Memorial Day Pasta Salad (Printable Copy)

Rotini and crisp veggies tossed in zesty Italian dressing; chilled, colorful side 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:

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 -
  • All the colors and crunches signal summer, and nobody can resist a second scoop.
  • It has a way of turning a simple barbecue into something memorable with almost no effort.
02 -
  • Learning not to toss warm pasta with veggies was a game changer – hot noodles wilt everything instantly.
  • Letting the salad chill for a while makes each ingredient taste more like itself.
03 -
  • Rinsing onions in cold water before adding keeps their flavor but tames the bite.
  • Add soft cheese just before serving to avoid sogginess – learned after too many creamy disasters.
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