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+ servings

Pasta Salad with Italian Dressing

Mix up this pasta salad recipe in minutes for a side dish or even a light lunch.
Course Side Dish
Cuisine American
Keyword pasta
25 minutes
Total Time 25 minutes
Makes 6
Calories 544kcal
Author Angie Holden

What You Will Need

  • 12 oz box of tri colored rotini or any other tri colored pasta
  • 1/2 medium sized cucumber seeded and diced
  • 1/2 medium bell pepper seeded and diced
  • 8 Roma tomatoes cut into a large dice
  • 14 oz can artichoke hearts drained and chopped
  • 2 oz canned sliced green olives drained
  • 4 oz can diced pimentos drained
  • 1/2 cup zesty italian dressing
  • 1/2 cup ranch dressing
  • 6 slices pepper jack cheese


  • Cook rotini (or other pasta) according to package directions. Drain and rinse with cold water.
  • While your pasta is cooling, dice your cucumber, bell pepper, Roma tomatoes, and artichoke hearts. NOTE: It is important to seed your cucumber with a spoon before dicing. The seeds will make your pasta salad watery. Add chopped ingredients to a large bowl.
  • Add olives and pimentoes to your bowl. All canned ingredients should be drained before being added.
  • Add your italian and ranch dressings to the bowl and mix to combine.
  • Add rotini and toss to coat.
  • Tear in the 6 slices of Sargento Ultra Thin Pepper Jack Cheese. Tear each slice into various sized pieces. Toss your salad to combine.
  • Serve immediately or chill.


This salad keeps well in the refrigerator for several days. You can add a little more of either italian or ranch dressing if it seems a little dry the second or third day.


Serving: 1cup | Calories: 544kcal | Carbohydrates: 55g | Protein: 15g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 935mg | Potassium: 453mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2379IU | Vitamin C: 55mg | Calcium: 207mg | Iron: 2mg