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Italian Summer Pasta Salad

  • Author: Erin
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: Serves 8-10 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: Italian


The BEST Italian Summer Pasta Salad ever!



  • 1 box multi-colored fusilli pasta, cooked al dente and immediately rinsed in cold water and drained.
  • 1 regular size Italian salad dressing
  • 1 2.6 oz container of McCormick Perfect Pinch – Salad Supreme seasoning
  • 1/2 can large black olives, pitted (approx. 20 olives, sliced into 23 slices each)
  • 1/2 small jar green olives (approx. 20 olives, sliced into 23 slices each)
  • 1/2 medium cucumber, diced
  • 1 large beefsteak or 3 Roma tomatoes, diced


  1. Place cooked (al dente) pasta into large bowl.
  2. Add black olives, green olives, cucumber and tomatoes.
  3. Pour approx. 2/3 of the bottle of Italian dressing over pasta.
  4. Add approx 3-4 Tablespoons of the Salad Supreme seasoning.
  5. Mix thoroughly.
  6. Taste and add additional Salad Supreme and Italian dressing until desired taste and consistency is reached.
  7. Feel free to add additional olives (black or green), tomatoes or cucumber as desired.
  8. Can be served immediately, but does taste better after sitting a day in fridge.
  9. If served the next day, take remaining Italian dressing and pour enough over salad to reach desired consistency as the pasta will continually soak up the dressing.