Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made a Creamy Italian Pasta Salad with Vegetables. I was hosting a small summer picnic for my friends, and I wanted something light, colorful, and satisfying a dish that would bring everyone together around the table. I recall standing in my tiny kitchen, chopping crisp bell peppers and juicy cherry tomatoes, while my favourite Italian playlist hummed softly in the background. The creamy dressing mingled with the tender pasta, and I thought, “This is more than a salad; this is happiness on a plate.” That day, everyone raved about it, and it quickly became a staple in my family gatherings.
Over the years, I’ve made this salad countless times, tweaking it with seasonal vegetables, different cheeses, or even a hint of spice. No matter the variation, the heart of this dish remains the same: simple ingredients, creamy dressing, and vibrant vegetables that make every bite feel like a warm hug. Whether I’m packing it for a picnic, serving it at a casual dinner, or bringing it to a potluck, my Creamy Italian Pasta Salad with Vegetables never fails to delight.
Why I Love Making This Recipe
This salad is special to me because it’s so versatile and brings people together effortlessly. I love how it’s crunchy, creamy, and full of fresh flavors all at once. It’s also incredibly forgiving you can use whatever vegetables you have on hand, swap pasta shapes, or even add a bit of protein to make it a more filling meal.
Making this dish is more than just following a recipe; it’s a moment of joy. I love the smell of fresh herbs mixing with the creamy dressing, the bright colors of peppers, cucumbers, and cherry tomatoes, and the way the pasta soaks up all that flavor. Every time I serve it, I feel like I’m sharing a piece of my kitchen and heart with everyone at the table.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for the salad:
Ingredients:
- 300g pasta (fusilli, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup mozzarella balls, halved
- ¼ cup fresh parsley, chopped
For the creamy Italian dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper to taste
Little Kitchen Secrets:
- I like to cook pasta just until al dente, then rinse under cold water to stop cooking this keeps it firm for the salad.
- Adding a touch of honey in the dressing balances the acidity and adds a subtle sweetness.
- Use fresh herbs whenever possible; they make a huge difference in flavor.
How I Make It, Step by Step
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell peppers, red onion, olives, and mozzarella balls.
- In a small bowl, whisk together mayonnaise, sour cream, olive oil, white wine vinegar, Dijon mustard, honey, garlic powder, Italian seasoning, salt, and pepper. Taste and adjust seasoning if needed.
- Add cooled pasta to the vegetables, then pour the dressing over everything.
- Gently toss until all ingredients are evenly coated.
- Sprinkle with fresh parsley and gently toss again.
- Chill in the fridge for at least 30 minutes before serving to allow flavors to meld.
How I Serve It at Home
I love serving this salad in a big, rustic bowl at family dinners or casual gatherings. It’s perfect alongside grilled chicken, roasted vegetables, or even a simple garlic bread. Sometimes I add a few extra cherry tomatoes and a sprinkle of Parmesan for a little extra flair.
For summer picnics, I pack it in airtight containers and keep it chilled in a cooler. I always remind myself to toss it gently just before serving, as this keeps the dressing coating every piece perfectly. Watching everyone dig in and see their faces light up is one of my favorite parts of cooking.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the salad in an airtight container in the fridge for up to 3 days.
- Make-Ahead: Prepare the pasta and vegetables a day in advance. Store the dressing separately, then combine just before serving for maximum freshness.
- Reheating: This salad is best served cold or at room temperature avoid microwaving.
100-Word Short Version
My Creamy Italian Pasta Salad with Vegetables is a simple, colorful, and comforting dish I adore making for friends and family. It’s a mix of tender pasta, crisp cucumbers, vibrant bell peppers, juicy cherry tomatoes, black olives, and mozzarella balls, all coated in a creamy Italian dressing. Quick to make, versatile, and full of flavor, this salad is perfect for summer picnics, casual dinners, or potlucks. I always cook pasta al dente, use fresh herbs, and toss the salad gently so every bite is delicious. It brings people together that’s the true magic of this recipe.
Recipe Card Section
⏱️ Time: Prep 15 mins | Cook 10 mins | Total 25 mins
🛒 Ingredients: <ul> <li>300g pasta (fusilli, penne, or farfalle)</li> <li>1 cup cherry tomatoes, halved</li> <li>1 cup cucumber, diced</li> <li>1 red bell pepper, diced</li> <li>1 yellow bell pepper, diced</li> <li>1 small red onion, finely chopped</li> <li>½ cup black olives, sliced</li> <li>½ cup mozzarella balls, halved</li> <li>¼ cup fresh parsley, chopped</li> <li>½ cup mayonnaise</li> <li>¼ cup sour cream</li> <li>2 tbsp olive oil</li> <li>2 tbsp white wine vinegar</li> <li>1 tsp Dijon mustard</li> <li>1 tsp honey</li> <li>1 tsp garlic powder</li> <li>1 tsp Italian seasoning</li> <li>Salt & pepper to taste</li> </ul>
👩🍳 Instructions: <ol> <li>Cook pasta until al dente. Drain and rinse under cold water.</li> <li>Combine vegetables and mozzarella in a large bowl.</li> <li>Whisk together mayonnaise, sour cream, olive oil, vinegar, mustard, honey, garlic, Italian seasoning, salt, and pepper.</li> <li>Add pasta to vegetables, pour dressing over, and toss gently.</li> <li>Sprinkle with fresh parsley and toss again.</li> <li>Chill at least 30 minutes before serving.</li> </ol>
📝 Notes:
- Use fresh herbs for best flavor.
- Make ahead by storing pasta and vegetables separately from dressing.
- Best served cold; do not microwave.
🍽️ Nutrition:
Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 350mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 8g
Cholesterol: 15mg
Creamy Italian Pasta Salad with Vegetables
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4–6 servings 1x
- Category: Salad
- Method: No-cook assembly
- Cuisine: Italian
- Diet: Vegetarian
Description
My Creamy Italian Pasta Salad with Vegetables is a colorful, flavorful, and comforting dish perfect for family dinners, picnics, or potlucks. Packed with fresh vegetables, tender pasta, and a creamy Italian dressing, it’s easy to make and always a crowd-pleaser.
Ingredients
- 300g pasta (fusilli, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup mozzarella balls, halved
- ¼ cup fresh parsley, chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Cook pasta until al dente. Drain and rinse under cold water.
- Combine vegetables and mozzarella in a large bowl.
- Whisk together mayonnaise, sour cream, olive oil, vinegar, mustard, honey, garlic, Italian seasoning, salt, and pepper.
- Add pasta to vegetables, pour dressing over, and toss gently.
- Sprinkle with fresh parsley and toss again.
- Chill at least 30 minutes before serving.
Notes
Use fresh herbs for best flavor. Make ahead by storing pasta and vegetables separately from dressing. Best served cold; do not microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Conclusion
I love how a simple dish like this can bring so much joy. The Creamy Italian Pasta Salad with Vegetables is more than a recipe it’s a way to gather loved ones, share stories, and create memories. Every time I serve it, I remember the laughter of that first picnic and the warmth of friends and family around the table. Cooking doesn’t have to be complicated; it just needs love, fresh ingredients, and a little bit of patience. Give this recipe a try, and let it become part of your family’s happy moments too.