Best 2 Italian Dressing Pasta Salad Recipes

Indulge in a symphony of flavors with our tantalizing Italian Dressing Pasta Salad, an explosion of freshness and zesty tang. This vibrant dish combines the classic flavors of homemade Italian dressing with a medley of crisp vegetables, tender pasta, and succulent protein. Dive into a delightful journey of tastes, textures, and colors, where each bite offers a harmonious balance of tangy, savory, and herbaceous notes.

From the zesty Italian Dressing bursting with herbs and spices to the crisp crunch of bell peppers, carrots, and celery, this pasta salad is a delightful symphony of flavors. The tender pasta, perfectly cooked al dente, provides a satisfying base for the medley of vegetables, while succulent chicken or tofu adds a protein-packed touch. Enhance your culinary experience with an array of optional mix-ins, such as flavorful olives, sun-dried tomatoes, or a sprinkle of Parmesan cheese.

With its vibrant colors and irresistible flavors, this Italian Dressing Pasta Salad is a perfect dish to enjoy as a light lunch, a refreshing side dish, or a delightful picnic treat. It's not just a salad but a versatile dish that can be customized to suit your taste preferences. So, gather your ingredients, embrace your inner chef, and embark on a delightful culinary adventure with our Italian Dressing Pasta Salad. Buon Appetito!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN DRESSING PASTA SALAD

Italian Dressing Pasta Salad image

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 36 servings.

Number Of Ingredients 17

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Steps:

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts : Calories 157 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 405mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING RECIPE - (4.5/5)

Asparagus Pasta Salad with Italian Dressing Recipe - (4.5/5) image

Provided by Late2Serenity

Number Of Ingredients 14

Ingredients

For the dressing:
1/3 cup red wine vinegar
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
For the salad:
1 pound asparagus
2 1/2 cups uncooked pasta, such as penne or rotini
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup shredded Parmesan cheese, for serving

Steps:

Make the dressing: In a medium bowl, whisk together all of the ingredients until combined. Set the dressing aside. Make the pasta salad: Remove the tough stems of the asparagus then cut each spear into 1-inch pieces. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 11 minutes, then add the asparagus to the pot and cook it with pasta for 1 more minute. Drain the pasta and asparagus then rinse it with cold water. Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan cheese and enjoy cold or at room temperature.

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and dressing will make your pasta salad taste its best.
Cook the pasta al dente: This means cooking it until it is just tender but still has a slight bite to it. Overcooked pasta will be mushy and not as flavorful.
Let the pasta cool before adding the dressing: This will help the pasta to absorb the dressing more evenly and prevent it from becoming soggy.
Don't skimp on the dressing: A good dressing is what makes a pasta salad special. Be generous with it, but don't overdo it, or the pasta salad will be too oily.
Add some protein: Grilled chicken, shrimp, or tofu are all great additions to pasta salad. They add flavor and make the salad more filling.
Add some vegetables: Vegetables add color, flavor, and nutrients to pasta salad. Try adding roasted red peppers, sun-dried tomatoes, artichoke hearts, or grilled zucchini.
Don't be afraid to experiment: There are endless possibilities when it comes to pasta salad. Get creative and try different combinations of ingredients until you find one that you love.

Conclusion:

Pasta salad is a delicious and versatile dish that is perfect for any occasion. It is easy to make, can be customized to your liking, and is always a crowd-pleaser. So next time you are looking for a quick and easy meal, give pasta salad a try. You won't be disappointed.