This zesty pasta salad is the ultimate summer side dish, perfect for potlucks, barbecues, and meal prep! Featuring fusilli or rotini pasta, a colorful mix of fresh veggies, and a bold balsamic vinaigrette, this salad is both light and packed with flavor. The crisp cucumbers, juicy tomatoes, and crunchy bell peppers add the perfect texture to every bite. So, what are you waiting for? Make this pasta salad with zesty Italian dressing today and enjoy a refreshing, vibrant dish that’s bursting with deliciousness!

This pasta salad with zesty Italian dressing is not only easy to make but also incredibly versatile. You can customize it with your favorite seasonal vegetables or add protein like grilled chicken, chickpeas, or even shrimp 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 reason to love this pasta salad with zesty Italian is how well it pairs with various dishes. Whether you serve it alongside grilled meats, sandwiches, or even as a light lunch on its own, it’s a recipe that will quickly become a go-to dish at your gatherings. It’s naturally vegetarian and can be made gluten-free by using gluten-free noodles, making it a meal that everyone can enjoy!
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Why We Love This Pasta Salad with Zesty Italian Dressing
- 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 Zesty 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 zesty 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: This 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. However, you can 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
- 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 this Recipe
- Whisk – for mixing the dressing
- Large saucepan – to cook pasta
How to Make Pasta Salad with Zesty Italian
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.

- If needed, season your food with additional salt and pepper. You can also add some fresh basil for a garnish.
- 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 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!
For extra bold flavors, try adding salami or pepperoni, which brings a savory touch to the pasta salad with zesty italian. A sprinkle of parmesan cheese or mozzarella cheese enhances the creamy texture, while using tri-color rotini makes the salad visually appealing. If you want a unique twist, swap the pasta with macaroni and finish with a splash of juice for a bright citrusy kick. Garnish with fresh herbs like parsley, add shredded red onion pickles, and serve with a slice of lemon for an extra burst of flavor!
If you love this recipe, then you’ll love our other pasta recipes, like tortellini Caprese salad (another perfect summer salad), tortellini Caprese skewers (the ultimate appetizer), pasta pomodoro, or our classic lasagna.

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.
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.
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 Pasta Salad
Equipment
- whisk - for mixing the dressing
- large saucepan - to cook pasta
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 mixed-color diced bell pepper
- 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 until ready to serve. This pasta salad is delicious at room temperature or cold.
Video

Notes
-
- 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.
-
- Extra crunch: Toss in sunflower seeds, toasted pine nuts, or slivered almonds.
-
- Spicy kick: Add red pepper flakes or diced jalapeños for some heat.
- 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.
- 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.
- If you have leftover balsamic vinaigrette pasta salad, store it in an airtight container in the fridge for up to three days.
- 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.
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