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Italian Pasta Salad

Tender rigatoni pasta, onion, and black olives marinate in a tangy-sweet vinegar and sugar mixture overnight to create a deliciously simple side dish. Or, add protein for a main dish salad.
Course Side Dish
Cuisine American - Vintage
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 452kcal


  • 2 pounds of rigatoni
  • 1 purple onion , coarsely chopped
  • 28 ounces ripe black olives , drained and sliced
  • 3 tablespoons Italian seasoning
  • 1 cup cider vinegar
  • 1 cup sugar
  • salt , to taste


  • Cook the rigatoni until over done. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won't work. It needs to be very cooked, but still hold it's shape.
  • Drain. 
  • Pour the vinegar and sugar mixture over the pasta. 
  • Dump the handful of herbs on it.
  •  Mix thoroughly and let cool. 
  • Add the onion and black olives and mix well. 
  • Cover and chill overnight.
  • Stir gently before serving - you may need to add a little more of the vinegar sugar mixture.


may add: shredded Mozzarella or Parmesan, halved cherry tomatoes, chopped parsley, cooked chicken, etc.


Calories: 452kcal | Carbohydrates: 77g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Sodium: 1035mg | Potassium: 240mg | Fiber: 5g | Sugar: 19g | Vitamin A: 5.6% | Vitamin C: 0.8% | Calcium: 7.4% | Iron: 10.1%