Memorial Day Pasta Salad (Printable)

Colorful pasta salad with crisp veggies and zesty Italian dressing, chilled and ready for summer gatherings.

# What You'll Need:

→ Pasta

01 - 12 ounces dry rotini or fusilli pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 medium 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 & Seasoning

09 - 3/4 cup Italian dressing (store-bought or homemade)
10 - Salt, to taste
11 - Black pepper, to taste

→ Optional add-ins

12 - 1/2 cup cubed mozzarella or feta cheese
13 - 1/4 cup grated Parmesan

# How to Make It:

01 - Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (about 8–10 minutes). Drain the pasta and rinse thoroughly under cold water to stop cooking; transfer to a large mixing bowl and set aside to cool completely.
02 - While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red pepper, thinly slice the red onion and olives, shred the carrots, and chop the parsley. Add all prepared vegetables to the bowl with the cooled pasta.
03 - Pour the Italian dressing over the pasta and vegetables. Toss gently but thoroughly to coat all ingredients. Taste and adjust seasoning with salt and black pepper as needed.
04 - If using cheese, fold in the cubed mozzarella or feta and sprinkle the grated Parmesan, tossing gently to distribute. Reserve additional Parmesan for serving if desired.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Give the salad a final toss just before serving and serve chilled.

# Expert Advice:

01 -
  • It turns a handful of everyday veggies into a showstopper side you can proudly plonk on the picnic table.
  • The flavors get better as it chills, so you can make it ahead and actually relax when guests arrive.
02 -
  • If you skip rinsing the cooked pasta, it can turn gummy—and nobody likes sticky salad.
  • Letting the finished salad chill for at least half an hour gives it the chance to soak up all the dressing flavor—don’t rush this part.
03 -
  • Let your pasta cool fully before mixing to avoid soggy veggies—pat it dry with paper towels for extra insurance.
  • Homemade dressing (even just lemon juice, olive oil, and dried herbs) gives this salad a brighter lift than anything store-bought.
Go Back