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Easy Italian Pasta Salad

Rated as 4.4 out of 5 Stars

"This salad is easy to make and everyone loves it!"
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55 m servings 189
Original recipe yields 15 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
  2. Toss drained pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
  3. Pour Italian-style dressing over the pasta mixture; toss to coat.
  4. Chill salad 20 minutes before serving.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 189 calories; 7.4 27.6 4.8 0 456 Full nutrition

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Read all reviews 7
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I made this for a family barbeque. Because we don't like green bell peppers, I used one large bell pepper in exchange. I also added some shredded sharp cheddar cheese. The italian dressing I use...

Very, very basic pasta salad but cool and refreshing. Easy to make, loaded with veggies, and great for a summer evening!

I didn't have green, so I used a red and yellow bell pepper. I'm not a fan of the celery in this. I like the cucumber though. I added some green peas. I used Bruschetta Italian Vinaigrette by Wi...

Excellent pasta salad

I absolutely love this recipe. I omitted the green bell pepper, used Kalamata olives instead of regular, and added a carton of peppercorn feta. It makes plenty to share.

This was very easy to make. Overall, a good base to start with. There is more room to add or subtract from the recipe. I highly encourage anyone to enjoy trying different variations each ti...

It was a great dinner. Everybody loved it. I just made some changes to it. I left out the celery and putted alittle bit of lemon pepper, and garlic powder. it was delicious and we will gladly ma...