Recipe

Simple Pasta Salad

A bright, craveable pasta salad with a tangy-sweet Italian-style dressing, tender noodles, and juicy tomatoes. Make it ahead, eat it all week, and pretend you are a meal prep genius.

By Matt Campbell

•

4.8

A bowl of pasta salad with rotini, cherry tomatoes, cucumber, mozzarella pearls, and fresh basil on a wooden table in natural light

Jump to Recipe

Pasta salad gets a bad reputation because we have all met the dry one. The one that tastes like noodles who briefly shook hands with dressing three days ago. This is not that.

This simple pasta salad is the juicy, tender, bright version you actually want to keep in your fridge. The trick is twofold: season the pasta while it is still warm, then give it a second splash of dressing right before serving. You get noodles that are flavorful all the way through, plus crisp veggies and pops of creamy mozzarella that make every bite feel like it is doing something.

It is weeknight friendly, potluck approved, and flexible enough to clean out your produce drawer without feeling like a sad compromise. Taste as you go. Adjust. Live a little.

A close-up of glossy rotini pasta salad with visible flecks of herbs and grated Parmesan in a serving bowl

Why It Works

Juicy, not dry: Warm pasta absorbs the first round of dressing, then a second toss brings back that glossy, saucy finish.
Tender pasta with structure: Cook it just past al dente and cool it down promptly so it does not keep cooking in its own heat.
Big flavor from simple ingredients: Red wine vinegar, Dijon, Italian seasoning, and Parmesan build a bold, balanced dressing with pantry staples.
Make-ahead friendly: It actually improves after a chill, then perks right back up with a quick re-toss.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days (best texture in the first 3 to 4 days).

Keep it juicy: Pasta will keep drinking dressing as it sits. Before serving leftovers, splash in 1 to 2 teaspoons olive oil plus a small splash of red wine vinegar or lemon juice, then toss and taste. Add salt if it needs a wake-up call.

Best texture tip: If you know you will be eating it over several days, keep cucumbers separate and stir them in per serving for maximum crunch. If your tomatoes are extra juicy, you can also pat them dry before mixing to keep things from getting watery.

Do not freeze: The veggies go watery and the pasta turns soft in a weird way.

Common Questions

How do I keep pasta salad from drying out?

Two-stage dressing. Toss warm pasta with about two thirds of the dressing so it absorbs flavor. Chill. Right before serving, add the remaining dressing and toss again. If it still looks thirsty, add a tiny splash of olive oil and vinegar and taste.

Should I rinse the pasta?

It is optional. A quick rinse under cool water stops the cooking fast and cools it down for chilling. The tradeoff is you rinse off some starch, which can help dressing cling. Either way works. The real key is cooking the pasta tender (with a slight bite) and draining it extremely well.

What pasta shape works best?

Short shapes with ridges and curves hold dressing best. Rotini, fusilli, farfalle, penne, or shells are all great. Avoid long noodles unless you like chasing spaghetti around a bowl.

Can I make it the night before?

Absolutely. In fact, it is better after a few hours. Give it a quick refresh with a splash of oil and vinegar (or a little extra dressing if you made more) right before serving.

How can I add protein?

Toss in shredded rotisserie chicken, chickpeas, salami, pepperoni, tuna, or cooked shrimp. Keep the add-ins bite-sized so every forkful is balanced.

Is this safe for a picnic?

It is fine, just treat it like any dish with cheese. Keep it chilled and do not let it sit out longer than 2 hours total, or 1 hour if it is above 90°F/32°C.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot
Colander
Large mixing bowl
Small bowl or jar with lid for dressing
Whisk (or just shake the jar)
Chef’s knife and cutting board

I started making this version when I realized most pasta salad fails are not about the ingredients. They are about timing. Pasta gets dressed once, then it sits, then it drinks everything, and suddenly you have a bowl of beige disappointment. The first time I did a warm toss plus a quick refresh before serving, it felt like I unlocked a cheat code. Now it is my default “I need something that feeds everyone and still tastes like effort” move, especially when I am cooking for friends and I would rather hang out than babysit the stove.

Simple Pasta Salad

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes (plus chilling)

Servings 8

Ingredients

Pasta Salad

12 oz rotini (or fusilli)
1 1/2 cups cherry tomatoes, halved
1 cup cucumber, diced (English or Persian)
1/2 cup red bell pepper, diced
1/3 cup red onion, thinly sliced
1 cup mozzarella pearls (or 6 to 8 oz mozzarella, cubed)
1/3 cup grated Parmesan
1/3 cup sliced black olives (optional)
1/2 cup chopped salami or pepperoni (optional)
1/3 cup chopped fresh basil or parsley
Kosher salt and black pepper

Juicy Italian-Style Dressing

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey (or sugar)
2 cloves garlic, finely grated or minced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

Optional add-ins: chickpeas, roasted zucchini, pepperoncini, artichoke hearts, or spinach added right before serving.

Instructions

Cook the pasta. Bring a large pot of well-salted water to a boil (it should taste like the sea). Cook pasta until tender with a slight bite, about 1 minute past al dente. You want it a touch more tender than “perfect” because it firms up as it chills.
Cool and drain well. Drain pasta, then rinse briefly under cool water just until the heat is off (optional, but helpful for pasta salad). Shake the colander like you mean it. Excess water is the enemy of a bold dressing.
Make the dressing. In a small bowl or jar, whisk or shake together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, Italian seasoning, salt, pepper, and red pepper flakes if using.
First toss for flavor. Add drained pasta to a large bowl. While it is still a little warm, pour in about two thirds of the dressing and toss until evenly coated. Set the remaining dressing aside for serving. Let the pasta sit 5 minutes.
Add the good stuff. Add tomatoes, cucumber, bell pepper, red onion, mozzarella, Parmesan, olives, and salami if using. Toss again. Taste and season with more salt and pepper if needed.
Chill. Cover and refrigerate at least 30 minutes, and up to overnight for best flavor.
Refresh and serve. Right before serving, add the remaining dressing and toss. If it looks a little dry, add a small splash of olive oil and vinegar and taste again. Finish with fresh basil or parsley.

A person tossing pasta salad in a large mixing bowl with a wooden spoon in a home kitchen

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes