This Classic Pasta Salad is a fresh, colorful side dish that’s always a crowd‑pleaser. Made with tricolor rotini, mozzarella balls, basil, olives, and a zesty homemade Italian dressing, it’s light yet satisfying. Perfect served alongside BBQ favorites and grilled dishes, this salad is a must‑have for summer cookouts, picnics, and potlucks.
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☑️ The Ingredients
Made with simple, fresh ingredients like tricolor rotini, mozzarella balls, basil, olives, marinated artichokes, and a tangy homemade Italian dressing, this pasta salad is bursting with flavor and color. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Tricolor Rotini: Any short pasta works well—try penne, farfalle, or fusilli. Whole wheat or gluten‑free pasta can be used too.
- Mozzarella Balls: Swap with cubed cheddar, provolone, or feta for a different flavor profile.
- Fresh Basil: Substitute with parsley, oregano, or even baby spinach for a milder taste.
- Marinated Artichoke Hearts: Roasted red peppers or sun‑dried tomatoes make great alternatives.
- Black Olives: Use Kalamata olives for a brinier bite, or leave them out if you’re not a fan.
- Homemade Italian Dressing: Bottled Italian dressing works in a pinch, or try homemade balsamic vinaigrette for a sweeter twist.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
For a heartier twist, fold in chopped Italian cured meats like salami, pepperoni, or prosciutto. They add savory depth and turn this classic pasta salad into a satisfying main dish for any cookout or potluck.
⭐️ Tips and Tricks for Perfect Classic Pasta Salad
- Cook pasta al dente: Slightly undercooked pasta holds up better once tossed with dressing and stored.
- Rinse after cooking: Rinsing the pasta under cold water stops the cooking process and prevents sticking.
- Dress while warm: Tossing the pasta with a little dressing while it’s still warm helps it soak up extra flavor.
- Make ahead: This salad tastes even better after a few hours in the fridge, giving the flavors time to meld.
- Keep it fresh: If making ahead, reserve some dressing to add just before serving to keep the salad bright and flavorful.
- Customize it: Mix in extras like cherry tomatoes, cucumbers, bell peppers, or even chickpeas for added color and texture.
👩🏼🍳 How to Make Classic Pasta Salad
- Step 1: Prepare the Homemade Italian Dressing and let it chill for at least one hour. Shake it before adding to the salad.
- Step 2: Add the pasta to a pot of salted boiling water.
- Step 3: Cook until soft and then drain in a colander and rinse with cool water until no longer hot.
- Step 4: Place the cooled pasta into a large bowl and add the artichoke hearts and sliced sun-dried tomatoes.
- Step 5: Add the remaining ingredients and about a half cup of the dressing.
- Step 6: Toss to coat, then cover with plastic wrap and chill for at least one hour.
🙋🏽♂️ Frequently Asked Questions
Yes, this salad actually tastes better when made a few hours in advance, since the flavors have time to meld. Toss with a splash more of the dressing just before serving.
It will stay fresh for about 3–4 days when stored in an airtight container in the refrigerator.
Absolutely—short pastas like penne, farfalle, or fusilli all work well in this recipe.
Yes! Simply swap the tricolor rotini with your favorite gluten‑free pasta. Be sure to cook it al dente and rinse well, since gluten‑free pasta can become sticky.
Creamy potato salad, slow‑cooker corn on the cob, and Southern baked beans all make excellent companions for a cookout spread alongside this pasta salad.
😋 Other Classic Side Salads
Ready to make the best pasta salad in town? Go for it!
And when you do, be sure to take a picture, post it to Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Classic Pasta Salad
Video
Ingredients
- ½ cup Italian Dressing or good-quaity store-bought
- 12 oz pasta tri-color rotini, or fusilli, bow tie, or elbow
- ½ cup artichoke hearts, in oil drained, or more, if desired
- ½ cup sun-dried tomatoes in oil drained and roughly chopped, use more, if desired
- ½ cup mozzarella balls
- ½ cup black olives sliced and drained, use more, if desired
- ¼ cup fresh basil roughly chopped
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Italian dressing and chill for at least one hour.½ cup Italian Dressing
- Meanwhile, bring a large pot of liberally salted (1 tbsp) water to a boil. Add the pasta and cook until al dente. Usually 9 to 12 minutes. Drain and rinse with cool water until no longer hot. Transfer to a large bowl.12 oz pasta
- Add the artichokes, sun-dried tomatoes, mozzarella balls, olives, basil, salt, pepper, and dressing.½ cup artichoke hearts, in oil, ½ cup sun-dried tomatoes in oil, ½ cup mozzarella balls, ½ cup black olives, ¼ cup fresh basil, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper
- Gently stir until the pasta is fully coated and all ingredients are evenly distributed. Taste and add more salt and/or dressing, if desired.
- Serve at once, or cover with plastic wrap and refrigerate for up to 4 hours. If not serving immediately, add several tablespoons of dressing just before serving, and stir.
Lee says
Served this to our mahjong gals and everyone loved it. I doubled the artichokes and sundries tomatoes and I used Olive Garden Italian dressing. It worked well, but I think I’ll try the homemade one you suggested next time. This recipe is the best I’ve trie so far. Thanks so much. Lee
Kathy says
I wish you two were our neighbors, not just because of your cooking abilities but because of your great personalities!!
krislongwell says
You just melted our hearts!!! Kathy, thank you so much, and we have no doubt if we were neighbors, we would have endless fun and delicious food!! Well, do please stay in touch and stay tuned….lots lots more to come!! Best, Kris & Wesley