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Easy Pasta Salad Italian Dressing

Easy Pasta Salad Italian Dressing

Easy Pasta Salad Italian Dressing is the secret sauce to a vibrant, crowd-pleasing dish perfect for potlucks, weeknight dinners, or quick lunches. This recipe demystifies a classic, proving that homemade is always best and incredibly simple to achieve.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried pasta such as rotini, penne, or farfalle
  • 1 pint cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup pitted Kalamata olives halved
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/2 cup grated Parmesan cheese optional, for topping
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large pot
  • Large mixing bowl
  • Small Bowl
  • Jar with a tight-fitting lid

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente (tender but still firm to the bite). Drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from sticking. Transfer the drained pasta to a large mixing bowl.
    1 pound dried pasta
  2. Prepare the vegetables: While the pasta is cooking, prepare your fresh vegetables. Halve the cherry tomatoes and dice the English cucumber. Thinly slice the red onion. Halve the pitted Kalamata olives.
    1 pint cherry tomatoes, 1/2 English cucumber, 1/2 red onion, 1/2 cup pitted Kalamata olives
  3. Chop the herbs: Finely chop the fresh parsley and basil. This step is crucial for infusing vibrant, fresh flavors into the salad.
    1/4 cup fresh parsley, 1/4 cup fresh basil
  4. Whisk the dressing: In a small bowl or a jar with a tight-fitting lid, combine all the ingredients for the Easy Pasta Salad Italian Dressing: extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is well emulsified and combined. Taste and adjust seasonings if necessary.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Combine salad ingredients: Add the prepared cherry tomatoes, diced cucumber, sliced red onion, halved olives, chopped parsley, and chopped basil to the bowl with the cooked pasta.
    1 pound dried pasta, 1 pint cherry tomatoes, 1/2 English cucumber, 1/2 red onion, 1/2 cup pitted Kalamata olives, 1/4 cup fresh parsley, 1/4 cup fresh basil
  6. Dress the salad: Pour the prepared Easy Pasta Salad Italian Dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons Dijon mustard, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  7. Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This chilling period significantly enhances the taste of the Easy Pasta Salad Italian Dressing.
  8. Serve: Before serving, toss the salad again. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.
    1/2 cup grated Parmesan cheese

Notes

This pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. No reheating is typically necessary. If it seems dry, add a tablespoon or two of additional olive oil or red wine vinegar, or a splash of water.