Memorial Day Pasta Salad (Print Version)

Colorful pasta salad with rotini, cherry tomatoes, cucumbers and zesty Italian dressing—ready in 30 minutes.

# What You'll Need:

→ 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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • Your friends will swear you spent hours—but really, it’s all about letting the flavors mingle in the fridge.
  • I reach for this recipe every time because it fits every guest’s cravings (and pleasantly surprises the skeptics who usually avoid pasta salads).
02 -
  • If you overcook the pasta, it’ll turn mushy after soaking in the dressing—a lesson I learned when distracted by a neighbor’s fireworks display.
  • Using a really flavorful Italian dressing (homemade or a zesty bottled brand) completely transforms the salad—don’t settle for bland.
03 -
  • Draining the pasta well and letting it cool thoroughly keeps the salad from becoming watery.
  • A handful of fresh herbs—from basil to mint—adds unexpected vibrancy, especially when the weather is hot.
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