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If you need a super easy, but ridiculously delicious cold and creamy pasta salad, this Creamy Italian Pasta Salad recipe is for you! Made simple with Italian salad dressing, mayo, basil and parmesan cheese, this is easy to whip up in no time. Good for vegetarians too!
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⏲ About this recipe
This Creamy Italian Pasta Salad recipe is a copycat of a pasta salad at one of my all-time favorite lunch restaurants in my hometown of Fort Myers, Florida called Rene's. Sadly, it closed a few years ago. 😢
I've tried so many times to recreate it, and I finally have come as close as possible to what I remember it tasting like. It was so simple, yet so crazy good. I would purchase quart-sized containers of this to have at home.
🥘 Ingredients
- rotini pasta - you can substitute any pasta here, but rotini was what the restaurant used. Bowtie pasta or penne rigate (the ridged kind that will grab on to all the dressing) would be great options.
- dried basil - fresh would not give the same flavor here. It will be too strong.
- grated parmesan cheese - you absolutely need the grated kind in the shaker container. I tried a version with fresh parmesan, and it changed the flavor as it was too strong. It wasn't bad, but wasn't the flavor the original had.
- Italian salad dressing - this is the one ingredient that is crucial to NOT substitute if you want it to taste like the original. I tried SO MANY different brands and this was the one that tasted the closest. Ken's Steakhouse Simply Vinaigrette Italian dressing. If you can't find it in your store, Amazon sells it here.
- sea salt - if you use regular table salt, test it out as using sea salt vs table salt doesn't always equal the same saltiness.
- mayo - my favorite is Duke's but I know this is a hot topic for a lot of people. Use what you love. Just don't use LITE MAYO. Don't do it.
🍽 Equipment
Not much is required for this recipe, as it's super simple. Below are some items I used.
- mixing / serving bowl - these bowls are the ones I recommend. There are varied sizes, so you'll always have the right size no matter what recipe. (Unless you're feeding an army.)
- colander - this is the colander I use for pasta and larger quantities of food. The sides pull out so it hangs in the sink.
- measuring cups / beakers - these are so freaking cute! They nest too, which I love so they don't take up a lot of room, and they don't fall over like the regular cups.
🔪 Step by Step instructions
Cook the pasta in salted water (do not over salt!) according to the package directions. Cook until just al dente. You don't want the pasta to be overcooked and mushy.
When the pasta is done, drain and rinse thoroughly with cold water to stop the cooking. Add cooked pasta to a large mixing or serving bowl.
Add salad dressing and mix thoroughly. Let pasta marinate in salad dressing for at least 30 minutes. This helps the Italian dressing flavor soak into the pasta before adding the dressing.
Add mayo and basil to bowl.
Add grated parmesan cheese and sea salt to bowl.
Mix everything together thoroughly.
You can eat the pasta salad right away, or put in the refrigerator until it gets cold.
Serve with your favorite sandwich or quiche.
📋 Recipe Tips
- Try different types of pasta to change things up! Try bowtie pasta, macaroni, penne rigate, radiatori, or even tortellini.
- This recipe is vegetarian as is, but you can make this vegan by using vegan mayo and vegan parmesan cheese.
- I like to throw in some capers sometimes for a change. Capers are one of my obsessions. This informative guide on capers can tell you everything you would even want to know about capers.
- This pasta salad is easy to make ahead. Make the day before and store covered in the refrigerator until it's time to be served. If you do make it ahead, sometimes the mayo soaks into the pasta. Just add a spoonful or two of mayo and mix it up to give it a creamy refresh. You are good to go!
🥘 Storage and leftovers
If you have leftovers, store in a sealed container in the refrigerator. It should last for about three to four days (if it's not all eaten by then!) sealed in the fridge.
Although this pasta salad is cold, it does not freeze well. I do not recommend it.
❓Frequently asked questions
Two days would be the most I would do, although one day is better. The mayo will tend to soak into the pasta and it just doesn't taste as fresh the longer it sits. It's at it's very best if made the same day in my opinion though.
Since there is mayo, I wouldn't let it sit out longer than it needs to be. After everyone is done eating, I like to put this away in the refrigerator to ensure it is kept at a safe temperature and is still good to eat at a later time. You don't want to risk giving your guests food poisoning!
🥗 Other recipes that are great to take to a party or potluck
- Zesty Italian Pasta Salad
- Pulled BBQ Chicken
- Roasted Tomatillo Avocado Salsa
- Crescent Roll Veggie Pizza
- Crab and Artichoke Dip
- Broccoli and Cheese Casserole
What to serve with this Creamy Italian Pasta Salad?
My favorite would be my copycat of another item from this restaurant. This Turkey Sandwich with Cranberry and Cheese is super delicious!
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📋 Recipe
Creamy Italian Pasta Salad
Ingredients
- 8 ounces rotini pasta
- ½ cup Italian salad dressing Ken's Simply Vinaigrette Italian dressing
- ½ cup mayo
- ¾ teaspoon dried basil
- ¼ cup grated parmesan cheese
- ½ teaspoon sea salt
Instructions
- Cook pasta in salted water (do not over salt!) according to package directions. Cook on shorter recommended time, as you don't want the pasta overcooked or mushy.
- Drain pasta and rinse with cold water to stop the cooking.
- Add pasta to a mixing bowl and add Italian salad dressing. Let sit for a minimum of 30 minutes so the pasta can marinate in the salad dressing. This will help the Italian dressing flavor to soak into the pasta.
- To the pasta, add the mayo, dried basil, parmesan cheese and sea salt.
- Mix well until all ingredients are combined.
- Chill in the refrigerator and serve when cold.
Notes
- Try different types of pasta to change things up! Try bowtie pasta, macaroni, penne rigate, radiatori, or even tortellini.
- This recipe is vegetarian as is, but you can make this vegan by using vegan mayo and vegan parmesan cheese.
- I like to throw in some capers sometimes for a change. Capers are one of my obsessions. This informative guide on capers can tell you everything you would even want to know about capers.
- This pasta salad is easy to make ahead. Make the day before and store covered in the refrigerator until it's time to be served. If you do make it ahead, sometimes the mayo soaks into the pasta. Just add a spoonful or two of mayo and mix it up to give it a creamy refresh. You are good to go!
- If you have leftovers, store in a sealed container in the refrigerator. It should last for about three to four days (if it's not all eaten by then!) sealed in the fridge.
- Although this pasta salad is cold, it does not freeze well. I do not recommend it.
- How far in advance can I make this pasta salad? Two days would be the most I would do, although one day is better. The mayo will tend to soak into the pasta and it just doesn't taste as fresh the longer it sits. It's at it's very best if made the same day in my opinion though.
- How long can the pasta salad sit out? Since there is mayo, I wouldn't let it sit out longer than it needs to be. After everyone is done eating, I like to put this away in the refrigerator to ensure it is kept at a safe temperature and is still good to eat at a later time. You don't want to risk giving your guests food poisoning!
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