Pasta Salad with Italian Dressing (With Expert Food Science Tips!)
A classic cold pasta salad tossed in a zesty homemade Italian dressing, packed with crunchy vegetables and bright, fresh herbs. Perfect for summer barbecues, picnics, or make-ahead lunches.
Servings: 6
Ingredients
For the Salad:
- 8 oz rotini fusilli, or gemelli pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 2 tbsp parsley minced
- 1 batch Italian Dressing or 1/2 cup store-bought Italian dressing
Instructions
- Cook pasta in well-salted water until al dente. Drain and rinse under cold water to cool quickly.
- Transfer cooled pasta to a large bowl and add tomatoes, cucumber, and parsley. Pour Italian dressing over everything and toss well to combine.
- Serve chilled or refrigerate for up to 2 days.
Notes
- Salt your pasta water generously: it’s your only chance to season the noodles.
- Rinse with cold water after cooking to stop the heat and keep the texture firm.
- To keep it moist, reserve some dressing to stir in just before serving or stir in extra if it’s been chilled.
- Use ½ cup dressing for 8 oz uncooked pasta plus 2 cups of mix-ins. If you’re adding more veggies, cheese, or protein, increase the dressing by about ¼ cup for every extra 2 cups to keep it well coated but not soggy.
Nutrition
Calories: 196kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 204mg | Potassium: 194mg | Fiber: 2g | Sugar: 4g | Vitamin A: 259IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg