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My Most Requested Pasta Salad for Memorial Day Weekend
This pasta salad is one of the most requested dishes for Memorial Day weekend, summer cookouts, and family barbecues. It is bright, refreshing, and packed with colorful vegetables, tender pasta, and creamy cheese, all tossed in a tangy homemade dressing. The combination of flavors makes it a perfect side dish for grilled meats, seafood, or as part of a picnic spread. Because it is easy to make in large batches and can be prepared ahead of time, it is ideal for gatherings where you want something both impressive and practical.
Why This Pasta Salad is Perfect for Summer Gatherings
When the weather gets warm, we naturally look for recipes that are light yet satisfying. This pasta salad checks all the boxes. The fresh vegetables add a crisp texture, the pasta provides a hearty base, and the homemade dressing ties everything together with just the right amount of tang. It is versatile enough to pair with grilled chicken, burgers, steak, or even vegetarian mains. Best of all, it can be made ahead, stored in the fridge, and served cold or at room temperature, making it a stress-free addition to your summer table.
Another reason this recipe is a crowd-pleaser is that it is customizable. You can add more vegetables, switch up the cheese, or even make it gluten-free by using your preferred pasta substitute. The flavors only improve after a few hours in the refrigerator, so it is a recipe that rewards you for making it in advance.
Ingredients
- 1 lb rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup shredded mozzarella or cubed cheddar cheese
- 1/4 cup fresh parsley or basil, chopped
For the Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Step-by-Step Directions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rotini or bowtie pasta and cook according to the package instructions until al dente. This ensures the pasta will hold its shape and not become mushy when tossed with the dressing.
- Drain the pasta and rinse it under cold water to stop the cooking process. Cooling the pasta also helps prevent it from absorbing too much dressing too quickly.
Prepare the Vegetables
- While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the black olives. This step ensures that every bite of salad has a variety of textures and flavors.
- Cube or shred the cheese of your choice. Mozzarella offers a mild creaminess, while cheddar brings a sharper bite.
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper. Whisking until emulsified helps the oil and vinegar blend together smoothly, creating a balanced and flavorful dressing.
Assemble the Salad
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables and cheese.
- Pour the dressing evenly over the salad. Use a large spoon or tongs to toss until every piece of pasta and vegetable is coated with the dressing.
Chill and Serve
- Refrigerate the pasta salad for at least 30 minutes before serving. This resting time allows the flavors to meld together and the dressing to fully infuse into the pasta and vegetables.
- Just before serving, sprinkle with fresh parsley or basil for a burst of color and freshness.
Nutritional Information
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
- Kcal: ~320 kcal per serving
- Servings: 6–8
Ingredient Notes and Variations
For best results, choose high-quality olive oil for the dressing, as its flavor plays a key role in the salad. Cherry tomatoes add sweetness, but grape tomatoes or heirloom varieties can be used for extra color. Red onions provide a mild bite, but if you prefer something milder, soak the slices in cold water for a few minutes before adding them to the salad. Mozzarella is mild and creamy, while cheddar provides a sharper, tangier taste—choose according to your preference.
You can also add other vegetables like bell peppers, shredded carrots, or blanched asparagus for more variety. If you enjoy a salty kick, consider adding crumbled feta cheese instead of mozzarella or cheddar. For protein, diced grilled chicken, cooked shrimp, or even chickpeas can be mixed in to make it a complete meal.
Tips for the Best Pasta Salad
- Do not overcook the pasta. Slightly firm pasta holds up better in the salad.
- Rinse pasta in cold water to prevent clumping.
- Let the salad chill before serving for the best flavor.
- Add herbs just before serving to keep them fresh.
- If making ahead, reserve a little dressing to stir in right before serving to freshen up the flavor.
Make-Ahead and Storage
This pasta salad can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator. If the salad absorbs too much dressing overnight, simply drizzle a bit more olive oil and vinegar before serving. Leftovers can be stored for up to 3 days, making it a great option for meal prep or weekday lunches.
Perfect Pairings for Memorial Day Weekend
This pasta salad pairs beautifully with grilled burgers, barbecue ribs, hot dogs, or smoked chicken. It also works well alongside grilled vegetables and seafood dishes like grilled shrimp skewers or salmon fillets. Because it is served cold, it contrasts nicely with warm, smoky main dishes, balancing out flavors and textures on the plate.
Final Thoughts
This Memorial Day pasta salad is colorful, flavorful, and incredibly easy to prepare. Whether you make it exactly as written or customize it with your favorite ingredients, it is sure to be a hit at your next gathering. The combination of pasta, fresh vegetables, cheese, and tangy dressing is timeless and appealing to all ages. Keep it in your summer recipe rotation, and you will always have a crowd-pleasing side dish ready for any occasion