Total Time
Prep 15 mins
Cook 0 mins

This is an easy and versatile non-mayo pasta salad, great for potlucks. Veggies can be varied according to your preference or availability.

Ingredients Nutrition


  1. Cook pasta according to package directions. Drain and set aside.
  2. Dice onion, peppers, and tomatoes and add to salad.
  3. Cut pepperonis into quarters and add to pasta mixture. Toss all with entire bottle of Italian dressing.
  4. Mix Italian seasoning into Parmesan cheese and fold into salad.
  5. Refrigerate overnight for best flavor.
  6. Serve cold.


Most Helpful

Wow, this is good, and a very versatile recipe! I used recipe #413362 to make the Italian Salad Dressing (I highly recommend it!), only instead of using 16oz, I used 1 cup, or 8oz, which was perfect for me, as I prefer light dressing on my pasta salad. I used a red onion, 1/2 each of red, yellow, orange, and green peppers, mini grape tomatoes, and vegetarian salami. I was lucky enough to have shaved parmesan and pitted kalmatta olives in the fridge, and they just added a wonderful touch! Lucid, this is a wonderful, wonderful, recipe! Thanks for posting it! Made for PRMR Tag.

Katzen July 25, 2010

What a yummy salad. I made this exactly as written using fat-free dressing. I added just a touch of garlic powder, but I love garlic. Very easy to make and great taste. Thanks for this recipe, going into my lunches cookbook.

MsSally May 12, 2008

Oh yummy, yummy! During the summer time, I like to sit down on the back porch, prop my feet up, and just eat this pasta salad right out of the bowl it is made in. Versatile+++here. This is such a classic salad, a dish that never gets pushed to the back of the recipe box, because it is used so often. Darn it~the day I prepared this, I was out of Italian dressing! I wanted to make this anyway, so I mixed up 1 tablespoon of garlic infused olive oil, 1/4 teaspoon vinegar, minced fresh garlic, and the Italian seasonings. I threw what I had in the garden this week, green peppers, tomatoes, radish, onion and fresh peas. Topped off with salt and pepper a dash of Parmesan cheese and pepperonis! Utterly delightful lucid and thanks!

Andi of Longmeadow Farm July 17, 2007

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