Memorial Day Pasta Salad (Printable Version)

Colorful pasta tossed with Italian dressing, crisp vegetables, and optional cheese—perfect chilled for summer gatherings.

# Ingredient List:

→ 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

# Directions:

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 taste like summer in a bowl and everyone will ask for your secret balance of crunch and zest.
  • You can prep everything ahead, so you actually get to relax and chat instead of fussing in the kitchen.
02 -
  • If you forget to rinse the pasta with cold water, it gets sticky and stubbornly clumps together.
  • I once tried to use leftover hot pasta, but the cheese melted and turned everything gloopy – always let it cool first!
03 -
  • Always salt your pasta water – it’s the only chance to flavor the noodles properly.
  • Letting the salad chill at least half an hour before serving is the unspoken trick for deeper, brighter flavor.
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