The BEST Easy Pasta Salad (2-Ingredient Dressing!)

Pasta Salad made easy! Just grab spiral pasta, any veggies on hand, and drizzle on a zesty two-ingredient Italian dressing.

Best Pasta Salad Recipe

Growing up, homemade dressings were rare. Our fridge was filled with all kinds of store-bought bottles, with Kraft Zesty Italian being a staple for my mom’s “famous” pasta salad.

It was a must-have at every summer barbecue and, honestly, a favorite throughout the winter, too.

She’d mix cooked pasta with available veggies—olives, a bell pepper, cucumbers, and plenty of garden-fresh cherry tomatoes—add Italian dressing, and there you have it: a hit every time.

How To Make Homemade Pasta Salad

1. Dressing: whisk together the 2-ingredient dressing OR if you prefer, make Italian Dressing from scratch.
2. Veggies: prep the veggies (see my favorite hack for cutting cherry tomatoes quickly below).
3. Pasta: cook pasta, drain, and cool. I like to rinse the pasta under cool water briefly to keep it from sticking.
4. Assemble: combine pasta and veggies, toss with dressing, and enjoy!

Tomato-Cutting Hack

• Use two plates with raised edges.
• Flip one plate upside down, and add tomatoes into the bottom indent.
• Cover with the second plate, right side up.
• Apply light pressure and slice through the tomatoes.
• Lift the top plate to reveal perfectly halved cherry tomatoes.

What To Pair With Pasta Salad

Pasta Salad Recipe Tips

• Customize your salad: Feel free to adjust the veggies to your liking. Not a fan of some? Skip them and add more of what you do like.
• Add protein: Turn it into a main dish with chickpeas, shredded chicken, salami, or pepperoni.
• Try different pasta: Experiment with mini shells, mini farfalle, or fusilli.
• Salt the pasta water: Make flavor better by salting the water well. Taste the finished salad and add more salt if needed.
• Cook pasta al dente: Avoid soggy pasta salad by cooking the pasta just until al dente. Use the package directions for exact timing.

QUICK TIP

To check if pasta is al dente, taste it two minutes before the package’s suggested cooking time. It should be soft enough to chew but still slightly firm. If it’s too hard, cook it a bit longer until it’s just right for you. Al dente pasta will have a tiny bit of a lighter color in the middle when you look closely. 

Dressing options

If you would rather have a homemade dressing, try this popular (reader-favorite) Italian dressing from my Olive Garden Salad recipe.

More Easy Salad Recipes:

Pasta Salad

Pasta Salad made easy! Just grab spiral pasta, any veggies on hand, and drizzle on a zesty 2-ingredient Italian dressing.

Pasta Salad

Pasta Salad made easy! Just grab spiral pasta, any veggies on hand, and drizzle on a zesty 2-ingredient Italian dressing.

Ingredients

Dressing (OR for homemade, use this recipe)

USMetric

Instructions

• DRESSING: In a medium-sized bowl, combine “dressing” ingredients. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.

• PASTA: Bring a large pot of 12 cups water to a rolling boil. Once boiling, add 1 tbsp salt and then pasta. Boil to package directions for “al dente.” Drain, rinse under cold water (no longer than 20 seconds), and toss with 2 tablespoons of the prepared Italian dressing. Set aside to fully cool.

• ASSEMBLE: Place the cooled pasta in a large bowl. Add the prepared veggies. Stir in the dressing to preference (I add it all!) and toss to combine. Top with fresh basil and Parmesan cheese if desired. Season with salt and pepper if needed.

• STORAGE: Pasta Salad is best enjoyed on the day it is made. For advance prep, store components separately and assemble before serving.

Recipe Notes

Note 1: Italian dressing: This is the Italian salad dressing mix I recommend. Don’t follow package directions to make it; use the directions in this recipe. 

Nutrition Facts

Serving: 8servings | Calories: 513kcal | Carbohydrates: 71g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 1148mg | Potassium: 437mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1003IU | Vitamin C: 38mg | Calcium: 49mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.