Growing up in the Midwest in the 80’s and 90’s, salad dressing came from the grocery store, and Wishbone Italian Dressing was a staple in our house. Fast forward thirty plus years and this Zesty Italian Pasta Salad has reappeared in my life. It’s a classic pasta salad, with store bought dressing and any combo of veggies you like.
I’ve tested this with cheese, without cheese, with veggies, without veggies, and it’s so good no matter how you make it! Next to my Greek Pasta Salad this might just be my favorite side of the summer. BBQ’s, picnics, lake days…this one is coming with us! Served along side my pesto salmon, it makes for a great summer Italian inspired meal.
My kids love it (who doesn’t love the fun colored pasta along with veggies in the color of the Italian flag), and I can have it made in the same amount of time it takes to cook the pasta. Under 20 minutes, 7 ingredients or less, and so nostalgic! It’s a total win in my book.
Ingredients
- Tricolor Pasta: Try to get either a radditore (what I used from Trader Joe’s) or a rotini. The tri color pasta in that corkscrew shape is a classic holds on to the Italian dressin well.
- Zesty Italian dressing: I like Wishbone (cuz that's what we had at home growing up), Kraft and Ken's both have versions as well. Or just use your favorite Italian salad dressing that you have on hand.
- White Beans: If you don’t have Northern White Beans on hand, you can easily substitute for chickpeas.
- Tomatoes: Look for the smallest grape tomatoes or cherry tomatoes you can find.
- Artichoke Hearts: I like to use the marinated version in a jar or a can.
Store Bought vs. Homemade Italian Dressing
To make an Italian Pasta Salad like we did growing up, I would stick to a store bought Zesty Italian Dressing.
For a semi-homemade option, try the Good Season's Zesty Italian dressing mix. You can mix it up in a mason jar at a moment's notice. I also love the Greek version for my big Greek Salad.
If you really want to make homemade dressing, you can, but make sure it has a good "kick". The dressing is really the key to big flavor in this recipe, so make sure the recipe you choose has big flavor!
Step by Step Directions
Start by cooking your pasta according to directions the directions on the box for al dente pasta. When the pasta is done cooking drain and then let sit while you finish prepping the remainder of the ingredients.
While the past cooks, drain and chop up your artichokes, rinse the white beans and cut the tomatoes in half.
Grab your serving bowl and put the pasta in first, then add the veggies. Stir everything well to combine, then pour the Zesty Italian Dressing over the top.
Now stir the dressing and pasta salad together to make sure every last piece of pasta and veggies are dressed well, since dressing = flavor here.
While you can serve your Italian pasta salad immediately, I like to make this recipe ahead of time. Simply cover the bowl and keep in fridge until you are ready to serve. It will keep for up to 5 days.
Make Ahead Tips
- Be sure to cook your pasta al dente. You don’t want to overcook the pasta for this recipe, or you’ll end up with a mushy pasta salad.
- Store the Italian pasta salad in a bowl with a tight fitting lid so you can shake it every so often, helping to redistribute the salad dressing and veggies, so that all the elements absorb the flavors equally.
- Transfer to a serving bowl right before you are going to be feeding your people.
- Reserve a bit of dressing to add right before serving, drizzle over the top to give the pasta salad that one more punch of flavor.
Recipe Variations
- For added crunch add: Broccoli, carrots, chopped red onions.
- For added depth of flavors add: Roasted Red Pepper, Sundried Tomato or Capers.
- Add in cheese: You can add small mozzarella balls, torn pieces of burrata or even feta cheese.
- Add in meat: Chunks of salami or pepperoni both work well.
- Change up your pasta shape: Farfalle, and rotini are other good options.
- Change up the flavor profile entirely by swapping the Zesty Italian Dressing for something lighter or more subdued, like a Lemon Vinagrette or a Classic French Vinagrette.
More Easy Pasta Recipes
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📖 Recipe
Zesty Italian Pasta Salad
Ingredients
- 16 oz tricolor pasta one box, i like rotini or radiatore
- 1 can white beans rinsed and drained
- 1 can marinated artichokes halved or quartered depending on the size
- 1 cup cherry tomatoes halved
- 1 cup Zesty Italian Salad Dressing
Instructions
- Boil the pasta according the box directions. When the pasta is done, drain and rinse under cold water and put into a large mixing bowl.
- While the past cooks, prep the remainder of the ingredients. Drain the artichokes and then cut into halves or quarters. Cut the cherry tomatoes in half and drain the can of white beans.
- Add prepped veggies to the already cooked pasta and mix well. Then pour the dressing over the top and mix until well combined.
- You can serve immediately, or cover the bowl and keep in fridge for up to 5 days, stirring one or twice a day to help the flavors develop.
Notes
- Another option for the Zesty Italian Dressing is go the semi-homemade route with these dressing & seasoning packets. Mix up the dressing in a mason jar per the directions and use the same way as the store bought.
- The Italian Pasta salad will last for up to 5 days in the fridge, making it a great make-ahead option. Just be sure to give it a stir daily to make sure the flavors are combining evenly.
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