Spiral Pasta Salad made straightforward! Just grab spiral pasta, any veggies on hand, and drizzle on a zesty two-ingredient Italian dressing.
author’s note
Zesty, Simple, and Unforgettable!
Growing up, from-scratch dressings were rare in our house. Our fridge was packed with store-bought bottles, and Kraft Zesty Italian was a staple. It was especially popular in my mom’s “famous” pasta salad.
It showed up at every summer barbecue and was a favorite even during the winter months.
She’d toss cooked pasta with whatever veggies were on hand: olives, bell pepper, cucumbers, and plenty of garden-fresh cherry tomatoes. Then she’d pour over the Italian dressing. That was it—simple and always a hit.
Spiral Pasta Salad Recipe
| Ingredient | Swap Ideas |
|---|---|
| Spiral pasta | My mom frequently used tri-colored rotini in this salad which is another great option. |
| Italian dressing + mix | Use from-scratch Italian if preferred. |
| Bell pepper | Try red onion or shredded carrots. |
| Cucumbers | Zucchini or celery work too. |
| Cherry tomatoes | Grape tomatoes or diced Roma. |
| Olives | Skip or use pepperoncini instead. |
How To Make Spiral Pasta Salad
- Dressing: Whisk together the 2-ingredient dressing.
- Veggies: Prep the veggies.
- Pasta: Cook pasta, drain, and cool. Rinse the pasta under cool water briefly to keep it from sticking.
- Assemble: Combine pasta and veggies, toss with dressing, and enjoy!
chelsea’s recipe tip
My Top Spiral Pasta Salad Tips
- Customize: Feel free to adjust the veggies to your liking. Not a fan of some? Skip them and add more of what you do like.
- Add protein: Turn it into a main dish with chickpeas, shredded chicken, salami, or pepperoni.
- Try different pasta: Experiment with mini shells, mini farfalle, or fusilli.
- Salt the pasta water: Make flavor better by salting the water well. Taste the finished salad and add more salt if needed.
Storage
Leftover Spiral Pasta Salad?
Pasta salad gets better with time. The flavors deepen as the pasta and veggies marinate in the dressing, just like Potato Salad. To make ahead, prepare ingredients separately and toss them together just before serving.
Keep it in the fridge for up to 5 days, but I think it’s tastiest within the first 3 days.
Can You Freeze Pasta Salad?
Freezing changes the taste and texture; I don’t recommend it for this recipe.
More straightforward Salad Recipes:
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Summer Couscous Salad
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The BEST Cowboy Caviar Recipe
Pasta Salads
Pesto Pasta Salad RecipeTomato-Cutting Hack
- Use two plates with raised edges.
- Flip one plate upside down, and add tomatoes into the bottom indent.
- Cover with the second plate, right side up.
- Apply light pressure and slice through the tomatoes.
- Lift the top plate to reveal evenly halved cherry tomatoes.
Ingredients
- 1 (16-ounce) bottle zesty Italian dressing
- 1 (0.7-ounce) package dry Italian salad dressing mix (see note 1)
- 1 (16-ounce) package rotini pasta
- 1 bell pepper (yellow or orange, chopped)
- 1 cup sliced black olives
- 2 cups halved cherry tomatoes
- 1-1/2 cups sliced mini (or English cucumber)
- Salt (to taste)
- 1 (0.5-ounce) packet fresh basil (thinly sliced, skippable)
- Parmesan cheese (or feta, skippable)
Method
- Add dressing ingredients to a medium bowl. Whisk until combined. Place in the fridge to chill while preparing the rest of the salad.
- Bring 12 cups of water to a rolling boil in a large pot. Once boiling, add pasta and 1 tablespoon salt. Boil to package directions for al dente. Drain, rinse under cold water 10 seconds, and toss with 2 tablespoons of the prepared Italian dressing. keep nearby to fully cool.
- Place the cooled pasta in a large bowl. Add the prepared veggies. mix in the dressing to preference and toss to combine. Top with fresh basil and Parmesan cheese if desired. Season with salt and pepper to taste.
