Italian Pasta Salad

Nothing goes better with a summer BBQ than a good assortment of cold pasta salads. This salad has a million different variations, is simple to throw together, and is always a crowd pleaser. Feel free to substitute your favorite toss ins. These just happen to be mine.




Boil a pound of pasta until al dente and drain well. Rinse in cold water and set aside.

Combine crumbled feta, sliced black olives, mini pepperoni, and cut up broccoli in a bowl.


Pour your favorite brand of Italian dressing over them and stir well. I prefer Kraft Zesty Italian, but just about any will work!

Toss in the pasta and toss with some additional dressing. A great way to add a little more ZING without adding more dressing is to mix in about a half of a packet of dry Italian dressing mix. It gives you the flavor without all the fat.

Italian pasta salad

Serve immediately, or refrigerate for a few hours before serving. If you don’t serve it immediately you may need to add additional dressing because the pasta tends to soak it up a bit.

Italian Pasta Salad


  • 1 lb Pasta
  • 1 cup sliced black olives
  • 1/2 cup crumbled feta cheese
  • 1 cup chopped broccoli
  • 1 cup mini pepperoni
  • 1/2 packet dry Zesty Italian Dressing mix
  • 1/2 bottle Italian Dressing


  1. Boil pasta until al dente. Drain and rinse with cold water.
  2. Combine other ingredients with pasta and mix well.
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