My Mom’s famous Pasta Salad!
Before I ever liked vegetables, I remember sneaking bites of this Italian dressing pasta salad. My Mom would act oblivious, but now, as a wiser adult I know for a fact she KNEW I was the culprit.
My mom would chop the bell peppers and onion very fine, and somehow my picky taste buds did not seem to mind.
And I wasn’t the only one who agreed that this was hands down the BEST pasta salad.
Every potluck, summer party, or church function this pasta salad was one of the first dishes to disappear.
Tips to Make it as Good as My Mom
- The quality of Italian dressing matters. Since the entire dish will be seasoned with this, you want to buy a really high-quality one that you like the taste of. (Olive Garden has a great one!) Now I make my own Italian dressing recipe from scratch and it makes all the difference!
- Finely chopped vegetables are key. This ensures you get just a tiny bit in every bite. Also, if you soak the red onions in ice water for 10 minutes it will reduce their pungency!
- Give yourself a little time. Prep this at least 4 hours in advance so you have enough time for the pasta to soak up all of the dressing’s delicious flavor!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Pasta. Penne, rotini, and fusilli are all great pastas to use. Avoid pasta that is really small or very long, such as spaghetti or linguine.
- Parmesan Cheese. It’s best if you freshly grate this for the most flavor, but a pre-grated store-bought kind will work, too.
- Italian Dressing. As I already mentioned, a really good, high-quality one is key! Olive Garden, Briannas, and Stonewall all have great storebought dressings, or you can always make your own homemade Italian dressing!
- Spinach. Fresh is best. Avoid previously frozen as it will contain too much excess liquid.
If using gluten-free pasta, opt for a quinoa or rice-based brand. Corn varieties break down more easily and don’t hold up as well after refrigeration.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the pasta.
Bring a large pot of salted water to a boil and cook the pasta until just al dente, according to the package instructions. Drain and rinse under cold water to stop the cooking process and remove any excess starch.
Pro Tip: Rinsing helps prevent the pasta from clumping together as it cools.
Toss with the Italian dressing.
Once the pasta has cooled to room temperature, toss immediately with ¾ cup of Italian dressing until every nook and cranny is coated.
Pro Tip: Don’t use all of the dressing at once!! While yes, you do need some to prevent the pasta from drying out, adding too much at this point will cause the pasta to absorb all of it before serving.
Mix in the veggies and Parmesan.
Stir in the chopped onion, bell peppers, Parmesan cheese, salt, and pepper until everything is well combined. Leave out the spinach for now unless you’re serving it right away.
Chill the pasta salad for at least 1-2 hours for the best flavor, then add the remaining ¼ cup of dressing and spinach just before serving.
FAQs
Yes! Prep the salad up to a day or two in advance, but keep the spinach and the remaining ¼ cup of dressing separate. Stir them in just before serving for the best texture and flavor.
Store the pasta salad in an airtight container in the refrigerator for 3–4 days. Just keep in mind that some gluten-free pastas may firm up after about 48 hours.
Freezing isn’t recommended since the pasta will turn soggy and lose its texture once thawed.
It is not necessary, but it will prevent the pasta from sticking together.
Add in only ¾ of the amount of dressing that the recipe calls for. Save the remaining ¼ to add in just before serving.
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Pasta Salad with Italian Dressing
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Ingredients
- 12 ounces rotini pasta or fusilli
- 1 cup Italian dressing store-bought or homemade
- 1 red bell pepper thinly cut into 1-inch slices
- 1 green bell pepper thinly cut into 1-inch slices
- ½ red onion thinly cut into 1-inch slices
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups fresh baby spinach leaves
Instructions
- Cook pasta according to package directions. Drain in a colander and rinse under cool running water.12 ounces rotini pasta
- Once pasta is cooled to room temperature, combine it with ¾ cup of Italian dressing in a large bowl. Toss until well coated. Reserve the remaining dressing in the refrigerator.1 cup Italian dressing
- Add bell peppers, onion, Parmesan cheese, salt and pepper to taste. Toss until all ingredients are well combined.* Refrigerate pasta salad for 2-4 hours, or until chilled.1 red bell pepper, 1 green bell pepper, ½ red onion, ½ cup grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon black pepper
- Just before serving pour in reserved ¼ cup of Italian dressing and mix in spinach leaves. Serve with an additional sprinkle of Parmesan cheese, if desired.3 cups fresh baby spinach leaves
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Notes
- Pasta shape matters: Stick with short, sturdy pasta like penne, rotini, or fusilli—avoid long or tiny shapes that won’t hold the dressing well.
- Use high-quality Italian dressing: A flavorful, well-balanced dressing makes a huge difference. Briannas, Stonewall, or Olive Garden are all solid store-bought picks.
- Freshly grated Parmesan = max flavor: While pre-grated works in a pinch, freshly grating your own will give the salad a bolder, richer taste.
- For gluten-free options: Choose rice or quinoa-based pasta for better texture—corn-based pastas tend to fall apart after chilling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Pasta Salad Recipes
You can never have too many pasta salad recipes! Try these other flavors to mix things up:
Made it this weekend – a big hit!!
Yay! So happy to hear you enjoyed the recipe, Becky! Thanks so much for taking the time to leave a comment and rating!
LOVE a good Italian pasta salad! This is the true side of summertime. Can’t wait to try this!
I totally agree with you, Karly!! It reminds me of my summertime childhood 🙂