Easy Picnic Pasta Salad (Printable)

Crisp pasta and fresh veggies combined with zesty Italian dressing for a vibrant summer dish.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water until completely cooled.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella cheese.
04 - Pour the prepared dressing over the salad mixture and toss thoroughly until all components are evenly coated.
05 - Add chopped parsley and basil to the salad and toss again to incorporate.
06 - Refrigerate the salad for at least 30 minutes to allow flavors to meld and develop.
07 - Taste the salad and adjust seasoning with additional salt and pepper as needed before serving.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, leaving you time to actually enjoy preparing for a gathering instead of stressing in the kitchen.
  • The vegetables stay crisp and the pasta absorbs all that tangy dressing without getting soggy, which honestly felt like a small miracle the first time I nailed the timing.
  • Guests always ask for the recipe because it looks restaurant-worthy but tastes like comfort, and you get to smile knowing how simple it actually was.
02 -
  • Cold pasta is non-negotiable; if you skip the cold water rinse step, the residual heat will continue cooking it and you'll end up with mushy disappointing salad that tastes like you didn't care.
  • Make the dressing first and let it sit while you prepare vegetables, because the flavors meld and the mustard helps stabilize everything, making your final result taste more intentional and seasoned.
  • Don't dress the salad more than a few hours ahead unless you want soggy pasta; instead make it up to the dressing step and combine them an hour or two before serving.
03 -
  • Whisk your dressing in a jar with a tight lid so you can shake it during the day to keep the oil and vinegar emulsified, and you'll always have a properly mixed dressing ready to pour.
  • Taste the dressing on its own before combining it with everything else, because that's your only chance to adjust the seasoning without diluting it with pasta and vegetables.
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