Memorial Day Pasta Salad (Print Version)

Colorful pasta salad with crisp veggies and zesty Italian dressing, chilled for summer gatherings.

# What You 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

# How To Make It:

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 -
  • The flavors only get better as they mingle in the fridge, making this a dish you can prep ahead and forget until party time.
  • Its vivid colors and crisp freshness make every bite feel like a celebration in itself.
02 -
  • I once skipped rinsing the pasta and ended up with a solid, sticky mass instead of a fluffy salad — always rinse well.
  • Tasting and adjusting the salt and pepper after the salad chills makes all the difference, so don’t forget.
03 -
  • Add a handful of arugula or spinach just before serving for extra green goodness.
  • Stirring in dressing a bit at a time helps perfectly distribute flavor and keeps veggies crisp.
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