Classic Pasta Salad

Square overhead shot of pasta salad with veggies and Italian dinner.

5 from 2 votes

A summer staple for decades, this classic pasta salad is easy to assemble with just rotini, fresh veggies, and a bottle of Italian dressing. It comes together in one bowl and only gets better as it chills.

Course Side Dish

Cuisine American

Keyword best pasta salad recipe ever, classic pasta salad, easy pasta salad, how to make pasta salad, pasta salad recipe, pasta salad salad recipe, vegetarian pasta salad

Prep Time 10

Cook Time 10

Chilling Time 3

Total Time 20

Servings cups

Calories 202.6kcal

Author Blair Lonergan

Ingredients

1 lb. uncooked rotini pasta (or other short pasta shape of choice, such as elbows, medium shells, or penne)
1 small red onion, diced
1 medium green bell pepper, seeded and diced
1 medium orange bell pepper, seeded and diced
1 medium yellow bell pepper, seeded and diced
1 (10.5 ounce) container of grape tomatoes or cherry tomatoes, halved
1 English (seedless) cucumber, chopped
1 (24 ounce) bottle Wishbone Italian salad dressing

Instructions

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions, pulling it just at al dente. Drain and rinse under cold running water until the noodles are completely cool.
In a large bowl, toss the cooled pasta with the red onion, bell peppers, tomatoes, and cucumber until evenly combined.
Pour about half of the Italian dressing (around 12 ounces) over the salad. Toss to coat. Cover and refrigerate for at least 3 to 4 hours, or overnight.
Just before serving, give the salad a good stir and add more dressing as desired. Taste and season with salt and pepper.

Notes

Don't overcook the pasta. Pull the noodles at al dente. They keep softening in the dressing, and gummy pasta can't be undone.
Salt the water generously. This is your only chance to season the noodles themselves. Skip it and the whole salad tastes flat.
Rinse cold. It stops the cooking, washes off surface starch, and cools the pasta down so the dressing won't break.
Plan for chill time. At least 3 to 4 hours, or overnight. The flavors need time to meld.
Don't add all the dressing at once. Use about half the bottle to start, then add more before serving. The pasta absorbs a lot as it sits, but a wet, soggy salad can't be fixed.
For a smaller crowd: This recipe yields about 14 cups. Halve all ingredients for a smaller group; instructions stay the same.
Wishbone Italian is the brand we use. Any similar quality Italian dressing or homemade vinaigrette will work.
Make it a meal. Stir in chopped grilled chicken, cooked shrimp, tuna, bacon, or pepperoni to turn it into a main dish. Cubed cheese adds richness too.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Veggies soften after the first day. Don't freeze.

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