Easy Pasta Salad

The big-batch easy pasta salad I make when I’m short on time. People always ask why it tastes so good. I’ll let you in on my secrets! (No bottled dressing involved.)

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My big, easy pasta salad

Newsflash! You don’t need a gazillion add-ins to make a great pasta salad. You don’t need pricey ingredients like baby bocconcini, you don’t need to buy multiple bunches of herbs (and just use a teeny amount of each) and you don’t need much time.

All you need to do is toss hot, freshly cooked pasta in a simple, tangy, Dijon cider vinegar dressing then set it aside while the pasta cools. You will be shocked how much flavour the pasta soaks up! Which means, before we’ve even added anything, your pasta salad is already great. So whatever you toss in will make it even better!

Pasta salad tips galore!

Also today – more pasta salad tips

1. Toss hot pasta in dressing first so it soaks up flavour while cooling.
2. Use shortish or medium pasta shapes that hold dressing well.
3. Add-ins can be anything you like – keep it simple or go wild.

Of course, feel free to wing-it

Here’s what you need for this pasta salad

1. the pasta

Any shortish and medium pasta

2. PASTA SALAD ADD-INS

And here’s what I put into

• Cherry tomatoes, halved
• Green olives, sliced
• Cucumber, diced
• Feta, crumbled
• Fresh basil, torn

3. THE dijon-cider vinegar DRESSING

I specifically make this dressing

Heads up: the dressing is quite sharp

• Dijon mustard
• Cider vinegar
• Olive oil
• Garlic
• Salt
• Pepper
• Sugar

How to make this Big, Easy Pasta Salad

If you’ve got decent chopping skills

1. Cook pasta al dente, drain and rinse under cold water.
2. Toss hot pasta in the Dijon-cider vinegar dressing and set aside to cool.

1. Chop all your add-ins while the pasta cools.
2. Toss the cooled pasta with the add-ins and adjust seasoning.

1. Serve immediately or chill for at least 2 hours for best flavour.
2. Toss again before serving if chilled.

Matters of storage and make ahead

As all good pasta salads should be

If I’m making ahead intentionally

Whether you serve it freshly made or prepare it ahead of time, keep the salad properly chilled. The FDA’s refrigerator and food safety guidance recommends keeping refrigerated foods at 40°F (4°C) or below and refrigerating prepared foods and other perishables within 2 hours.

Pasta Salad FAQs

How do you describe a pasta salad?

Pasta salad is a cold or room-temperature dish made with cooked and cooled pasta combined with dressing and ingredients such as vegetables, cheese, olives, or meat. Short pasta shapes like rotini, fusilli, and farfalle work especially well because they hold onto the dressing and mix-ins.

What is the most popular pasta salad?

Italian pasta salad is one of the most popular versions. It typically combines short pasta with fresh vegetables, olives, mozzarella, cured meats, and a flavorful vinaigrette. Other popular variations include BLT pasta salad, chicken bacon ranch pasta salad, and Greek pasta salad.

What do people eat pasta salad with?

Pasta salad is commonly served with grilled chicken, burgers, sandwiches, barbecue meats, or seafood. It also works well as a side dish for picnics, potlucks, summer cookouts, and casual family meals.

How to make pasta salad?

Cook short pasta such as rotini, penne, farfalle, or fusilli until al dente, then drain it and combine it with your dressing and favorite add-ins. Vegetables, olives, cheese, herbs, and proteins can all be added. Chill the salad before serving to allow the flavors to blend.

Watch how to make it

Really Good Pasta Salad – the BEST pasta salad recipe

Print Recipe

The big-batch easy pasta salad I make when I’m short on time. People always ask why it tastes so good. I’ll let you in on my secrets!

• Author: Maya Collins
• Method: Lunch

Ingredients

Scale 1x2x3x

• 1 pound cellentani pasta (prepared al dente and cooled)
• 1/4 cup red onion (diced)
• 1 cup broccoli (chopped)
• 1 cup green olives (sliced or whole (I did a mix of both.))
• 1 cup sharp cheddar cheese (cubed)
• 1/2 cup banana peppers (chopped)
• 1 cup mini pepperoni or pepperoni cubed
• 1/2 cup salami (cubed)
• 1 cup cherry tomatoes (sliced)
• 1 medium green pepper (diced)
• 1/2 cup red wine vinegar
• 1/3 cup sugar
• 1 tablespoon dried parsley
• 1 tablespoon Italian seasoning
• 2 cloves fresh garlic (minced)
• 1 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, add the cooled pasta, red onion, broccoli, green olives, cheese, banana peppers, pepperoni, salami, cherry tomatoes, and green pepper. Set aside.
2. In a small bowl, whisk together the red wine vinegar, sugar, dried parsley, Italian seasoning, garlic, and extra virgin olive oil. Add salt and pepper to taste. (About 1 teaspoon salt and 1/2 teaspoon pepper.)
3. Add the dressing to the bowl of pasta. Toss to combine. Cover with plastic wrap and chill in the refrigerator for at least two hours. Toss again before serving.