4 ratings

Zesty Italian Pasta Salad

Make better use of that bottled Italian dressing
Italian Pasta Salad
Carolyn Menyes/The Daily Meal

Pasta salad is a summertime staple, and it's one of the best ways to use fresh bell peppers and cucumbers from your summertime garden.


Feel free to kick this pasta salad up enough by adding mozzarella balls, pepperoni, sun dried tomatoes or other fresh summertime veggies.


  • 1 1/2 Cup rotini or penne rigate pasta
  • 1/2 Cup cucumber, diced
  • 1/2 Cup red bell pepper, diced
  • 1/2 Cup red onion, diced
  • 1/4 Cup green or black olives
  • 1/4 Cup Italian dressing
  • Salt and pepper, to taste


Step 1: Cook pasta to al dente according to package directions.

Step 2: In a large bowl, combine all ingredients. Season with salt and pepper to taste.

Step 3: Chill in your refigerator for four hours. Serve cold.