Memorial Day Pasta Salad (Print Version)

Bright, chilled rotini with tomatoes, cucumber, peppers, olives and zesty Italian dressing—perfect for summer sides.

# Components:

→ Pasta

01 - 350 g (12 oz) rotini or fusilli pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - 1/2 cup red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup shredded carrots
08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3/4 cup Italian dressing (store-bought or homemade)
10 - Salt and black pepper, to taste

→ Optional Add-ins

11 - 1/2 cup cubed mozzarella or feta cheese
12 - 1/4 cup grated Parmesan

# Directions:

01 - Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, carrots, and parsley.
03 - Pour Italian dressing over the salad. Toss gently to combine and season with salt and pepper as needed.
04 - If desired, add in mozzarella, feta, or Parmesan cheese and toss again.
05 - Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.

# Expert Advice:

01 -
  • It's a crowd-pleaser that never fails to brighten up the picnic table, and you can prep most of it in advance.
  • This salad soaks up the dressing as it chills, making leftovers the secret best part.
02 -
  • If you skip rinsing the pasta after cooking, the salad can go gummy in the fridge.
  • Tossing the salad while the pasta is still warm soaks up extra dressing & a trick I wish I’d known sooner.
03 -
  • Invest in a good sharp knife—the neatness of your veggie cuts shows up in every bite.
  • Don’t be shy about upping the herbs; fresh parsley or basil bring this salad to life.
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