Go Back
Delicious Italian Pasta Salad with vibrant vegetables and herbs

Creamy Italian Pasta Salad

A cozy and creamy classic pasta salad, featuring cool pasta, crisp vegetables, and a tangy dressing—perfect for potlucks and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces rotini or medium pasta (penne or farfalle work great) Fusilli catches more dressing.
  • 1 cup cherry tomatoes, halved Swap with sun-dried tomatoes for a richer tang.
  • 1 cup cucumber, diced Seeds removed if watery; swap with zucchini ribbons for summer.
  • 1/2 cup red bell pepper, diced Use roasted red peppers for smokier depth.
  • 1/3 cup red onion, finely sliced Substitute scallions for a milder bite.
  • 1/2 cup black olives, sliced Capers make an interesting briny swap.
  • 1 cup mozzarella pearls or cubed provolone Feta makes it tangier and slightly more Mediterranean.
  • 1/4 cup chopped fresh basil Oregano or dill also work well.
  • 2 tablespoons chopped parsley
Creamy Italian Dressing
  • 1 cup mayonnaise Use Greek yogurt for a lighter, tangy dressing.
  • 1/2 cup sour cream or Greek yogurt
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • 1 tablespoon sugar or honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper (optional)
  • to taste salt and black pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, usually 10–12 minutes.
  2. Drain and rinse under cold water to stop the cooking and cool the pasta quickly.
  3. While pasta cooks, chop your vegetables. Halve the tomatoes; dice cucumber and bell pepper; thinly slice the red onion. Toss them in a large mixing bowl.
Making the Dressing
  1. In a medium bowl whisk together mayonnaise, sour cream or Greek yogurt, red wine vinegar, olive oil, grated garlic, sugar or honey, dried oregano, crushed red pepper, salt, and pepper.
  2. Adjust the consistency with a teaspoon of water if it’s too stiff.
Combining Ingredients
  1. Add the cooled pasta to the bowl with vegetables. Pour the dressing over and gently fold until every noodle is coated.
  2. Stir in olives, mozzarella, basil, and parsley.
  3. Taste and adjust seasoning with salt or vinegar as needed.
  4. Chill for at least 30 minutes to let flavors meld.

Notes

For the freshest texture, keep dressing separate and toss on the day of serving if using cucumber or juicy tomatoes. Store airtight in the refrigerator for up to 3 days; stir gently before serving and add olive oil or yogurt to freshen.