Memorial Day Pasta Salad (Print View)

Colorful pasta salad with rotini, fresh veggies and zesty Italian dressing—chilled and perfect for summer gatherings.

# 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 -
  • You can toss almost any veggie you love into this salad—it forgives substitutions like a charm.
  • It’s secretly the hero of potlucks, surviving heat and hungry crowds without missing a beat.
02 -
  • If the pasta isn’t cooled properly, the salad turns gummy and sticky.
  • Tossing the dressing onto warm ingredients lets it soak in, but waiting until they’re cool keeps everything fresh and crisp.
03 -
  • Let the salad rest chilled, but toss it once before serving to reawaken the flavors.
  • Adding a spoonful of dressing right before serving brightens everything, especially if the salad has sat awhile.
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