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The most popular pasta salad I get asked to bring for Memorial Day is the one everybody wants at the cookout. You can make it in a snap, every bite’s got crisp veggies, and the tangy dressing wakes it up. I love how all the colorful stuff not only makes it taste awesome, but also look fun. It’s super portable for picnics and tastes even better after chilling in the fridge a bit.
Whenever my kids have a birthday, they beg for this salad, and neighbors cross their fingers I’ll swing by with some when it’s hot outside. The best is seeing someone try a forkful, light up, and instantly ask for how I make it.
Flavorful Ingredients
- Italian dressing: Grab your favorite kind—store-bought works, or make it at home. Just pick one that has a little zip and tasty olive oil
- Dijon mustard: Gives some tanginess that balances everything out
- Garlic powder: Mild garlicky taste in every bite Use a fresh jar if you can for a bolder kick
- Rotini or bowtie pasta: These shapes are great for holding onto the dressing and veggies Pick one that stays a little firm after cooking
- Red onion: Chop it up really small for a sharp bite If the flavor’s too strong, soak the bits in ice water to take the edge off
- Black olives: Sliced and briny—drain them well so you get the best texture
- Cucumber: Adds refreshing crunch Use English or Persian types since they aren’t as watery
- Cheddar or mozzarella cheese: Cut these into cubes so every scoop gets a creamy surprise Mozzarella pearls work too
- Red bell pepper: Sweet and colorful Pick a shiny, snappy pepper for the best taste
- Salami or pepperoni: Want it extra savory? Toss some in! Cut thin so it blends in nicely, or skip for a veggie version
- Salt and pepper: Bring all those flavors in line Taste as you mix
- Fresh parsley or basil: Finely chopped for a burst of green Always use bright, healthy leaves
- Red wine vinegar: This makes everything perkier and helps the dressing hug the pasta
- Cherry tomatoes: Go for ones that are firm and shiny—they’ll give you sweet, juicy bites
Easy Step-by-Step
- Chill the Salad:
- Cover up the bowl and pop it in the fridge for at least an hour or all night if you want. Chilling lets all those flavors get friendly together. When you’re ready to eat, give it a good stir and see if it could use a splash more dressing or a pinch of salt.
- Mix It All Up:
- Toss the pasta with the chopped veggies, cheese, salami or pepperoni if you’re using it, and fresh herbs in a big bowl. Pour over the dressing and mix everything until each bit is coated. That’s how the flavors blend so well.
- Make the Dressing:
- In a small mixing bowl, whisk together the Italian dressing, Dijon mustard, red wine vinegar, garlic powder, plus salt and pepper. Give it a taste and adjust anything until it’s just right for your liking.
- Chop Veggies and Cheese:
- While your pasta’s cooking, cut up your vegetables, cheese, and any meat. Make all the pieces pretty small—that way every forkful’s got a bit of everything and you get the best mix.
- Boil the Pasta:
- Fill a pot with salty water and cook up your choice of pasta. Don’t let it get too soft—al dente is perfect! Rinse it under cold water after draining until it’s cool and not sticking together. This step keeps things from getting mushy or clumpy.
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If I’m honest, fresh basil might be my top pick in here. The smell is so summery and always brings back memories of my grandma’s old garden. One year my little guy wanted to hand-pick every cherry tomato for this salad before our big get-together—it made it taste extra sweet that evening!
How to Store It
Planning to make this ahead? Just keep it tightly covered in the fridge for up to three days. If it looks dry later, give it a splash more Italian dressing before serving. Outdoors, don’t let it hang out for more than two hours.
Try These Swaps
Sub out rotini for penne or fusilli if you want. Leave out the meat for vegetarians or toss in a plant cheese and heap on more herbs for a vegan twist. Gluten-free pasta is fantastic in this—just check the noodles don’t go mushy.
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Fun Serving Ideas
Spoon this into a bright bowl and finish with extra fresh basil. I love it next to grilled chicken, burgers, or stacked on a veggie buffet. If you want more crunch, toss in sunflower seeds or extra pepper. Leftovers? Grab some pita chips and snack away for a quick lunch.
How It Became Popular
Pasta salad found its groove in America after World War II, when casual get-togethers and potlucks started booming. Chewy shapes like rotini made it a breeze to mix up using leftovers or whatever veggies were on hand, and it was perfect for making big batches to serve any time. Pretty much every family dreams up their own twist—ours is all about that Mediterranean vibe, and folks keep coming back for it.
Frequently Asked Questions
- → Is it okay to prep the salad a day earlier?
Totally! Letting the salad chill for a few hours (or overnight) helps everything get super tasty. Just mix it up again right before you eat. Add extra dressing if it looks dry.
- → Which shape of pasta should I grab?
Go with short and sturdy ones like bowtie or rotini. They catch all the goodies and dressing. Swap in gluten-free stuff if you’d like.
- → How do I make it veggie-only?
Just skip the meat like salami or pepperoni. It’s still awesome with only veggies and cheese. You can toss in some chickpeas for extra oomph.
- → What keeps this salad from getting too dry?
A quick splash of extra dressing before serving keeps everything juicy and tasty. It’s handy if you made the salad ahead of time.
- → Can I swap out the cheese for something else?
Mozzarella and cheddar both work. Try feta, provolone, or even dairy-free cheese to shake things up.
- → Can I throw in more veggies?
Go for it! Things like chopped spinach, artichokes, broccoli, or sun-dried tomatoes all taste great and add color.