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Italian Pasta Salad

Zesty, fresh, and packed with flavor, this Italian pasta salad is your new go-to for summer BBQs, pool days, picnics, and potlucks.
Course Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 296kcal

Equipment

  • Rubber spatula
  • mixing bowl
  • knife
  • mason jar

Ingredients

  • 1 lb pasta
  • 3 peppers, diced I used a mix of red, orange, and yellow
  • 1 cucumber, diced
  • ½ red onion, diced

For the Dressing

  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1½ tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Make the Dressing: Add all the dressing ingredients to a mason jar and shake vigorously until well-combined.
  • Combine: Add pasta and veggies to a large bowl. Pour the dressing over everything, and toss until everything is completely coated in the dressing.
  • Refrigerate: Cover with saran wrap and refrigerate for 30 minutes before serving.
  • Garnish (Optional): Top with fresh basil, if desired.

Video

Notes

  • Salt Your Pasta Water Generously, it's your only chance to season the pasta itself.
  • Rinse the Pasta After Cooking. Rinsing stops the cooking process and helps the pasta cool quickly so it doesn’t get mushy.
  • Let It Chill (But Not Too Long). Give the salad at least 30 minutes in the fridge before serving so the flavors meld—but not too long, or the pasta might absorb all the dressing and dry out. If you're prepping ahead, save some dressing to refresh it before serving.

Nutrition

Calories: 296kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 305mg | Potassium: 310mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1433IU | Vitamin C: 66mg | Calcium: 32mg | Iron: 1mg