Pasta Salad with Italian Dressing
User Reviews
5.0
12 reviews
Excellent
Pasta Salad with Italian Dressing
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When I think of summer potlucks in Texas, my Mom's Pasta Salad with Italian Dressing immediately comes to mind! It's full of fresh bell peppers, thinly sliced red onion, grated Parmesan cheese and can be made with a simple bottle of store-bought dressing.
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Ingredients
- 12 oz. rotini pasta or fusilli
- 1 cup Italian dressing store-bought or homemade
- 1 red bell pepper thinly cut into 1-inch slices
- 1 green bell pepper thinly cut into 1-inch slices
- ½ red onion thinly cut into 1-inch slices
- ½ cup grated Parmesan cheese
- ¼-½ tsp. salt plus more to taste
- ¼ tsp. black pepper plus more to taste
- 3 cups baby spinach
Instructions
- Cook pasta according to package directions. Drain in a colander and rinse under cool running water.
- Once pasta is cooled to room temperature, combine it with ¾ cup of Italian dressing in a large bowl. Toss until well coated. Reserve the remaining dressing in the refrigerator.
- Add bell peppers, onion, Parmesan cheese, salt and pepper to taste. Toss until all ingredients are well combined.* Refrigerate pasta salad for 2-4 hours, or until chilled.
- Just before serving pour in reserved ¼ cup of Italian dressing and mix in spinach leaves. Serve with an additional sprinkle of Parmesan cheese, if desired.
Notes
- Recipe Tips
- The quality of Italian dressing matters. Since it seasons the entire dish, use a high-quality one. You can also make your own—my favorite recipe is here.
- Thinly sliced vegetables are key for even distribution in every bite. Soak red onions in ice water for 10-15 minutes to reduce their pungency.
- Prep this at least 4 hours ahead to let the dressing soak into the pasta.
- Don't use all the dressing at once. Refresh the salad with more dressing just before serving to maintain a silky texture.
- Penne, rotini, and fusilli are ideal. Avoid very small or long pasta like spaghetti or linguine.
- For gluten-free options, choose quinoa or rice-based pasta, as corn varieties tend to break down after refrigeration.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
49g
(16%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
822mg
(34%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3165IU
(63%)
Vitamin C
53.4mg
(59%)
Calcium
166mg
(17%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 822mg | 34% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3165IU | 63% |
| Vitamin C | 53.4mg | 59% |
| Calcium | 166mg | 17% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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