Name: Pasta Salad with Italian Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 8 oz. small shaped pasta, such as penne, fusilli, or farfalle; 1 (15 oz.) can chickpeas, drained and rinsed; 1 cup chopped fresh cauliflower; 1 cup chopped cucumbers; 2 cups grape tomatoes, halved; 1/4 cup chopped red onion; 4 oz. fresh mozzarella cheese, cubed; 1/2 cup crumbled feta cheese; 1/4 cup fresh Italian parsley, chopped; 1/4 cup fresh dill, chopped; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 garlic clove, minced; 1 Tbsp. honey; 2 tsp. Italian seasoning; zest of 1 lemon; Kosher salt and fresh black pepper, to taste

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Pasta salad with Italian dressing made with crunchy vegetables, cheese, and fresh herbs. It’s an effortless, filling, and easy to make dish!

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Cold pasta salad just might be the easiest dish to make year-round. Because it makes for easy meal prep. Not to mention delicious leftovers.

This veggie pasta salad with Italian dressing is a lighter twist on the traditional salad. It’s loaded with crunchy vegetables such as cauliflower, cucumbers, and chickpeas. All of these vegetables are readily available year round.

It is made with no meat but instead with extra veggies, cheese, and fresh herbs. Fresh herbs are the star of this recipe! They make this pasta salad so appetizing and fresh!

Close up side view of Italian pasta salad recipe

Quick tip: this cold pasta salad tastes best when it had time to chill. So make sure to chill your salad!

Even better, make it up to one day ahead of time. As a result, the flavors will intensity the longer the pasta salad sits.

Ingredients for Italian Pasta Salad Recipe

pasta – such as penne, fusilli, farfalle
canned chickpeas
fresh cauliflower
grape tomatoes
cucumbers or bell pepper
red onion
fresh mozzarella cheese
feta cheese
fresh herbs – parsley, dill
for the dressing – olive oil, red wine vinegar, garlic, honey, Italian seasoning, lemon zest

Ingredients for pasta salad with italian dressing

How to Make Pasta Salad with Italian Dressing

Firstly, cook pasta in salted water according to package directions. About 10 minutes depending on the type of pasta. Then drain and rinse under cold water. Set over a colander to drain.

In the meantime, prepare the Italian dressing. Whisk together all of the dressing ingredients in a small bowl. Season with salt and pepper, to taste. Set aside.

Close up of Italian dressing for pasta salad

Next, assemble the veggie pasta salad. In a large salad bowl, combine the cooked pasta, chickpeas, cauliflower, cucumbers, tomatoes, red onion, mozzarella cheese, feta cheese, and herbs. Pour the dressing over the salad and throughly toss to coat. Additionally, taste for salt and pepper, and adjust accordingly.

Close up of ingredients for veggie pasta salad with italian dressing in white bowl

Lastly, cover the salad and refrigerate for at least 1 hour up to overnight. Before serving, mix the salad and also taste for salt.

Top Tips for Making Pasta Salad with Italian Dressing

Chop your veggies into roughly same size as your pasta.
Rinse your pasta under cold water to remove excess starch. Additionally, store the veggie pasta salad in an airtight container. Both of these tips will help keep your pasta salad from drying out.
Make sure your pasta salad is well-seasoned and flavorful. You can do that by cooking your pasta in salted water. In addition, taste and adjust the seasoning as you add the dressing and other ingredients.
Do not overcook your pasta noodles.
This particular veggie pasta salad lasts 3-4 days refrigerated.

Close up of italian pasta salad in white bowl

Love cold pasta salads? Try Artichoke Spinach Orzo Salad or Greek Yogurt Pesto Chicken Pasta.