Zesty Pasta Salad

5 from 3 votes

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

Cook Time10

Total Time20

Course: Salad, Lunch, Dinner, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 342kcal

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.

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 until ready to serve. This pasta salad is delicious at room temperature or cold.

Recipe FAQs:

What's the difference between Rotini vs Fusilli? The main difference between rotini and fusilli is the shape. Rotini is a spiral-shaped pasta, while fusilli is a corkscrew-shaped. They both have lots of surface area for the dressing to cling to, making them perfect for pasta salad with zesty Italian dressing.
Should you put the dressing on rainbow pasta salad the night before? I would not recommend adding the dressing ahead of time. The pasta will absorb the dressing, and it might get soggy.
If you want to prep it as a make-ahead balsamic salad, cook the pasta and chop the vegetables. Then prepare the dressing. Store everything separately in the fridge until you are ready. Then, just before serving, mix everything and add the Italian balsamic dressing.
How can you prevent pasta from sticking together when making this salad? If you want to keep it from sticking together, rinse it with cold water after cooking. This will stop the cooking process and help remove any excess starch from the pasta. Adding a little oil to the water can help to keep it from sticking.

Recipe Variations:

- 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.

- Extra crunch: Toss in sunflower seeds, toasted pine nuts, or slivered almonds.

TFN Pro Tips:

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.

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.

Storing Instructions

If you have leftover balsamic vinaigrette pasta salad, store it in an airtight container in the fridge for up to three days.

More notes:

Dijon mustard helps emulsify the vinaigrette and adds a delicious tang.
Use fusilli, rotini pasta, bow tie pasta, or any short pasta shape in this recipe.
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.