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Pasta Salad Recipe

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I love salads, but they can sometimes be too light, leaving me hungry soon after. That’s why pasta salad are perfect they’re both filling and satisfying. The best part is their versatility.

With various ingredients, you can create a new pasta salad each time. The best recipes often come from improvisation, especially when clearing out the fridge. Here’s my favorite pasta salad recipe:

Pasta Salad Recipe

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Love salads? Try these:

How to Make the Best Pasta Salad:

I prefer tri-colored pasta spirals. Start by cooking them al dente, following the package instructions. Drain and rinse with cold water to stop further cooking.

While the pasta cooks, wash and chop cherry tomatoes, bell peppers, red onion, broccoli florets, and black olives.

Mix the salad seasoning with Italian dressing in a small bowl.

Combine the drained pasta, dressing, and veggies in a large bowl. Toss until well mixed.

Refrigerate overnight and serve cold.

How to Make the Best Pasta Salad:

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Make-Ahead Tips:

Pasta salad often tastes better the next day as the flavors meld and the pasta absorbs the dressing, while veggies remain crisp. This makes it ideal for picnics or potlucks.

Pasta Salad Variations:

  • Experiment with ingredients: add white beans, carrots, or peas.
  • Include cold cuts like pepperoni, salami, mozzarella cubes, and freshly grated parmesan.
  • Use basil or sun-dried tomato pesto mixed with red wine vinegar instead of dressing.
  • Add grilled artichokes and roasted tomatoes or bell peppers.
  • Try mayo-based dressings with tuna or shrimp, onion, and celery.
  • For an Asian twist, add orange slices, chicken, nuts, and sesame oil dressing.
  • Combine avocado, tomatoes, red onion, olives, pineapple, and jalapeños with honey-lime dressing.
  • Use cucumber, red onion, and dill with a mayo-lime dressing.

Pasta Salad Variations:

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The Best Easy Pasta Salad Recipe

The Best Easy Pasta Salad Recipe

Yield: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

I love salads, but they can sometimes be too light, leaving me hungry soon after. That's why pasta salads are perfect they're both filling and satisfying. The best part is their versatility.

Ingredients

  • 16 oz tri-colored pasta spirals
  • 1 oz salad seasoning mix
  • 16 oz Italian-style salad dressing
  • ½ cup finely chopped red onion
  • 1 cup broccoli florets
  • 2 cups halved cherry tomatoes
  • 1 small diced red bell pepper
  • 1 small diced yellow bell pepper
  • 2.25 oz can sliced black olives

Instructions

  1. Cook the pasta as per package instructions. Drain and rinse with cold water.
  2. Prep and chop the veggies while the pasta cooks.
  3. Mix the salad seasoning with the Italian dressing.
  4. Combine the pasta, dressing, and veggies in a bowl.
  5. Toss well, refrigerate for at least two hours, and serve cold.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 15mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 6g

Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.

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