Easy Pasta Salad Recipe
This easy pasta salad recipe is the perfect side dish for a summer picnic or gathering! Uses all fresh ingredients, and can be made a day ahead.
This pasta salad recipe has been a favorite of my family for years. I posted it here on my blog way back in 2013, but wanted to share it again with a printable recipe. There are updated images and all sorts of tips. It’s one of those dishes that, for some reason, I only make in the summer. Which is crazy, because it would be a perfect side dish for the holidays.
Why This Recipe Is Amazing
This recipe is one my mom made when I was growing up, so it’s definitely tried and true. I’ve been making it for over 40 years, and it’s perfect every time. It’s makes a huge bowl, and is actually better the second day, so making it ahead is no problem…and the leftovers are absolutely delicious. The best thing about this cold pasta salad recipe is, by far, the flavor.
Ingredient Notes
The measurements for the vegetables are simply for guidance. You can use as much or as little of each vegetable as you like. Substitutions and/or additions can be made for the ones listed in the recipe. Here are some ideas:
- cherry tomatoes
- bell pepper
- black olives
- broccoli
- celery
- fresh herbs
- garlic
Don’t skip these two ingredients: the sweet onion and hard boiled eggs. The onion adds a very special taste, and the creaminess of the hard boiled eggs help all the other ingredients meld together.
Any type of pasta can be used. Our favorites are rotini and penne, but we’ve also used farfalle and fusilli. Using elbow pasta would make this more of a traditional macaroni salad.
I would not recommend using anything other than Marzetti’s Slaw Dressing. It’s what makes the taste so wonderful and unique. We have tried Marzetti’s “light” version, and it’s very good, although not quite the same.
Adding Protein
Although it would definitely change the taste, this pasta salad can be turned into a main course by simply adding any combination of meat and/or cheese.
- chicken
- salami
- ham
- feta cheese
- parmesan cheese
- mozzarella cheese
- sharp cheddar cheese
- colby cheese
Is it better to make pasta salad the night before?
Yes! Pasta absorbs any liquid or dressing, especially when it’s refrigerated for a long period of time. By making this easy pasta salad the night before, all the flavors have ample time to blend together. Plus it’s always a good thing to get part of a meal made ahead.
Instructions
- Cook pasta according to package directions. I add salt and olive oil to the boiling water. Drain when finished cooking.
- Put prepared tomatoes, onion, carrots, cucumber, and eggs into a large bowl.
- Pour about 1/2 of the jar of Marzetti dressing on the chopped veggies/eggs.
- Stir to coat.
- Add pasta and enough Marzetti dressing to coat the pasta. Keep stirring until it’s all mixed together well.
- Cover tightly and refrigerate at least 2 hours, longer is better.
- Can be made a day ahead. If pasta soaks up too much of the dressing, just add more and stir well.
JOIN the osp family
Subscribe to the newsletter to get new posts and special offers!
Easy Pasta Salad Tips
- Begin by putting the pasta water on the stove, and prepare to cook the eggs. While all that is boiling, begin chopping. By the time the pasta is finished and the eggs are done, you will have most of your chopping out of the way.
- My mom never removed the seeds from the tomatoes, but sometimes I do. If it’s summer, and the tomatoes are nice and meaty, there is no need. Sometimes the seeds are very runny, so I simply slice them out before chopping.
- If you are generous with the salt in the pasta water, there should be no reason to add additional salt and pepper. This pasta salad gets plenty of taste from the dressing.
- The Marzetti Slaw Dressing can be found in the salad dressing and mayo aisle at the grocery store.
- This easy pasta salad recipe stays fresh in the refrigerator for 3 to 5 days. Keep it in an airtight container, and if the pasta soaks up the dressing, just add more.Â
More Salad Recipes
Easy Pasta Salad Recipe
Ingredients
- 1 lb. rotini pasta
- 1/2 large sweet onion (chopped)
- 1 cup cucumber (peeled and chopped)
- 1 cup tomatoes (seeded if desired and chopped)
- 1 cup chopped carrots
- 2 eggs (hard boiled and chopped)
- 16 oz. Marzetti Slaw Dressing (The jar is 24 oz. You won't use the whole thing)
Instructions
- In a large pot, cook pasta according to package directions. I add salt and olive oil to the boiling water. Drain when finished cooking.
- Put prepared tomatoes, onion, carrots, cucumber, and eggs into a large bowl.
- Pour about 1/2 of the jar of Marzetti dressing on the chopped veggies/eggs.
- Stir to coat.
- Add pasta and enough Marzetti dressing to coat the pasta. Keep stirring until it's all mixed together well.
- Cover tightly and refrigerate at least 2 hours, longer is better.
- Can be made a day ahead. If pasta soaks up too much of the dressing, just add more and stir well.
Notes
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
