Easy Italian Pasta Salad

    2 hours 30 min

    A great vegetarian pasta for the summer. It's light, refreshing and incredibly delicious. It does well with just about anything. You can also pop it into packed lunches.

    41 people made this

    Serves: 8 

    • 400g fusilli pasta
    • 2 cucumbers, chopped
    • 60g onion, finely chopped
    • 10 cherry tomatoes, quartered
    • 100g pitted black olives, sliced
    • 250ml Italian salad dressing

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli and return to the boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
    2. Combine fusilli with the cucumbers, onion, tomatoes and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least 2 hours before serving.

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    Reviews in English (51)


    I don't normally like pasta salad, but after a couple of modifications this was quite pleasant. I took jennifermorse's suggestion of crumbling in some feta, but I'm not a big fan of red onions, so I added about 1.5T of fresh chives instead. Because of the intensity of the chives and feta flavors, I also cut the quantity of Italian salad dressing in half and added just a touch of olive oil. I also substituted penne for the rotini since it was on sale this week, but I'm not sure how much that actually affected the flavor/texture.  -  24 Jun 2009  (Review from Allrecipes US | Canada)


    I love this recipe and have made it for years! I add a little bit of red onion and feta cheese to make it a little more "Greek."  -  21 Jun 2009  (Review from Allrecipes US | Canada)


    "Easy" and delicious! This is a very simple salad that comes together quickly but tastes wonderful. It's a great base to throw in whatever you want to make it you own. I used tri-colored pasta and red onion. I also threw in some chopped fresh spinach and roasted red pepper along with some shredded Parmesan cheese. For the dressing I used "Nonna's Tuscan Salad Dressing" from this site. Definitely chill for a couple hours before serving.  -  30 Jul 2011  (Review from Allrecipes US | Canada)