Buon Appetito! 11 Recipes for Pasta Salad With Italian Dressing

Pasta Salad Recipes with Italian Dressing
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.
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.
Colanders
Better for rinsing and draining angel hair pasta
Colander for pasta draining
Better for rinsing and draining smaller varieties like penne and farfalline pasta
Tossing spoons
  • Salad tossing spoons (preferably wooden ones).

So, let us begin.
Spaghetti Salad with Italian Dressing
Just gather,
  • Angel hair pasta, 16 oz.
  • 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
Uncooked angel hair pasta
Uncooked angel hair pasta
  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.
Serve chilled.
Boil the angel hair pasta
Boil the angel hair pasta in salted water
Spaghetti cooked al dente
Spaghetti cooked al dente
Rinse the warm spaghetti
Rinse the warm spaghetti to cool it down
Leave spaghetti in the colander
Leave spaghetti in the colander to drain well
Spaghetti salad
Spaghetti salad with Italian dressing ready to be devoured!
Pizza-style Mezze Maniche Rigate Salad
25 minutes. 2 servings. Gather,
  • Mezze maniche rigate pasta, 8 oz.
  • 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
Uncooked mezze maniche rigate
Uncooked mezze maniche rigate
Peperoncino
Peperoncini peppers
  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.
This dish has 653.5 calories/serving (244 grams), but only 101 calories come from fat.
Drain the pasta
Drain the pasta
Pizza-style pasta salad
Pizza-style pasta salad
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.
  • 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
Dry Orecchiette Pasta In Bowl
Uncooked orecchiette
  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.
Season some more with salt and pepper if necessary.
Healthy Pasta Salad
Ready-to-eat orecchiette pasta salad with Italian sausages
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)
  • 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
Uncooked tortellini
Uncooked tortellini
  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.
You can then place the lid on the bowl and store this sodium-rich salad in the fridge or serve it immediately.
Tortellini pasta salad
Tortellini pasta salad ready to be eaten
Tri-color Rotini Salad with Italian Dressing
45 minutes. 8 servings. You'll need,
  • Tri-color rotini, 12 oz.
  • 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
Uncooked tri-color rotini pasta
Uncooked tri-color rotini pasta
  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 pasta
Cooked rotini pasta
Tri-color pasta 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)
  • 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)
  • Salt, to taste
Slice the pepperoni before starting
Slice the pepperoni before starting
Pepperoni
Pepperoni
Green olives with pimento
Green olives with pimento
  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.
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.
  • 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
Uncooked sedani rigati pasta
Uncooked sedani rigati pasta
  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.

Cover the bowl and refrigerate for an hour before serving.
Cooked sedani rigati
Cooked sedani rigati
Antipasto pasta salad
Antipasto pasta salad
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
  • 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.
Uncooked farfalline
Uncooked farfalline
  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.
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.
Farfalline pasta salad with feta cheese ready to be served
Farfalline pasta salad with feta cheese ready to be served
Tuna-Conchiglioni Salad with Italian Dressing
Ingredients you must have around are,
  • Shell (Conchiglioni) pasta, 8 oz.
  • 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.
Uncooked shell pasta
Uncooked shell pasta
Canned tuna
Canned tuna
  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.
Cover and refrigerate before serving.
Gourmet tuna-conchiglioni salad
Gourmet tuna-conchiglioni salad
Penne Pasta Salad with Italian Dressing and Chicken
All you will need is stated below,
  • Penne pasta, 8 oz.
  • 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.
Uncooked penne pasta
Uncooked penne pasta
  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.

This salad is best served semi-warm and not chilled. Make it just before serving.
Grilled Chicken With Penne Pasta
Chicken-penne pasta salad
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.
  • 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
Uncooked elbow pasta
Uncooked elbow pasta
Canned salmon
Canned salmon
  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.
275.6 calories/serving of 114 grams and only 58 from fat.
salmon elbow pasta salad
Ready-to-eat salmon-elbow pasta salad
Fusilli Pasta Salad with Pastrami
15 minutes. 6 servings. 210 calories/serving. You must have at hand,
  • Fusilli pasta, 7 oz.
  • 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.
Uncooked fusilli pasta
Uncooked fusilli pasta
Pastrami
Pastrami
  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.
  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.
Serve immediately while it's warm or refrigerate to serve later.
fusilli salad
Ready-to-eat fusilli salad
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!
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
Ricotta Spinach Basil Ravioli
Penne Pasta With Tomato Cream Sauce