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This easy pasta salad recipe is thrown together in minutes, offering a delicious, classic side perfect for BBQs, picnics, or a no-fuss weeknight meal.
We Love THIS Pasta Salad!
We love to BBQ and gather for dinner with friends. One of our go-to salad recipes is this pasta salad recipe that we’ve made our entire lives.
In fact, it’s such a favorite of the kids that one of the girls makes it at least every other week. We not only make it for BBQs and pool parties, but as a side dish for many dishes like: Hamburgers, Chicken Nuggets and Flat Iron Steak.
What’s to love:
- It’s simple! This easy side dish comes together in a cinch.
- Easy to customize. Change what you add to the recipe to add flavor and more. You can add other meat options, cheeses, or veggies.
- Make ahead option. Pasta salad recipes can easily be assembled several days in advance for any event or potluck.
Ingredients
PREP TIME: 15 minutes
CHILL TIME: 2 hours
- 16 ounces (4 cups) colored rotini pasta cooked – fusilli, farfalle, and penne will work as an alternative pasta shape.
- ½ cup diced black olives
- ½ cup cubed Colby Jack cheese – We usually add cheese cubes, but you can also add fresh mozzarella cheese, grated Parmesan cheese, or feta cheese.
- ½ cup mini pepperoni slices – ham cubes, grilled chicken, bacon, and salami also work well.
- ¾-1 cup Italian dressing – Make a homemade Italian salad dressing to go with it or use a bottle of store-bought Italian dressing.
- optional mix-ins – chopped cucumbers, halved grape tomatoes, chopped bell peppers, ham cubes, pepperoncini, artichoke hearts, red onion, or kalamata olives. To get a fork full of different flavors, chop your vegetables into bite-size pieces.
- optional fresh herbs – basil, oregano, or parsley can also enhance the flavors of this pasta salad.
How to Make Pasta Salad
- PASTA. Boil 16 ounces (4 cups) al dente pasta as directed on the package in a large pot. Drain and rinse with cold water.
- COMBINE. In a large bowl, combine cool pasta, ½ cup olives, ½ cup cubed cheese, and ½ cup pepperoni.
- DRESS. Pour at least half of ¾-1 cup Italian dressing into the pasta salad and mix well. Add any desired mix-ins to the pasta salad and mix well.
- CHILL. Refrigerate for at least 2 hours. Stir in additional dressing to taste before serving.
Complete the Meal
- Main dishes: Best Hamburger Recipe, Flat Iron Steak Recipe, Huli Huli Chicken
- Desserts: Easy No Bake Cheesecake, Peach Dump Cake, Moist Sour Cream Chocolate Cake
- More pasta salads: Greek Pasta Salad, Asian Pasta Salad, Chicken Pasta Salad
More collections: Pasta Salad Recipes, Easy Side Dishes, Summer Side Dishes
Pasta Salad Recipe
This easy pasta salad recipe takes minutes to make. It's a classic side dish, perfect for BBQs, picnics, or any night of the week!
Ingredients
- 16 ounces (4 cups) colored rotini pasta (fusilli, farfalle, and penne work too) cooked
- ½ cup diced black olives
- ½ cup cubed Colby Jack cheese
- ½ cup mini pepperoni slices
- ¾-1 cup Italian dressing
Optional Mix-Ins
- chopped cucumbers, halved grape tomatoes, chopped peppers, ham cubes, pepperoncini, artichoke hearts
Instructions
- Cook pasta as directed on the package. Drain and rinse with cold water.
- In a large bowl, combine cool pasta, olives, cheese, and pepperoni.
- Pour at least half of the Italian dressing into the pasta salad and mix well.
- Add any desired mix-ins to the pasta salad and mix well.
- Refrigerate for at least 2 hours. Stir in additional dressing to taste before serving.
Video
Notes
Make it ahead of time. Pasta salad is best when eaten right after adding the dressing. To make it ahead of time, store the dressing in a separate container, and toss it with the pasta salad before you serve/eat it.
STORE. Keep this pasta salad in an airtight container. Leftovers will last in the fridge for 5 to 7 days. You can have pasta salad for lunches and dinners all week!
FREEZE. We do not recommend freezing pasta salad.
Nutrition
Serving: 1g, Calories: 344kcal, Carbohydrates: 46g, Protein: 11g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 15mg, Sodium: 515mg, Potassium: 178mg, Fiber: 2g, Sugar: 4g, Vitamin A: 123IU, Vitamin C: 0.1mg, Calcium: 77mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How do I keep pasta salad from drying out?
- Keep the pasta from absorbing all of the dressing, only add ½ of the dressing when tossing it together so that all the flavors can meld, then add the remaining dressing right before serving.
Can I make pasta salad ahead of time?
- Pasta salad is best when eaten right after adding the dressing. To make it ahead of time, store the dressing in a separate container, and toss it with the pasta salad before you serve/eat it.
How to store leftover pasta salad?
- Keep this pasta salad in an airtight container in the fridge for 5 to 7 days. You can have classic pasta salad for lunches and dinners all week!
How to Freeze?
- We do not recommend freezing pasta salad.
I made this pasta salad the other day and it turned out fantastic! I used ham instead of pepperoni and fresh green peppers and cucumbers from the garden. I also used a whole can of olives – not sliced, a whole onion – chopped and store-bought Italian dressing. The salad was amazing! This will now be in our rotation. Thank you Kristyn!
It’s the first time I made a pasta salad, and this handy recipe was just what I needed! I also appreciate that the recipe includes variation ingredients (add-ins) and is super easy to make!
that pasta salad looks pretty good
Hope you enjoy!!