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Italian Pasta Salad

A bowl of fruit salad, with Pasta salad
Simple to make, this Italian pasta salad goes great with any meal or get together. It will quickly become one of your summer staples!
Prep Time 10 mins
Cook Time 10 mins
Chilling 4 hrs
Total Time 4 hrs 20 mins
Course Appetizer, Side Dish
Cuisine American, Italian
Servings 12
Calories 244 kcal


  • 16 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1/2 zucchini thinly sliced
  • 1/2 cup red onion thiny sliced
  • 1/2 green bell pepper
  • 1/2 cup black olives sliced
  • 1/3 cup parmesan cheese shredded
  • 1 cup mozzarella cheese cubed
  • 2 tablespoon fresh parsley chopped
  • 1 cup Italian vinaigrette dressing
  • 1 lemon juiced


  • Cook the rotini pasta according to the package directions until al dente and still slightly firm. Drain and rinse with cold water.
  • Add all ingredients to a large bowl and stir gently to combine.
  • For best flavor, refrigerate for 4 hours before serving.


TIP: This is a great make-ahead dish for potlucks. Keep it in the fridge for up to 5 days!
TIP: Rinsing the cooked pasta in cold water after draining is best when doing a cold pasta salad recipe. It stops the cooking process, and it keeps the pasta loose for the salad.
TIP: Make sure your pasta is fully cooled before adding the other ingredients, or your cheese will start to melt.


Sodium: 390mgCalcium: 101mgVitamin C: 15mgVitamin A: 266IUSugar: 4gFiber: 2gPotassium: 191mgCholesterol: 9mgCalories: 244kcalSaturated Fat: 2gFat: 8gProtein: 9gCarbohydrates: 34gIron: 1mg