You need a side dish that’s perfect for a summer BBQ, potluck, or church social. Make this Classic pasta salad. The recipe adapts easily to gluten free, dairy free, vegetarian and any other way you want to make it. You’ll know the changes but those eating it will only notice how good it is!
I remember pasta salad being common at family gatherings and BBQs when I was younger. It’s one of my go-to recipes when I can’t decide what side dish to bring to get-togethers. It’s always a hit and leftovers are scarce.
What is Classic Pasta Salad
Classic Pasta Salad is cold pasta, typically rotini shaped, a few summer vegetables, and usually kind of meat and/or cheese. It is all mixed together with Italian dressing which packs a ton of flavor in every bite. If that wasn’t enough, it’s also a great make ahead side!
Can I make Pasta Salad the Night Before
Pasta Salad is a great make ahead side dish. Making it the night before is perfect because the flavors have time to blend and meld together.
For those of you making it the day ahead of your event, remember a couple of things.
The pasta and vegetables in the salad absorb the dressing as it sits in the refrigerator. Reserve some dressing to mix into the salad the day of your event.
Cold gluten free pasta breaks up after getting cold and being in the fridge. When I’m using gluten free pasta, I make the salad the day I’m serving it so the pasta keeps its shape.
Does Pasta Salad Need to be Refrigerated
In general, yes, pasta salad needs refrigeration. I find this pasta salad is a little more forgiving and can be left at room temperature for a little while longer. Here’s why.
- This classic pasta salad doesn’t have mayonnaise,
- If there is no cheese or meat in the pasta salad, it can be left out of the fridge a little longer than what I would leave it out normally as well.
- The pasta salad flavors are more intense when the pasta salad isn’t eaten right out the fridge. Leave it out for a little bit before eating it so the flavors can come back out.
What Pasta Shape Should Be Used for Pasta Salad
Classic pasta salad that I remember was always made with rotini pasta, usually the tri-colored variety. It’s fun, colorful and most importantly, it captures the dressing.
Use the pasta shape you like the most, keeping in mind that you want the dressing coating the shape you choose. This works best on short cuts of pasta (see below) with curves and ridges to grab the dressing
Here are a few pasta shapes perfect for pasta salad
- Rotini – Tri colored or traditional rotini – a corkscrew shaped pasta.
- Farfalle – Bow tie shaped.
- Conchiglie – Shell shaped pasta.
- Cavatappi – It looks like a corkscrew like rotini but is hollow in the center like macaroni noodles.
- Campanelle – It looks like a bell with a ruffled edge.
What Dressing is Used on Pasta Salad
My favorite dressing for pasta salad is Good Seasons Garlic and Herb Dressing. I mix it up in my favorite Dressing Shaker and it is ready to go.
While it is my favorite, there are two challenges with the dressing packet.
- Finding it is sometimes difficult. Not every grocery store carries it.
- It’s not gluten free which doesn’t work for my wife who is gluten intolerant.
I now use this garlic and herb dressing mix recipe. It has all of the flavor, uses ingredients I have on hand in the pantry, and is gluten free.
Oh, did I mention that it’s super easy to make and much less expensive than the packet mix?
Ok, you’re making this dish and you want it to be your own. What should you do?
Swap Ingredients and Make This Pasta Salad into Your Own Version
As I said earlier, this pasta salad is versatile and really easy to make into your own recipe. Here are some simple ways to make it your own.
- Make it Gluten Free – Use gluten free pasta. Gluten free pasta tends to break up once it’s cold so it may be best to make your salad the day you are serving it. It will still taste good the next day, but won’t look as presentable.
- Dairy Free Version – Leave out the Feta Cheese for those with a dairy intolerance.
- Make it Vegetarian – Leave out pepperoni for the vegetarians.
- Change up the Veggies – Leave out any veggies you don’t like or add in additional ones that you have on hand.
- Switch up the cheese – Use a block of sharp cheddar or ball of fresh mozzarella cut into small pieces.
- Add Some Chopped Pepperocini – This will add a little spice that’s not too hot for your guests
- Use Fresh Herbs – Tear in some basil or chopped parsley and add it to the salad
- In a pinch, use bottled dressing – My garlic and herb dressing recipe makes a double batch for keeping some on hand, but if you’re out or don’t have time, use your favorite bottled Italian dressing.
Main Course Dishes That Go With Pasta Salad
Having pasta salad as your meal is ok but not advisable. You need some kind of protein. Here are some recipes that are great for your main course.
- Asian Marinated Flank Steak
- Maple Bourbon Marinade – Works great with Flank Steak
- Monterey Chicken
- Grilled Cocktail Shrimp
Go ahead. Make this recipe into your very own Classic Pasta Salad. It’s a winner every time.
Classic Pasta Salad
Ingredients
- 12-16 oz. Package of Tri-Colored Rotini or other short cut pasta.
- 1 Large tomato chopped and, if desired, seeded.
- 1 Cucumber, peeled, seeded and chopped or 1 seedless cucumber, chopped
- 1 Bell Pepper, any color, seeded and chopped
- 1 Small Onion, any color, diced
- 1 2.25 oz. Can of Black Olives, drained
- 3.5 oz. Sliced Pepperoni chopped*
- 4 oz. Crumbled Feta Cheese
- 1 Recipe Prepared Garlic and Herb Dressing** or 1 cup of your favorite Italian Dressing
Instructions
- Cook Pasta according to package directions and drain.
- While the pasta cooks, prepare the remaining ingredients (except for the dressing) and place in a large bowl.
- Drain pasta and add to the other salad components.
- Mix the ingredients well.
- Add Dressing to salad and mix well.***
- Chill for 1-2 hours so the dressing can flavor the pasta and vegetables.
- Bring to room temperature, if time allows, and serve
