This Quick & Easy Pasta Salad is packed with fresh vegetables, bite-sized fresh mozzarella and parmesan, and an easy store-bought Italian dressing to keep things simple. It’s a colorful, crowd-pleasing side dish—perfect for barbecues, potlucks, and casual gatherings.
Totally customizable: use your favorite bottled dressing (the recipe below uses a zesty Italian-style dressing) and swap or omit any of the vegetables to suit your tastes. For a vegan version, simply leave out the cheeses.
I like tri-color rotini for the bright look and texture, but you can use other dried pasta shapes such as farfalle or fusilli.
This pasta salad is quick to assemble: chop the vegetables while the pasta cooks, then combine everything and chill. To save time, use pre-sliced or pre-chopped produce.
How to make Quick & Easy Pasta Salad
- Bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente. Drain and rinse under cold water to cool the pasta. Drain thoroughly.
- In a large bowl, add the cooled pasta and all remaining ingredients. Add the Italian dressing last and pour it over the salad.
- Toss gently until well combined. Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld, or refrigerate up to one day.
Recipe Notes
- This pasta salad keeps well in the refrigerator for up to 5 days, but it’s best made the day of or the day before serving.
- If stored for more than a day, the vegetables may absorb much of the dressing. Simply add additional dressing and toss before serving if needed.
- If fresh mozzarella is unavailable, you can substitute block mozzarella cut into cubes or use mozzarella pearls.
Enjoy this colorful, easy pasta salad as a refreshing side for summer meals or as part of a party spread.
Quick & Easy Pasta Salad (Vegetarian)
Summary: A colorful pasta salad with fresh vegetables, mozzarella, parmesan, and an Italian-style dressing. Great for picnics, BBQs, and potlucks.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total: 25 minutes
Servings: 8–10
Ingredients
- 12 oz tri-color rotini pasta (or other dried pasta such as farfalle or fusilli)
- ½ English cucumber, cut into bite-sized pieces (about 1½ cups)
- 2 cups cherry or grape tomatoes, halved (a 10 oz container)
- ⅔ cup red onion, finely diced (about ½ a medium red onion)
- 2 cups broccoli, chopped into small florets (about 1 small head)
- 1 carrot, thinly sliced
- 8 oz mushrooms, sliced (sliced baby bella mushrooms work well)
- 1 cup black olives, sliced (about 3 ounces)
- 1 yellow bell pepper, chopped
- ¾ cup parmesan cheese, freshly grated or shredded (about 3 ounces)
- 8 oz fresh mozzarella, cut into bite-sized pieces (or mozzarella pearls, halved)
- 1 (16 oz) bottle Italian-style salad dressing (use extra on hand if needed)
- ½ cup fresh parsley, chopped (or chopped basil)
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well.
- Combine the cooled pasta with the cucumber, tomatoes, red onion, broccoli, carrot, mushrooms, olives, bell pepper, parmesan, mozzarella, and parsley in a large bowl.
- Pour the Italian dressing over the salad and toss until all ingredients are evenly coated. Season with salt and pepper to taste.
- Cover and chill for at least 30 minutes before serving. Garnish with extra parmesan and chopped parsley if desired. Offer crushed red pepper on the side for added heat.
Tips & Notes
- Make the salad the day of or the day before serving for best texture and flavor. If the vegetables absorb too much dressing, add a little more before serving.
- Save time by chopping vegetables while waiting for the water to boil and while the pasta cooks. Pre-washed, pre-chopped produce speeds things up even more.
- To make it vegan, omit the cheeses and choose a vegan-friendly bottled dressing.
Tried this recipe? Mention @thatsdeelicious or tag #thatsdeelicious on Instagram to share your version!
Looking for more vegetarian recipes? Try crispy eggplant parmesan, sweet potato & black bean tacos, crispy baked black bean tacos, or an authentic guacamole for more easy, flavorful options.