A refreshing pasta salad bursting with Italian seasoning, sweet bell peppers, cherry tomatoes, broccoli florets, black olives and cheese cubes. Light, colorful and easy to make—perfect for picnics, potlucks or any casual gathering.
Even when the calendar says fall, warm weather often lingers—and that’s the ideal time for a cool, Italian-style pasta salad. This version is bright and satisfying without being heavy: pasta tossed with a zesty Italian dressing enhanced by a packet of Italian seasoning, then mixed with colorful bell peppers, fresh cherry tomatoes, crisp broccoli, black olives and bite-sized cheese cubes.
I recently made a very large batch for a family celebration and it was a hit—easy to scale up and easy to serve. The combination of crunchy vegetables and tender pasta keeps well chilled, so it’s ideal for serving a crowd at potlucks, birthdays or casual get-togethers. If you prefer, swap in gluten-free pasta and the dish becomes gluten-free; omit the cheese for a vegan option.
This recipe is straightforward. Cook the pasta until al dente, rinse with cold water to cool it down, then toss with chopped vegetables and olives. Mix a bottled Italian dressing with a packet of zesty Italian seasoning or dressing mix, chill the dressing briefly, and pour it over the salad just before serving. Add cubed cheese at the end so it stays firm and fresh. The result is a colorful, flavorful salad that holds up well and feeds many.
This pasta salad is versatile: halve the ingredients for a smaller portion, or multiply them for large groups. It’s also portable and picnic-friendly—pack chilled and enjoy outdoors. Below is a clear, easy-to-follow ingredient list and instructions so you can recreate this crowd-pleaser at home.
Summertime Pasta Salad
Ingredients
- 1 Box Pasta (rotini, bowtie, or your favorite)
- 1 Packet Zesty Italian salad dressing & marinade mix
- 1 16 ounce Bottle Italian dressing
- 1 cup Cherry tomatoes
- 1 Green bell pepper, chopped
- 1 Red bell pepper, chopped
- ½ Yellow bell pepper, chopped
- 1 cup Raw broccoli, finely chopped
- 1 can Black olives, whole or sliced
- 1 Package cubed cheese
Instructions
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In a large pot of boiling water, cook the pasta according to package directions. Drain and rinse under cold water until the pasta is cool.
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Whisk the packet of zesty Italian dressing mix into the bottle of Italian dressing. Shake well in a lidded container and chill for at least an hour to let the flavors meld.
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In a large salad bowl, combine the cooled pasta, cherry tomatoes, chopped bell peppers, broccoli and olives.
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Just before serving, add the cubed cheese and pour the chilled Italian dressing over the salad. Toss gently to coat and serve chilled.