Here’s a classic, crowd-pleasing Pasta Salad 🥗🍝 — fresh, colorful, and perfect for picnics, potlucks, or easy lunches.
Classic Pasta Salad
Ingredients (serves 6–8):
- 12 oz pasta (rotini, bowties, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup black or green olives, sliced
- 1 cup mozzarella cubes or shredded cheese
- ½ cup pepperoni slices (optional)
- ¼ cup fresh parsley or basil, chopped
Dressing
- ¾ cup Italian dressing (store-bought or homemade)
- 2 tbsp grated Parmesan cheese
- Salt & pepper, to taste
Instructions:
- Cook pasta:
Boil pasta in well-salted water until al dente. Drain and rinse with cold water to cool completely. - Combine ingredients:
In a large bowl, mix cooled pasta with vegetables, cheese, pepperoni, and herbs. - Dress:
Pour dressing over salad and toss well. Sprinkle in Parmesan, salt, and pepper to taste. - Chill:
Refrigerate at least 1 hour before serving so flavors blend. - Serve:
Toss again before serving. Add extra dressing if needed.
⭐ Tips for the BEST pasta salad:
- Salt the pasta water well — it’s your only chance to season the pasta.
- Rinse pasta only if serving cold (keeps it from absorbing too much dressing).
- Pasta salad tastes better after sitting for a bit — make ahead if possible.
🔄 Variations:
- Creamy pasta salad: Replace dressing with mayo + a splash of vinegar.
- Greek style: Add feta, kalamata olives, and Greek dressing.
- Veggie-loaded: Add bell peppers, broccoli, or spinach.
- Protein boost: Add grilled chicken or shrimp.
If you want, I can also give you a no-mayo version, creamy Amish-style, or a 3-ingredient super-simple pasta salad.
