Go Back Email Link
Zesty Italian Pasta Salad and silverwares on a wood bowl.
Print Recipe

Zesty Pasta Salad

This zesty pasta salad is a fresh, flavorful side dish perfect for barbecues and meal prep! Try this pasta salad with zesty Italian dressing today!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Italian
Keyword: balsamic vinaigrette pasta, pasta salad, rainbow vegetable pasta, zesty pasta salad
Servings: 6 servings
Calories: 342kcal
Author: Renae Gerhardstein

Equipment

  • stock pot to cook pasta
  • colander
  • whisk for mixing the dressing
  • medium bowl

Ingredients

Zesty Vinaigrette

  • 1 tablespoon Dijon mustard
  • ½ teaspoon grated garlic
  • ¼ teaspoon dried zesty Italian seasoning
  • 3 tablespoons balsamic vinegar
  • ⅓ cup olive oil

Pasta Salad

  • 8 ounces fusilli or rotini pasta, bow tie pasta or any short pasta will work
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 pint cherry tomatoes halved
  • 1 cup diced bell pepper mixed-color (or preferred color)
  • 1 cup Persian cucumbers sliced into half moons
  • ½ cup sliced olives
  • fresh basil leave for garnish

Instructions

Zesty Vinaigrette Instructions

  • In a large bowl, whisk together the dijon mustard, grated garlic, and Italian seasoning. Add the balsamic vinegar and whisk to combine.
  • Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste. Set aside.

Pasta Salad Instructions

  • Bring a large pot of salted water to a boil.
  • Cook the pasta to al dente according to the package directions. One minute before draining, add the peas and corn to the pot with the pasta.
  • Drain the pasta, peas, and corn and run them under cool water, just until they are no longer hot to the touch.
  • Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine. Next, add the remaining vegetables-tomatoes, bell pepper, cucumbers, and olives, and toss to combine.
  • Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired.
  • Enjoy immediately or chill for an hour before serving. This pasta salad is delicious at room temperature or cold.

Notes

  • Cook fusilli or rotini al dente! Overcooking it can become mushy in the salad.
  • For the best flavor, chill the salad for at least an hour before serving. This allows the dressing to soak into the fusilli or rotini and vegetables. But letting it sit for too long can cause the pasta to get mushy.
Ingredient Notes:
  • Dijon mustard helps emulsify the vinaigrette.
  • Use fusilli, rotini pasta, bow tie pasta, or any short pasta shape in this recipe.
  • You can substitute the dijon, olive oil, seasonings, garlic and balsamic vinegar by using balsamic vinaigrette dressing.
  • I love this mix of my favorite vegetables (peas, corn, tomatoes, bell pepper, cucumber, and olives). But you can swap other vegetables. Try small broccoli florets, sliced snap peas, celery, and diced carrots.
Recipe Variations:
  • Bow tie pasta with Italian salad dressing
  • Banza pasta salad: Banza pasta is my favorite gluten-free option for this recipe.
  • Protein-packed: Add grilled chicken, shrimp, or chickpeas for extra protein.
  • Cheesy addition: Sprinkle in feta, mozzarella pearls, or parmesan for a cheesy twist.
Storing Instructions:
If you have leftover balsamic vinaigrette pasta salad, store it in an airtight container in the fridge for up to three days.
Make Ahead Instructions:
  • To prep as a make-ahead pasta salad, cook the pasta, and chop the vegetables. Rinse the pasta before storing. Then prepare the dressing.
  • Store everything separately in the fridge until you are ready. Then, just before serving mix everything together and add the Italian balsamic dressing.