Vibrant Spring Pasta Salad with Italian Dressing Recipe

Spring has sprung, and with it comes the delightful opportunity to whip up a vibrant Spring Pasta Salad with Italian Dressing. Imagine colorful veggies dancing on your plate, drizzled with zesty dressing that makes your taste buds sing. This dish is not just food it’s a celebration of all things fresh, bright, and utterly delicious.

Picture this: a sunny afternoon picnic where laughter fills the air as friends gather around a table. The centerpiece? A big bowl of this pasta salad, radiating colors like a rainbow on a plate. It’s the perfect companion for barbecues, brunches, or simply when you want to feel fancy while lounging on your couch in pajamas.

I once brought this salad to a potluck, and you’d think I had just won an Oscar for Best Culinary Performance by the way my friends raved about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Use rotini or penne for their excellent ability to hold onto the dressing and flavors.
• Cherry Tomatoes: Sweet and juicy, they add a burst of flavor and vibrant color.
• Cucumber: Crisp and refreshing, this veggie brings a cool crunch to the salad.
• Bell Peppers: Choose red, yellow, or orange for sweetness and gorgeous color contrast.
• Red Onion: Adds a sharp bite soak in water if you prefer a milder taste.
• Italian Dressing: Store-bought or homemade the zingy flavor ties all the ingredients together perfectly.
• Parmesan Cheese: Freshly grated adds richness and umami that elevates the entire dish.
• Fresh Basil: A handful of these fragrant leaves enhances freshness and aroma.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta: Begin by boiling water in a large pot. Add salt generously it should taste like the sea. Cook pasta according to package instructions until al dente.

Prepare the Veggies: While the pasta cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces. The colors should remind you of a lively garden.

Mix It All Together: Drain the cooked pasta under cold water to stop cooking. In a large bowl, combine pasta with chopped veggies and toss gently until well mixed.

Add Your Dressing: Drizzle Italian dressing over the pasta salad generously don’t be shy Toss everything together until coated. You might need more dressing depending on your taste.

Finish with Cheese and Herbs: Sprinkle freshly grated Parmesan cheese and chopped basil over the top. Give it one last gentle toss the aroma will have you drooling.

Chill Before Serving: For best results, cover the salad and let it chill in the fridge for at least 30 minutes before serving. This allows all those flavors to mingle beautifully.

Enjoy every forkful of this Spring Pasta Salad with Italian Dressing It’s like having a little sunshine served right on your plate

Perfecting the Cooking Process

Start by cooking your pasta until al dente, then rinse it in cold water. While the pasta cools, chop your veggies and whisk together the Italian dressing for maximum flavor infusion.

Add Your Touch

Feel free to swap in your favorite veggies or proteins. Consider adding grilled chicken, chickpeas, or even some olives for an extra punch of flavor and texture.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Simply toss again before serving no need to reheat unless you prefer it warm.

Sharing this dish brings back memories of summer picnics with my family everyone would rave about my pasta salad, and I secretly loved being the star of the show.

FAQ

How can I make a vegan version of Spring Pasta Salad with Italian Dressing?

Use plant-based pasta and swap dairy dressing for a vegan alternative using olive oil and vinegar.

What is the best type of pasta for this salad?

Short pasta shapes like fusilli or penne hold onto dressing and mix well with vegetables.

Can I prepare this salad ahead of time?

Absolutely It tastes even better after chilling in the fridge for a few hours or overnight.

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Spring Pasta Salad with Italian Dressing

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• Author: Clara Rosewood
• Total Time: 25 minutes
• Yield: Serves approximately 6 people 1x

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Description

Spring Pasta Salad with Italian Dressing is a vibrant and refreshing dish perfect for any occasion. Bursting with colorful vegetables and tossed in zesty Italian dressing, this salad brings the essence of spring to your table. Ideal for picnics, barbecues, or meal prep, it’s easy to make and customize to suit your taste. Enjoy every bite of this delightful celebration of flavors!

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Ingredients

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• 8 oz rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (red, yellow, or orange), diced
• ½ cup red onion, diced
• ½ cup Italian dressing (store-bought or homemade)
• ½ cup freshly grated Parmesan cheese
• ¼ cup fresh basil, chopped

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Instructions

1. Cook the pasta: Boil water in a large pot and add salt. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. Prepare the veggies: While the pasta cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
3. Mix ingredients: In a large bowl, combine cooked pasta and chopped veggies. Toss gently.
4. Add dressing: Drizzle Italian dressing over the salad and toss until everything is well coated.
5. Finish with cheese and herbs: Sprinkle grated Parmesan cheese and chopped basil over the top; toss gently again.
6. Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 3g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 20mg