Easy Cold Pasta Salad Recipe

Name: Easy Cold Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 8
Ingredients: 14 ounces uncooked rotini pasta; 2 cucumbers, chopped; 0.75 cup pitted black olives, sliced; 0.5 onion, finely chopped; 10 cherry tomatoes, quartered; 1 cup Italian-style salad dressing

Cook Time: 15 minutes

Ingredients

14 ounces uncooked rotini pasta
2 cucumbers, chopped
cup pitted black olives, sliced
onion, finely chopped
10 cherry tomatoes, quartered
1 cup Italian-style salad dressing

Directions

Bring a large pot of lightly salted water to a boil.
Cook the rotini in the boiling water until tender yet firm to the bite, approximately 8 minutes.
Drain the pasta in a colander and rinse under cold running water to cool it down.
In a large bowl, combine the cooled pasta, cucumbers, black olives, onion, and cherry tomatoes.
Add the Italian-style dressing and toss everything together until well-coated.
Cover the salad and refrigerate for at least 2 hours before serving.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	297	-
Total Fat	11g	14%
Saturated Fat	2g	9%
Sodium	608mg	26%
Total Carbohydrate	44g	16%
Dietary Fiber	3g	9%
Total Sugars	5g	-
Protein	7g	14%
Vitamin C	6mg	7%
Calcium	35mg	3%
Iron	3mg	14%
Potassium	255mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This easy cold pasta salad is a vibrant and flavorful dish, ideal for summer gatherings or as a side for any meal. With its simple ingredients such as cucumbers, black olives, cherry tomatoes, and tangy Italian dressing, it combines freshness and crunch in a single bowl. In addition to its easy preparation, it is highly versatile, allowing cooks to add their own personal touch with different vegetables or proteins.

History of Pasta Salad

The origins of pasta salad can be traced back to Italy, where pasta has been a staple food for centuries. However, pasta salad as we know it today, especially cold pasta salads, gained popularity in the United States in the 20th century. The dish is thought to have emerged as a way to use up leftovers, particularly after large family meals or picnics. Over time, it evolved into a go-to dish for potlucks, barbecues, and outdoor parties, thanks to its ability to be made in advance and served cold.

Regional Variations

While the basic concept of pasta salad is fairly universal, it comes in various regional forms. In Italy, pasta is often paired with simple ingredients such as olive oil, fresh vegetables, and sometimes seafood. In contrast, American pasta salads tend to feature creamy dressings (like mayonnaise or ranch) or tangy vinaigrettes, incorporating a wide array of vegetables and sometimes meats or cheeses. This recipe, with its Italian dressing and vibrant vegetables, is a more American-style take, yet still pays homage to its Mediterranean roots.

How It Differs from Similar Dishes

Pasta salad stands apart from similar dishes like pasta dishes or mixed green salads due to its cold serving temperature and its use of dressing to marinate the ingredients. Unlike traditional hot pasta dishes that are often heavy with sauces, pasta salad is refreshing and light. Furthermore, it is a great option for outdoor meals as it can be prepared ahead of time and served chilled, making it a convenient dish for social gatherings.

Where Its Typically Served

Easy cold pasta salad is a quintessential dish for picnics, barbecues, potlucks, and holiday gatherings. It is a favorite at family reunions and summer cookouts, offering a cool, refreshing contrast to grilled meats and other warm dishes. The dish can also be served as a light lunch or dinner, especially when paired with grilled chicken or other proteins. Its ability to be made in advance and served cold makes it a convenient option for meal prep, too.

Fun Facts

In the United States, pasta salads began appearing in cookbooks in the 1950s, with variations rapidly becoming popular across different regions.
The use of Italian dressing in pasta salad became more common in the 1980s, adding a zesty twist to the traditionally creamy versions of the dish.
Pasta salad recipes can easily be adapted to suit dietary preferences, with many variations that cater to vegetarian, gluten-free, and vegan diets.
While most people think of pasta salad as a summer dish, it is perfect for year-round gatherings, offering a light, flavorful alternative to heavy dishes.

Whether served at a summer gathering or enjoyed as a light meal on a warm day, this easy cold pasta salad is sure to impress guests and provide a delicious addition to any menu. With its simple ingredients and versatility, it is a dish that can be modified to fit anyone's taste, making it a timeless favorite in many households.

FAQ about Easy Cold Pasta Salad Recipe

To store the pasta salad, place it in an airtight container and refrigerate. It will keep well for up to 3 days. For best flavor, it is recommended to serve it within 24 hours of making.

Yes, this pasta salad can be made ahead of time. It actually tastes better if left to chill for at least 2 hours or overnight in the fridge, allowing the flavors to meld together.

Freezing pasta salad is not recommended as it can affect the texture of the vegetables and pasta. The salad may become watery and lose its crispness after thawing.

You can substitute Italian dressing with any vinaigrette or other salad dressings like balsamic or Greek dressing. If you prefer a homemade version, mix olive oil, vinegar, and seasonings such as oregano and basil.

Yes, you can use any pasta shape you prefer. Penne, farfalle, or fusilli are all great alternatives to rotini. Just make sure to cook the pasta al dente for the best texture.

Absolutely! Feel free to add or substitute other vegetables like bell peppers, carrots, or celery. You can also add some leafy greens such as spinach or arugula for extra freshness.

Yes, this pasta salad is vegetarian as it contains only vegetables, pasta, and dressing. If you want to make it vegan, just ensure the Italian dressing does not contain any dairy.

To make this pasta salad gluten-free, simply use gluten-free pasta. The other ingredients in the recipe are naturally gluten-free.

To prevent the pasta from becoming soggy, make sure to drain it thoroughly and rinse it with cold water after cooking. You can also toss the pasta with a small amount of olive oil before adding the vegetables and dressing.

Yes, you can add cooked chicken, bacon, or even chickpeas to turn this salad into a more filling meal. Just make sure to adjust the seasoning if you add a salty protein like bacon.

Comments

jmbpiano

10/06/2025 01:52:54 PM

I don't normally like pasta salad, but after a couple of modifications this was quite pleasant. I took jennifermorse's suggestion of crumbling in some feta, but I'm not a big fan of red onions, so I added about 1.5T of fresh chives instead. Because of the intensity of the chives and feta flavors, I also cut the quantity of Italian salad dressing in half and added just a touch of olive oil. I also substituted penne for the rotini since it was on sale this week, but I'm not sure how much that actually affected the flavor/texture.

Stephanie Lewis

08/17/2014 09:48:54 AM

Imagine my dismay when I showed up to a potluck with this dish and all of the other pasta salads were Italian dressing based. I'm pleased to say: in the battle of the pasta salads, mine was the only bowl that was completely empty at the end of the day! The fresh veggies make this an excellent and refreshing summer salad. I also added some fresh basil, some chunks of mozzarella cheese, and a little salt and pepper. Taste-wise, this is a 4-star dish, the quick & easy factor makes it a 5. Thanks for a great recipe! A follow-up caution: Be sure to check the sodium content of your dressing before adding extra salt. I used a different Italian dressing the second time I made this dish and added salt, like I had done before. It turned out too salty because my dressing had way more sodium than the other.

Jillian

07/30/2011 09:04:31 AM

"Easy" and delicious! This is a very simple salad that comes together quickly but tastes wonderful. It's a great base to throw in whatever you want to make it you own. I used tri-colored pasta and red onion. I also threw in some chopped fresh spinach and roasted red pepper along with some shredded Parmesan cheese. For the dressing I used "Nonna's Tuscan Salad Dressing" from this site. Definitely chill for a couple hours before serving.

RainbowJewels

05/30/2016 04:16:37 PM

Good and easy, but lacked something. I think it needed some spice, like Salad Supreme. I used a spiralizer to cut my cucumbers and make them more pasta-like (so the kids would eat them.) And I omitted the olives since we don't like them and added in some chopped spinach and broccoli to compensate. This was good, but needs some tweaks to be great.

Calvin

03/04/2018 01:57:28 AM

I’ll make this again for sure! Great recipe. I used balsamic vinegar and extra virgin olive oil in place of the Italian dressing, and I added chicken which I cooked with the onion and some garlic powder to taste. It turned out really well.

Fran L

08/07/2015 08:49:22 PM

This was my first time making pasta salad and this recipe is very simple to follow. I made some adjustments by adding 2 ears of fresh corn(cutting kernels off), only 1 large cumber, 1 cup of cooked frozen broccoli, 1 can of diced canned Italian style tomatoes, 3/4 of a cup of zesty Italian dressing, 2 dashes of seasoned rice vinegar, 3-4 dashes of basil, 1-2 dashes of garlic salt. 1 pinch of black pepper, and 1 pinch of sea salt.

Sarah Jo

07/11/2011 11:29:12 AM

I used a quarter of a red onion, I used whole wheat rotini, Newman's italian dressing and I added a half cup of Frigo parmesan cheese. This is sitting in the fridge, all ready for dinner. REALLY simple--it took less than 20 minutes to throw together. I've made something like this before so I already know it's going to be good. Salads like this always taste better the longer they sit.

Katie Pearson

09/03/2019 08:52:36 PM

I used vegetable rotini and I also added some shredded chicken and some French fried jalapeños and substituted French fried onions instead of using diced onions to give it a nice crunch, will definitely make again!

Tammy Lynn

02/20/2018 04:47:32 PM

Great simple salad. We like to make pasta salad a meal, so I added cubed cheese and sliced salami. I used zesty Italian dressing and changed up the vegetables a bit to my liking.

graycyn

04/22/2012 05:25:01 AM

I love this dish! I make it for every bbq. The only thing missing is Mccormick's Salad Supreme Seasoning. I add 4 tbs to it. I can't imagine how bland this would be without it.

Allrecipes Member

09/18/2011 12:44:10 PM

I loved this recipe but I changed it up a bit!! I added pepperoni,and red onion, fresh basil, thyme, kosher salt and fresh ground black pepper. I used grape tomatoes instead of cherry ( the one at the store weren't too pretty :) ) I kind of just threw the herbs and S&P in there I didn't measure em, did it Rachael Ray style LOL!!! But it was so delish I will definatetly make it again!!!!!

Sharon Largen16

08/17/2024 09:09:04 PM

I added tiny pepperoni cubed cheese and I added some salad supreme and seasoning

Dallas mosque48

08/16/2024 11:21:03 PM

left out the olives, used home dressing

Jennifer Mitchell

06/19/2024 05:40:43 PM

Seriously, you have to try this.

Frank Jones

06/17/2024 05:05:46 PM

Low effort, high reward — love it.

Denise Pope

06/10/2022 03:31:37 PM

Simple and easy to find ingredients

terrvu

07/27/2020 05:21:10 PM

only added some (mozz pearls) cheese. we like cucumbers, tomatoes and (tri-color) pasta - so perfect for our family. salt & pepper to taste.

Maureen Mayo

05/09/2020 10:43:48 PM

Delicious and very easy...I used a spicy Italian dressing and it was delicious!

Olivia Hamilton

04/22/2020 10:55:03 PM

The new favorite recipe! Not only mine because it is easy but everyone who ate it loved it!

Kevin

10/20/2019 07:56:36 PM

Good taste with a light flavor that isn't heavy on the stomach. I like this more than most other pasta salads. Needs some meat though.

Cook Time: 90 minutes