Fusilli pasta salad is a no-cook-skill-required dish that feeds a crowd in about 25 minutes. The spiral shape of fusilli holds onto Italian dressing better than most pasta shapes, so every bite actually tastes seasoned. It works as a side at cookouts, potlucks, or weeknight dinners โ and it costs very little to make.
What makes this version work
Two things separate a good pasta salad from a bland one. First, the pasta shape: fusilliโs tight spirals trap dressing inside the coils, so youโre not just coating the outside. Second, the combination of Salad Supreme seasoning with Italian dressing does double duty โ the dressing handles acidity and oil, while the seasoning adds the dry herbs, garlic, and paprika that a plain bottled dressing lacks on its own. Together they season the pasta all the way through, not just on the surface. Donโt skip either one.
Troubleshooting
- Pasta clumping after draining: Rinse the cooked fusilli under cold water immediately after draining. This stops the cooking, drops the temperature fast, and keeps the spirals separate before you add the dressing.
- Cucumbers making the salad watery: After slicing and quartering the cucumber, spread the pieces on a paper towel and pat them dry. Cucumber releases water as it sits, which dilutes the dressing over time.
- Feta turning mushy: Add the feta last, after everything else is mixed. Stirring it in early breaks it down into a paste that coats the pasta instead of giving you distinct salty pockets.
- Salad tastes flat even with dressing: Taste it before serving and add a small pinch of salt. Bottled Italian dressing varies a lot by brand โ some are quite mild, and the pasta absorbs seasoning as it chills.
- Olives tasting too sharp: Make sure the canned olives are fully drained and give them a quick rinse. Residual brine from the can is more intense than the olives themselves and can throw off the balance of the whole salad.
Keeping leftovers crisp
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb most of the dressing overnight, which is normal โ add a splash of Italian dressing and a fresh pinch of Salad Supreme before serving again to bring it back. The cucumbers and tomatoes soften the longer they sit, so if youโre making this more than a few hours ahead, consider keeping them separate and stirring them in right before the salad hits the table. Dress it at the table โ a pre-dressed salad goes limp fast. The feta also holds up better when added fresh at serving rather than stored mixed in for days.
Fusilli Pasta Salad With Italian Dressing & Feta
Equipment
- Large pot
- Colander
- Large mixing bowl
Ingredients
- 1 pound fusilli pasta 454g
- โ cup onion diced
- 16-18 oz grape tomatoes sliced, or use cherub tomatoes
- 1 medium cucumber sliced and quartered
- 2 cans black olives, 2.25oz each sliced, drained
- 10-12 oz Italian dressing about 280-340ml
- 1 tbsp Salad Supreme seasoning
- 2 cups feta cheese crumbled, about 300g
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and stir occasionally. Cook to al dente according to package directions, then drain.1 pound fusilli pasta
- While the pasta cooks, dice the onion, slice the grape tomatoes, slice and quarter the cucumber, and drain the black olives. Add the prepared vegetables, olives, Italian dressing, Salad Supreme seasoning, and feta cheese to a large bowl.1/3 cup onion, 16-18 oz grape tomatoes, 1 medium cucumber, 2 cans black olives, 2.25oz each, 10-12 oz Italian dressing, 1 tbsp Salad Supreme seasoning, 2 cups feta cheese
- Once the pasta has been cooked and drained, add it to the bowl of prepared ingredients. Stir well to combine. If using a container with a lid, secure the lid and shake vigorously to incorporate all ingredients.1 pound fusilli pasta
- Refrigerate until ready to serve. Before serving, toss the salad and add a splash of additional dressing and extra feta cheese if the pasta has dried out.10-12 oz Italian dressing, 2 cups feta cheese
Notes
Nutrition
Common questions
Can I use a different pasta shape if I canโt find fusilli?
Rotini is the closest substitute and works just as well. Both have tight spirals that hold dressing; avoid smooth shapes like penne or ziti, which wonโt grip the Italian dressing the same way.
How much dressing should I actually use?
Start with the full 10 ounces and toss well before adding more. The pasta absorbs a surprising amount as it chills, so what looks like enough right after mixing will look dry an hour later โ thatโs when you add the rest.
Do I need to let it chill before serving, or can I serve it right away?
You can serve it immediately, but 30 minutes in the refrigerator noticeably improves the flavor. Chilling gives the pasta time to absorb the dressing and seasoning rather than just wearing it on the outside.
What can I add to make it more filling?
Canned chickpeas, diced salami, or cubed mozzarella all mix in without changing the prep at all. Add them at the same stage as the other ingredients, before the final toss.
Is the Salad Supreme seasoning easy to find, and is there a substitute?
Itโs stocked in the spice aisle at most major grocery stores, usually near the salad dressings. If you canโt find it, a mix of dried oregano, garlic powder, onion powder, and a pinch of paprika gets you close.