My Most Requested Pasta Salad for Memorial Day Weekend Recipe
A vibrant and flavorful pasta salad that’s a crowd-pleaser for gatherings like Memorial Day Weekend. Loaded with fresh veggies and tossed in a zesty dressing, this salad is perfect for picnics, barbecues, and summer celebrations.
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta Salad:
- 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
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
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside.
- Prepare the Vegetables: Chop the tomatoes, cucumber, red onion, and olives. Cube or shred the cheese.
- Make the Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper until emulsified.
- Assemble the Salad: Combine pasta, vegetables, and cheese in a large bowl. Toss with dressing.
- Chill and Serve: Refrigerate for at least 30 minutes. Sprinkle with fresh herbs before serving.
Notes
- This salad can be customized with additional veggies or protein like grilled chicken.
- For a vegan version, omit the cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
