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My Most Requested Pasta Salad for Memorial Day Weekend is the dish everyone hopes I will bring to the backyard barbecue. This easy pasta salad is fresh and satisfying, with zippy dressing and plenty of crisp veggies in every bite. I always love how it comes together quickly and how every ingredient adds both beauty and flavor. It packs up perfectly for picnics and only gets better after a rest in the fridge.
This is the salad my kids ask for on their birthdays and what my neighbors hope I drop by on a hot summer afternoon. My favorite part is watching someone try it for the first time and immediately request the recipe.
Ingredients
- Rotini or bowtie pasta: The fun shapes hold onto dressing and bite-sized veggies look appealing for kids and adults Choose quality pasta that keeps a little bite after cooking
- Cherry tomatoes: Pick ones that are firm and glossy for juicy bursts of sweetness
- Cucumber: Adds cool crunch English or Persian cucumbers are less seedy and watery
- Red bell pepper: Sweet and vibrant Look for a crisp, shiny pepper for best flavor
- Black olives: Sliced to add briny depth Use well-drained olives for the best texture
- Red onion: Finely chopped for a kick If raw onion is too strong, soak in ice water for 10 minutes to mellow
- Cheddar or mozzarella cheese: Cut into cubes so each forkful gets a bit of creamy cheese Fresh mozzarella pearls work great too
- Salami or pepperoni: Use if you want savory richness Slice thin so the flavor blends in Optional for a vegetarian version
- Fresh parsley or basil: Chopped to bring herby brightness Always choose vibrant leaves without dark spots
- Italian dressing: Store-bought or homemade both work Choose a dressing with punchy acidity and good olive oil
- Dijon mustard: Lends the right amount of tang for balance
- Red wine vinegar: Adds extra zip and helps dressing cling to pasta
- Garlic powder: Offers mellow garlic in every bite Choose a fresh bottle for bold flavor
- Salt and pepper: To bring all the flavors together Taste as you go
Step-by-Step Instructions
- Cook the Pasta:
- Start by boiling your pasta of choice in a generously salted pot Use plenty of water to give the pasta room to move Cook until just al dente so it holds up when tossed in dressing After draining rinse under cold water until the pasta is no longer warm and is well drained This step ensures the pasta does not overcook or clump together
- Chop the Vegetables and Cheese:
- While the pasta cooks get all your vegetables cheese and any meat ready Dice everything into small bite-sized pieces so you get a little of each in every forkful Uniform pieces make for the best salad texture
- Mix the Dressing:
- Whisk together Italian dressing Dijon mustard red wine vinegar garlic powder salt and pepper in a small bowl until fully combined Taste and adjust seasoning to suit your preference
- Combine the Salad:
- In a large mixing bowl add the cooled pasta all the chopped veggies cheese salami or pepperoni if using and fresh herbs Pour the dressing over everything and toss very thoroughly The goal is to coat every piece well so the flavors meld
- Chill the Salad:
- Transfer the salad to the refrigerator and cover Let it chill for at least one hour or even overnight This is the key step that lets the flavors blend and deepen Give it another toss before serving and taste to see if it needs more dressing or a pinch of salt
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My personal favorite ingredient is the fresh basil It gives such a summery aroma and always reminds me of my grandmother’s backyard garden I will never forget the time my son insisted on picking every cherry tomato himself for our big family BBQ That salad was extra sweet
Storage Tips
If making ahead keep the salad covered in the refrigerator for up to three days If it starts to look dry stir in a spoonful of extra Italian dressing just before serving Do not leave at room temperature for more than two hours during outdoor gatherings
Ingredient Substitutions
Feel free to swap rotini for penne or fusilli If you want to skip meat leave out the salami or pepperoni For vegan guests choose a plant-based cheese and double the herbs Gluten-free pasta works beautifully Just remember to check the pasta for good texture after cooking
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Serving Suggestions
Serve this salad out of a big colorful bowl with extra fresh basil sprinkled on top It is ideal alongside grilled chicken burgers or as part of a vegetarian buffet If you want more crunch add sunflower seeds or extra diced bell pepper I like scooping up leftovers with pita chips for a quick lunch
Cultural and Historical Context
Pasta salad became popular in America in the postwar era as picnics and casual potlucks grew Pastas like rotini made it easy to toss in whatever was fresh or leftover and the salad could be made in large batches or days ahead Now nearly every family has their own version and for us this one, with its Mediterranean flair, is the classic everyone asks for
Frequently Asked Questions
- → Can I make this pasta salad ahead of time?
Absolutely! In fact, chilling the salad for a few hours or overnight enhances the flavors and texture. Just give it a quick toss before serving and add extra dressing if needed.
- → What type of pasta works best?
Short, sturdy pastas like rotini or bowtie hold the dressing and mix-ins well, giving bite-sized portions and great texture. Feel free to use gluten-free varieties if needed.
- → Can I make this salad vegetarian?
Yes, simply omit the salami or pepperoni. The dish is delicious with just veggies and cheese, but you can also add chickpeas for extra protein.
- → How do I keep the salad from drying out?
Add a splash of extra dressing just before serving to keep everything moist and flavorful, especially if making ahead.
- → What substitutions can I use for the cheese?
Cheddar and mozzarella both work well, but feel free to substitute with feta, provolone, or a dairy-free alternative for a different flavor profile.
- → Can I add other vegetables?
Definitely. Try adding chopped broccoli, artichoke hearts, sun-dried tomatoes, or spinach for added variety and color.