Healthy & Easy Side Dish Idea | Best Italian Pasta Salad
Best Ever Italian Pasta Salad
Equipment
- 1 medium Pot
- 1 mixing spoon
- 1 Strainer
- 1 mixing bowl
Ingredients
- 16 oz spiral pasta- or pasta of choice
- 8 oz italian dressing I use olive garden
- 5 oz mini pepperoni (omit for healthier option)
- 1/4 cup red onion
- ¼ cup green pepper diced or in strips
- ¼ cup red pepper diced or in strips
- ¼ cup cucumber cut in half circles
- ½ cup olives sliced or whole
- ½ cup cherry tomatoes halved
- 4 oz mozzarella pearls
- 1 Tbsp olive oil
- 8 tsp chicken bouillon
- salt and pepper to taste
- 2 Tbsp salad supreme seasoning more or less to taste
Instructions
Cook the pasta:
- Fill pot with 8-10 cups of water and add in oil and chicken bouillon. Heat to a boil.
Prepping the veggies:
- While water is heating up, cut the peppers, cucumbers, tomatoes.
- Cut the mozzarella and colby jack cheeses into small cubes.
- Add pasta to boiling water, turn heat to medium and cook until Al Dente, usually 7 minutes. Dump in strainer and cool with running cold water. Set aside.
Mix it all together:
- To a bowl add the mini pepperoni, peppers, olives, tomatoes, cucumbers, mozzarella cheese and pasta. Toss until well combined.
- Add Italian salad dressing, sald supreme seasoning, salt and pepper to taste.
- Serve immediately. Enjoy!
Need a side dish that fits any occasion? This Italian pasta salad is fresh, flavorful, and always a crowd-pleaser. Whether you’re hosting a holiday gathering, heading to a summer BBQ, or just want an easy weeknight side, this healthy recipe brings color, crunch, and balance to the table.
When it comes to side dishes that bring everyone back for seconds, nothing beats a good pasta salad. It’s colorful, fresh, and versatile enough to fit any occasion—holiday dinners, summer BBQs, potlucks, or even a quick weeknight meal. If you’ve ever struggled to find a side that’s both healthy and crowd-pleasing, you’re in the right place.
In this post, you will learn how to make my favorite Italian pasta salad recipe—one that’s simple, balanced, and built with wholesome ingredients you can feel good about. You’ll learn how to layer fresh veggies, a light zesty dressing, and optional protein add-ins to make it hearty enough for any table. Plus, I’ll share tips for making it ahead of time so you can stress less and enjoy more.
This dish has become a staple in my own family. My kids love the fun mix of pasta and crunchy veggies, while I love that it’s a healthier option I can whip up quickly. It’s one of those recipes that checks all the boxes: easy, affordable, flavorful, and nourishing. Once you try it, I know it’ll become a repeat favorite in your home too.
This post is all about healthy and easy side dish Italian Pasta Salad Recipe
What Makes This Italian Pasta Salad Healthy
Most pasta salad recipes rely on heavy mayonnaise or store-bought dressings that add unnecessary sugar, unhealthy fats, and empty calories. This version takes a lighter, balanced approach so you can enjoy every bite without the bloat.
- Fiber-Rich Veggies: Fresh cucumbers, tomatoes, bell peppers, and red onions add crunch, color, and gut-friendly fiber to support digestion and keep you feeling full.
- Wholesome Carbs: Using whole grain, protein pasta or gluten-free pasta boosts nutrition, offering steady energy without the crash.
- Lean Protein Options: Adding grilled chicken, turkey pepperoni, or even chickpeas makes this salad satisfying enough to enjoy as a full meal.
- Lighter Dressing: A light Italian dressing made with olive oil and herbs keeps it fresh, heart-healthy.
This balance of fresh produce, lean protein, and wholesome carbs makes it more than just a side dish—it’s a nutrient-dense option that fits into a busy, healthy lifestyle.
Serving Ideas for Italian Pasta Salad
This versatile pasta salad works for just about any occasion. Here are a few of my favorite ways to serve it:
- Summer BBQs & Cookouts: A refreshing side that pairs perfectly with grilled chicken, steak, or burgers.
- Family Dinners: Make a big batch and let it round out a protein-packed main dish.
- Meal Prep Lunches: Portion it into containers for quick grab-and-go meals during the week.
- Potlucks & Gatherings: Easy to transport and always a hit at parties.
- Holiday Spreads: A lighter side dish option that balances heavier holiday favorites.
- Camping or Outdoor Trips: Simple to pack in a cooler and serve cold by the fire.
This Italian pasta salad is one of those recipes that truly fits anywhere—from weeknight dinners to festive gatherings—making it a staple you’ll want on repeat.
Best Ever Italian Pasta Salad
Equipment
- 1 medium Pot
- 1 mixing spoon
- 1 Strainer
- 1 mixing bowl
Ingredients
- 16 oz spiral pasta- or pasta of choice
- 8 oz italian dressing I use olive garden
- 5 oz mini pepperoni (omit for healthier option)
- 1/4 cup red onion
- ¼ cup green pepper diced or in strips
- ¼ cup red pepper diced or in strips
- ¼ cup cucumber cut in half circles
- ½ cup olives sliced or whole
- ½ cup cherry tomatoes halved
- 4 oz mozzarella pearls
- 1 Tbsp olive oil
- 8 tsp chicken bouillon
- salt and pepper to taste
- 2 Tbsp salad supreme seasoning more or less to taste
Instructions
Cook the pasta:
- Fill pot with 8-10 cups of water and add in oil and chicken bouillon. Heat to a boil.
Prepping the veggies:
- While water is heating up, cut the peppers, cucumbers, tomatoes.
- Cut the mozzarella and colby jack cheeses into small cubes.
- Add pasta to boiling water, turn heat to medium and cook until Al Dente, usually 7 minutes. Dump in strainer and cool with running cold water. Set aside.
Mix it all together:
- To a bowl add the mini pepperoni, peppers, olives, tomatoes, cucumbers, mozzarella cheese and pasta. Toss until well combined.
- Add Italian salad dressing, sald supreme seasoning, salt and pepper to taste.
- Serve immediately. Enjoy!
