If you need a quick side that holds up in the fridge and actually gets better by the hour, this one’s a keeper.

So I made this pasta salad the other night when I had, like, zero energy and half a fridge of random stuff, and it actually turned out SO GOOD.

It’s cold, tangy, kinda crunchy, and just…yummy.

Perfect for those nights when it’s too hot to cook or when you forgot about the school potluck again.

The youngest helped me dump everything in the bowl, she got dressing on the cat but it’s fine.

Anyway, here’s how I throw it together:

Ingredients For Making a Tasty Italian Pasta Salad

Here’s what you need to make a tasty Italian pasta salad:

Rotini pasta – I sometimes use the tricolor kind because it looks cute and tricks the kids into thinking it’s “fun”
Cherry tomatoes – sliced in half so they don’t roll off the fork and cause drama
Cucumber – peeled if your kids are weird about green stuff, chopped small either way
Black olives – sliced, and somehow not a fight this time
Mozzarella – cubes or shredded, whatever’s in the fridge (don’t stress it)
Pepperoni – I chop it up but you can tear it with your hands if you’re in a rush
Red onion – super thin so it’s not too strong, or just leave it out if you’re not in the mood for complaints
Italian dressing – I just dump until it looks coated enough, usually the zesty kind
Salt and pepper – a little at the end if it needs something
Parmasan cheese – totally optional but makes it feel like a “real” recipe

How to Make This Delicious Pasta Salad

And here’s how to make it:

1. Cook The Pasta

Boil your rotini like usual, then drain it and run cold water over it so it’s not all steamy and weird in the salad.

You want it chilled or at least not hot enough to melt the cheese the second it touches.

2. Chop The Veggies And Add-Ins

While the pasta’s cooking, you can slice up your tomatoes, cucumbers, olives, onion, all that.

I usually just pile everything on the cutting board and do a quick assembly line.

3. Mix It All Together

Dump the pasta and all the chopped stuff into a big bowl.

Add the mozzarella and pepperoni too.

I use the biggest mixing bowl we’ve got because stuff will fly if you try to stir it in anything smaller.

4. Pour On The Dressing

Grab your Italian dressing and just go for it.

I usually start with about a cup and then add more later if it soaks in too much.

Give everything a good toss so it’s all coated.

5. Chill It In The Fridge

Cover the bowl and stick it in the fridge for at least 30 minutes so the flavors have time to mingle.

If you’ve got time to let it sit longer, even better.

I’ve made it in the morning and served it cold at supper and it was just as delicious!

6. Taste And Tweak Before Serving

Right before you serve, give it a taste.

Sometimes it needs a bit more dressing, salt, or pepper.

And you can always top it off with a sprinkle of parmesan to give it even more of a zesty taste!

An Easy Italian Pasta Salad for Your BBQs

I hope you try this easy pasta salad with your family gatherings. It sure beats store bought and tastes homemade!

Make sure to follow me on Pinterest for more tasty meal ideas!