How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Grilling
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index » Summer Favorites

Classic Pasta Salad

Published: Aug 13, 2019 · Modified: Mar 2, 2025 by Kris Longwell · This post may contain affiliate links

382 shares
  • Share
  • Tweet
  • Bluesky
Jump to Recipe Jump to Video Print Recipe

Classic Pasta Salad is really just that: Classic.

Exploding with flavor.  Gorgeous in presentation.  And comes together in about 15 minutes after you make the easy Italian Pasta Dressing!

You are going to love everything about this Classic Pasta Salad.  And so will your guests.  That’s a promise!

Classic Pasta Salad in a large white serving bowl with dressing and cheese nearby.

CLASSIC PASTA SALAD IS EASY TO MAKE

This pasta salad is so much better than your average pasta salad.

Our version is a vegetarian pasta salad, but it’s easily adapted to your own tastes, the sky is the limit!

Italian cured meats are a wonderful addition to this pasta salad, too. Here’s a guide to help you know which to choose from your local deli, if you want to add to the pasta salad.

Watch us show you how easy and fun it is to make our Classic Pasta Salad!

You could also call this an Italian Pasta Salad, because we use our homemade Italian dressing, which is the best pasta salad dressing in the world.

We use classic Mediterranean ingredients like artichoke hearts and sun-dried tomatoes.  We go with the canned, or jarred variety, that are in seasoned oil.  These are easy to find in most well-stocked supermarkets.

Black olives and fresh basil bring a freshness to the salad that just cannot be beat.

Small colorful bowls holding tomatoes, olives and artichokes for pasta salad.

START WITH A GOOD PASTA SALAD DRESSING

We said it before, but it bears repeating.  A really good pasta salad is honestly only as good as the pasta salad dressing you choose.

That’s why we insist on going with fresh, homemade dressing.

It’s super simple and truly puts this classic pasta salad over the top.

A view of looking into a jar containing homemade Italian dressing.

CHOOSING THE RIGHT PASTA

Choosing the right pasta for the best pasta salad is important.

Go for a small to medium-sized pasta, such as rotini, or fusilli, or even bow tie. We love using tricolor pasta, not just because it’s delicious, but because it also gives the salad a beautiful look.

Cook the pasta until al dente, drain, and then rinse with cold water. This expedites the process and doesn’t change the consistency of the pasta at all.

A hand holding tricolor cooked rotini pasta.

Now you’re ready to mix everything together.

Add as much of the artichokes, sun-dried tomatoes and olives as you like. We usually go with around a half a cup, to three-fourths a cup of each.

For the dressing, we typically add about a half a cup. If not serving right away, save a few tablespoons of the Italian dressing and then add to the pasta just before serving and toss again.  Letting the pasta salad come to room temperature (about an hour) is recommended for best taste and texture.

Italian dressing being poured over artichokes, olives, tomatoes and pasta for classic pasta salad.

OTHER CLASSIC SALADS FOR SERVING

A few other of our favorite picnic salads are:

Cajun Pasta Salad
Caprese Pasta Salad
Pesto Pasta Salad with Potatoes and Green Beans
Best-Ever Potato Salad
Cucumber and Dill Salad

In the meantime, you can’t go wrong with our incredible Classic Pasta Salad!

Classic Pasta Salad in a glass bowl with wooden spoons in it.

Now…it’s time to make this incredible Classic Pasta Salad!

When you make this pasta salad, be sure to take a picture, post it to Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A white bowl containing fresh classic pasta salad.

Classic Pasta Salad

This Classic Pasta Salad is so delicious and equally gorgeous in presentation. Be sure to use top-notch dressing! If not serving right away, simply add a little more dressing just before serving, and toss gently. This salad is best when served within a few hours (at the most) of preparing. And at room temperature.
5 from 2 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American, Italian
Prep Time: 25 minutes minutes
Cook Time: 10 minutes minutes
Chill time for Italian Dressing: 1 hour hour
Total Time: 1 hour hour 35 minutes minutes
Servings: 8 people
Calories: 220kcal
Author: Kris Longwell

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 black olives sliced and drained, use more, if desired
  • ¼ cup fresh basil roughly chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Prepare the Italian dressing and chill for at least one hour.
  • Meanwhile, bring a large pot of liberally salted 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 large bowl.
  • Add the artichokes, sun-dried tomatoes, olives, basil, salt, pepper and dressing.
  • 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.

Notes

We strongly suggest using the homemade Italian dressing for this salad.  It really puts it over the top.  However, a quality bottled version will work, too. 
Small to medium bite-sized pasta works well.  Rotini or fusilli are our favorites.  Tri-color is tasty and very beautiful.
This pasta salad is easily adapted to tastes.  Other great additions are cubed mozzarella, Italian cured meats, and pepperoncini peppers.
The is best served fresh, but you can make up to a day in advance.  Just add more of the dressing and toss before serving.  We find that it's still perfect after sitting in the fridge for up to 4 hours before serving.  Setting the salad out an hour before serving helps the flavor and texture, too.  

Nutrition

Calories: 220kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

More Summer Favorites

  • A pork burger topped with creamy coleslaw on a homemade pretzel bun with Carolina mustard sauce oozing from the underneath the patty with kettle chips scattered around the burger.
    Pork Burgers with Pretzel Buns
  • A close-up view of crispy coconut shrimp on a white plate next to a colorful bowl of Thai sweet chili sauce.
    Crispy Coconut Shrimp
  • An overhead view of two white bowls that are both filled with a serving of a turkey burrito bowl and they are surrounded by smaller bowls of salsa, pico de gallos, cheese, and corn salsa.
    Turkey Burrito Bowl
  • An overhead view of a large fajita skillet that is filled with a serving of veggie fajitas and surround by festive bowl of cheese, limes, sour cream, and a stack of charred flour tortillas.
    Best-Ever Veggie Fajitas

Comments

  1. Lee says

    April 15, 2023 at 12:45 am

    5 stars
    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

    Reply
  2. Kathy says

    August 13, 2019 at 8:40 pm

    5 stars
    I wish you two were our neighbors, not just because of your cooking abilities but because of your great personalities!!

    Reply
    • krislongwell says

      August 14, 2019 at 6:28 pm

      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

      Reply
5 from 2 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Father's Day Cookout

  • Three grilled chicken leg quarters on an oval platter surround by grilled lemon halves and fresh herbs.
    Best Grilled Chicken
  • A straight-on view of grilled vegetables with Italian dressing all resting on a large bamboo oval platter.
    Grilled Vegetables with Italian Dressing
  • Black and bleu burger on a white plate
    Rockin’ Black and Bleu Burger
  • Lamb lollipops in a white bowl
    Lamb Lollipops
  • A grilled whole beer-can chicken sitting on a cutting board next to a carving knife and a bowl of BBQ sauce
    Grilled Beer-Can Chicken with BBQ Sauce
  • A straight-on view of a grilled balsamic glazed pork chop that is sitting next to a pile of roasted vegetables with another plate of the same in the background.
    Grilled Balsamic Glazed Pork Chops

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

382 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.