This zesty Italian pasta salad is the ultimate summer side dish, perfect for potlucks, barbecues, or meal prep! Featuring fusilli or rotini, a colorful mix of fresh veggies, and a bold balsamic vinaigrette, this salad is both light and flavorful. The crisp cucumbers, juicy tomatoes, and crunchy bell peppers bring a delightful texture to every bite. So, what are you waiting for? Make this rainbow pasta salad today and enjoy a refreshing, vibrant dish packed with deliciousness!
This balsamic vinaigrette pasta salad is not only easy to make but also incredibly versatile. You can customize it with your favorite seasonal vegetables or even add protein like grilled chicken or chickpeas for a heartier meal. Plus, it’s great for making ahead, as the flavors develop even more after chilling in the fridge for a few hours.
Another great thing about this vegetable rotini pasta salad is how well it pairs with various dishes. Whether you serve it alongside grilled meats, sandwiches, or as a light lunch on its own, this will quickly become a staple at your gatherings. It’s naturally vegetarian and can be made gluten-free by using gluten-free noodles, making it a dish that everyone can enjoy!
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Why We Love This Zesty Italian Pasta Salad Recipe
This cold pasta salad with Italian dressing is the best summer pasta salad recipe because it’s light, refreshing, and bursting with bold flavors—perfect for warm-weather gatherings! Made with al dente fusilli or rotini, crisp vegetables, zesty Italian dressing, and savory mix-ins like olives, cheese, or protein, it’s a versatile dish that can be customized to your taste. Here’s why we love it:
- Vibrant & colorful: The rainbow of fresh vegetables adds a bright, appetizing look and a variety of flavors to the salad.
- Zesty Italian dressing: Made with a simple balsamic vinaigrette, this dressing gives it a delicious, tangy kick.
- Quick & easy to make: Just cook the noodles, chop the veggies, whisk the dressing, and mix everything together—it’s that simple!
Ingredient Notes and Substitutions
This balsamic pasta salad is made with simple ingredients that come together beautifully. You can easily swap out some ingredients based on your preferences or what you have on hand.
For the Balsamic Vinaigrette
- Dijon mustard – Adding Dijon mustard to your dressing will help it mix better and give it a delicious taste. This will make it more flavorful and easier to eat.
- Seasoning – I used garlic and Italian seasoning. You could use different seasonings like oregano or basil depending on your preference. Feel free to make it your own!
- Balsamic vinegar – gives the salad a great sweetness and acidity.
- Olive oil – this recipe recommends using good, extra virgin olive oil. Olive oil helps bring the vinaigrette together. Don’t substitute this.
For the Pasta Salad
- Pasta – In this recipe, I am using fusilli. But you can also use other short shapes if you want like penne or other pasta noodles.
- Vegetables – I am using a mix of my favorite vegetables (peas, corn, tomatoes, bell pepper, cucumber, and black olives). But you can use other vegetables if you want. You can also use small broccoli florets, sliced snap peas, sliced celery, grape tomatoes, and diced carrots.
Recipe Variations
This easy pasta salad with balsamic dressing is not only delicious but also highly customizable to suit your taste and dietary preferences. The beauty of this balsamic vinaigrette pasta salad is its versatility, so feel free to experiment with these variations:
- Bow tie pasta with Italian salad dressing: Use one of the best rigatoni recipes instead of fusilli or rotini in this recipe.
- 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.
- Spicy kick: Add red pepper flakes or diced jalapeños for some heat.
Equipment Used in Our Recipe
Making this cold Italian pasta salad recipe is easy. But to ensure the best texture and flavor, you’ll need just a few basic kitchen tools:
- Large serving bowl: Perfect for tossing and serving the salad.
- Whisk: – To blend the balsamic vinaigrette smoothly.
- Large saucepan or stockpot: Used to cook the fusilli or rotini to al dente perfection.
How to Make Rainbow Pasta Salad
Making this zesty Italian pasta salad is a breeze, and with these step-by-step instructions and process shots, you’ll have no trouble recreating this vibrant dish at home. Follow along to get the best results for this refreshing and delicious summer salad!
For the Balsamic Vinaigrette
- Mix the Dijon mustard, garlic, and Italian seasoning in a large bowl. Then add the balsamic vinegar to the bowl and whisk them together.
- Slowly pour the olive oil in while whisking the other ingredients. This helps to emulsify the dressing
- Season the balsamic dressing with salt and pepper to taste. Then set it aside.
For the Rainbow Pasta Salad
- Bring a large pot of water to a boil. Add salt to the water.
- Cook the fusilli or rotini according to the package directions. Add the peas and corn to the pot one minute before the pasta is done cooking.
- Drain the pasta, peas, and corn and run them under cool water. This will stop them from being hot to the touch.
- Add them to the bowl. Then add the dressing and mix everything.
- Next, add the tomatoes, bell peppers, cucumbers, and olives. Then toss everything together.
🎯 TFN Pro Tip
Cook fusilli or rotini al dente! Overcooking it can become mushy in the salad.
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- If needed, season your food with additional salt and pepper. You can also add some fresh basil for decoration.
- You can enjoy this salad now, or wait until it is cold because it will taste great either way.
🎯 TFN Pro Tip
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.
Serving Suggestions
This zesty Italian pasta salad is a fantastic side dish that pairs well with a variety of main courses. It’s perfect for barbecues, summer picnics, and potlucks, and goes well with grilled chicken, burgers, or even sandwiches. For a well-rounded meal, serve it alongside garlic bread, caprese skewers, or a fresh fruit salad. If you’re enjoying it as a light meal, pair it with a chilled glass of lemonade or a crisp white wine for a refreshing combination!
You may also garnish it with fresh herbs like parsley or added shredded red onion pickles and a slice of lemon.
If you love this recipe, then you’ll love our other pasta recipes, like tortellini caprese salad (another perfect summer salad), recipe caprese skewers (the ultimate appetizer), pasta pomodoro, or classic lasagna.
Vegetable Rotini Pasta Recipe FAQs
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.
No, they are not the same. But they are similar. Balsamic vinaigrette is made with balsamic vinegar, olive oil, and other seasonings like garlic and Italian seasoning. Italian dressing is usually made with white vinegar, oil, herbs, and spices.
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.
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.
This is a great side dish for any type of grilled meat. It is also good on its own as a light lunch or dinner.
If you have leftovers, store it in an airtight container in the fridge for up to three days.
To prep as a make-ahead salad, cook the pasta and chop the vegetables. Rinse the pasta before storing it. 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.
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Zesty Italian Pasta Salad
Equipment
- large serving bowl - (for the salad)
- whisk - (for the salad dressing)
- large saucepan - (for pasta)
Ingredients
For the Balsamic Vinaigrette
- 1 tablespoon Dijon mustard
- ½ teaspoon grated garlic
- ¼ teaspoon dried Italian seasoning
- 3 tablespoons balsamic vinegar
- ⅓ cup olive oil
For the 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 mixed-color diced bell pepper
- 1 cup Persian cucumbers sliced into half moons
- ½ cup sliced olives
- Fresh basil leaves for garnish
Instructions
For the Balsamic Vinaigrette
- 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.
For the Pasta Salad
- 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 the pasta, 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. 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.
- Storage: Store any leftover pasta salad in an airtight container in the fridge for up to three days.
Video
Notes
- Dijon mustard helps emulsify the vinaigrette and adds a delicious tang.
- This recipe uses vinaigrette with garlic and Italian seasoning, but you could use anything you like, such as herbs de Provence, red pepper flakes, etc.
- Balsamic vinegar adds a great sweetness and acidity to the vinaigrette.
- Olive oil helps bring the vinaigrette together. I recommend a good quality extra virgin olive oil in this recipe.
- 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.
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