Looking for a dish that's as vibrant as it is satisfying? This vegetarian pasta salad with Italian dressing is a guaranteed hit for a light lunch, dinner, or your next summer BBQ. Packed with fresh veggies, tangy Italian dressing, and a sprinkle of Parmesan, it's a refreshing dish that even meat lovers will adore. The creamy, flavorful dressing ties it all together, making every bite irresistibly delicious.
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Easy Creamy Italian Pasta Salad Recipe for Summer
What makes this pasta salad so special is its versatility and balance. The cucumbers and tomatoes bring crispness, the Parmesan adds a savory touch, and the homemade Italian dressing makes everything much better. It's colorful and flavorful and stays perfectly fresh without turning soggy. Once you've tried it, this pasta salad will become your go-to for any occasion.
What do you require?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
Ingredients Homemade Italian Dressing
A tangy, herb-filled blend of olive oil, vinegar, and seasonings.
Ingredients Vegetarian Pasta Salad with Parmesan
- Fusilli Pasta: The perfect base for soaking up the dressing. Use bigger sorts like fusilli or penne. And because of their form, the dressing will cover the outside of the penne or fusilli, which gives even more flavor.
- Fresh Veggies: Diced cucumbers, chopped tomatoes, and green onion add crunch and color.
- Parmesan Cheese: For a rich, salty finish.
Instructions in 4 Simple Steps
- Step 1 Make the Dressing: Whisk together olive oil, vinegar, garlic powder, oregano, basil, onion powder, chili flakes, salt, pepper, and lemon juice. Set aside.
- Step 2 Cook the Pasta: Boil fusilli pasta in salted water until al dente. Drain and cool slightly. Toss with Italian dressing to prevent sticking, and let cool completely.
- Step 3 Combine the vegetables: Mix the pasta with cucumbers and tomato cubes.
- Step 4 Combine remaining ingredients: Add green onions, Parmesan cheese and italian seasoning in a large bowl. Toss everything until mixed. Transfer to a serving dish and serve chilled or at room temperature. If desired, garnish with extra Parmesan or fresh basil.
What to Serve with a Fresh Pasta Salad?
- Grilled meats like Italian style chicken or flat Iron Steak with green herbs.
- Garlic bread or crusty baguette.
- A chilled glass of white wine or lavender lemonade.
Do you need to add oil to the pasta water?
In some recipes, oil is added to the water to prevent pasta from sticking. This isn't true, though. Oil doesn't mix with water, so it will lay on top of the water. But how do you make sure your pasta won't stick?
After adding the pasta, stir when the water comes to a boil again. When you've drained it and put it back in the bowl, add a tablespoon of oil or the oily dressing and mix everything well. This will ensure the pasta won't stick.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
For the Italian Dressing
- ⅓ cup olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon basil
- ¼ teaspoon onion powder
- ¼ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon lemon juice
For the Salad
- 1 tablespoon salt
- 1 pound fusilli, uncooked
- ½ Italian dressing, from above
- 2 cucumbers, diced
- 6 tomatoes, finely chopped
- 1 spring onions, finely chopped
- 1 cup Parmesan cheese, grated
- 1 tablespoon Italian herbs
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare the Italian Dressing
- In a small bowl, combine olive oil, white balsamic vinegar, garlic powder, oregano, basil, onion powder, chili flakes, salt, pepper, and lemon juice.⅓ cup olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon basil, ¼ teaspoon onion powder, ¼ teaspoon chili flakes, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon lemon juice
- Mix well and set aside.
Make the Pasta salad
- Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water.1 tablespoon salt
- Cook the fusilli pasta according to the package instructions until al dente.1 pound fusilli
- Drain and let it cool slightly.
- Toss the cooked pasta with 120 ml of the prepared Italian dressing in a large mixing bowl.½ Italian dressing
- Let it cool completely.
- Add the diced cucumbers, chopped tomatoes, green onion, grated Parmesan cheese, and Italian seasoning to the pasta.2 cucumbers, 6 tomatoes, 1 spring onions, 1 cup Parmesan cheese, 1 tablespoon Italian herbs
- Mix well to combine.
Serve
- Transfer the salad to a serving dish. Serve chilled or at room temperature.
- Enjoy your fresh and flavorful Italian pasta salad! 🍝🥗
Notes
- Refrigerator: Store in an airtight container in the fridge for up to 3 days. To refresh, toss with a little extra dressing before serving.
Nutrition
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