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closeup of pasta salad with tomatoes, olives and cucumbers

Italian Pasta Salad

This Italian Pasta Salad is so easy to make in just a few minutes with rotini pasta, cucumber, red peppers, tomatoes, olives. Seasoned with a perfect homemade light Italian dressing. It's a must have cold side dish for any BBQ or potluck!
Course Salad, Side Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8
Calories 311kcal


  • 1 lb rotini pasta
  • 1 whole english cucumber seeded, halved and sliced
  • 10 ounces cherry tomatoes quartered
  • 1 whole orange bell pepper cored and diced
  • 1 whole red bell pepper cored and diced
  • 1/2 cup black olives sliced
  • 1/4 cup scallions sliced thin
  • 2 tablespoons fresh basil chopped
  • Parmesan Cheese optional
  • Pepperoni sliced, optional


  • Juice of 2 lemons about 1/3 cup
  • 1/3 cup olive oil
  • 3 cloves garlic
  • 1 tablespoon honey
  • 2 tablespoons Italian seasoning
  • 1 tablespoon parmesan cheese or nutritional yeast for vegan option
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook pasta per package directions
  • Drain pasta and add to a large serving bowl.
  • Dice and slice all vegetables and add to the pasta.
  • Mix dressing ingredients in a carafe or mason jar and shake well.
  • Pour all dressing over top of vegetables
  • Toss well to coat.
  • Refrigerate until ready to serve.
  • Top with parmesan cheese if desired.


Substitute penne, farfalle, or fusilli pasta instead of rotini
Substitute nutritional yeast instead of parmesan cheese for a vegan option.
Add pepperoni or Italian salami or pancetta if desired.
Add mozzarella chunks as an alternative or in addition to parmesan cheese.
Spice it up with 1/8 teaspoon of Red Pepper flakes.


Calories: 311kcal | Carbohydrates: 44g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 291mg | Potassium: 155mg | Fiber: 3g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg