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Easy Pasta Salad Recipe

5 from 2 votes

A summer classic packed with flavor and crispy fresh broccoli marinated in a zesty Italian dressing. Leftovers are the best!

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A bowl of summer pasta salad with Rotini spiral noodles, broccoli, cheese, olives and tomatoes

Try our Easy Pasta Salad Recipe with a homemade Zesty Italian Dressing ~ it’s our favorite summer potluck classic!

This delicious salad is packed with flavor and crisp fresh broccoli marinated in our zesty Italian dressing. This is perfect picnic fare and leftovers are the best!

 

An overhead view of a big bowl of pasta noddles with broccoli, red onion, olives and tomatoes

Do you have one of those go-to recipes that’s easy to make, packed with flavor, and a favorite every time it hits the table?

This Easy Pasta Salad Recipe with Zesty Italian Dressing has been my mayonnaise-free, summer side for the past 30 (+-) years.  It’s easily adapted to include your favorite pasta, vegetables, cheese and cooked meats. This is my version of a cook-out, picnic or potluck classic!

 

A bowl of cooked Rotini spiral noodles, broccoli, tomatoes, olives and red onion drizzled with a fresh zesty Italian dressing.

We use Tri-Color Rotini pasta to add a little color, and because the cute spirals hold on to the dressing ensuring plenty of flavor in every bite.

You can use whatever pasta you have on hand, but something with texture is best. Cook your pasta al dente, according to package directions, then rinse with cold water. Drain the pasta and toss with tomatoes, assorted olives, diced onion, seasoned salt, broccoli florets and our zesty homemade Italian dressing. That’s it! Let it marinate as time allows, and toss in the cheese just before serving.

 

A bowl of pasta salad with cheese, olives, tomatoes, broccoli and spiral noodles tossed in a zesty Italian dressing

Crisp tender broccoli is a must in this pasta salad!

In my family raw broccoli is not always a favorite vegetable on the crudités platter.  But no worries, we have a quick and easy trick for prepping this chewy vegetable. The broccoli is cleaned and cut into bite sized florets then placed in a colander in the sink.  Very hot, almost boiling water from a kettle is poured over the broccoli to brighten the color and take the edge off the crunchiness. The broccoli is still crisp tender without tasting raw. This easy step makes all the difference in this salad.

 

A bowl of pasta salad with broccoli, tomatoes, cheese and olives

This easy pasta salad stays fresh for days and just gets better with time.

Have a little extra dressing on hand to freshen it up and serve again! We love this zesty homemade dressing with plenty of fresh herbs, but feel free to use your favorite bottled Italian dressing in a pinch. You can also transform this salad by adding grilled chicken, pepperoni, or any other cooked meat for a hearty lunch or dinner. Don’t be afraid to add some lettuce too – you can’t mess this up!

 

 

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A large bowl of pasta salad with cheese, tomatoes and broccoli

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Easy Pasta Salad Recipe

Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Yield: 10 -12 servings
Course: Salad, Side Dish
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 2 votes
A summer classic packed with flavor and crispy fresh broccoli marinated in a zesty Italian dressing. Leftovers are the best!

Ingredients

For the zesty Italian dressing:

  • â…“ cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • â…“ cup extra-virgin olive oil or canola oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh basil leaves hopped
  • 1 teaspoon fresh oregano leaves chopped
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • 2 teaspoons granulated sugar
  • 1 teaspoon fresh ground pepper

For the pasta salad:

  • 12 ounce package of Tri-Color Rotini Pasta
  • 1 pint cherry or grape tomatoes halved
  • ½ a large onion diced (red or sweet onion are best)
  • 1 cup assorted olives pitted and sliced
  • 2 cups broccoli florets
  • 1 teaspoon seasoned salt (like Lawry's brand)
  • 8-12 ounces cheddar cheese or Colby cheese, sliced in match stick pieces

Instructions

  • Place all the ingredients for the dressing in a glass jar or container with a tight fitting lid. Shake vigorously until well blended. Set aside.
  • Cook the pasta according to the package directions. Drain and place the pasta in a large mixing bowl. Drizzle a few tablespoons of the dressing on the warm noodles and toss to prevent them from sticking together.
  • Place the broccoli florets in a large colander. Pour hot water (almost boiling) over the florets then rinse with cold water. Drain. The hot water will give the broccoli a lovely bright green color and take the raw edge off the vegetable. Add the broccoli to the bowl with the pasta.
  • Add the tomatoes, onion, olives and seasoned salt. Pour the prepared dressing over the top of the pasta salad and toss gently to combine. Cover and refrigerate until ready to serve.
  • Add the cheese just before serving.
  • Refrigerate leftovers.

Recipe Notes

  • In a pinch use your favorite bottled Zesty Italian Dressing.
  • Make it your own with these optional add-ins:  pepperoni, bacon, diced grilled chicken, artichoke hearts, pepperoncini peppers, lettuce or spinach 
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 23mg | Sodium: 740mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 670IU | Vitamin C: 28mg | Calcium: 198mg | Iron: 1mg

Originally published May 2015 – updated June 2019

Here are a few more pasta salad recipes you might enjoy!

Thanks so much for stopping by!  Tricia

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52 Comments

  2. John / Kitchen Riffs

    Really like your tip for broccoli prep — going to try that. Really like this salad, too — loads of color, tons of flavor. And pasta! Say no more. 🙂 Good to see this one return. 🙂

    Reply

    • Tricia Buice

      I can remember making this when our daughter was young and she just turned 28. I guess it’s a classic! Sometimes I use bottled dressing, in fact that’s probably how it started out. Thanks for the comment! Where do you like to camp? We are in Virginia.

      Reply

  10. Jennifer

    I’ve been looking for a simple pasta salad recipe. This one is it, although I’m going to add pepperoni. Thank you Tricia!

    Reply

  12. Susan

    I do have an old stand-by summer pasta recipe but I’m willing to try a new, old favorite 🙂 This one not only looks so pretty with all of the colors, the dressing sounds wonderful!

    Reply

    • Tricia Buice

      That bowl is so old Sue – I think we got it as a wedding present and we will be celebrating 30 years this December. I guess it has held up pretty well! Love the tricolor pasta – especially in a salad. Thanks for stopping by!

      Reply

  15. John/Kitchen Riffs

    I love pasta salads at this time of the year! And leftover pasta salad is seriously good for breakfast. So I always make extra, just for that. 😉 This is terrific — pretty, and loaded with flavor. And I have all the herbs growing in my garden that your vinaigrette requires!

    Reply

  17. Abbe @ This is How I Cook

    Tricia, I love salads like this. Sorry, I’ve been so remiss lately. We gave my mom an 80th surprise birthday party over the weekend and it has kept me very busy. Couldn’t explain on line because she reads my blog! I do plan on reading about all the good things I’ve missed!

    Reply

    • Tricia Buice

      You are so sweet Abbe – How wonderful that you did that for your mom. Happy birthday to mom and a surprise too – that is awesome! Hope you recover quickly and thanks for stopping by!

      Reply

    • Tricia Buice

      Can’t go wrong with this simple salad Jennifer. Everybody seems to really enjoy it. Yummy – had the last of it for breakfast this morning – sad but true on several levels haha.

      Reply

  22. Monica

    This looks fabulous, Tricia. We grilled a couple of times this past weekend and this pasta salad would have been so welcomed at the table out there! Good thing there will be plenty more grilling opportunities to come. Hope you had a great long weekend.

    Reply

    • Tricia Buice

      I did have a nice weekend Monica – thanks! We worked a little too hard I’m afraid – pulling up carpet and moving furniture. Yuck 🙂 I’ll be glad to get all this done. Grilling and relaxing sounds pretty great right now. Enjoy your week and thanks!~

      Reply

  23. Wendy

    I make a very similar pasta salad using orzo pasta, but the rest of the ingredients are almost the same. 🙂 You are right…it is always a favorite! Your salad is much prettier with the tricolor pasta. I am going to try it your way next time, using the rotini and your tips for more colorful broccoli! Here’s to a long and relaxing bbq and picnic season!

    Reply

  25. Toni | BoulderLocavore

    What a perfect summer salad Tricia! I love a pasta salad and one that is so colorful especially. Also your dressing sounds delicious too! Sadly we’ve had nothing but rain for over 3 weeks now (the wettest spring in 20 years) so you’ve given a peek at summer with this post; thank you!

    Reply

    • Tricia Buice

      That sounds wonderful Maureen – I would have never thought to add the squash and potatoes. Love the red onions and roasted sounds perfect! Great combination. Have a wonderful week.

      Reply

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