Creamy Pasta Salad

5 from 4 votes

A creamy Italian-style pasta salad packed with fresh veggies, cheese, and savory pepperoni or bacon. The make-ahead favorite for picnics, potlucks, and easy summer dinners.

Course Dinner, Side Dish

Cuisine American, Italian

Keyword creamy Italian pasta salad, creamy pasta salad, creamy pasta salad recipe, easy pasta salad recipe

Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Servings cups

Calories 297kcal

Author Blair Lonergan

Ingredients

2 cups (about 7 ounces) uncooked rotini pasta (about 4 cups cooked)
¾ cup creamy Italian salad dressing (I use Wish-Bone)
3 tablespoons mayonnaise (I use Duke's)
½ cup halved cherry tomatoes or grape tomatoes
½ of a sweet bell pepper (any color), seeded and chopped
½ cup sliced cucumber
½ cup diced red onion
½ cup mini pepperoni, diced ham, or chopped crispy bacon
½ cup cubed cheese, such as sharp cheddar cheese, Monterey Jack cheese, or fresh mozzarella
½ cup sliced black olives (optional)
¼ cup chopped fresh basil
Kosher salt and ground black pepper, to taste

Instructions

Cook the pasta in a large pot of well-salted boiling water according to package instructions for al dente. Drain, rinse with cold water until completely cool, and set aside.
While the pasta cooks, prepare the dressing by whisking together the creamy Italian salad dressing and the mayonnaise. Set aside.
Once the pasta is completely cool, transfer it to a large bowl. Add the tomatoes, bell pepper, cucumber, red onion, pepperoni (or ham or bacon), cheese, olives (if using), and basil. Pour the dressing over the top and gently toss to combine. It will look like a lot of dressing initially, but the pasta will absorb some as it chills. Taste and season with salt and pepper if needed.
Cover and refrigerate for at least 1 hour, or up to 24 hours, before serving. Just before serving, give everything a good stir. If the salad looks dry, stir in a little extra creamy Italian dressing or mayo to loosen it up.

Notes

Make Ahead: The salad is best when it has at least 1 to 2 hours to chill in the fridge. You can prepare it up to 24 hours in advance.
Refresh before serving: Pasta absorbs dressing as it sits, so leftovers may look dry the next day. Stir in an extra spoonful of mayo or creamy Italian dressing right before serving.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Best within the first 24 hours.
Freezing: Not recommended. The vegetables and pasta have a watery, mushy texture when thawed.
Pasta swaps: Any short pasta with ridges or curls works (elbows, farfalle, penne, shells).
Dressing tip: If you only have regular Italian dressing on hand, increase the mayo to 1/3 cup to keep the creamy texture.

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