Italian Pasta Salad

4.95 from 90 votes

This cold, creamy Italian pasta salad is meat-free and combines fresh veggies, mozzarella, and with a zesty, tangy Greek yogurt dressing.

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 270kcal

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.

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.

Pasta Cooking Tips: Make sure to cook the pasta al dente (firm to the bite). 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.