My Most Requested Pasta Salad

Introduction

My most requested pasta salad is the ultimate side for Memorial Day weekend. It’s packed with fresh vegetables, tender pasta, and a bold homemade dressing. This colorful dish is light, vibrant, and always the first to disappear. In just under 30 minutes, my most requested pasta salad brings flavor and freshness to any summer table. It’s the dish I make every year—and everyone asks for it again.

Why You’ll Love This Recipe

It’s colorful, fresh, and family-friendly
Perfect for outdoor events and warm days
Holds up well at room temperature
Can be prepped ahead and gets better over time

Recipe Origins

This recipe was inspired by classic American summer pasta salads, but with a Mediterranean-style twist. Instead of heavy mayo, it uses a vinaigrette-style dressing with Italian herbs, red wine vinegar, and Dijon mustard. It began as a Memorial Day idea but quickly became my most requested pasta salad at every potluck and backyard BBQ.

Ingredients

1 lb rotini or bowtie pasta
1 cup halved cherry tomatoes
1 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup sliced black olives
1/2 cup finely chopped red onion
1 cup cubed cheddar or mozzarella cheese
1/2 cup sliced salami or pepperoni (optional)
1/3 cup chopped fresh parsley or basil

For the Dressing

3/4 cup Italian dressing
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 tsp garlic powder
Salt and pepper to taste

Instructions

1- Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.

2- While the pasta cools, prep the vegetables: halve the tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.

3- Slice the olives and salami if using. Cube the cheese and chop the fresh herbs.

4- In a small bowl, whisk together the Italian dressing, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper.

5- In a large bowl, combine pasta, vegetables, cheese, and salami. Pour in the dressing and toss gently to coat.

6- Add chopped herbs and mix again to combine everything evenly.

7- Chill for at least 30 minutes before serving. It tastes best after 2–3 hours.

Nutrition Information

Calories: 380
Fat: 18g
Carbohydrates: 36g
Protein: 13g
Sodium: 570mg

Quick Facts

Preparation Time: 20 min
Cooking Time: 10 min
Servings: 8
Difficulty: ⭐⭐

Storage and Reheating Tips

Refrigerate within 2 hours to keep it fresh.
Store in an airtight container for up to 4 days.
Do not freeze—it affects the texture of cheese and vegetables.
Add a splash of dressing before serving if it seems dry.
Always add fresh herbs last to preserve flavor and color.

Serving Suggestions

Grilled burgers or hot dogs
Garlic bread or breadsticks
Fresh fruit salad
Chilled lemonade or white wine
Corn on the cob
Watermelon wedges

Common Mistakes

Adding dressing to hot pasta: absorbs too quickly and dries out
Undersalting the cooking water: makes the salad taste flat
Skipping chill time: prevents flavors from blending
Using watery tomatoes: dilutes the dressing
Too much cheese: makes the dish too heavy

Recipe Variations

Gluten-Free: Use gluten-free pasta
Vegetarian: Skip meat and add chickpeas or artichokes
Dairy-Free: Use plant-based cheese cubes
Greek Style: Add feta, kalamata olives, and oregano
Extra Summer Twist: Add avocado and grilled corn

Frequently Asked Questions

• Can I make this ahead of time?
  Yes, and it actually improves after a few hours in the fridge.
• How long does it keep?
  Up to 4 days when stored properly in the fridge.
• Why does it dry out overnight?
  The pasta absorbs the dressing—refresh with a splash before serving.
• What pasta shapes work best?
  Rotini, bowtie, or small shells are ideal for holding dressing.
• Is this salad kid-friendly?
  Yes! It’s colorful, flavorful, and not too strong in taste.

Conclusion

My most requested pasta salad is more than a holiday tradition—it’s the perfect summer side. It’s easy to prepare, full of flavor, and always in demand. With crisp vegetables, creamy cheese, and tangy dressing, it fits any gathering from Memorial Day to Labor Day. Make it once and it will be your signature dish all season long.