Italian Pasta Salad


Italian Pasta Salad

Julie Pace, RDN
This colorful, quick and easy pasta salad is refreshing and delicious on a hot summer day. The longer it sits in the fridge the tastier it becomes. A healthy, wholesome salad everyone will love.
Prep Time 10 minutes
1 day 30 minutes
Total Time 1 day 40 minutes
Course Side Dish
Cuisine Italian, plant-based, vegan
Servings 6


  • 12 ounces tri color rotini pasta
  • 2 medium seedless cucumbers, diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 medium red onion, chopped

Homemade Italian Dressing

  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup red wine
  • 1 Tbsp oregano leaves, dried
  • 1/2 Tbsp parsley leaves, dried
  • 1/2 Tbsp basil leaves, dried
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Cook pasta according to directions.
  • While pasta is cooking, chop all the vegetables then add to a medium bowl.
  • When pasta is done boiling, drain and rinse pasta under cold water, then add to bowl with chopped veggies
  • Add the olive oil, vinegar and seasonings to the pasta bowl and toss to combine.
  • Let the pasta salad marinate and chill in the fridge at least 30 minutes or overnight before serving.


Options to add in: grape tomatoes, banana peppers, or black olives
Keyword pasta salad