Name: Italian Pasta Salad Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ½ cup extra virgin olive oil; ¼ cup red wine vinegar; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey or sugar; 1 teaspoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons grated Parmesan cheese (optional); 12 ounces rotini pasta (or fusilli); 1 cup cherry tomatoes, halved; 1 bell pepper, sliced; 1 cup cucumber, chopped; ½ red onion, thinly sliced; 1 cup mozzarella or provolone, cubed; ½ cup black olives, sliced; 2 tablespoons fresh parsley or basil, chopped

There’s something magical about a bowl of Italian pasta salad tossed with a zesty homemade dressing. Bright, colorful, and packed with fresh veggies, herbs, and cheese, this dish is the life of any picnic or potluck table. Whether you’re serving it as a main dish for a light lunch or as a vibrant side for grilled meats, it never fails to impress.

What really elevates this pasta salad is the dressing – a balance of tangy, herby, garlicky goodness that clings to every spiral of rotini. It’s not just about adding moisture; it’s about delivering flavor in every bite. This homemade Italian dressing takes only minutes to whip up but transforms the entire salad into something unforgettable.

What Kind of Pasta Should I Use?

For the ultimate Italian pasta salad, I recommend using rotini or fusilli. Their spirals hold onto the dressing beautifully, ensuring that every forkful is flavorful. You can also try farfalle (bow-tie pasta) or penne if you prefer different shapes. Whole wheat or gluten-free options work great, too, depending on your dietary needs.

Ingredients for the Italian Pasta Salad Dressing

Extra virgin olive oil – The base that gives richness and smoothness.
Red wine vinegar – Provides that essential tangy kick.
Lemon juice – Brightens the dressing and balances the oil.
Garlic – Freshly minced for a savory punch.
Dijon mustard – Adds a subtle sharpness and helps emulsify.
Honey or sugar – A hint of sweetness rounds out the acidity.
Italian seasoning – A mix of oregano, basil, thyme, and rosemary for that classic herbaceous note.
Salt and black pepper – Essential for bringing all the flavors together.
Parmesan cheese (optional) – For an extra savory, umami-rich touch.

How To Make the Italian Pasta Salad Dressing

Step 1: Whisk the Dressing Together

In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey, and Italian seasoning. Whisk or shake well until fully blended and slightly thickened. Season with salt and black pepper to taste.

Step 2: Cook and Cool the Pasta

Cook your chosen pasta (like rotini or fusilli) in salted water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down quickly.

Step 3: Chop the Veggies and Cheese

Prepare the add-ins: halve cherry tomatoes, slice bell peppers, cut cucumbers, red onions, and cube mozzarella or provolone. Slice black olives and chop fresh herbs like parsley or basil.

Step 4: Toss Everything Together

In a large mixing bowl, combine the cooked pasta, veggies, cheese, and olives. Pour the dressing over and toss gently until everything is evenly coated.

Step 5: Chill Before Serving

Cover the salad and refrigerate for at least 30 minutes. This lets the flavors mingle and intensify. Give it a quick toss before serving and adjust seasoning if needed.

Serving and Storing Italian Pasta Salad Dressing

This Italian pasta salad dressing is best enjoyed chilled, tossed through fresh pasta and veggies. Serve it as a side dish for barbecues, potlucks, or even weekday lunches. You can make it ahead and store the dressing separately for up to one week in the fridge or store the assembled salad for up to 3 days. Always give it a gentle stir before serving, as the dressing may settle at the bottom.

Frequently Asked Questions

How long does homemade Italian dressing last?

Stored in an airtight container in the refrigerator, it stays fresh for about 5-7 days.

Can I make the dressing without mustard?

Yes! While Dijon helps emulsify and adds flavor, you can skip it or substitute with a little mayo for creaminess.

What can I use instead of red wine vinegar?

You can use white wine vinegar, apple cider vinegar, or even balsamic for a sweeter profile.

Is it okay to freeze pasta salad?

It’s not recommended as the pasta and veggies may turn mushy when thawed.

How do I make it vegan?

Skip the Parmesan cheese and use maple syrup or agave instead of honey.

Want More Salad Ideas?

If you love this Italian pasta salad dressing, check out these other fresh and flavorful favorites:

Mexican Street Corn Potato Salad for a creamy, tangy side with a spicy kick.
Deviled Egg Macaroni Salad combining the best of pasta salad and deviled eggs.
Easy Summer Peach Watermelon Salad bursting with juicy sweetness.
Mediterranean Ground Beef Stir Fry for a hearty and wholesome meal idea.

📌 Save this recipe to your Pinterest salad or picnic board so you can easily find it later.

I’d love to hear how your pasta salad turned out! Did you go heavy on the herbs? Add extra cheese? Drop your tips or twists in the comments. You can also check out more daily recipes on my Pinterest: Life with Jam. Let’s keep the kitchen inspiration flowing!

Italian Pasta Salad Dressing

Author: Jam Scott
Total Time: 25 minutes (plus 30 min chilling)
Yield: 6 servings

Print Recipe

Description

Bright, zesty, and packed with fresh herbs, this Italian pasta salad dressing transforms any bowl of pasta salad into a flavor-packed dish perfect for picnics, potlucks, or weekday lunches.

Instructions

1. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, Dijon mustard, honey, and Italian seasoning until blended. Season with salt and black pepper.

2. Cook pasta in salted water until al dente. Drain and rinse under cold water.

3. Prepare veggies and cheese as listed.

4. Combine pasta, veggies, cheese, and olives in a large bowl. Pour over dressing and toss gently.

5. Chill in the refrigerator for at least 30 minutes. Toss again before serving and adjust seasoning.