Easy Pasta Salad with the Best Italian Dressing

Easy pasta salad recipe with fresh vegetables, mozzarella, and homemade Italian dressing. Perfect for summer BBQs, picnics, potlucks, or meal prep. Made with fusilli pasta, cherry tomatoes, cucumber, red onion, and herbs for a colorful and flavorful cold pasta salad. Ready in under 30 minutes and ideal for large gatherings or quick lunches.

This fresh and colorful pasta salad is packed with juicy tomatoes, crisp cucumbers, creamy mozzarella, and a zesty homemade Italian dressing. Perfect as a summer side dish, a light lunch, or a make-ahead recipe for picnics and gatherings.

Ingredients

For the Pasta Salad:

• 500 g (1.1 lbs) dried pasta shapes (fusilli recommended)
• 450 g (1 lb) cherry tomatoes, halved (use rainbow tomatoes if available)
• 300 g (10.5 oz) mini mozzarella balls or pearls, halved
• 4 baby cucumbers or 1 regular cucumber, sliced
• 1 large red onion, peeled and thinly sliced
• 65 g (2 cups) fresh pea shoots (or substitute with lamb’s lettuce, watercress, or mild rocket)
• 1 large bunch fresh parsley, chopped

For the Italian Dressing:

• 120 ml (½ cup) olive oil
• 45 ml (3 tbsp) white wine vinegar
• Zest and juice of ½ lemon
• 1 garlic clove, peeled and minced
• 1 tsp sugar
• ½ tsp dried oregano
• 1 tsp flaky sea salt (e.g., Maldon)
• ¼ tsp ground black pepper
• 2 tbsp finely chopped fresh parsley

Instructions

1. Cook the pasta
   Cook the pasta according to package directions. Drain, rinse under cold water to stop cooking, and prevent sticking.
2. Make the dressing
   In a jug or jar, whisk together olive oil, vinegar, lemon zest and juice, garlic, sugar, oregano, salt, pepper, and fresh parsley until well combined.
3. Assemble the salad
   In a large serving bowl, add the cooked and cooled pasta. Toss in the cherry tomatoes, mozzarella, cucumber, red onion, pea shoots, and chopped parsley.
4. Dress and serve
   Drizzle over half of the dressing and toss to coat. Serve with the remaining dressing on the side.

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Tips

• Rinse pasta under cold water right after draining to keep it from sticking and to cool it quickly.
• Use pasta shapes like fusilli, penne, or farfalle that hold dressing well.
• Let the salad sit for 15–30 minutes before serving for the flavors to develop.
• Store the dressing separately if preparing ahead to keep everything fresh.

Variations and Substitutions

• Cheese: Use feta, burrata, or crumbled goat cheese instead of mozzarella.
• Greens: Swap pea shoots for arugula, baby spinach, or microgreens.
• Add-ins: Try olives, sun-dried tomatoes, roasted red peppers, or grilled chicken for extra flavor and protein.
• Vegan version: Omit cheese or use a plant-based alternative.

FAQs

Can I make this ahead of time?
Yes, you can prepare the pasta and chop the vegetables ahead. Store the dressing separately and combine just before serving.

How long does it keep?
This pasta salad will keep in the fridge for up to 3 days. It’s best eaten fresh, but leftovers are still delicious.

Can I use store-bought dressing?
You can, but the homemade version has better flavor and fresher ingredients.

Serving Suggestions

• Great as a side for grilled meats, fish, or vegetarian mains.
• Perfect for BBQs, picnics, potlucks, and lunchboxes.
• Serve with crusty bread and iced tea or lemonade for a refreshing summer meal.

Why You’ll Love This Recipe

• Bright, fresh, and loaded with texture and color
• Easy to make in under 30 minutes
• Versatile for different occasions and diets
• Customizable with pantry and fridge staples
• Delicious warm or cold