy, herb-filled dressing.

Is cold pasta salad healthy?

It can be! To make a healthier version, use whole wheat or gluten-free pasta , load up on fresh vegetables, and opt for a homemade Italian dressing with olive oil and no added sugar. You can also skip processed meats like salami and add chickpeas or grilled chicken for lean protein.

Cold Pasta Salad with Italian Dressing : The Best 5-Minute Summer Side

Name: Cold Pasta Salad with Italian Dressing
Prep time: 10 min
Cook time: 10 min
Total time: PT-486396H48M12S
Cuisine: Italian
Ingredients: ½ cup red onion, thinly sliced; 1 cup bell peppers (red, yellow, or orange), chopped; ½ cup black olives, sliced; 1 cup mozzarella pearls or cubed cheese; ½ cup sliced salami or grilled chicken (optional); ¾ cup Italian dressing (store-bought or homemade); Salt and black pepper, to taste; 2 tbsp fresh parsley or basil, chopped (optional); ½ cup extra virgin olive oil; ¼ cup vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; 1 tsp dried oregano; 1 tsp dried basil; ½ tsp sugar or honey; Salt & pepper to taste

Description

Cold pasta salad with Italian dressing is your go-to summer side—fresh, zesty, and ready in minutes. Easy recipe + pro tips inside.

Ingredients

Scale

½ cup red onion, thinly sliced
1 cup bell peppers (red, yellow, or orange), chopped
½ cup black olives, sliced
1 cup mozzarella pearls or cubed cheese
½ cup sliced salami or grilled chicken (optional)
¾ cup Italian dressing (store-bought or homemade)
Salt and black pepper, to taste
2 tbsp fresh parsley or basil, chopped (optional)

Optional Homemade Italian Dressing : Skip if using bottled dressing

½ cup extra virgin olive oil
¼ cup vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp sugar or honey
Salt & pepper to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
Toss with dressing base: While pasta is still warm, toss it with 2 tablespoons of Italian dressing to lock in flavor and prevent sticking.
Add vegetables and mix-ins: In a large bowl, combine the pasta, cherry tomatoes, cucumber, onion, bell peppers, black olives, cheese, and optional salami or chicken.
Dress and season: Add the remaining dressing and toss everything together until evenly coated. Season with salt and pepper.
Chill: Cover and refrigerate for at least 1 hour to allow flavors to blend.
Garnish and serve: Top with chopped parsley or basil before serving.

Notes

Swap mozzarella for feta or parmesan for a new flavor twist
Use gluten-free or whole wheat pasta for dietary preferences
For a vegetarian version, skip the meat and add chickpeas or white beans
Refresh leftovers with a splash of extra dressing before serving

Prep Time: 10min
Cook Time: 10min
Category: Salad
Method: No-Cook
Cuisine: Italian

Nutrition

Serving Size: 1 ½ cups
Calories: 320 kcal
Sugar: 3g
Sodium: 520mg
Fat: 14
Saturated Fat: 4.5g
Unsaturated Fat: 8.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 10g
Cholesterol: 18mg