Pin
Folks always hope I show up with my Go-To Pasta Salad for Memorial Day—it’s the backyard get-together favorite. This bright, crisp bowl is loaded with veggies and zingy dressing, and it comes together in a flash. Every bite is packed with color and crunch. I like how easy it is to pull off, and how it tastes even better after a nap in the fridge. You can take it anywhere and trust that it’ll be a hit outside or at home.
This is what my kids want every year for their birthday, and what neighbors cross their fingers I’ll drop off on those sunny weekends. The real joy? When someone takes their first bite and quick asks how to make it.
Colorful Ingredients
- Cheddar or mozzarella cheese: Cube it up for creamy bites in every forkful Go for mozzarella pearls if you like them better
- Red onion: Dice it tiny for zippy flavor Too sharp? Let it chill in ice water for a few to take the edge off
- Salami or pepperoni: Thinly slice if you want meaty goodness, or just skip for a veggie version
- Italian dressing: Tangy homemade or a zesty store-bought Pick something with bold flavor and good olive oil
- Red wine vinegar: Splashes in for extra punch and helps the dressing hug the pasta
- Cherry tomatoes: Grab glossy, firm ones for sweet bites all over
- Dijon mustard: Brings bright tang that keeps the flavors lively
- Red bell pepper: Crisp, sweet, and bright Go for a pepper that feels solid and looks shiny
- Black olives: Slice these up for salty pops Use well-rinsed olives for the right bite
- Rotini or bowtie pasta: Twisty shapes catch dressing and veggies and don’t get soggy Pick one that holds up after boiling
- Garlic powder: Adds mellow garlic flavor Use a fresh jar for the best kick
- Cucumber: Slices in for a cool snap Try English or Persian types—they’re less watery
- Fresh parsley or basil: Chop and toss for a blast of green Use the perkier leaves for the freshest taste
- Salt and pepper: Sprinkle on and taste as you mix to pull everything together
Step-by-Step Directions
- Chill the Salad:
- Once you’ve mixed it, pop the salad in the fridge for at least an hour or even overnight This lets the flavors soak in and makes it super tasty right before serving Give it a quick toss and see if it needs one last hit of salt or a dash more dressing
- Combine the Salad:
- Dump the cold pasta, diced veggies, cheese, any meats, and fresh herbs into a big bowl Pour on your dressing and toss so everything’s coated and happy together Every bit should get some of that flavor
- Mix the Dressing:
- Whisk mustard, red wine vinegar, Italian dressing, garlic powder, salt, and pepper in a bowl Taste and tweak if you want it punchier
- Chop the Vegetables and Cheese:
- While pasta cooks, cut up your veggies, cheese, and meats if using Small pieces work best so you get a mix in each bite Chopping everything evenly makes it taste spot-on
- Cook the Pasta:
- Boil the noodles in lots of salted water Stir now and then so nothing sticks Once the pasta’s just firm enough, drain it and rinse under cold water until cool Rinsing stops cooking so the texture stays right and no clumping
Pin
I can’t get enough of fresh basil—it gives off a smell that’s pure summer Every time I toss it in, I think of picking herbs in Grandma’s garden And my son will never let me forget the time he picked every cherry tomato by hand for the big family cookout That salad turned out extra sweet that day
Storage Ideas
Stash this salad covered in the fridge and it’ll hold up for a good three days If it looks dry later, stir in another spoonful of Italian dressing right before you eat it Don’t leave it out for long—after two hours at a picnic, move it back to chill
Swaps and Alternatives
If you want, use penne or fusilli instead of rotini Leave out the meat for veggie lovers or go with plant-based cheese and double up on herbs for vegan pals Gluten-free pasta totally works—just make sure you get it cooked to the right texture
Pin
Fun Ways to Serve
Spoon it into a big bright bowl and pile on chopped basil Try it with grilled burgers or chicken, or add to a veggie line-up Crave crunch? Toss in some sunflower seeds or more diced bell pepper I love snacking on leftovers with pita chips for a no-fuss lunch
Background and Story
Pasta salads caught on big in America after World War II, as folks started having more picnics and potlucks Twisty pastas like rotini made it fun to mix in whatever you had on hand, and you could make a big batch days early Every family today seems to have a version—ours has Mediterranean touches and it’s the one people always request at our gatherings
FAQs About the Recipe
- → Is it possible to prepare this pasta salad before the event?
For sure! Letting it chill for a few hours or even overnight just makes it taste better. When you’re ready to serve, toss it up and add a bit more dressing if you think it needs it.
- → Which pasta should I pick for this salad?
Go with chunky shapes like bowties or rotini. They grab all the flavor and extras without falling apart. If gluten’s an issue, grab a gluten-free option instead.
- → Can I leave out the meat to make it veggie?
Of course—just skip any salami or pepperoni. It’s still awesome with cheese and veggies, and you can always tip in chickpeas to make it more filling.
- → What’s the best way to keep it from getting too dry?
If it feels a bit dry before you eat, splash in some extra dressing and give it a good toss. Works great if you made it the night before!
- → Which other cheeses are good in this?
Cheddar and mozzarella are yummy, but feta or provolone totally mix things up. Even a plant-based cheese fits right in if you want it dairy-free.
- → Can I throw in extra veggies?
Sure thing! Chopped broccoli, pieces of artichoke, some baby spinach, or sun-dried tomatoes are all fun to toss in for more bite and color.