Rich in protein and deliciousness, this spring and summer side dish favorite will be the BEST pasta salad you’ve ever had!

After this month’s Best Ever Macaroni Salad success, the messages asking for pasta salad have been nonstop! Well, here you go! I first introduced y’all to this bowl of deliciousness 2 years ago. It was a hit back then, and it still is today.

It’s customizable as well, so get creative with it! With its colorful medley of ingredients and refreshing flavors, pasta salad is a staple at summer barbecues, picnics and get-togethers. This recipe will impress your guests and keep them coming back for more.

Table of Contents

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

Rotini Noodles
Vegetables: Cucumber, Carrot, Yellow Bell Pepper, Red Onion, Olives, Sweet Cherry Tomatoes
Pepperoni
Fresh Mozzarella
Fresh Basil
Caesar Dressing
Greek Dressing
Parmesan Cheese

The ingredients needed to make pasta salad: veggies, dressing, cheese and noodles.

Tools You’ll Need

Cutting Board
Chef’s Knife
Large Mixing Bowl
Rotary Grater
Tongs

Why You’ll like this Recipe

It’s an excellent light and fresh spring and summer side dish!
It’s got an amazing blend of colors, textures and flavors!
It’s customizable to your taste and nutrition preference!
It’s rich in protein and deliciousness!

How to Make this Recipe

In a large bowl, combine all ingredients (plus or minus however much you’d like).

The ingredients in a bowl to make pasta salad.

Toss until well combined. Garnish with fresh basil and parmesan cheese. Refrigerate until ready to serve.

Pasta salad next to a chicken leg quarter on a plate.

Tips and Substitutions

This is highly customizable. Besides the ingredients I used, you could also incorporate asparagus, cauliflower, chickpeas, broccoli, zucchini, squash, radishes, sugar snap peas, corn, edamame, beans, cheese, etc.
You can make this pasta salad a meal by simply pairing it with a protein like grilled chicken, shrimp, tuna, ham, tofu or steak.
You can use a variety of dressings like Italian dressing, balsamic vinaigrette, ranch dressing, Caesar dressing, or a simple olive oil and vinegar dressing. Mayonnaise-based dressings are also popular for creamy pasta salads too.

Storage

Store in an air-tight container in the refrigerator up to 3-4 days. The pasta tends to soak up the dressing the longer it’s stored. If needed, toss with additional dressing. This is not freeze and thaw friendly dish.

Frequently Asked Questions

What type of pasta works best?
- Short pasta shapes like rotini, penne, fusilli, or farfalle, work well for pasta salad. They hold the dressing and other ingredients, ensuring every bite is flavorful.
Can I make pasta salad in advance?
- Yes, pasta salad is a great make-ahead dish. You can prepare it a few hours or even a day in advance. Just give it a toss before serving to redistribute the flavors.
How can I keep my pasta salad from drying out?
- To prevent pasta salad from drying out, make sure the pasta is properly cooked and slightly undercooked, as it absorbs some of the dressing and softens further in the refrigerator. You can reserve a small amount of dressing to add right before serving to freshen up the salad.
Is this recipe gluten-free?
- This can easily become gluten-free by ensuring the dressing variety and pasta you choose is gluten-free.

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