Buon Appetito! 11 Recipes for Pasta Salad With Italian Dressing

Tip for pasta salad
Few people can say "no" to pasta. Unfortunately, fewer say "yes" to vegetables. So, here's a way out - put these two together with some Italian dressing and you will be able to make sumptuous salads to keep your tastebuds happy and your body healthy. Here are a few recipes of salads made with different types of pasta, vegetables, and generous helpings of Italian dressing put together in multiple permutations and combinations.
Life is a combination of magic and pasta.
~ Federico Fellini
There are literally a thousand things you can do with the various kinds of pasta available. A healthy option? Make pasta salad! Put in chopped and diced veggies, meat, fish, or seafood of your choice, some grand dressing and voila! And nothing gets more Italian (even though they say that pasta originated in either Greece or China) than a pasta salad coated with some delish Italian dressing. Find 12 terrific recipes given below, each made with a different variety of pasta.

INDEX

» Spaghetti Salad with Italian Dressing
» Pizza-style Mezze Maniche Rigate Salad
» Orecchiette Pasta Salad with Italian Sausages
» Tortellini-vegetable Salad with Italian Dressing
» Tri-color Rotini Salad with Italian Dressing
» Antipasto Pasta Salad with Italian Dressing and Salami
» Farfalline Salad with Italian Dressing and Feta Cheese
» Tuna-Conchiglioni Salad with Italian Dressing
» Penne Pasta Salad with Italian Dressing and Chicken
» Elbow Pasta Salad with Salmon
» Fusilli Pasta Salad with Pastrami

Some basic equipment you will need are:

  • Colanders are available in all sizes for you to choose one in accordance with the quantity and type of the pasta you are making.
    Colander

    Better for
    rinsing and draining
    angel hair pasta
    Colander

    Better for
    rinsing and draining
    smaller varieties like
    penne and farfalline pasta
  • Salad tossing spoons (preferably wooden ones).

    Salad Tossing Spoons
So, let us begin.

Spaghetti Salad with Italian Dressing

Just gather,

Angel hair pasta, 16 oz.


Uncooked angel hair pasta

Green bell pepper, 1 (diced)
Red onion, ½ (small, diced)
Olives, 1 can (small, sliced)
Tomatoes, ½ can (diced)
Water, 6 quarts
Italian dressing, 6 oz. (fat-free)
Salad seasoning, ½ tbsp. (preferably Perfect Pinch® Salad Supreme Seasoning)
Olive oil

  1. Begin by bringing 8 quarts of water to a steady boil and add some salt to it.
  2. Next, add in the pasta and cook for 6 - 7 minutes. (You need to cook it al dente.)
  3. At this juncture, take a strand of pasta out, blow at it to cool, and then bite it. The texture shouldn't be crunchy but firm.
  4. If you look at the cross-section of the strand, you should be able to see a small uncooked core running through the middle while the other layer is cooked and softened.
  5. If it is still crunchy, let the pasta boil some more and keep tasting every 30 seconds.
  6. Once it's done, pour it in a colander, and let the water drain out.
  7. Wash the pasta with running cool water in the colander itself.
  8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  9. Transfer the spaghetti to a big bowl.
  10. Mizzle olive oil (to prevent stickiness) from top and toss the spaghetti so that each strand can be separated out.
  11. Throw the bell pepper, onion, olives, dressing, and seasoning into the same bowl with the pasta and toss really well.
  12. Last, add the can of diced tomatoes and toss again.
Boiling Pasta

Boil the angel hair
pasta in salted water
Spaghetti cooked al dente

Spaghetti cooked
al dente
Rinsing spaghetti

Rinse the warm spaghetti
to cool it down
Spaghetti in colander

Leave spaghetti in the
colander to drain well
Spaghetti Salad

Spaghetti salad with
Italian dressing ready
to be devoured!
Serve chilled.
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Pizza-style Mezze Maniche Rigate Salad

25 minutes. 2 servings. Gather,

Mezze maniche rigate pasta, 8 oz.
Mezze Maniche Rigate

Uncooked mezze maniche rigate


Peperoncini peppers
Peperoncini peppers, 4 (sliced)
Maui onion, ½ (medium, diced)
Artichoke hearts, 1 5-oz. jar (marinated, drained, coarsely chopped)
Parmesan cheese, 3 oz. (shredded)
Hormel turkey pepperoni, ⅓ cup
Black olives, 2 tbsp. (sliced)
Garlic powder, a dash
Pizza seasoning, to taste
Italian dressing, to moisten

  1. Cook the pasta al dente.
  2. Once done, pour the pasta into a colander, and let the water drain out.
  3. Wash the pasta with running cool water in the colander itself.
  4. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  5. Next, add the pasta in a large, clean, lidded bowl and along with peperoncini peppers, Maui onion, Hormel turkey pepperoni, black olives, garlic powder, and pizza seasoning together and toss with wooden tossing spoons.
  6. Add the Parmesan and dressing and toss thoroughly again.
  7. Add the artichoke hearts last and toss until everything is well-mixed.
Draining mezze maniche rigate

Drain the pasta
Pizza-style pasta salad

Pizza-style pasta salad
This dish has 653.5 calories/serving (244 grams), but only 101 calories come from fat.
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Orecchiette Pasta Salad with Italian Sausages

High on calorie count (734.4/serving of 357 grams), this salad is delectable and takes only 45 minutes to make.

Orecchiette, 2 lb.


Uncooked orecchiette

Red pepper, 2 16-oz. jars (roasted, chopped into bite-sized pieces)
Hot Italian sausages, 1 lb. (broiled)
Sweet Italian sausages, 1 lb. (broiled)
Feta, ¾ lb.
Cherry tomatoes, 3 pints (halved)
Mint, ⅓ cup (fresh, chiffonaded)
Extra virgin olive oil, ¼ cup + enough to brush on feta
Oregano, 1 tbsp. (dried)
Salt, to taste
Pepper, to taste

  1. Cook the pasta al dente.
  2. Once done, pour the pasta into a colander, and let the water drain out.
  3. Wash the pasta with running cool water in the colander itself.
  4. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  5. Preheat the broiler.
  6. Now, toss tomatoes, mint, and ¼ cup of oil together until the oil has caked everything well.
  7. Coat the feta cheese with some olive oil and mizzle oregano all over it.
  8. Next, broil it until it turns brown.
  9. Add the pasta, the sausages, roasted peppers, salt, and freshly ground pepper to the tomato-oil mixture and toss well.
  10. Crumble the feta once it has been broiled and add it to the salad.


Ready-to-eat orecchiette pasta
salad with Italian sausages
Season some more with salt and pepper if necessary.
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Tortellini-vegetable Salad with Italian Dressing

Good enough to be dinner all by itself, 8 servings of this dish can be tossed up in just 25 minutes. Each serving has about 355 calories, out of which 205 comes from fat.

Cheese-filled tortellini, 1 9-oz. packet (refrigerated, do not thaw before cooking)


Uncooked tortellini
Spinach-filled tortellini, 1 9-oz. packet (refrigerated, do not thaw before cooking)
Yellow bell pepper, 1 (medium, chopped)
Water, 8 quarts
Artichoke hearts, 2 6-oz. jars (marinated, drained, coarsely chopped, ¼ cup liquid reserved)
Italian dressing, 1 8-oz. bottle
Broccoli florets, 2 cups (small, fresh)
Cauliflower florets, 2 cups (small, fresh)
Tomatoes, 1 cup (from an oil-packed, julienne-cut, sun-dried 6.5-oz jar, drained)
Parsley, ¼ cup (fresh, chopped)
Red onion, ¼ cup (chopped)
Olive oil, 2 tbsp.
Salt, to taste

  1. Get the water steadily boiling and add some salt to it.
  2. Next, add in the pasta along with the olive oil (to prevent stickiness) and cook for a good 7 - 9 minutes.
  3. As the pasta gets cooked, use the time to throw the bell pepper, artichoke hearts, tomatoes, parsley, and red onion into a large, clean, lidded bowl and toss the veggies together.
  4. Go back to the pasta and throw in the broccoli and cauliflower florets in the tenth minute, boil for 60 seconds, pour the pasta in a colander, and let the water drain out.
  5. Wash the pasta with running cool water in the colander itself.
  6. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  7. Add the pasta to the veggie bowl and toss well.
  8. Pour the reserved artichoke liquid.
  9. Toss once more until well-coated.
Tortellini pasta salad

Tortellini pasta salad
ready to be eaten
You can then place the lid on the bowl and store this sodium-rich salad in the fridge or serve it immediately.
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Tri-color Rotini Salad with Italian Dressing

45 minutes. 8 servings. You'll need,

Tri-color rotini, 12 oz.


Uncooked tri-color rotini pasta

Broccoli heads, 3 (cleaned and cut into bite-sized florets)
Red bell pepper, 1 (medium, chopped)
Onion, ½ (chopped)
Italian dressing mix, 2 packets
Crumbled cheddar cheese, 1 packet
Pepperoni, 1 packet (sliced)
Water, 6 quarts
Mayonnaise, 3 cups
Sour cream, 1 cup
Milk, ¼ cup
Cider vinegar, 3 tbsp.
Sugar, 1 tbsp.
Salt, to taste

  1. Begin by bringing the water to a steady boil and add some salt to it.
  2. Next, add in the pasta and cook for a good 9 minutes.
  3. As the pasta gets cooked, commingle the mayo, sour cream, and the milk and blend until smooth and thick.
  4. Add the Italian dressing mix and blend again.
  5. Add in the cider vinegar and sugar and beat the mixture a third time until you are left with a rich, thick, creamy, and smooth concoction.
  6. Go back to the boiling pasta and throw in the broccoli florets in the tenth minute, boil for 60 seconds, pour the pasta in a colander, and let the water drain out.
  7. Wash the pasta with running cool water in the colander itself.
  8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  9. Transfer the pasta to a large mixing bowl and add the pepper and onion.
  10. Pour half the dressing and toss well using spoons.
  11. Next add the crumbled cheddar and sliced pepperoni.
  12. Add the remaining dressing and toss again until everything is caked uniformly.
  13. Cover the bowl and refrigerate for an hour before serving.
Cooked rotini

Cooked rotini pasta
Rotini Salad

Tri-color pasta salad
A slightly different version of this very salad is given below.

Invest 20 minutes and you will have 6 servings of a delicious rotini salad. Gather,

Tri-color rotini, 12 oz.
Water, 6 quarts
Broccoli florets, 2½ cups (small, fresh, lightly steamed)
Mozzarella cheese, 1 cup
Italian dressing, ¾ cup
Pepperoni slice, ¾ cup (cut into quarters)
Cooked rotini

Slice the pepperoni
before starting
Rotini Salad

Pepperoni
Red onion, ⅓ cup (julienned)
Green bell pepper, ¼ cup (cut into thin strips)
Red bell pepper, ¼ cup (cut into thin strips)
Black olives, ¼ cup (halved)
Green olives with pimento, ¼ cup (halved)
Pimentos

Green olives with pimento
Salt, to taste

  1. Begin by bringing the water to a rolling boil and add some salt to it.
  2. Next, add in the pasta and cook for 9 minutes.
  3. As the pasta cooks, use the time to commingle the broccoli florets, mozzarella cheese, pepperoni quarters, red onion, bell peppers, and olives in a large, clean, lidded bowl and toss the veggies really well.
  4. Attend to the boiling pasta again and once it's done, pour it in a colander, and let the water drain out.
  5. Wash the pasta with running cool water in the colander itself.
  6. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  7. Add the pasta to the veggie bowl and toss thoroughly.
  8. Add the Italian dressing last and toss again until everything is caked uniformly.
  9. Cover the bowl and refrigerate for an hour before serving.
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Antipasto Pasta Salad with Italian Dressing and Salami

Need to feed 6 in a matter of 15-20 minutes? Make this 534.6 calories/serving (149 come from fat) salad with,

Sedani rigati pasta, 12 oz.


Uncooked sedani rigati pasta

Red onion, 1 (medium, cut into rings)
Water, 6 quarts
Salami, ¼ lb. (hard, cut into thin strips)
Green pepper, 1 cup (chopped)
Olives, 1 cup (pitted, ripe, sliced)
Italian dressing, ¾ cup
Parmesan cheese, ½ cup (grated)
Parsley, ¼ cup (chopped)
Salt, to taste

  1. Begin by bringing the water to a rolling boil and add salt.
  2. Next, add in the pasta and cook for a good 10 minutes.
  3. As the pasta gets cooked, commingle the other ingredients in a large bowl.
  4. After that, check the pasta and once it's done, pour it in a colander, and let the water drain out.
  5. Wash the pasta with running cool water in the colander itself.
  6. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  7. After that, add the pasta to the veggie bowl and toss thoroughly.
Cooked sedani rigati

Cooked sedani rigati
Antipasto Pasta Salad

Antipasto pasta salad
Cover the bowl and refrigerate for an hour before serving.
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Farfalline Salad with Italian Dressing and Feta Cheese

Perfect side dish for grilled fish or chicken, 6 servings of this 330 calorie/serving salad can be tossed up in just 1 hour 20 minutes.

Bow-tie (farfalline) pasta, 2½ cups


Uncooked farfalline

Black olives, 8 (pitted, halved)
Carrot, 1 (medium, thinly sliced)
Zucchini, 1 (medium, thinly sliced)
Green bell pepper, 1 (small, chopped)
Red bell pepper, 1 (small, chopped)
Water, 2 quarts
Italian dressing mix, 1 cup (prepared)
Feta cheese, ½ cup
Red pepper, ½ tsp. (crushed)
Salt, 1 tsp.

  1. Begin by bringing the water to a steady boil and then add the salt to it.
  2. Next, add in the pasta and cover the pot and lower the heat to maintain a rapid simmer.
  3. Cook for 8 minutes for rare and 11 minutes if you want it to be softer.
  4. As the pasta gets cooked, use the time to throw the black olives, carrot, zucchini, bell peppers, feta cheese, and red pepper into a large, clean, lidded bowl and toss the ingredients well.
  5. Go back to the boiling pasta and once it's done, pour it in a colander, and let the water drain out.
  6. Wash the pasta with running cool water in the colander itself.
  7. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  8. Add the pasta to the veggie bowl and toss well.
  9. Add the dressing and toss once more until everything is well-coated.
Farfalline Salad with Italian Dressing and Feta Cheese

Farfalline pasta salad with
feta cheese ready to be served
Cover on the bowl and refrigerate for an hour or more before serving. This salad is a grand source of Vitamins A and C and minerals like sodium, calcium, and iron.
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Tuna-Conchiglioni Salad with Italian Dressing

Ingredients you must have around are,

Shell (Conchiglioni) pasta, 8 oz.
shell pasta

Uncooked shell pasta
Tuna

Canned tuna
Tuna, 1 6-oz. can (drained)
Tomato, 1 (chopped)
Water, 8 quarts
Cucumbers, 2 cups (thinly sliced)
Italian dressing, 1 cup
Celery, ½ cup (chopped)
Mayonnaise, ¼ cup
Green onion, ¼ cup (sliced)
Green bell pepper, ¼ cup (chopped)
Mustard, 1 tbsp.
Dill weed, 1 tsp.
Salt, 1 tsp.
Pepper, ⅛ tsp.

  1. Begin by bringing the water to a steady boil and add some salt to it.
  2. Next, add in the pasta and cook on high heat for 8-10 minutes.
  3. As the pasta gets cooked, use the time to commingle all the veggies in a large, clean, lidded bowl and toss them.
  4. In a separate bowl, beat the mayo, spices, and dressing together to get a thick, uniform mixture.
  5. Go back to the boiling pasta and once it's done, pour it in a colander, and let the water drain out.
  6. Wash the pasta with running cool water in the colander itself.
  7. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  8. Add the pasta to the veggie bowl along with the tuna and toss well.
  9. Mizzle the dressing concoction from top and toss until everything is uniformly coated.
Tuna-Conchiglioni Salad with Italian Dressing

Gourmet tuna-conchiglioni salad
Cover and refrigerate before serving.
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Penne Pasta Salad with Italian Dressing and Chicken

All you will need is stated below,

Penne pasta, 8 oz.


Uncooked penne pasta

Asparagus, 3 (chopped)
Green pepper, 1 (medium, finely chopped)
Red pepper, 1 (medium, finely chopped)
Cherry tomatoes, 1 bunch
Water, 8 quarts + 10⅔ cups
Chicken breasts, 4 oz. (boneless, skinless, cut in halves)
Olive oil, 1 oz.
Soy sauce, 2 tbsp.
Italian dressing, 1 tbsp.

  1. Begin by bringing 8 quarts of water to a steady boil and add some salt to it.
  2. Next, add in the pasta and cook on high heat for 8-10 minutes.
  3. As the pasta gets cooked, blanch the asparagus in the meantime.
  4. In a separate bowl, pour a tablespoon of soy sauce on the halved chicken breasts and let it get marinated for a while.
  5. Heat the olive oil in a large cooking pan and the fry the marinated chicken until you are left with well-browned meat. Let the meat simmer for a little while longer on lowered heat (a few minutes) and then hack it into 1" strips.
  6. Go back to the boiling pasta and once it's done, pour it in a colander, and let the water drain out.
  7. Wash the pasta with running cool water in the colander itself.
  8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  9. Add the pasta to the vegetables and chicken and toss well.
  10. Mizzle the dressing and remaining soy sauce from top and toss again.


Chicken-penne pasta salad
This salad is best served semi-warm and not chilled. Make it just before serving.
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Elbow Pasta Salad with Salmon

In under 20 minutes, you can make 4 to 6 servings of this salad with just,

Elbow pasta, 4 oz.
Elbow pasta

Uncooked elbow pasta
Salmon

Canned salmon
Salmon, 1 16-oz. can (drained and flaked)
Water, 4 quarts
Artichoke hearts, ½ a 6-oz. jar (marinated with oil)
Italian dressing, 2 tbsp.
Salt, to taste
Capers

  1. Bring the water to a steady boil and add some salt to it.
  2. Next, add in the pasta and cook on high heat for 10 minutes.
  3. Once done, pour the pasta into a colander, and let the water drain out.
  4. Wash the pasta with running cool water in the colander itself.
  5. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  6. Transfer the pasta and all other ingredients to a large bowl and toss away to glory.
Elbow Pasta Salad with Salmon

Ready-to-eat salmon-elbow
pasta salad
275.6 calories/serving of 114 grams and only 58 from fat.
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Fusilli Pasta Salad with Pastrami

15 minutes. 6 servings. 210 calories/serving. You must have at hand,

Fusilli pasta, 7 oz.


Uncooked fusilli pasta

Cherry tomatoes, 18 (halved)
Pastrami (cured and smoked beef), 8 slices
Gherkins, 6 (sliced)
Water, 4 quarts
Italian dressing, 4 tbsp.
Parsley, 3 tbsp.
American classic yellow mustard, 1 tbsp. (light)
Salt, 1 tsp.

  1. Bring the water to a steady boil and add the salt to it.
  2. Begin by bringing 8 quarts of water to a steady boil and add some salt to it.
  3. Next, add in the pasta and cook for 10 minutes.
  4. As the pasta gets cooked, use the time to whip the dressing and mustard together in a large, clean, lidded bowl and then throw in the tomatoes, pastrami, gherkins, and parsley.
    Pastrami

    Pastrami
  5. Mix everything well.
  6. Once the pasta is done, pour it in a colander, and let the water drain out.
  7. Wash the pasta with running cool water in the colander itself.
  8. Let the pasta stay in the colander until all the water has drained out and the pasta has cooled completely.
  9. Now, transfer the pasta into the bowl with the mixed ingredients and toss thoroughly.
Fusilli Pasta Salad with Pastrami

Ready-to-eat fusilli salad
Serve immediately while it's warm or refrigerate to serve later.

Here's a great thing about these recipes. You can actually use the pasta type of your choice with any of them and the result in all cases will be refreshing, healthy, and appetizing. You can also add more Italian dressing than the stipulated quantities stated here to suit your taste preferences. Serve them as side dishes or main courses, for lunch or dinner - they are filling and nutritious no matter what. Buon appetito!
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Healthy Pasta Salad
Vegetarian Pasta
Small Bowl Of Rotini Pasta Salad
Penne Pasta With Spinach Pesto Walnuts
Elbow Macaroni And Cheese
Various types of pasta on grey background from above
Pasta With Zucchini And Spinach
Tasty Penne Pasta Salad With Shrimps
Pasta With Tuna
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