Bright, fresh, and full of flavor - this Italian pasta salad is packed with tomatoes, cucumbers, olives, and tossed in a quick homemade dressing you'll want to put on everything.

This easy Italian pasta salad is fresh, flavorful, and endlessly flexible - think tender pasta tossed with juicy tomatoes, crisp cucumbers, briny olives, and a tangy homemade dressing that pulls it all together.

It's the kind of no-fuss dish you'll want to bring to every cookout, potluck, or lazy weeknight dinner. Bonus: it tastes even better the next day!

Key Ingredients & Substitutions

Pasta - I usually go with rotini or penne pasta for my pasta salads, but anything bite-sized works just fine.
Cherry or Grape Tomatoes - Sweet, juicy, and they hold their shape well. You can sub chopped Roma or heirloom tomatoes if that's what you've got - just scoop out the extra juice and seeds to keep the salad from getting too watery.
Cucumber - Adds crunch and freshness. I like English cucumbers for fewer seeds and thinner skin, but regular cukes work too - just peel and seed them if they're thick-skinned.
Parmesan Cheese - Shredded or shaved adds a salty, nutty finish. Want it dairy-free? Use a vegan parmesan or skip the cheese altogether.
Green Onions - Milder than red onions and less overpowering. You could sub in finely diced red onion or shallots if you want more bite.
Italian Dressing - Store-bought works in a pinch, but homemade dressing takes it up a notch. Olive oil, red wine vinegar, garlic, a little mustard, and dried herbs - it's quick, fresh, and worth the extra 3 minutes.

Helpful Tips

Rinse the pasta after cooking - This is one of the few times I actually recommend rinsing! It cools the pasta quickly and washes off some of the starch so your salad doesn't get gummy.

Let it chill - Pasta salad gets better after some fridge time. Give it at least 30 minutes before serving so the flavors can meld together.

Reserve a little dressing - If you're making this ahead of time, save a bit of the dressing to toss in right before serving. Pasta soaks up liquid in the fridge and a fresh splash helps revive everything.

Easy Variations

Add Protein - Toss in some grilled chicken, chickpeas, cubed salami, or even canned tuna (like this tuna egg pasta salad) to turn this into a full-on meal. It's an easy way to bulk it up for lunch or dinner.

Go Greek-ish - Swap the Italian dressing for a lemony vinaigrette and add feta, kalamata olives, red onion, and maybe a few pepperoncini. It's like a Greek salad… but with pasta.

Make it Creamy - Stir in a spoonful of mayo, sour cream, or Greek yogurt with the dressing for a richer, tangier version.

Cheese Swap - Parmesan is classic, but mozzarella pearls, crumbled goat cheese, or even sharp cheddar all bring something a little different to the table.

Spicy Twist - Add a pinch of red pepper flakes to the dressing, or throw in some diced pepperoncini or banana peppers for a bit more kick.

More Easy Recipes

If you love this Italian Pasta Salad, be sure to check out these other delicious ideas:

Recipe

Italian Pasta Salad with Tomatoes and Cucumbers

Yield Servings 8
Cook Cook Time 10 mins
Total Total Time 10 mins

Ingredients

16 oz rotini pasta, uncooked
1 cucumber, thinly sliced
12 cherry tomatoes, chopped
4 oz Parmesan cheese, grated
¼ cup fresh basil, slivered

For the Italian Dressing

½ cup olive oil
¼ cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, peeled and minced
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon sugar
½ teaspoon salt, add more to taste
¼ teaspoon black pepper

Instructions

1
Bring a large pot of lightly salted water to a boil.
2
Cook for 8 to 12 minutes (check the package directions), until al dente, and drain. Rinse pasta with cold water.
3
For the dressing: In a small bowl, whisk together all of the dressing ingredients. Taste and adjust seasonings as needed, to suit your personal taste. Set aside.
4
In a large bowl, toss the cooked pasta with the cucumbers, tomatoes, and basil. Add the Italian dressing and Parmesan cheese.
5
Cover, and refrigerate until serving.

Notes. Note in my original version of this recipe, I used chopped scallions rather than slivered basil. You might notice in some of the older pictures! Both versions are good, but I do prefer the basil for a more Italian feel.