Pasta Salad – Fresh, Zesty, Crunchy, and Incredibly Satisfying
Pasta salad is fresh, zesty, crunchy, and very satisfying! This easy pasta salad features tri-colored spirals tossed with crisp veggies, black olives, and a zesty Italian dressing – perfect for potlucks, BBQs, and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 servings
- Category: Salad, Side Dish
- Method: No-Cook, Boil
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 16 oz tri-colored pasta spirals
- 1 (1 oz) packet salad seasoning mix
- 1 (16 oz) bottle Italian style salad dressing
- ½ cup red onion, finely chopped
- 1 cup broccoli florets
- 2 cups multicolored cherry tomatoes, halved
- 1 red bell pepper, small diced
- 1 yellow bell pepper, small diced
- 1 (2.25 oz) can black olives, sliced
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking process.
- While the pasta is cooking, prep and chop your veggies.
- In a small bowl, combine the salad dressing mix with the Italian salad dressing.
- Pour the dressing mix into the bowl with the cooked pasta.
- Add the chopped veggies and toss until well combined.
- Refrigerate for at least two hours and serve cold.
Notes
- Make ahead – this pasta salad tastes even better after chilling overnight!
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Add salami, pepperoni, or grilled chicken for extra protein.
- For a lighter version, use half the dressing or a light Italian dressing.
- Feel free to add cucumber, shredded carrots, or fresh spinach.