Nothing screams summer like barbecues. And no barbecue is complete in my mind without a side of pasta salad. I have been making this pasta salad for years and it never fails to disappoint. This pasta salad will have your friends and family racing for seconds, it’s that good.
Pasta salad is such a classic summer side, but there is so much variety to how you can make it. The secret to mine is the zesty Italian dressing. It packs a little punch, but ties together the other ingredients nicely.
What you need
- Pasta. I prefer to use farfalle, otherwise known as bow tie pasta. Tri color rotini is another popular choice for pasta salad.
- Grape tomatoes. This is the perfect type of tomato for a pasta salad. It’s sweeter, while also being meaty and crunchy. You could also use cherry tomatoes.
- Green pepper. I like to use green pepper to balance out the sweetness from the grape tomatoes. Also the green creates a nice variety of color. Feel free to experiment with different peppers (red, yellow, orange) to see what you like best.
- Red onion. I like raw onion, but I know it’s not everyone’s thing. Feel free to add less than the recipe says or skip altogether.
- Mozzarella cheese. I prefer to use fresh mozzarella cheese because I like the texture and flavor. You can substitute for a block of mozzarella cheese though.
- Zesty Italian Dressing. The salad would not be complete without this dressing. I prefer to make my own (it’s easier than you think!), but you can always buy a thing of Zesty Italian Dressing.
This recipe comes together in no time. While your pasta is cooking, you can chop your vegetables and make your dressing. Once the pasta is done, make sure to let it cool by putting it in the fridge for at least 30 minutes. If I’m short on time (which let’s be honest, is often), I will simply run cold water over the pasta while it is in the colander until pasta is completely cooled.
Add the pasta to a large salad or mixing bowl. Then add in the vegetables and cheese. Pour in the dressing and stir to combine to ensure a good coating of dressing.
If I am making this for a barbecue or multiple people, I will double the recipe. I am also never upset if I have leftovers to snack on so you can’t go wrong with making extra, just in case.
The perfect side for a backyard barbecue, this dish combines juicy tomatoes, crisp peppers, and fresh mozzarella cheese with cold pasta. Mixed with zesty Italian dressing, this dish is sure to have your friends and family coming back for seconds!
Zesty Italian Pasta Salad
Serves: 4
Prep time: 10 minutes
Cook time: 12 minutes
Ingredients:
- 1lb farfalle pasta (or tri color rotini)
- ½ carton grape tomatoes (~16), quartered
- 1 green pepper, diced
- ¼ red onion, diced
- 6 oz mozzarella cheese, cubed
- ¾ cup zesty Italian dressing
Zesty Italian Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ tsp parsley
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp paprika
- ¼ tsp onion powder
- ¼ tsp crushed red pepper (½ tsp if you like it real zesty)
- ¼ tsp oregano
Directions:
- Cook pasta according to package directions. Once cooked, drain the pasta. Transfer pasta to a large mixing or salad bowl and set aside in the fridge for 30 minutes.
- While pasta is cooking, prepare vegetables, cheese, and salad dressing if making your own.
- To pasta bowl, add vegetables and cheese. Stir to combine. Add in zesty Italian dressing and stir to coat all ingredients well. Serve and enjoy!
Tips for the best Zesty Italian Pasta Salad
- Double it. If bringing to a large gathering, double the recipe!
- Short on time? Skip cooling the pasta in the fridge by spraying the pasta with cold water while it is still in the colander.
- Store bought dressing. If you’ve already got your favorite Italian dressing in the fridge, feel free to use that instead of making your own.
- Make ahead. This dish is very easy to make ahead. Proceed with all steps except adding the dressing. Wait to add the dressing until you are ready to serve. Stir to coat the pasta completely, then dish it out!
The Soft Simmer 
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