This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Italian Pasta Salad is So good!
For this Italian pasta salad, I use al dente tricolor rotini for the look and then toss it with a tangy yogurt-based dressing and whatever fresh veggies I have around. The mini mozzarella balls make it feel a little extra without any real extra work. This is the kind of salad that holds up well in the fridge, so I like to make it ahead and let everything soak up the flavor.
Happy Cooking!
– Yumna
Italian Pasta Salad Ingredients
- Rotini pasta: Use any variety of pasta you prefer. I like tri-color rotini for extra color.
- Greek yogurt: Swap for plain yogurt if needed. You can also use mayonnaise or sour cream as a substitute. Or, for a dairy-free version, use a plant-based yogurt.
- Oil & Vinegar: Olive oil and red wine vinegar help balance the dressing.
- Spices: Italian seasoning, salt, and pepper.
- Garlic & Shallots: Fresh is best, but you could use 1 teaspoon garlic powder instead if needed.
- Bell pepper: Any color will do. You could also swap for roasted red peppers if you prefer that flavor.
- Cucumber: I use an English cucumber. Scoop and discard the seeds if you are making this ahead.
- Tomatoes: I use grape for this recipe, but cherry tomatoes or chopped Roma tomatoes are great, too.
- Olives: I like the flavor of canned black olives that come already sliced, but any variety of olive will work. If you do not like olives, replace them with something else that is briny, like capers or canned artichokes.
- Mozzarella balls: Fresh mozzarella balls give this Italian pasta salad a creaminess. You can omit or use feta or shaved Parmesan instead.
How to Make an Italian Pasta Salad
Italian Pasta Salad Recipe
Video
Ingredients
- 1 pound tricolor rotini pasta
- ¾ cup greek yogurt
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove grated
- 1 shallot minced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt plus more for pasta water
- ½ teaspoon black pepper
- 1 6-ounce can sliced black olives
- 1 green bell pepper diced
- ½ English cucumber diced
- 1 pint grape tomatoes halved
- 8 ounces mini mozzarella cheese balls ciliegine size
Instructions
- Bring a large pot of water to a boil. Season with salt and add pasta. Cook according to the package directions, then drain and set aside in a large bowl.
- Meanwhile in a small bowl or jar, make the dressing by whisking Greek yogurt, olive oil, red wine vinegar, garlic, shallot, Italian seasoning, and salt and pepper until smooth and emulsified.
- Add the dressing to the cooked pasta, then top with the olives, bell pepper, cucumbers, tomatoes and cheese. Toss until everything is combined and evenly coated in the dressing.
- Chill before serving to allow the flavors to develop.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Italian Pasta Salad recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Popular Additions
- Add protein. Mix in 2 cups of cooked chicken or 1 (15 ounce) can of drained and rinsed chickpeas to make this pasta salad heartier.
- Lean on pantry staples. If you don’t have the fresh vegetables called for in the recipe, use pantry staples like sun-dried tomatoes or picked peppers to add flavor and texture.
- Up the crunch factor. ½ cup toasted pine nuts or sliced almonds can be added just before serving.
- Add fresh Herbs: Fresh basil, parsley, or even a handful of arugula can add an additional layer of flavor.
Recipe Tips
- Chill Before Serving: Allowing the salad to chill in the refrigerator for a couple of hours before serving helps the flavors to meld together. The chilling time gives the pasta and veggies a chance to soak up the dressing and the flavors to fully develop. If you have the time, make it ahead – it’s one of those dishes that tastes even better the next day.
- Pasta Cooking Tips: Make sure to cook the pasta al dente (firm to the bite). Overcooked pasta can become mushy and lose its shape when mixed with the dressing and other ingredients. Remember also to salt your pasta water—it adds flavor to the pasta.
- Add the dressing to the pasta while warm: It’s best to dress the pasta while it’s still warm because it absorbs more flavor this way. However, don’t add the fresh veggies and cheese until the pasta has cooled down to avoid wilting or melting.
- Use a blender for a smoother dressing. If you chop the shallots finely, the dressing won’t come out chunky, but for an ultra-smooth consistency, you can make the creamy Italian dressing in the blender.
FAQs
Leftovers can be stored in an airtight container or zip-top bag and kept in the refrigerator for up to 3 days. Cold Italian pasta salad is the best pasta salad, so it can be eaten right out of the fridge. Be sure to stir and mix it before serving.
I would not recommend freezing pasta salad as the texture of the pasta and veggies will deteriorate in the freezer.
Yes, as written, this recipe is already vegetarian, but you can easily make this Italian pasta salad vegan by using vegan mozzarella and plant-based Greek yogurt in place of their dairy counterparts.
Sure! If you prefer to use a bottle of Italian salad dressing, you can. To keep it creamy, mix it with the Greek yogurt. You can even use the same ratio; ¼ cup of Italian dressing to ¾ cup of Greek yogurt.
Serving Ideas
Marvelous perfect
Thanks, Dali!
I really loved this recipe, but once I let the pasta salad sit in the fridge the sauce was no longer creamy and was on the drier side. I tried making a second batch of the sauce to see if that would help and the same thing happened once I put it back in the fridge. It was hard to taste all the flavors of the sauce when the pasta was cold. I really loved the flavor when the pasta was still warm and then the sauce was real creamy.
Hmm, it sounds like your pasta soaked up too much of the sauce. That isn’t ideal! Did you put the pasta salad in a sealed container to store in the fridge? I have left mine uncovered before and it dries out pretty quickly. Not sure why adding more sauce didn’t remedy it, so sorry to hear it didn’t turn out how you expected.
Yes, I did put it in a completely sealed container right away. Such a bummer! I wonder if maybe the noodles were slightly over done, not al dente and they could have soaked it in. I am going to try it over to see. I still do love all of your recipes that I try. Your cookbook is also amazing!!
That could be it! Let me know if you get to the bottom of it the next time you try the recipe. And thank you so much for buying my cookbook, I really appreciate the support! So glad you’re enjoying it!!
What did I do wrong? I followed directions exactly. I made yesterday in the evening to serve today & it seems dry & def not creamy. The Italian seasoning is a little much as well. I guess I will add a little more yogurt or some olive oil🤷🏻♀️
Sounds like your pasta might have soaked up a lot of the sauce, you can add more if needed.
what a lovely salad and so many other different meals I am enjoying doing ♥️☺️ Merci! I love every I have tried so far.
So glad you are enjoying it, Pascale!
Tasty pasta salad which feels fresh to eat in summer weather. Easy to assemble, will be making again.
Not US based so hopefully the challenge prizes will be available in Europe soon.
Lol
Thank you! I will look into doing an Amazon prize in the EU! Thanks for the feedback!
Recipe is easy, delicious, and most importantly, kids approved 😂👍. Perfect combination for summer. Loved it !
So happy to hear that!