How To Make Pasta Salad Dressing

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

You can make this simple spaghetti salad with any ingredients you have on hand or whatever season you are experiencing. rotini or penne are good choices for this dish since they are substantial and have nooks and crannies to cling onto the vinaigrette. Combine with our simple dressing and plenty of bright veggies, and toss well to combine. It’s also delicious with a handful of fresh mozzarella balls and a sprinkle of parmesan cheese, which melts into the dressing. More options for what to include may be found in the article above, which includes our suggestions for what to include.

Directions

  • 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.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: A serving size of one tenth of a salad has 363 calories, 19 grams of total fat, 5 grams of saturated fat, 18.3 milligrams of cholesterol, 507.1 milligrams of sodium, 36.6 grams of carbohydrates, 2.3 grams of dietary fiber, 2 grams of total sugars, and 11.7 grams of protein.

Easy Pasta Salad

Recipe for a light and refreshing pasta salad that comes together in about 30 minutes! It’s a surefire success at any picnic when tossed in a tangy vinaigrette and topped with vegetables. The meal for today is a spaghetti salad that is excellent for a picnic! Every barbeque is incomplete without a delicious pasta salad, and this is the recipe I’ll be using all summer long. It comes together in no time, is packed with fresh ingredients, and has a strong taste profile. Every meal for this week has been carefully crafted to be not only straightforward, but also simple to prepare ahead of time.

For those who plan on making this ahead of time, add a few entire basil leaves just before serving to make your salad seem instantly beautiful.

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

Cooking this meal is a piece of cake! Simply take these straightforward steps:

  1. 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
  2. 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
  • And

Easy Pasta Salad Recipe Variations

This pasta salad is delicious as is, but feel free to modify it to suit your preferences or the items you have on hand. Here are some ideas to get you started:

  • 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

Dressing

  • 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
  • 1
  • 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

Pasta Salad Dressing – 3 Delicious Recipes!

There’s no need for a kit or bottled dressing when you can make the most delicious pasta salad at home with these quick and easy pasta salad dressing ideas! They’re packed with flavor and may be made ahead of time to drizzle over salads throughout the week! Spring has officially sprung in Florida, and it already seems like Summer here in the Sunshine State. YOWZA! Let’s take advantage of the cooler weather and chill our spaghetti! It’s just the correct thing to do in this situation. Pasta salad is the unofficially sanctioned side dish of picnics and barbecues alike, and here in the South, it’s a no-brainer as far as preparation goes.

The pasta-possibilities are virtually limitless. Let’s start with some carbohydrates, shall we?

– Noodle Options –

Replace the pasta with your favorite kind, or go through your cupboard and use a combination of pasta shapes from all of the unopened boxes in your pantry!

  • Veggie Rotini with Three Colors — the traditional
  • Farfalle with a Bow Tie — for when you want to seem classy
  • Mini-Shells — for when you’re in the mood for something nautical
  • When you want to channel your inner child. or when you want to feed the kids
  • ABC Pasta Elbow Macaroni – when you have practically nothing else in the house to cook with
  • You’re getting desperate now, aren’t you.? Spaghetti noodles
  • Tortellini, you’re a hero of mine
See also:  How Did Penne Pasta Get Its Name

– Veggie Options –

The more vegetables you eat, the better! Here are a few of our favorite vegetables to toss into a pasta salad for extra flavor:

  • Fresh broccoli, cauliflower, cucumber, sliced sweet mini peppers, chopped bell peppers, banana peppers, tomatoes (cherry, roma, heirloom), blanched and chilled asparagus, marinated artichoke hearts, snow, sweet or sugar snap peas, avocado, olives, onion, and feta cheese

– Pasta Salad Extras –

These delectable pasta salad toppings are on another level of deliciousness! I’ve included a variety of selections, including vegan, vegetarian, and T-Rex options.

  • The following ingredients are optional: cubed Cheddar cheese
  • Marinated Mozzarella cheese
  • Fresh basil
  • Crumbled Feta or Goat Cheese
  • Sliced turkey, ham, or bacon crumbles (for the T-Rex crowd)
  • Sliced tomatoes
  • Sliced cucumbers. Parmesan-Romano cheese, finely grated parmesan cheese, fresh dill, fresh parsley, pumpkin seeds, sunflower seeds, toasted pumpkin seeds, toasted sunflower seeds

At the bottom of this post, I’ve included a list of some of my favorite pasta salad recipes in case you need more ideas for your dream-combo pasta salad.

Now let’s dress it up!

These simple homemade salad dressing recipes are the ideal accompaniment to pasta! The Italian dressing is our traditional go-to pasta salad dressing, but I’ve lately started experimenting with other dressings, such as a Greek vinaigrette and a lemon dressing. Everyone can enjoy a pasta salad!

Pasta Salad Dressing Recipes – 3 Ways:

There’s no need for a kit or bottled dressing when you can make the most delicious pasta salad at home with these quick and easy pasta salad dressing ideas! They’re packed with flavor and may be made ahead of time to drizzle over salads throughout the week! Preparation time: 10 minutes Time allotted: 10 minutes

GREEK DRESSING

  • A half cup extra virgin olive oil
  • A quarter cup red wine vinegar
  • 1 lemon (juiced)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried parsley (or 2 teaspoon fresh)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

LEMON DRESSING

  • 4 tablespoons avocado oil
  • 1/4 teaspoon lemon zest (plus more to taste)
  • 1/4 cup fresh lemon juice (made from 2 lemons)
  • 2 tablespoons plain Dijon mustard
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Italian Dressing

  1. Allow it rest for a few minutes after whisking all of the ingredients together (or shaking them up in a closed mason jar). Allowing the dressing to sit for a few minutes will not only absorb flavor into the oil/vinegar, but it will help soften the dry herbs and seasonings as well.

Greek Dressing

  1. Shake the ingredients in a jar with a lid thoroughly to emulsify the mixture before serving. Toss your salad as you wait for the dressing to set, then shake it again before pouring it over your pasta

Lemon Dressing

  1. 1 lemon should be zested and kept aside. Lemons should be juiced to create 1/4 cup of juice, which should be placed in a small/medium mason jar. Close the cover securely after adding the lemon zest and additional dressing ingredients. Shake the dressing thoroughly to emulsify it, then pour it over the spaghetti salad.

Are you looking for a few pasta salad ideas to get you started? Look no further. Here are a few of our personal favorites:

quick + easy pasta salad recipes

With both myMediterranean Pasta Salad with Arugula and Feta and myLemon Asparagus Pasta Salad, the lemon dressing seen above is quite delicious. I use the Greek dressing in my Greek Orzo Pasta Salad, but it’s also fantastic on a regular pasta salad like mine! The Italian dressing, on the other hand, is fantastic on anything!

  • A variety of pasta salads, including: classic Italian vegetable pasta salad, garden vegetable tortelloni pasta salad, lighter-than-air southern macaroni salad, Caprese Tortellini Pasta Salad, healthy orzo pasta salad, Confetti Pasta Salad, and more.

In the event that you attempt one (or all three!) of these simple homemade pasta salad dressing recipes, please let me know how it turned out! Please share your thoughts in the comment section below, or tag your photographs with @peasandcrayons on Instagram so that I can do a happy dance over your masterpiece! I’m looking forward to seeing what you come up with!

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Italian Pasta Salad with Homemade Italian Dressing

The perfect pasta salad recipe is essential, and this is mine: an Italian Pasta Salad with Homemade Italian Dressing, filled with all things Italian, including salami, olives, bocconcini (little cheese balls), tomatoes and basil. Summer nights, fast midweek dishes, make ahead lunches and gatherings are all made easier with this recipe.

Italian Pasta Salad recipe

After making theSalami Cream Cheese RollI posted a few of weeks ago, I went on a Salami Bender*, which gave me the idea to make this. I’d never be able to work as an editor for a food magazine or something like. In order to guarantee that a diverse range of recipes and ingredients are employed, a competent editor would ensure that I, on the other hand, come across or am reminded of something that I enjoy but haven’t utilized “enough” of recently, and I go on a Bender*. And my lovely readers will receive two salami recipes within a fortnight, which will be the first and only two salami recipes ever handed out by RecipeTin Eats!

* The term “bender” is commonly used in Australia to indicate a wild drinking session. Is this a uniquely Australian phrase? My current salami binge is a good example of how to use this phrase.

What goes in Italian Pasta Salad

Despite my extensive use of the word “salami,” the Italian Pasta Salad contains ingredients other than salami.

  • I used salami, boconcini (I used baby ones), which are just little balls of fresh mozzarella (they’re available at all supermarkets in Australia), cherry tomatoes, capsicum, olives (I chose Sicilian because it’s on-theme and pitted black ones as well)
  • Basil
  • And pasta (of course!).

Pasta Salad Dressing

This Italian dressing for pasta salad is one of my all-time favorite dressings for pasta salad. To make the sauce, combine the following ingredients: dried herbs and garlic, white vinegar and olive oil, a bit of sugar, red pepper, and the secret ingredient: parmesan cheese. Simply melting into the dressing, the parmesan imparts an additional zing of flavor that makes everything you drizzle it over absolutely delectable! TIP: Create a go-to Italian Dressing recipe that you can have on hand by using garlic powder for fresh garlic in place of the latter.

This is a cold pasta salad

As this is a cold pasta salad dish, it should be served at room temperature or slightly cooled, making it great for preparing ahead of time and serving at parties, business lunches, and buffet spreads throughout the week. What a riot of color. All of that deliciousness. No one can stand up to it! – Nagi x Nagi x Nagi x

Watch how to make it

Recipe video for Italian Pasta Salad with Homemade Italian Dressing. Enjoy! (I’ve now realized that it’s not a difficult recipe, but it simply looks so delicious.) P.S. Because the dressing clip is from my extended shelf lifeItalian Dressingrecipe, it does not contain any fresh garlic, but that is the only change. Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings8people To scale the recipe video above, tap or hover your cursor over it.

Italian Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red or white wine vinegar(I prefer red)
  • 1 1/2 tablespoons freshly grated parmesan cheese(Note 1)
  • 1 tablespoon sugar (any)
  • 1/2 teaspoon each dried basil and oregano
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon dried chilli flakes (red pepper flakes) (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt

Pasta Salad

  • Spiral pasta (or other pasta of choice)
  • 180g/6oz thick sliced salami, cut into 2.5cm/1″ batons
  • 300g/10oz spiral pasta (or other pasta of choice)
  • (see photo in post or videos) Notes: I used spicy salami
  • 200g/7ozbaby bocconcini, half (Note 2)
  • 1red capsicum/bell pepper, chopped into 3cm/2.2cm strips
  • 250g/8ozwhole olives (I used Sicilian and pitted black) (Note 3)
  • 2cupscherry tomatoes, halved (about 1.5 Australian punnets)
  • 1cup(tightly packed) fresh basil leaves
  • Shake the dressing ingredients in a container until completely combined. Cook the pasta according to the directions on the package, minus one minute. Drain the mixture into a colander and rinse it under cold water to prevent it from cooking any more. Shake off any excess water and transfer to a large mixing bowl. Add the other Pasta Salad ingredients to the bowl and mix thoroughly. Dressing: Drizzle over the dressing and toss. Keep the dish at room temperature.

Make ahead PRO TIP (Note 4):

  • BEFORE draining the pasta, take a mug of the boiling water and put it in a cup. Shake the Dressing thoroughly after adding 3 tablespoons of water. Use this dressing as directed above, but set aside 3 tablespoons to use to freshen up pasta salad on Day 2 and beyond. Make your pasta salad more interesting: Bring to room temperature or microwave for a few seconds (cold pasta = dry) to gradually reheat. Mix in Reserved Dressing and then serve the salad.

The parmesan will not dissolve if it is not freshly grated before adding it to the dressing. So if you’re using pre-grated parmesan from the store, that’s fine; just sprinkle it on top of the salad rather than mixing it in with the dressing. 2. In this recipe, I used baby bocconcini (which are small balls of fresh mozzarella that can be found at most supermarkets in Australia), but you can use any size bocconcini you like. Toss it in a blender and blend until smooth. In addition, sliced olives can be used if desired.

  1. Sicilian olives are green in color and are ideal for a pasta salad in Italy.
  2. 4.
  3. When creating pasta salads ahead of time, use these advice to protect them from becoming soggy (as they tend to dry out the next day) To boost the volume of the dressing, shake it with a small amount of pasta boiling water.
  4. Furthermore, cold pasta is drier.

Allow it to come to room temperature or even microwave it for a few seconds before tossing with reserved Dressing! 5. The nutritional value per serving. Serving:204g Calories: 430 calories (22 percent ) Cold pasta salad, Italian pasta salad are some of the terms used to describe this dish.

MORE SUMMER SALADS to take to gatherings

  • Salad de pommes et de pommes Lemon Potato Salad, Chicken Pasta Salad, and Pearl Couscous Salad (my personal favorite) are some of the options. Salad de macaroni et pâte
  • Cole slaw
  • Wild Rice Salad, a favorite of our readers
  • Caesar Salad–easy to prepare, quick to construct, and a huge hit
  • Salad de Couscous à la Sun-Dried Tomatoes en 12 minutes
  • Look through all of the Pasta Salads and Rice Salads.

LIFE OF DOZER

I remember the time I shaved him. In addition, there was the day I forced him run around with a bandana on. This was a few years ago, and I thought he looked gorgeous (as well as practical), but everyone laughed at him! SaveSave I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive!

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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.

  • Red onions should be marinated in the dressing. Adding raw red onions directly to this salad is out of the question, mostly because their bite can overshadow everything else in a negative way. A easy solution to this problem is to prepare the dressing first and then add the chopped red onions to the dressing before proceeding with the rest of the recipe. In addition to adding flavor to the dressing, red onions will mellow down and become more like a fast pickle as they soak up the vinaigrette
  • All of the ingredients should be around the same size as one another. To make this salad as simple to consume as it is to create, all of the ingredients (cucumbers, tomatoes, and even mozzarella) should be diced in some fashion before being added to the dressing. Surprise the pasta. In contrast to potato salad, which benefits from being dressed warm, pasta will soak up all of the dressing and become dry and sticky if it is prepared while still warm. However, you don’t want to be stuck waiting for the pasta to cool and maybe stick to itself as you cook it. What is the most straightforward solution? When finished draining, immediately submerge the strainer of pasta in an ice bath (a big basin filled with equal parts ice and water) to cool it quickly
  • Mix and chill before serving. To make the greatest pasta salad, all you have to do is combine the ingredients and refrigerate the dish for at least 30 minutes before serving it. It is for this reason that spaghetti salad tastes even better the next day.
See also:  How To Make Sauce Stick To Pasta

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.

Ingredients

  • 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

Instructions

  1. Prepare the salad dressing. In a small mixing bowl, add all of the dressing ingredients and whisk to incorporate
  2. Allow the red onion to soften in the dressing. Stir in the finely chopped red onion until everything is well-combined. Allow to soften while you finish preparing the remainder of the salad
  3. Set aside Prepare the pasta. Boil 2 quarts of salted water in a big saucepan over medium-high heat until the water is bubbly. Cook the pasta until it is al dente — soft yet with a slight bite — approximately 8 minutes, or until it follows the package guidelines (about 8 minutes). During this time, prepare an ice bath in a big mixing basin. Cool the pasta as soon as possible. Rinse the pasta in cold water after draining it in a colander. Immerse the colander in the ice bath for 5 minutes, then set it aside to cool completely. In a large mixing basin, combine the ingredients for the pasta salad. Drain the spaghetti well. Transfer the mixture to a large mixing basin. Toss the spaghetti with the dressing, then add the tomatoes, cucumber, mozzarella, salami, olives, and parsley
  4. Toss again. Using your hands, mix the pasta with the dressing, including the onions, until everything is well incorporated. Refrigerate for at least 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to mingle before serving, or overnight.

Recipe Notes

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.

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Easy Pasta Salad with Mayo, Lemon and Basil

This simple pasta salad recipe is a favorite side dish for picnics, potlucks, and cookouts because it is packed with fresh, tasty ingredients. An airy, silky dressing made with mayonnaise, lemon juice, fresh basil and garlic serves as the foundation for the creamy salad. Make a cold pasta salad and serve it alongside your favorite meat-based entrées, such as pulled BBQ pig or chicken, burgers or steak, fried chicken or fish. It’s a dish that will please everyone and will make summer entertaining a breeze!

Creamy Pasta Salad

If you’re having a summer get-together or going to a friend’s place for a picnic, this simple pasta salad with mayonnaise is perfect for you. After all, a Southern picnic would be incomplete if there weren’t a variety of side dishes on the table. In spite of the fact that we like a broad variety of pasta salad recipes, ranging from macaroni salad to shrimp pasta salad, classic macaroni salad to Italian macaroni salad, and everything in between, this creamy variation with homemade dressing is always a favorite.

Pasta, broccoli, peas, sweet bell pepper, cucumber, and green onions are mixed together in a simple way for a delicious meal.

Pasta Salad Dressing

While some recipes call for bottled dressing (which is perfectly OK for a quick fix! ), this creamy dressing is made from scratch and can be prepared in minutes! When you prepare your own dressing at home, you have complete control over the amount of herbs and seasonings that go into your meal, ensuring that it turns out precisely the way you want it. a hundred percent of the time Because of the mayonnaise, this dressing is silky and creamy to the touch. Fresh lemon juice, fresh basil, and garlic are used to flavor the dressing, which then marinates in the salad’s dressing while the pasta and vegetables cook together.

When you’re ready to serve the salad, this will help to freshen and moisten it.

Ingredients

In this section, you’ll get a brief rundown of the components you’ll need for a simple pasta salad with mayonnaise.

In the printed recipe box at the foot of the post, you’ll find exact measurements as well as step-by-step directions for making the dish.

  • Pasta: Any short pasta form would suffice for this recipe. Medium shells, elbow macaroni, rotini, penne, or ditalini are some of my favorite pasta shapes. Then cook the broccoli florets for approximately 30 seconds in the boiling pasta water, just until they are crisp-tender. frozen peas: first defrost the peas in a colander, then put them into the mixing bowl
  • Sweet red bell pepper can be substituted with any other color sweet bell pepper of similar taste and texture. Cucumber: I love seedless English cucumber, which you don’t even have to peel, because it’s so convenient. Green onion:scallions give the meal a subtle onion taste by combining with the other ingredients. If fresh chives are not available, you can use dried chives instead. Mayonnaise: Because it is the foundation of the dressing, choose a high-quality mayonnaise with a strong taste. We favor the Duke’s brand above the others. In a salad dressing, use freshly squeezed lemon juice to add a sharp, acidic touch. Fresh basil leaves: they impart a wonderful taste to the dressing. Additionally, you can use any additional fresh herbs of your choosing. Fresh dill and fresh parsley are other favorites of ours. Garlic, sugar, salt, and pepper: these tastes work together to accentuate the other flavors in the salad.

Which pasta is best for salad?

As previously said, you may use just about any short pasta shape that you choose for this dish. The medium shells I’ve showed here are a nice choice, but other good possibilities include italini, elbows, rotini, and penne. The dressing should adhere to each bite of something with holes, ridges, or curls, so look for something like this!

Should you rinse pasta for pasta salad?

Yes, washing the spaghetti before making this cold pasta salad is recommended. The rinse process serves two goals:

  1. Stops the cooking process and allows the pasta to cool quickly, allowing you to mix it with the vegetables and dressing straight immediately
  2. And removes some of the starches from the noodles, preventing them from sticking together in a huge clump as they cool.

How to Make Easy Pasta Salad from Scratch

This simple cold pasta salad may be made ahead of time and served as a side dish for your next Sunday dinner, family barbecue, picnic, or potluck. It’s adaptable, and it goes nicely with nearly any meat-based entrée. It’s best, in my opinion, if it gets a chance to sit for at least 2 hours, so plan ahead and give yourself plenty of time to let the dish to cool.

  1. Cook the pasta till al dente, adding the broccoli during the last 30 seconds of cooking. Allow to cool completely before draining and rinsing under cold water. In a large mixing bowl, combine the spaghetti, broccoli, peas, red bell pepper, cucumber, and green onion. In a separate dish, whisk together the dressing ingredients
  2. Half of the dressing should be poured over the salad and tossed to coat. Maintain some of the leftover dressing in order to freshen the salad just prior to serving. Refrigerate the salad for at least 2 hours (or up to overnight) before serving. Pour the remaining dressing over the salad and toss to blend before serving.

What goes with cold pasta salad?

In addition to this simple pasta salad, there are a variety of quick main dish alternatives to choose from. Here are a couple more suggestions to get you started:

  • BBQ Chicken
  • Pulled BBQ Chicken
  • Dr. Pepper Pulled Pork
  • Mississippi Pot Roast
  • Grilled Steak
  • Ranch Oven-Fried Chicken
  • Grilled Salmon
  • Roast Chicken
  • Crispy Fried Chicken
  • Fried Shrimp
  • Marinated Grilled Shrimp
  • Baby Back Ribs

Make Ahead

It’s great if you can let the salad at least a couple of hours to cool before serving. Assembly of the salad can be done ahead of time and kept chilled in the refrigerator for up to 24 hours before serving. Add the reserved dressing just before you want to serve it to give it a new lease on life!

Storage

While it’s ideal to consume the meal within 24 hours after preparation, it will keep fresh in an airtight container in the refrigerator for 3-4 days. Since the components will have a mushy, watery feel when thawed after freezing, I do not recommend storing the salad in an ice chest.

Recipe Variations

  • You may use any veggies you like in your salad, so feel free to experiment with different combinations. As an example, you might substitute corn for the peas, or replace the red bell pepper with half-diced cherry tomatoes. Also traditional are the additions of sliced black olives and hardboiled eggs. If you want, you may toss them into this meal. Cheddar cheese is usually an excellent choice when it comes to appetizers. Consider using cubed cheddar or Monterey Jack cheese, crumbled feta cheese, or chopped Swiss cheese in instead of the regular cheese. More herbs would taste wonderful in the dressing, so use freshly chopped parsley, dill, thyme, oregano, or other herbs that are readily available. Add some meat to make it a more filling dish that may be served as an entrée for lunch or supper. Seafood alternatives that are good to try include grilled chicken, shrimp, and tuna.

Tips for the Best Easy Pasta Salad Recipe

  • To create this salad, plan ahead of time and allow at least 2 hours for the salad to “marinate” in the dressing and for the flavors to meld. Remove the pasta and broccoli from the heat and rinse them under cold water to halt the cooking process, cool them down fast, and remove starches so that the noodles don’t cling together. Placing the frozen peas in a colander and allowing them to thaw rapidly will save time. Using a colander, pour the hot pasta and water over the peas that have been drained and set aside while you prepare the rest of the meal. As soon as the hot spaghetti is placed on them, they will thaw nearly instantaneously. Using a microplane, grate the peeled garlic clove so that you receive all of the wonderful garlic taste in your dressing without any large lumps of garlic

More Pasta Salad Recipes to Try

  • Among the many pasta salads available are Creamy Italian Pasta Salad, Classic Pasta Salad, Antipasto Pasta Salad, BLT Pasta Salad, Aunt Bee’s Shrimp Pasta Salad, Chicken and Tortellini Salad, and Chicken and Tortellini Salad.

Easy Pasta Salad with Mayo, Lemon and Basil

This simple pasta salad recipe, which is packed with fresh and tasty ingredients, is a favorite side dish for picnics, potlucks, and cookouts. Course Salad and a side dish are also acceptable options. CuisineAmericanKeyword Cold pasta salad, creamy pasta salad, and simple pasta salad are all options. Preparation time: 30 minutes 2 hours of chilling time Time allotted: 2 hours and 30 minutes Servings for 4 to 6 persons Calories417kcal

FOR THE SALAD:

  • 8 ounces uncooked medium shells or other short pasta (such as elbows, ditalini, rotini, or penne)
  • 12 cup diced broccoli florets
  • 12 cup frozen peas, thawed
  • 12 cup finely diced sweet red bell pepper
  • 12 cup diced cucumber
  • 14 cup sliced green onions
  • 8 ounces uncooked medium shells or other short pasta

FOR THE DRESSING:

  • A few simple ingredients: 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 small clovegarlic, minced or grated (or half of a big clove)
  • 1 teaspoon granulated sugar
  • 1 small clovegarlic, finely minced or grated (or half of a large clove)
  • Season with Kosher salt and freshly ground black pepper to taste
  • Optional garnishes include finely chopped fresh parsley.
  • In a large pot of salted boiling water, cook the pasta according to the package directions, adding the broccoli florets to the pot of boiling water during the last 30 seconds of cooking time. Drain and rinse well with cold water. Remove from heat and allow it cool fully
  • In a large mixing basin, add the cooked pasta, broccoli, peas, red bell pepper, cucumber, and green onion
  • Toss well to blend. Prepare the dressing in a separate small dish by whisking together the mayonnaise, lemon juice, basil, garlic, sugar, 12 teaspoon salt, and 14 teaspoon pepper until well combined
  • Set aside. Using half of the dressing, drizzle it over the salad and gently mix to combine. Taste and season with extra salt and pepper, if required, to your liking. Keep the leftover dressing refrigerated in an airtight container or jar until needed. Refrigerate for at least 2 hours, if not overnight, after covering with plastic wrap. Toss with the remaining dressing just before serving to keep the salad wet. Taste and season with extra salt and pepper, if required, to your liking. Garnish with fresh parsley if desired.
  • To create this salad, plan ahead of time and allow at least 2 hours for the salad to “marinate” in the dressing and for the flavors to meld. Remove the pasta and broccoli from the heat and rinse them under cold water to halt the cooking process, cool them down fast, and remove starches so that the noodles don’t cling together. Placing the frozen peas in a colander and allowing them to thaw rapidly will save time. Using a colander, pour the hot pasta and water over the peas that have been drained and set aside while you prepare the rest of the meal. As soon as the hot spaghetti is placed on them, they will thaw nearly instantaneously. Microplane the peeled garlic clove so that you can get all of the wonderful garlic taste in your dressing without having to worry about large pieces of garlic
See also:  How Many Cups Of Pasta In A Box

a serving equals one-sixth of the recipe|417kcal|33g carbohydrate|6g protein|29g fat|4g saturated fat|1 g trans fat|Cholesterol: 16mg|Sodium: 244mg|Potassium: 203mg|Fiber: 2g|Sugar: 4 g vitamin A 603IU vitamin C 31mg calcium 23mg iron 1mg iron 1mg

3 Easy Pasta Salad Dressings

Pasta salad is one of my favorite dishes. It’s one of those dinners (or side dishes) that can be customized in a zillion different ways, plus it’s simple to prepare and keeps well in the refrigerator. What’s not to like about this? As a result, I thought I’d share my three favorite quick pasta salad dressing recipes with you. The three pasta salad dressings that I use the most frequently are a homemade balsamic dressing, an Italian dressing, and a creamy dressing. These are all delicious when combined with around 8-10 ounces of cooked pasta and whatever additional ingredients you choose to use.

You may further personalize these three sauces by adding a handful of finely chopped fresh herbs or a dash of spice from red pepper flakes or cayenne pepper.

It is necessary to cook the pasta, add one of these sauces, a few chopped veggies (cherry tomatoes, bell peppers, broccoli, and so on), some cheese, and a few chopped fresh herbs to make a basic pasta salad dish.

When I’m in a crazy mood, I’ll throw some pepperoni on top. Ha. Take care! xo. Dressing recipes from Emma, including creamy, balsamic, and Italian dressings

Creamy

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 14 teaspoon garlic powder
  • Salt and pepper
  • 14 cup mayonnaise
  • 14 cup Greek yogurt

Balsamic

  • 14 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard dijon
  • Salt and pepper

Italian

  • 14 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 12 lemon juiced
  • 14 teaspoon garlic powder
  • 2 tablespoons Italian spice
  • 14 cup olive oil
  1. 14 cup olive oil
  2. 3 tablespoons apple cider vinegar
  3. 12 lemon juiced
  4. 14 teaspoon garlic powder
  5. 2 teaspoons Italian spice
  6. 1 tablespoon paprika

1 cup of the creamy dressing will be produced. The two oil-based dressings will combine to make approximately 3/4 cup. For all three dressings, the amount required is around 8-10 ounces cooked pasta plus whatever other ingredients you like to incorporate. However, some people prefer more or less dressing on their pasta salad, so this is only my recommendation for how to serve it (the way I enjoy it!).

Credits // Author and Photography: Emma Chapman. Photos edited withA Color Story Desktop.

This is the most delicious pasta salad dish ever! It is distinguished from the competition by a tasty homemade dressing and roasted tomato topping. Delicious and nutritious BBQ side dish made with fresh vegetables, pepperoni, and fresh mozzarella cheese that can be prepared ahead of time. What would a BBQ be without a delicious pasta salad? A must-have for any summer celebration, this pasta salad dish with homemade dressing is a crowd-pleaser every time it is served. Whenever we’re cooking for a large group of people, this is the recipe I turn to first.

The ideal accompaniment to whatever you decide to cook on the barbeque.

How to make Pasta Salad with Homemade Dressing

This homemade pasta salad dish is so simple to prepare, which is one of the reasons I enjoy it so much! Even preparing your own dressing is a piece of cake!

Roast the tomatoes

The addition of roasted baby tomatoes to this pasta salad dish distinguishes it from the rest of the competition. I’ll tell you a small secret about me. Raw tomatoes are something I really despise! (Gasp)! Yes, this is correct! Raw-mater is something I despise! However. Roasted tomatoes are something I could eat all day long! Roasting brings out the richness of the fruit and provides a depth of taste that is unrivaled in any other recipe I’ve tried. Because of this, they stand out in this simple pasta salad dish!

Just make sure to roast the tomatoes for a long enough period of time that they become shriveled and dry out as much as you like!

Make the homemade Italian dressing

What sauce should I use for my pasta salad? When it comes to pasta salad recipes, this is a subject that is frequently asked, and the obvious response is to make your own dressing! Bottled dressings have been attempted in a pinch and failed miserably every time. The Homemade White Balsamic Italian Dressing in this pasta salad dish comes together in less than 3 minutes after being whisked up and shaken! It was COMPLETELY worth it! There are no processed ingredients or chemicals in this recipe!

A note a on white balsamic vinegar.

White balsamic vinegar is one of my favorite condiments, both for its flavor and for its color. It does not provide an unappealing brown hue to the pasta salad, as does traditional balsamic vinegar.

Alternatively, if you don’t have access to the white balsamic vinegar and don’t mind if your pasta salad dish turns out a bit darker, ordinary balsamic vinegar may be substituted with just as excellent results.

Assemble the pasta salad

It takes no time at all to prepare this dish once the tomatoes have been roasted and the dressing has been created. Here are a few points to keep in mind about the method:

  1. Preparing vegetables by chopping them. Because we want to receive a little bit of everything in each bite, we prefer our veggies to be chopped rather finely. In order to make things even easier, a food processor may be used to swiftly dice the vegetables. Prepare the spaghetti by rinsing it thoroughly. It is important to rinse the pasta with cold water after it has been thoroughly cooked to ensure that it does not get overcooked and that it does not absorb too much dressing
  2. Adding the dressing. After the heavy veggies and cheese have been incorporated into the pasta salad, as you can see in the recipe video, the homemade dressing is drizzled over the top and stirred in well. Before adding the parmesan cheese and the delicate roasted tomatoes, make certain that everything is evenly coated with the dressing.

Chill

I recommend letting this pasta salad dish lie in the refrigerator, covered, for at least 2-3 hours before serving, if not overnight, before serving. Taste and make adjustments! Make sure to taste your pasta salad before serving it and adjust the spices if required. Depending on the type of pasta you choose, you may find yourself needing to add a little extra dressing. I normally taste everything and adjust the seasonings immediately before serving.

Store

Leftovers can be kept in the refrigerator for up to 5 days if they are stored in an airtight container. This recipe should not be frozen, in my opinion.

Recipe FAQs

The following are some more critical details regarding this recipe! Is it possible to prepare the spaghetti salad the night before? One of the (many) nice aspects of this dish is that it may be prepared a day ahead of time. I really prefer to make it ahead of time so that the flavors have a chance to meld together more fully before serving. In the refrigerator, how long can you keep a pasta salad fresh? When stored in the refrigerator, this dish will survive for up to 5 days.

Best Pasta Salad Recipe: IngredientsSubstitutions

In this quick pasta salad recipe, I’ve included some comments on the ingredients and possible substitutes.

  • You can simply make this recipe gluten-free by substituting gluten-free pasta and pepperoni for the regular spaghetti. Vegetables: Feel free to substitute your preferred vegetables for those included in this recipe. Balsamic vinegar in its purest form. Regular balsamic vinegar and olive oil are also suitable alternatives. It is possible to use either canola or avocado oil in this recipe with success. However, I believe that olive oil is the greatest choice
  • Dried spice is another option. If you have fresh herbs on hand, feel free to use them instead of the dried ones
  • Pearl Mozzarella. If you can’t obtain pearl mozzarella, fresh mozzarella cheese may be substituted by chopping it into little pieces
  • Pepperoni Use turkey pepperoni instead of regular pepperoni for a lighter version. If you want to make a vegetarian version, leave off the pepperoni.

How to make this pasta salad recipe vegan:

A vegan version of this pizza may be created by omitting the pepperoni and fresh mozzarella from it. However, they are two of my favorite components in this salad, so I decided to include them. Consequently, I would only leave out information when absolutely required! If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with. Follow me on Instagram, Pinterest, Facebook, Twitter, and YouTube to see what I’m up to. Please remember to include me in your images.

Please remember to rate this dish and to leave a comment in the section below.

The Best Pasta Salad Recipe with Homemade Dressing

This is the most delicious pasta salad dish ever! It is distinguished from the competition by a tasty homemade dressing and roasted tomato topping. Delicious and nutritious BBQ side dish made with fresh vegetables, pepperoni, and fresh mozzarella cheese that can be prepared ahead of time. Preparation time: 5 minutes Cooking time: 1 hourChilling time: 1 hourTotal time: 1 hour and 5 minutes Salad with a side dish are served as a course. Cuisines include American and Italian. Servings 10 cups spaghetti salad (optional) (about 30 servings) Calories177kcal

Pasta salad:

  • 16oz (4 cups)uncooked tri-color rotini pasta, or gluten-free rotini
  • 1cuppepperonidiced
  • 8ozfresh mozzarella cheesecubed
  • 1small cucumberdiced
  • 2cupsbell pepperdiced (colors of your choice)
  • 2(6 oz)cans sliced black olives
  • 12 cup grated Parmesan cheese
  • 1 small cucumberdiced

Make the dressing:

  • To make the dressing, combine all of the ingredients in a small dish or Pyrex measuring cup. Remove from consideration

Cook the pasta:

  • Prepare a big saucepan of water by bringing it to a boil. Cook the pasta according to the package directions
  • Drain well. Upon completion, pour the mixture into a strainer and rinse with cold water. Remove from consideration

Roast your tomatoes:

  • Preheat the oven to 300 degrees Fahrenheit. halve your tiny tomatoes and set them aside. Season with olive oil, salt, and pepper
  • Toss again. Bake for 60-90 minutes on a big baking sheet if you have one. Remove the tomatoes from the oven once they have become shriveled and cooked to your preference
  • Then set them aside to cool.

Putting it all together:

  • Combine the cooled pasta, pepperoni, mozzarella cheese, cucumber, bell pepper, olives, and Parmesan cheese in a large mixing bowl
  • Set aside. Mix in the dressing until everything is well-combined. Toss in the tomatoes that have been roasted
  • Allow for at least 4 hours (or overnight) of cooling time in the refrigerator before serving.

This recipe for pasta salad yields a large amount of salad. It’s simple to cut the recipe in half to feed a smaller group!

Ingredient Substitutions

  • You can simply make this recipe gluten-free by substituting gluten-free pasta and pepperoni for the regular spaghetti. Vegetables: Feel free to substitute your preferred vegetables for those included in this recipe. Balsamic vinegar in its purest form. Regular balsamic vinegar and olive oil are also suitable alternatives. It is possible to use either canola or avocado oil in this recipe with success. However, I believe that olive oil is the greatest choice
  • Dried spice is another option. If you have fresh herbs on hand, feel free to use them instead of the dried ones
  • Pearl Mozzarella. If you can’t obtain pearl mozzarella, fresh mozzarella cheese may be substituted by chopping it into little pieces
  • Pepperoni Use turkey pepperoni instead of regular pepperoni for a lighter version. If you want to make a vegetarian version, leave off the pepperoni.

Store

You can easily make this recipe gluten-free by using gluten-free spaghetti and pepperoni; however, this is not recommended. Please feel free to substitute your preferred vegetables for those included in this recipe. Balsamic vinegar in its clearest form. Olive oil and regular balsamic vinegar are also suitable alternatives. It is possible to use either canola or avocado oil in this recipe successfully. Dried spice is the greatest option, in my opinion, but olive oil is the best. If you have fresh herbs on hand, feel free to use them instead of the dried ones; Pearl Mozzarella is also an excellent option.

If you are unable to get pearl mozzarella, fresh mozzarella cheese can be substituted by chopping it into little cubes. Use turkey pepperoni if you want a lighter version. Leaving out the pepperoni makes this dish vegetarian.

More Delicious Recipes

  • Caprese Quinoa Salad is a nutritious and light summer salad that is full of flavor! Also, try this burrata salad
  • This pasta primavera, with a vibrant lemony sauce, is a favorite of ours
  • Also, who can say no to pesto pasta prepared with fresh basil pesto from scratch? Summer condensed into a bowl
  • Asian Quinoa Salad
  • Easy Homemade Macaroni and Cheese
  • Asian Quinoa Salad

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