Memorial Day Pasta Salad (Printer-friendly)

Colorful make-ahead pasta tossed with veggies, olives and zesty Italian dressing; chill before serving.

# Ingredient List:

→ 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

# How-To Steps:

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 stays crisp and lively, even after a couple of hours outside—no limp lettuce in sight.
  • The creamy mozzarella add-in turns each bite into a little surprise picnic moment.
02 -
  • If you overcook the pasta, it’ll turn mushy after chilling—trust me, even generous dressing can’t save it.
  • Mixing in the cheese right before serving keeps it from absorbing too much dressing and getting rubbery.
03 -
  • Rinse your pasta in cold water immediately for the most satisfying texture.
  • A few hours of chilling lets every ingredient soak up the flavor—don’t rush this step if you want compliments.
Return