Quick and Easy Pasta Salad
Pasta salad with crisp veggies, fresh mozzarella, and a simple homemade dressing that is quick and easy to prepare. This is the ideal side dish! To the Easy Pasta Salad Recipe, please click here.
How To Make the Best Pasta Salad
This dish for spaghetti salad is simple to prepare. This salad, which is made with basic ingredients, is adaptable, so you can prepare it when you are overrun with summer vegetables or change it up depending on what is in season. Furthermore, you could expect to finish in less than 20 minutes from start to end. Not too terrible, especially when you consider that it can be kept in the refrigerator for up to 5 days! The dressing for this dish is made from vinaigrette. If you’re looking for a creamy salad, check out our creamy pasta salad recipe.
What Ingredients Should I Add to Pasta Salad?
We wanted to share with you a pasta salad that is both simple and adaptable. It is simple to put together and takes little time. We’ve included a slew of suggestions below to help you prepare the greatest pasta salad possible. This salad is a mix of two different pasta salads: Greek and Italian. Because we use both kalamata and green olives, this dish is considered Greek, although it is considered Italian because we include parmesan and fresh mozzarella cheese. If you enjoy salads that are influenced by the Mediterranean, check out our favorite Greek salad.
- You are welcome to leave the olive oil out if you wish.
- Several options have been provided below for your consideration.
- I prefer it when the spaghetti has a little bite to it, and I despise it when it becomes mushy.
- Aside from that, they contain an abundance of little spaces that serve to catch dressing and cheese shards as you’re eating them.
- Orzo pasta is a delicious choice, but be careful not to overcook it.
- We enjoy including bell pepper, cucumber, or zucchini, halved cherry tomatoes, and finely sliced green onion into our salads (or scallions).
- Fennel, carrots, radish, and even cauliflower or broccoli are all good options for a vegetable side dish.
You might also try tossing in a handful of whatever fresh herbs you have on hand for good measure.
Incorporate Some Cheese: We enjoy the salty flavor of grated parmesan in our pasta salad.
Another cheese that many enjoy is mozzarella.
Other types of cheese will also work.
Leave off the cheese if you’re making a vegan pasta salad.
Olives give a tangy taste and a lot of flavor to a dish.
If you don’t want to make a vegetarian pasta salad, you may substitute a handful of sliced salami, pepperoni, turkey, or ham for the vegetables. You could also shred some leftover rotisserie or roasted chicken and add it in. There are so many alternatives!
Our Easy Dressing for Pasta Salad
Making the dressing is the next step after deciding on the components to include in your salad. We’re going to prepare a simple pasta salad dressing using only five ingredients. Pour in a small bowl and whisk in the red wine vinegar, extra-virgin olive oil, dried oregano, and a bit of salt and pepper until well combined. It’s straightforward, but when combined with the pasta, vegetables, and other ingredients, it’s very delicious. Champagne vinegar may be used to season the salad to make it more elegant.
Making Pasta Salad in Advance
The good news is as follows: Pasta salad becomes more flavorful with time. Allowing the pasta and vegetables to marinate in the dressing for an extended period of time makes a significant change in flavor. When it comes to potato salad, we use the same procedure. Pasta salad may be made ahead of time and stored in the refrigerator for up to five days, making it an excellent side dish to prepare in advance of a meal. To summarize, the following are the essential ingredients for the greatest homemade pasta salad:
- Making the ideal tangy dressing is as simple as combining red wine vinegar, oregano, olive oil, salt, and pepper. It is not only feasible, but also encouraged, to prepare the pasta salad ahead of time
- In fact, it is highly suggested. Make use of a wide range of colors and textures. The vegetables offer crunch and color, the olives give brininess, and the fresh mozzarella elevates the salad to a new level of excellence. Fresh herbs, pickled vegetables, or spicy peppers such as chopped pepperoncini peppers can be used to enhance the taste even more.
More Pasta Salads
However, creamy pasta salad is also delicious and may be made with a vinaigrette dressing instead. Try ourCreamy Macaroni Pasta Salad, which has a simple creamy sauce as well as crisp vegetables. This Easy Orzo Pasta Salad is a favorite among our readers. It’s dressed simply with a lemon vinaigrette and topped with cucumber, olives, artichokes, tomatoes, and fresh herbs. We also enjoy thisPearl Couscous Salad with tomatoes and cucumbers, which you can get here. It’s one of our favorite salads since it has a lot of texture thanks to the crisp cucumber, juicy tomatoes, crunchy almonds, and toasted raisins.
Quick and Easy Pasta Salad
This simple pasta salad may be customized based on the items you have on hand or the season in which you live. Start with a strong pasta form like rotini or penne that has nooks and crannies to hold onto the dressing, such as arugula. Combine with our simple dressing and plenty of bright veggies, and serve immediately. Add a handful of fresh mozzarella balls, some parmesan cheese (which melts into the dressing), and you’ve got yourself a delicious salad. More options for what to include may be found in the post above, which includes our recommendations.
Watch Us Make the Recipe
Salad de Pasta Fusilli, penne, rotini, or farfalle are all good dry pasta options (bow tie) 1 cup sliced bell pepper (optional) (1 medium) 1 cup thinly sliced zucchini (about half a medium-sized zucchini) 1 cup halved cherry tomatoes (around 1 cup) Scallions (about 1/3 cup, finely sliced) (5 to 6) Optional: 1/4 cup sliced pepperoncini or banana peppers, if desired 1 cup (4 ounces) halved assorted olives (around 1 cup total) parmesan cheese or hard cheese, grated, to make 1 cup (2 ounces).
diced fresh mozzarella balls (about 1 cup or 6 ounces) Optional: a third cup chopped fresh parsley or basil Dressing Made from Scratch 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar is a good substitute.
1/2 teaspoon fine sea salt, plus more salt to your liking 1/2 teaspoon freshly ground black pepper (optional) 1/2 teaspoon oregano leaves (dried) The liquid from the pepperoncini jar is optional. 2 to 3 tbsp Extra-virgin olive oil (about 1/2 cup)
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is cooked, about 6 to 10 minutes (check the package for recommended cook time). Drain the water and thoroughly rinse it under cold water. While the pasta is cooking, whisk together the dressing in the bottom of a large mixing basin. To make the dressing, whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well combined. Toss in the pasta, which has been drained and washed, and combine thoroughly. Combine the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs in a large mixing bowl until well combined (if using). Season with salt and pepper to taste, and adjust as necessary. Serve immediately, or cover and refrigerate for the best effects for at least 30 minutes and up to 5 days.
Adam and Joanne’s Tips
- Putting it together a day ahead of time is a fantastic idea since it just becomes better with time. Nutritional information: The nutritional information shown below is an approximation. The USDA database was consulted in order to generate approximate values.
Making it a day in advance is a fantastic idea since it grows better and better with time. Nutritional information: The nutritional information shown here is a best-effort estimation. A rough estimate of the values was derived from the USDA database.
It’s really good. When I run out of Salad Supreme, I make a reasonably excellent substitute by mixing in the individual spices specified on the SS bottle of dressing. After refrigerating overnight, on the day of serving, I may add a little amount of more salad dressing to taste. In addition, you may swap out a variety of items, such as vegetables, cheese cubes, pepperoni slices, or ham cubes, among others. This is a simple template that may be customized.
Most helpful critical review
It’s just fine. The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success. I’m not going to make it again. 297 people have given their opinions.
- Five-star ratings: 214
- Four-star ratings: 61
- Three-star ratings: 14, two-star ratings: four
- And one-star ratings: four
It’s really good. When I run out of Salad Supreme, I make a reasonably excellent substitute by mixing in the individual spices specified on the SS bottle of dressing. After refrigerating overnight, on the day of serving, I may add a little amount of more salad dressing to taste. In addition, you may swap out a variety of items, such as vegetables, cheese cubes, pepperoni slices, or ham cubes, among others. This is a simple template that may be customized. Read MoreThis was a huge hit with the audience!
- It was fantastic!
- I cater on occasion and rely on this resource frequently.
- Half the cherry tomatoes are used along with shredded carrots and celery.
- Make it the day before and store it in a zip lock bag.
- Continue readingAdvertisementI just adore this dish!
- I’ve come up with nothing.
- Read MoreThis dish was delicious, albeit I eliminated the olives and yellow pepper in favor of cucumber for my family’s taste preference.
- When I serve it at parties, I usually receive a lot of compliments on how beautiful it looks and how delicious it tastes.
- Continue readingAdvertisement Even though I didn’t need to use the entire bottle of dressing, the salad turned out great.
This is a good recipe.
- There was no green pepper in this recipe since I did not have any, but I assumed that the yellow and red peppers would provide enough flavor on their own.
- After two days, we are still savoring the flavors.
- Much better than the pre-made spaghetti salads from a box that I was used to.
- The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success.
The Only Pasta Salad Recipe You Need Right Now
We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Is there a more classic warm-weather side dish than a simple bowl of pasta salad? This refreshing salad stores well, allowing you to create a large quantity to use for no-cook lunches throughout the week. It will be enjoyed by nearly everyone, from your children to your mother-in-law, so make enough! Putting together a pasta salad is as simple as heating water and adding in a few crucial components.
Right now, this is the only pasta salad recipe you’ll ever need.
The Ultimate Easy Pasta Salad
There are a plethora of pasta salads to choose from, but here’s why you should memorize this particular one. The dressing may be quickly created from ingredients that you already have in your cupboard (and totally tastes like yourfavorite bottled Italian dressing). Furthermore, there is no need to be concerned about mayonnaise when attending a picnic or potluck. This recipe is based on a formula that may be readily customized to include your favorite ingredients. You don’t care for olives? Toss in the sun-dried tomatoes.
My personal favorite, on the other hand?
For last-minute get-togethers or for a fast lunch to enjoy during the week, this dish is ideal.
A Simple Pasta Salad Formula You Can Memorize
Here’s a quick and easy technique to ensure that your pasta salad is filled with flavorful ingredients rather than being light on them: Plan on around 1 pound of mix-ins for every 8 ounces of dried pasta, with at least half of that amount consisting of cheese, meat, or other savory mix-ins. Remember that the pasta will plump up as it cooks, and you want each piece of pasta salad to include a substantial blend of pasta and veggies. Approximately 3/4 cup of dressing should be used to dress this amount of pasta and additions.
- Make your pasta salad seem substantial rather than light on the toppings by following these simple guidelines: Plan on 1 pound of mix-ins for every 8 ounces of dried pasta, with at least half of that amount consisting of cheese, meat, or other savory mix-ins, according to the recipe. Always keep in mind that the pasta will plump up as it cooks, and you want your pasta salad to have a substantial balance of pasta and veggies in every bite! Approximately 3/4 cup of dressing should be used to dress this amount of pasta and add-ins
Serving and Storing Pasta Salad
As the pasta salad chills, the flavor may become a bit less intense (cold dulls our sense of taste a little), so taste the salad and season it again just before serving. Pasta salad stores nicely in the refrigerator for approximately five days, making it a simple dish to prepare ahead of time. We believe you should be familiar with this pasta salad because it is versatile and contains everything.
- Half-cup olive oil
- Quarter-cup red wine vinegar
- 2 teaspoons dry Italian spice
- 1/2 teaspoon granulated sugar
- 1 clove finely chopped garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the pasta salad:
- 1 medium red onion, finely chopped
- 1/2 medium red onion, finely chopped 6 cups dry short pasta, such as rotini
- 8 cups sliced cherry tomatoes (either halved or quartered)
- 1 small English cucumber, quartered lengthwise and thinly sliced across
- 4 ounces tiny mozzarella balls, drained and halved
- 1 small English cucumber, quartered lengthwise and thinly sliced crosswise Salamis sliced into 1/2-inch-wide strips
- 4 ounces salami slices 5/6 cup halved pitted kalamata olives (half of a cup)
- 1/4 cup coarsely chopped fresh parsley leaves
- 1 medium red onion, finely sliced
- 1/2 medium white onion, finely chopped
- 4 cup rotini or other dry short pasta
- 4 cup sliced or quartered cherry tomatoes
- 8 oz. pesto
- 1 English cucumber, quartered lengthwise and thinly sliced crosswise
- 4 ounces little mozzarella balls, drained and halved
- 1 small tomato, quartered lengthwise and thinly sliced across
- Salamis sliced into 1/2-inch-wide pieces (about 4 ounces)
- Half-cup pitted kalamata olives, halved
- 1/4 cup finely chopped fresh parsley leaves
Storage: This pasta salad may be kept in the refrigerator for up to 5 days if stored in an airtight container. If necessary, taste and season again just before serving. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs. Meghan approaches eating with an eye on saving money and time while still having a good time.
Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan
Easy Pasta Salad
Preparation: This pasta salad may be stored in an airtight jar in the refrigerator for up to 5 days. Prior to serving, taste and adjust the seasonings if necessary. Meghan Splawn is a food editor and writer with a variety of talents. Meghan worked as a Food Editor for Kitchn’s Skills content, which included recipes and cooking demonstrations. She specializes in everyday baking, family cuisine, and capturing natural light in her photography. Meghan approaches eating with an eye on saving money and time while while having a good time.
The Didn’t I Just Feed You podcast, which she co-hosts with her husband, is a weekly discussion of food and family.
Pasta Salad Ingredients
It occurred to me that I didn’t have a really nice classic pasta salad with a vinaigrette dressing on the blog, even though I’d prepared several previously (seehereandhere). This dish is simple and full of flavor – in addition to the pasta, I toss in juicy cherry tomatoes, tangy feta cheese, a hefty handful of arugula, chickpeas for protein, pine nuts for crunch, small cucumbers for crunch, and plenty of fresh parsley and basil to finish it off. The dressing is simple to make: it’s a zesty combination of olive oil, lemon, garlic, Dijon mustard, herbs and seasonings (I prefer to use herbes de Provence, but Italian seasoning would be equally delicious in its stead).
How to Make Pasta Salad
It occurred to me that I didn’t have a really nice classic pasta salad with a vinaigrette dressing on the blog, even though I’d prepared several previously (see here and here). This dish is simple and full of flavor – in addition to the pasta, I toss in juicy cherry tomatoes, tangy feta cheese, a hefty handful of arugula, chickpeas for protein, pine nuts for crunch, small cucumbers for crunch, and plenty of fresh parsley and basil to finish it off! To create the dressing, combine olive oil, lemon juice, garlic, Dijon mustard, herbs and seasonings (I prefer herbes de Provence, but Italian seasoning would be equally delicious in its place).
- Cook your pasta in a big pot of boiling salted water until al dente. Drain the pasta, mix it with a little olive oil, and leave it aside to cool. Trim and finely chop the cherry tomatoes and cucumbers, along with the parsley and crumbled feta
- To make the dressing, whisk together all of the ingredients. Lastly, combine everything in a large mixing basin. Season with salt and pepper to taste, then dive in
My Best Pasta Salad Tips
- Cook your spaghetti for a few minutes longer than usual. You want it to be just al dente (but not mushy) so that the pasta retains its soft texture as it cools down. It has been my experience that the longer time range specified on the package directions is typically just about ideal for pasta salad. Toss the spaghetti with the remaining ingredients when it has been allowed to cool fully. It will start to cook the hot pasta while it is still warm, which will wilt the vegetables. Warm cucumber is not a favorite of most people, so make sure you use cold spaghetti in this recipe. Keep a few herbs aside for garnishing! This pasta salad dish is excellent for preparing ahead of time
- However, if you do so, keep some of the herbs and pine nuts for decoration. Because of this, the pine nuts will retain their crisp texture, and the herbs will be very fresh, beautiful, and tasty. Taste and make necessary adjustments. As with most salad recipes, this one is quite adaptable, so be sure to taste it and make any necessary adjustments before serving it. To make a tangier salad, add more lemon
- To make a more veggie-centric salad, add more greens
- And always season with salt to taste
Easy Pasta Salad Recipe Variations
Increase the cooking time of your pasta by a few minutes. To ensure that the pasta remains soft when it cools, it should be cooked until just al dente (but not mushy). The longer time range specified on the package directions is typically just about appropriate for pasta salad, in my experience; Toss the spaghetti with the remaining ingredients when it has been allowed to cool fully. In this case, the hot pasta will begin to cook while the vegetables are still warm. To ensure that no one dislikes the taste of heated cucumber, use only cold spaghetti in this recipe.
This pasta salad dish is excellent for preparing ahead of time; but, if you do, keep some of the herbs and pine nuts for garnishing.
This salad dish, like other salad recipes, is quite adaptable, so taste it and make any necessary adjustments before serving.
To make a tangier salad, add more lemon; to make a more veggie-centric salad, add more greens; and always season with salt to taste;.
- Make it vegan, please! Replace the feta with olives or sun-dried tomatoes if you don’t have any on hand. Make it gluten-free if possible! Rather than using regular noodles, try gluten-free pasta or quinoa instead. Make the switch to Greek. Adding kalamata or black olives and a half cup of finely sliced red onion would transform this dish into a Greek pasta salad, which is what we’re going for! Make a caprese salad using arugula and tomatoes. In place of the feta, use half tiny mozzarella balls as a substitute. Try a different herb. It would be fantastic to use fresh oregano in place of the mint in this salad, and thyme would be a wonderful touch as well
- If you like a more substantial pasta dish, swap out the arugula for spinach, or leave it out entirely. Veggie to meat ratio
- Roast your chickpeas to give them a crunchier texture.
If you love this pasta salad recipe…
If you like broccoli salad, you might also like this watermelon salad, this couscous salad, or this summer slaw.
Mediterranean Pasta Salad
Preparation time: 12 minutes Cooking Time: 10 minutes Time allotted: 22 minutes Serves6 You’re going to adore this quick and easy pasta salad dish! Making it ahead of time is a terrific idea; if you’re bringing it to a picnic, you can prepare it up to a day in advance.
- Arugula, 1 cup Persian cucumbers, cut into thin half moons, 1 cup crumbled feta cheese, 1 cup basil leaves, torn, 12 cup minced parsley, 12 cup chopped mint, 14 cup toasted pine nuts
- 14 cup extra-virgin olive oil, with a little extra for drizzling
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3 minced garlic cloves
- 3 tablespoons olive oil 1 teaspoon herbes de Provence, or dried Italian seasoning
- 14 teaspoon red pepper flakes
- 3 tablespoons sea salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- Prepare a big saucepan of salted water by bringing it to a boil. Pasta should be cooked according to package guidelines, or until it is barely past al dente. In the meantime, prepare the dressing. Pour all of the ingredients into a small mixing bowl and whisk until well combined. Add the salt and pepper to taste and whisk until well combined. NOTE: Although the dressing will have a strong flavor, it will become more mellow once it has been mixed with all of the pasta salad components. Toss the spaghetti with a little olive oil (so that it does not stick together) and set it aside to cool to room temperature before serving. Transfer to a large mixing bowl and add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Toss to combine. Pour the dressing over the salad and toss to combine. Season to taste with additional lemon juice, salt, pepper, and/or a drizzle of olive oil, if preferred, and then plate and serve
Italian Pasta Salad Recipe
Italian Pasta Salad that is both filling and refreshing! Tender pasta, smoked salami, fresh vegetables and herbs, two varieties of cheese, and a zesty homemade Italian dressing come together to form this dish.
The Perfect Summer Pasta Salad
So, what would summer be like if there wasn’t at least one BBQ or picnic that included a refreshing and absolutely delicious cold pasta salad? Because there is so much deliciousness and an abundance of fresh taste in this dish, it will quickly become a new favorite. Each of the components works wonderfully well with the others, each one enhancing the flavor of the others. It also has a nice combination of textures throughout it. Crisp, soft, and chewy are all there in equal measure. Making this side dish is a really hearty and delicious experience, and it goes great with grilled chicken, beef or fish.
For a family supper, the dish may easily be halved to accommodate everyone.
Italian Pasta Salad Recipe Ingredients
- Italian rotini pasta
- Grape tomatoes
- Black olives
- Red onion
- Fresh mozzarella pearls
- Fresh parsley and basil
- Dried oregano
- Olive oil
- Dijon mustard, honey
- Red pepper flakes
The complete recipe may be seen below.
How to Make Italian Pasta Salad
- Cook pasta: Cook pasta according to package guidelines (I boil it in 5 quarts of water with 1 tablespoon salt until it is just just al dente). Drain the pasta, reserving 1/2 cup of the cooking water. Pasta that is cool: Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. Prepare the following ingredients for the pasta salad: Preparing the ingredients while the pasta is boiling and cooling To make Italian dressing, follow these steps: To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. In a large mixing bowl, combine the pasta, vegetables, and cheeses: Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Toss with the dressing and the pasta water and serve: Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. If extra space is required, include the following: Thin with additional pasta water if desired, and season with additional salt as necessary. It can be served immediately, or chilled for 1–2 hours to make a cooler, more refreshing pasta salad, as described above.
Here are some excellent substitutes that you may use with what you already have on hand:
- Another medium-sized pasta, such as fusilli, gemelli, penne, cavatappi or bow tie pasta, can be used for the fusilli
- Cheeses: Romano cheese is a good substitute for parmesan cheese in this situation. Fresh mozzarella can be substituted with processed block mozzarella, which should be chopped into tiny pieces. Meat: Pepperoni might be used to make salami (you wouldn’t need to use as much as you would with other meats)
- Veggies: Try substituting half of the bell pepper with a cucumber. Kalamata olives can be substituted for black olives (use half the quantity because they are quite pungent)
- If you don’t have fresh basil, use 1 1/2 teaspoons dried basil instead. It’s much less because it’s stronger and has a distinct flavor
- Yet, Depending on how much of the flavor you want to come through (extra virgin olive oil has a greater taste), you may use either extra virgin olive oil or refined standard extra virgin olive oil for the dressing. In place of the lemon juice, 3 tablespoons of red wine vinegar can be used. For some reason, I love the citrusy flavor of lemon. If you’re in a hurry, you may use 1 cup of your favorite store-bought Italian dressing for this recipe. If it has a strong herby flavor, simply reduce the amount of herbs used in the recipe.
- Cooking pasta past al dente will result in the pasta being quite soggy once it has absorbed some of the dressing. Just right to al dente, or even a few seconds shy of perfection
- Cut ingredients into small pieces to ensure consistency and to ensure that every mouthful contains a little of each taste. Allow pasta salad to marinate for a few hours or overnight so that the vegetables and pasta may absorb additional flavor. Allow 1 – 2 hours for refrigerating before serving if you want a cool and refreshing salad during the hot summer months. Store in an airtight jar in the refrigerator for up to 3 days.
More Delicious Pasta Salad Recipes to Try
- The following pasta salad recipes are available: Caprese Pasta Salad, Chicken Caesar Pasta Salad, Easy Pasta Salad, Macaroni Salad (including Mexican Macaroni Salad), Poppy Seed Chicken and Grape Pasta Salad, and Poppy Seed Chicken and Grape Pasta Salad.
Italian Pasta Salad
It’s packed with nutrients and is quite refreshing! Tender pasta, smoked salami, fresh vegetables and herbs, two varieties of cheese, and a zesty homemade Italian dressing come together to form this dish. Perfect for a picnic or a summer meal under the stars. Servings:12 Prep30minutes Cook6minutes Ready in 30 minutes or less
- A 16-ounce bag of dry rotini
- 10 ounces hard salami, sliced 1/4-inch thick and chopped
- 3 cups (16 ounces) ripe grape tomatoes, halved
- 1 (6-ounce) can black olives, sliced
- 2cups chopped bell peppers (I like to use yellow and green)
- 1/2 cup chopped red onion
- 8-ounces fresh mozzarella pearls*
- 3 ounces fresh parmesan** (3/4 cup)
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons minced garlic
- 1/2 teaspoon pepper flakes, or to taste seasoned with salt and freshly ground black pepper
- Cook the pasta according to the package guidelines (I cook it in 5 quarts of water with 1 tablespoon salt) until it is just about al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. While the pasta is boiling and chilling, make the dressing by chopping the ingredients. To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. Thin with additional pasta water if desired, and season with additional salt as necessary. It may be served immediately, or chilled for 1 – 2 hours (or up to 3 days) for a cooler, more refreshing pasta salad.
- *If you are unable to locate pearls of fresh mozzarella in the desired size, chopped fresh mozzarella (log or ball form) can be substituted. Simply chop the meat into little pieces.
- Cut the parmesan into 1-inch cubes and place them in the food processor to grate the cheese. Process for about a minute or so, until the basil is finely crushed
- ***1 1/2 tsp dried basil can be substituted for the fresh
- If using dried basil, incorporate it into the dressing before serving. This recipe yields approximately 18 cups.
Nutritional Values Pasta Salad with Italian Dressing The amount of calories in one serving is 529 calories from fat, which is 315 percent of the daily value*. The amount of fat in one serving is 35 grams. 9 g of Saturated Fat (54 percent). 3 grams of polyunsaturated fat (56 percent) Monounsaturated Fatty Acids: 20 g Cholesterol38mg Sodium (13 percent): 1005 milligrams Potassium (44 percent) 413 milligrams 12% carbohydrate content (36 grams). Sugar 5g, 12 percent Fiber 3g, and 13 percent Fiber 3g 6 percent of the total protein18g36 percent Vitamin A2063IU41 percent Vitamin C62mg Vitamin A2063IU41 percent Vitamin C62mg 75% of calcium216mg22 percent of iron2mg11 % of sodium A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
Classic Pasta Salad (for a crowd)
This classic pasta salad is constructed with a tri-color rotini that has been packed with veggies and cheeses and then drizzled with a homemade vinaigrette to finish. This dish is ideal for feeding a large group of people. Pasta salad is a popular recipe for a picnic. What barbeque would be complete without a huge batch of pasta salad that can feed a large group of people? If you like classic pasta salad, you’ll enjoy this dish since it’s quick, simple, and completely homemade. There’s also plenty of food to serve 24 people or more with it.
This pasta salad is made up of rotini pasta, pepperoni, two kinds of cheese, plenty of vegetables, and a homemade vinaigrette dressing, among other ingredients.
You may serve this pasta salad at your next family gathering or birthday celebration, or at a barbeque or picnic. It’s a great match for everything!
What should I put in pasta salad?
Made with tri-color rotini pasta, a homemade vinaigrette, and the following savory toppings, this pasta salad is sure to please.
- Pepperoni, red onion, bell pepper, cherry tomatoes, black olives, cubed mozzarella cheese, and freshly shredded parmesan cheese are some of the ingredients on this pizza.
Any ingredients that you don’t have on hand or don’t care for may be eliminated or substituted with another item that is comparable in flavor. Please keep in mind that the more items you leave out of your pasta salad, the more taste you’re possibly losing from it!
Serving pasta salad
I prefer to serve my pasta salad within a few hours after cooking it since the pasta will continue to soak up the dressing as it stays in the refrigerator. A dash of olive oil and vinegar to your pasta salad might help it stay moist if it has been sitting for a long without being eaten. This pasta salad dish may be made in a 9×13 pan or a big serving bowl, depending on your preference. If you’re seeking to serve a smaller group of people, this dish may easily be halved or quartered. To adjust the serving size on the recipe card, click on the servings and drag the slider bar.
What to serve with pasta salad
Pasta salad is the perfect side dish for any summer occasion, including barbecues, picnics, and birthday parties, as well as for eating with lunch during the week. Here are a few of my favorite main dish and side dish combinations:
- Dinner parties, picnics, birthday parties, or just eating it for lunch every day of the week, pasta salad is the perfect summer side dish! Some of my favorite main dish combinations include the following dishes.
How long does pasta salad last?
Your pasta salad will keep for 3-4 days in the refrigerator if it is stored in an airtight container. When making pasta salad ahead of time, store it in the refrigerator for up to a day before serving; however, it is best served within 24 hours to retain its freshest flavor.
Classic Pasta Salad (for a crowd)
This classic pasta salad is constructed with a tri-color rotini that has been packed with veggies and cheeses and then drizzled with a homemade vinaigrette to finish. This dish is ideal for feeding a large group of people. Preparation time: 25 minutes 1 hour of resting time 25 minutes is the whole time allotted. Servings:24servings Calories:283kcal
- With a tri-color rotini, loaded with veggies and cheeses and covered in a homemade vinaigrette, this classic pasta salad is a must-try! Recipe for feeding a large group of people. 30 Minutes for Preparation 1 hour of downtime 25 minutes is the total amount of time. Servings:24servings Calories:283kcal
- 1 12 cups olive oil
- 12 cups red wine vinegar
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 12 teaspoons salt
- 1 teaspoon pepper
- 12 teaspoon red pepper flakes
- 1 12 teaspoons red pepper flakes
- Al dente pasta should be prepared according to the package instructions. Drain the pasta and rinse it thoroughly with cold water until it is room temperature. Toss the pasta in a large mixing basin
- In a large mixing bowl, combine the cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives. Remove from consideration
- In a separate bowl, whisk together the olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined and smooth. To blend, stir the ingredients together. Toss the pasta salad with the vinaigrette to coat it completely. Refrigerate for at least 1 hour before serving the dish. When stored in an airtight container in the refrigerator, pasta salad will last for 3-4 days. The pasta will continue to soak up the dressing the longer it is left out, so if it has been sitting for many hours, it may require an additional splash of olive oil and vinegar.
- I recommend serving your pasta salad within a few hours since the pasta will continue to soak up the dressing as it sets
- Otherwise, it will taste bland. A dash of olive oil and vinegar to your pasta salad can help it retain its moisture if it has been sitting for a long period of time. It is possible to swap the vinaigrette with your favorite Italian dressing if desired.
As a rule, I recommend serving your pasta salad within a few hours because the pasta will continue to absorb the dressing as it rests. If your pasta salad has been sitting for a while and is starting to dry up, add a splash of olive oil and vinegar to the pasta salad to give it some moisture; If you like, you may use your favorite Italian dressing in place of the vinaigrette.
Pasta Salad – made with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple Italian vinaigrette – is quick and easy to prepare. DANGEROUSLY DELICIOUS. Meet your new best friend for the summer: A ridiculously simple pasta salad made with spaghetti, juicy tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a smothering of a fast homemade dressing is served at the table. If you want to know what I’ve been eating for four of my past five meals, go no further than THIS SUMMER ESSENTIAL BOOK.
We’re having a bit of a downtime right now. Let’s take a time to reflect on this together. In my opinion, a good traditional pasta salad may be used in one of two ways: first, it can be used to serve a large group of people; second, it can be used to serve a small group of people.
- Attending a picnic, potluck, or other end-of-summer get-together when everyone brings something to share
- Attending a concert
- Taking care of the leftover meat, cheese, and veggies in my fridge and transforming them into a dinner that I could enjoy every single day
This spaghetti salad will satisfy both of your needs.
How Do You Make Pasta Salad?
Do you have two and a half seconds left on the clock? Cool. You will require the following materials: It’s just some random crap. It has a great deal of adaptability. The following are some of my favorite pasta salad toppings: Salami with a kick of heat. Cheeses that are delicious. Tomatoes or some other non-threatening vegetable that is nice to you. Greens of some type – even if it’s only a handful of fresh parsley – are always welcome. Olives, red onions, and pepperoncini are among the ingredients.
Rotini is one of my favorite pasta dishes.
When it comes to sauce soakage, the semi-rough texture is unparalleled.
What About A Pasta Salad Dressing?
Thank you for your inquiry. This is quite crucial. We’re in desperate need of a zesty Italian dressing. Using a blender or food processor, it takes around 60 seconds to make it from scratch. You prepared that dressing, you are the pasta salad king or queen. The final step is to Toss everything together, taste, and adjust as needed, and use every self-control muscle in your body to avoid devouring the entire dish before everyone arrives at the party. I’d want to provide one more piece of advise.
This is the perfect supper for a busy weeknight.
Cook some spaghetti, put it all together, and you’ve got yourself a meal.
I’ll be there in a jiffy, promise.
Check Out Our Video For How To Make Pasta Salad:
Please accept my thanks for your inquiry. What you’re about to read is critical. In order to keep things interesting, we need something acidic and Italian. It takes around 60 seconds to make at home in a blender or food processor. You made that dressing, you are the pasta salad king. The last stage is to Using every self-control muscle in your body to avoid devouring the entire dish before everyone arrives, toss everything together, taste, and adjust. Allow me to provide one more piece of guidance.
On a weeknight, this is the perfect dish to prepare.
All you have to do now is cook some spaghetti and throw it all together.
Pasta Salad Essentials:
- 2 pounds raw pasta
- 3 cups chopped cherry tomatoes
- 8 ounces fresh mozzarella cheese balls
- 1 pound salami or summer sausage sliced into cubes
- 1 pound uncooked pasta
- 1 pound uncooked pasta 3/4 cup sliced kalamata olives
- 3/4 cup pepperoncini (optional, but do it)
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley, minced
- 3/4 cup feta cheese
Italian Pasta Salad Dressing:
- 1/2 cup olive oil
- 1/4 cup white vinegar (either white vinegar or red wine vinegar will work)
- 1/4 cup water
- 2 tablespoons coarse sea salt (yes, tablespoons – see notes! )
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons each dried oregano and dried basil
- Black pepper to taste
- Fresh herbs if desired I occasionally garnish with fresh parsley, basil, or chives.
- Cook the pasta according to the package recommendations, adding salt to the water to enhance the flavor. After allowing it cool slightly, drizzle a little oil over the top to keep it from sticking. Shake the dressing together in a jar or blend it in a blender. Combine all of the ingredients in a large mixing bowl. It’s best for me to use around three-quarters of the dressing and then keep the remaining dressing to use on leftovers. Keep in the refrigerator for up to 2-3 days. I believe it tastes finest the next day after it is prepared
Salt For your information, please keep in mind that the amount indicated is for COARSE sea salt. If you’re using fine table salt, start with 2 tablespoons and adjust the seasoning to your liking. The dressing will be quite salty in its own right. For example, a typical salad would be far too salty. However, with this recipe, that is exactly what we want! It will be combined with a whole pound of plain spaghetti and a large amount of fresh, unseasoned veggies, and it will taste absolutely great after everything has been mixed together.
To make a more veg-forward version, try adding blanched green beans, fresh spinach, artichokes, red or yellow peppers, chickpeas, or other vegetables.
Alternatively, various varieties of cheese (feta? parmesan?) or different forms of pasta (penne? fusili?) might be used. (Perhaps even some tortellini?). The options are virtually limitless. I enjoy this salad as-is, but I really appreciate how adaptable it is!
- Preparation time: 30 minutes
- Cooking time: 5 minutes
- Category: Side
- Method: Mix
- Cuisine: American
- Time: 30 minutes
Pasta salad, pasta salad recipe, finest pasta salad, potluck dish, summer meal are some of the terms that come to mind. Recipe Card created with the assistance of
Try Our Other Pasta Salad Recipes
- Pasta Salad with Marinated Chickpeas (fresh, bright, and easy! )
- Zippy Orzo Summer Salad (made easy with rotisserie chicken)
- Lemongrass Vermicelli Salad (that dressing, though)
- Spicy Peanut Soba Noodle Salad (lots of fresh veggies and noodles – just how we like it)
- And Lemongrass Vermicelli Salad.
One More Thing!
This recipe is a part of our collection of quick and simple pasta dishes. Take a look at it!
Tri-Color Pasta Salad With Italian Dressing
rotini, Italian dressing, mozzarella cheese, bell peppers, black olives, and cherry tomatoes are the main ingredients in this Tri-Color Pasta Salad with Italian Dressing. Your family will devour this pasta salad all summer since the possibilities are infinite and it is so simple to prepare. This pasta salad serves 12 people as a side dish and comes in at around $10.68 in cost. That works out to just $0.89 per serving! Try my Southwest Pasta Salad, Cold Italian Pasta Salad, and Poppy Seed Pasta Salad with Chicken if you’re looking for more excellent pasta salads.
- I don’t know about you, but once May arrives and school is almost over, I start getting the itch for slower days with no schedules, lots of pool time, and less time spent in the kitchen.
- Putting together this Easy Pasta Salad will take you no more than a few minutes, and you’ll be back out at the pool, where we all want to be.
- There is something about it that shouts summer.
- This pasta salad is the greatest meal to bring to any of those get-togethers since it is simple to prepare and everyone enjoys eating it!
Ingredients and Cost
Cost of a single serving: $0.89 Cost of the recipe: $10.68
- The following items are available for purchase: 1 pound tri-color rotini pasta –$1.28
- 2 cups Italian Dressing–$0.92
- 8 ounces mozzarella cheese–$2.11
- 2 cups cherry tomatoes–$2.88
- 8-ounce can olives –$1.53
- 1 green bell pepper –$0.58
- 1 red bell pepper –$1.38
NOTE: The pricing for the recipes were estimated by looking at the websites of grocery stores. Based on the items you currently have on hand, you may estimate the cost of the dish in your head.
- Prepare the pasta by boiling it and draining it. Then, return it to the stove and stir in one cup of Italian dressing until well combined. The addition of a small amount of dressing while the pasta is still warm will aid in the pasta’s absorption of the dressing. Removing the cover off the saucepan and cooking till room temperature
- Once all of your ingredients are combined in a large mixing bowl, drizzle with the remaining Italian dressing and refrigerate for one hour. Then, just before serving, season with salt and pepper to taste.
Pasta Salad Recipe Variations
This salad is one of my favorites to eat all summer long. I like to make a large batch of it at the beginning of the week and then eat it over the entire week. As it rests in the refrigerator, the flavors intensify and become more complex. The following are some of my favorite tweaks or additions to this Tri-Color Pasta Salad dish that I have tried.
- As for pasta, while I prefer tricolor rotini over any other type, some of my favorite choices include bow ties, macaroni (large or tiny), medium or small shells, orzo, and Radiatore pasta. Meats include rotisserie chicken or shredded chicken, small pepperoni, salami, ham, and crispy bacon, among others. It is important to note that bacon is best added just before serving and when you are certain that the salad will be consumed in one sitting, such as during potlucks. This will help to prevent the bacon from becoming mushy or gummy over time. Cucumbers (deseeded so that the pasta salad does not get watery), blanched or roasted broccoli, green onions, artichoke hearts, frozen and thawed corn, sliced zucchini, sliced yellow squash, or red onions are some of the vegetables to use. Beans: garbanzo beans (my fave! ), red kidney beans, white beans, and black beans are among the varieties available. Fresh herbs such as basil, parsley, dill, chives, and cilantro are chopped and added to the dish. Cheddar cheese, Havarti cheese, or Monterey Jack cheese are some options for cheese. Other options are finely chopped shredded cheeses such as Parmesan, crumbled feta cheese, or small mozzarella cheese balls
SERVE: You may leave the pasta salad out of the refrigerator for approximately two hours before it has to be chilled. STORAGE: The completed salad will keep in the refrigerator for approximately 4-5 days if it is kept covered. MAKE ADVANCED PLANNING:Frozen and thawed pasta salads can be a touch on the mushy side, but they can be frozen. To store the completed pasta salad, place it in a freezer-safe container or Ziploc bag and store it in the freezer for up to 3 months.
DEFROSTING: Defrost at ambient temperature for about 3 hours or in the refrigerator overnight before using. Prior to serving, give everything a thorough toss to combine flavors.
- Colander, liquid measuring cup, measuring cup, cutting board, knife, large bowl, mixing spoon, large pot, and other kitchen tools
Is it possible to create this dish a day ahead of time? Yes! Pasta salad may be prepared ahead of time, making it a convenient option for those hectic evenings. Simply keep the second cup of dressing separate and throw it into the pasta salad 10 minutes before serving it to the guests. In the refrigerator, how long does pasta salad last? When stored in an airtight container, pasta salad will remain fresh for 4-5 days at room temperature. Is there anything to serve with cold spaghetti salad? This macaroni salad with Italian dressing, in my opinion, is the ideal side dish for anything you cook on the barbecue this time of year.
- When you combine the sausage burgers with this salad, you have a winning combination for a supper.
- This would also make an excellent side dish for the pork chops you’re cooking.
- Which pasta is the most suitable for salad?
- They have a lot of nooks and crannies that the dressing and herbs can get stuck in.
- The following are some variations of pasta salads: Southwest Pasta Salad, Italian Pasta Salad, Hawaiian Macaroni Salad, poppy seed pasta salad, pistachio salad, Italian Salad, cranberry chicken salad, Cobb salad, Creamy Cucumber Salad, spinach salad, black bean corn salad, garden bean salad.
- 3 pounds rotini pasta
- 2 cups Italian dressing
- 8 ounces mozzarella cheesediced
- 2 cups cherry tomatoeshalved
- 8 ounces can pitted and sliced black olivesdrained
- 1 green bell pepperchopped
- 1 red bell pepperchopped
- 1 yellow bell pepperchopped seasoning with salt and pepper
- Cook the pasta according to the directions on the package. Fill a strainer with water and drain the pasta, then pour it back into the saucepan. Stir in 1 cup of the Italian dressing until the spaghetti is well coated with the dressing. Refrigerate for 30 minutes at room temperature after covering the saucepan with a lid. Mix gently in a large mixing basin with the pasta and the mozzarella cheese as well as the tomatoes, black olives, green bell pepper, and the remaining 1 cup of Italian dressing
- Chill for at least one hour. Season the salad with salt and pepper, and then move it to a serving bowl to finish. Serve
One cup|319 calories|36 grams of carbohydrates|10 grams of protein|15 grams of fat|4 grams of saturated fat|12 milligrams of cholesterol|806 milligrams of sodium |233 milligrams of potassium|2 grams of fiber|7 grams of sugar|650 international units of vitamin A|26.5 milligrams of vitamin C|174 milligrams of calcium|1 milligram of iron
Making this homemade macaroni salad stand out from the crowd is a sweet and unusual dressing. The recipe was given to me by my aunt, and it has quickly become one of my favorites. I occasionally omit the green pepper if I am aware that some individuals do not care for it. and it still has a fantastic flavor. Cocoa Beach, Florida resident Idalee Scholz contributed to this article. Recipes may be obtained by clicking here. Check out our collection of the best cold pasta salad recipes for more delectable inspiration.
Garden Pesto Pasta Salad
A large portion of our food is grown on our property in the Missouri Ozarks, where we also raise a small herd of cattle. I prefer to utilize the seasonal vegetables in pasta salads and other cold dinners during the summer months, when the garden is bursting with fresh produce and it’s too hot to cook in the traditional manner. Sarah Mathews of Ava, Missouri, sent in this message. 3/21
Almond-Apricot Chicken Salad
An original pasta salad that mixes tender chicken, sweet apricots, and crisp veggies comes together in this recipe. In addition, the lemony dressing is unbeatable. — Susan Voigt of Plymouth, Minnesota, is the author of this article. 4/21
Vermicelli Pasta Salad
I began cooking this salad since it has a large amount of peppers, which are a favorite of my husband’s.
Don’t be startled if there aren’t any leftovers to take home after the family reunion, picnic, or church potluck you’re attending. Jaine Colle from Hutchinson, Kansas, contributed to this article. 5/21
Hawaiian Chicken Macaroni Salad
I generally prepare this Hawaiian macaroni salad with leftover chicken, which is what I have on hand. This tasty, well-dressed salad is enhanced by the sweetness of the pineapple, which contrasts with the sharp celery, green beans, and almonds. The writer, Margie Dearth, lives in Fremont, Wisconsin. 6/21
Fresh Summer Pasta Salad
During the course of making lunch, I whipped together this summer pasta salad for dinner. It was quick and simple, as well as delicious and visually appealing. We savor the fresh fruits and vegetables that are available during the season. I accompanied this salad with almond crackers and thin pieces of strong cheddar cheese. It’s very delicious! Cathy Orban of Chandler, Arizona, sent in this message. 7/21
Colorful Spiral Pasta Salad
Prepare a vibrant pasta salad to serve at parties. There are many cold pasta salad recipes out there, but this tricolor concoction of broccoli, tomatoes, olives and a hardworking dressing is one of the most straightforward. —Amanda Cable of Boxford, Massachusetts, on August 21st
Judy’s Macaroni Salad
Years ago, I discovered this old macaroni salad recipe and adjusted the flavor by increasing the amount of pickles in it. Placing this dill pickle pasta salad in your picnic basket is a great idea. The writer is Elizabeth Kirchgatter of Maysville, Kentucky. 9/21
Turkey Ramen Noodle Salad
My husband and I work together to create this delicious salad; he performs the cutting. For potlucks, we separate the ramen and nuts and combine them only before serving. They’ll stay nice and crispy if you do it this way. Karen Pallant, from the small Montana town of Big Arm 10/21
Fast Macaroni Salad
Crunch comes from the chopped vegetables, and the rich color of the cherry tomatoes brightens up this light and creamy pasta salad. Francis Bush of Freedom, Indiana, provided the following statement: 11/21
Tortellini Caesar Salad
It was presented at a beloved friend’s baby shower by a health-conscious acquaintance who advised that the dressing be made using low-fat or fat-free components. It was a hit! No matter which how you slice it, the creamy dressing is full of garlic flavor and coating the spaghetti, romaine, and croutons perfectly. Tammy Steenbock, from the German air base of Sembach 12/21
Quick Macaroni Salad
It’s impossible to go wrong with this tried and true winner. It’s been simplified for two people here. The following is from Carma Blosser of Livermore, Colorado: 13/21
Sesame Almond Slaw
This refreshing slaw is made out of crunchy vegetables and noodles that are wrapped in a tangy sauce. Cooking at the Taste of Home Test Kitchen on 14/21
Bacon Macaroni Salad
The flavor of this satisfying pasta salad is similar to eating a BLT in a bowl. Crispy bacon, diced tomato, celery and green onion make up the heart of this delectable salad, which has been drizzled with a tangy mayonnaise and vinegar dressing. It is a huge hit with everyone! Nora Wright of Manilla, Indiana, sent this message: 15/21
Lemony Tortellini Bacon Salad
Who says summer dinners have to be difficult to prepare and serve?
On hot summer nights, this acidic, easy, and delicious salad is a favorite of ours. Dinner couldn’t be much simpler if you serve it with a refreshing drink of lemonade or iced tea. Samantha Vicars of Kenosha, Wisconsin, sent the following response: 16/21
Cucumber Shell Salad
Fresh tastes of crisp cucumber, onion, and green peas combine with a light ranch dressing to create a refreshing pasta salad that is full of fresh ingredients. Somehow, the recipe is always sought for by someone. — Paula Ishii of Ralston, Nebraska, is a writer. 17/21
Corn Pasta Salad
After sampling this refreshing salad at a family gathering, I quickly inquired as to how to obtain the recipe. It’s decorated with multicolored spaghetti, sweet corn, juicy tomatoes, and crispy peppers to make it both visually appealing and delicious. —Bernice Morris from Marshfield, Missouri. 18/21
Confetti Macaroni Salad
The colorful red and green pieces of confetti in this simple macaroni salad remind me of a festive party. A church cookbook had a recipe that served as inspiration for the meal while I was a young reporter in charge of the cuisine department of one of the country’s largest newspapers. —Renee Page, Rochelle, Illinois, on the 19th of November
Wagon Wheel Pasta Salad
Summertime get-togethers aren’t complete without a light and refreshing pasta salad on the table. Using mayonnaise and picante dressing, this delectable dish comes together quickly. It’s possible that it will become one of your favorite taco side dishes as well! — Kathryn Donahey lives in the Pennsylvania town of Oil City. 20/21
Nutty Broccoli Slaw
The recipe for this delectable salad was given to me by my daughter. The sweet sauce perfectly covers a crisp mixture of broccoli slaw mix, onions, almonds, and sunflower kernels. It’s a delicious salad for summer. Crushed ramen noodles provide even more crunch to the dish. No matter where I take it, it’s a big hit with everyone. Dora Mae Clapsaddle of Kensington, Ohio, sent this response. 21/21
Make-Ahead Hearty Six-Layer Salad
This salad has been a family favorite for generations. Whenever I’m in need of a dish to serve, I turn to this recipe. It’s simple to construct, can be put together ahead of time, and looks fantastic. Madison, Wisconsin resident Noreen Meyer Date of Original Publication: April 02, 2020
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