This Zesty Italian Pasta Salad is a summer classic that never fails at BBQs, potlucks, and family get-togethers. It’s loaded with colorful fusilli, crunchy cucumber, juicy tomatoes, and plenty of briny olives then tossed in zesty Italian dressing and that iconic Salad Supreme seasoning for big, bold flavor. It’s quick to make, easy to scale for a crowd, and even better the next day (hello, meal prep win!). If you’re looking for an easy pasta salad for cookouts that stays delicious in the fridge and goes with everything, this one belongs in your recipe rotation.
table of contents
Time Breakdown
Servings: 10
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients List
- 12 oz multi-colored fusilli pasta
- ½ can large black olives, pitted (about 20), sliced
- ½ small jar green olives (about 20), sliced
- ½ medium cucumber, diced
- 1 large beefsteak tomato or 3 Roma tomatoes, diced (or 1 cup cherry tomatoes, halved)
- 1 cup zesty Italian salad dressing (plus more as needed)
- 2–4 tbsp McCormick Perfect Pinch Salad Supreme seasoning (plus more as needed)
Optional Add-Ins (Pork-Free)
- Beef pepperoni, diced or sliced (instead of pork pepperoni)
- Cubed mozzarella or provolone
- Pepperoncini rings
- Diced bell pepper
- Chickpeas
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot (for pasta)
- Colander
- Large mixing bowl
- Measuring cups & spoons
- Cutting board
- Sharp knife
- Large spoon or salad tongs
Step-by-Step Beginner-Friendly Instructions
- Boil pasta: Cook fusilli in salted water until al dente (tender but still firm).
- Cool it fast: Drain and rinse with cold water until pasta is cool. Shake well to remove extra water.
- Combine: Add pasta to a large bowl. Toss in black olives, green olives, cucumber, and tomatoes.
- Dress + season: Pour in 1 cup Italian dressing and add 2 tbsp Salad Supreme seasoning. Mix thoroughly. 🥗
- Taste + adjust: Taste and add more dressing and/or seasoning 1 tbsp at a time until it’s exactly how you like it.
- Chill (best step!): Serve now, but it tastes best after at least 2 hours in the fridge (or overnight). ✨
- Next-day refresh: If serving the next day, add a splash more dressing since pasta soaks it up.
Pro Tips
- Don’t skip rinsing: Cold-rinsing stops cooking and keeps pasta salad from getting gummy.
- Make ahead: This pasta salad is even better after chilling overnight.
- Gluten-free: Use gluten-free fusilli and follow the same steps.
- Crowd tip: Double the recipe for big cookouts—just reserve extra dressing for refreshing.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 320 | 7g | 46g | 12g | 3g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Zesty Italian Pasta Salad
Ingredients
Equipment
Method
- Cook pasta al dente according to package instructions. Drain and rinse with cold water.
- Place cooled pasta in a large bowl. Add black olives, green olives, cucumber, and tomatoes.
- Pour in Italian dressing and add 2 tbsp Salad Supreme seasoning. Mix thoroughly.
- Taste and add more dressing and/or seasoning until desired flavor and consistency is reached.
- Serve immediately or refrigerate. This salad tastes best after chilling and may need a splash of extra dressing the next day.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Zesty Italian Pasta Salad is a reliable, crowd-pleasing side that’s easy, flavorful, and perfect for summer gatherings. Make it ahead, refresh with a little extra dressing, and enjoy a pasta salad that tastes even better the next day.