This really IS the Best Pasta Salad Recipe EVER! Quick, easy, and perfect for potlucks, picnics, and get-togethers! Everyone will be asking you for the recipe!
I know, I know…calling this the best pasta salad recipe ever is a hefty claim! After a few bites though, you’ll know that this baby walks the walk, too. I always get asked to bring this dish to every family gathering and potluck we’re invited to, so I’m guessing that the six dozen or so people that I’ve shared this recipe with would also agree! The best part about this recipe is that it is super versatile, so you can add or swap out ingredients to your liking.
The Best Pasta Salad Recipe EVER!
- 1 box tri color rotini pasta
- 2 bell peppers diced, any color
- 2 cucumbers
- 1 head broccoli chopped into small pieces
- 1/2 red onion finely chopped
- 1 small can of chopped olives
- 1/3 cup shredded parmesan cheese
- 1 bottle your favorite Italian dressing (we use Ken's Lite Northern Italian)
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Prepare the vegetable and mix together with parmesan cheese.
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Cook the pasta until al dente according to the package directions. Drain and add to vegetable and cheese mixture.
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Add 3/4 of a bottle of Italian dressing and mix well. Chill for at least 6-8 hours (I prefer to chill overnight).
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Before serving, add the remaining 1/4 bottle of dressing and top with a bit more parmesan cheese for garnish.
Some other additions that you might want to consider adding to your customized pasta salad are tomatoes, mushrooms, corn, summer squash, or any other veggie that you love! This delicious (and easy!) pasta salad is sure to be a huge hit with friends, family, co-workers, and more! Bring it to your next gathering, and be prepared to give everyone your recipe!
If you like this recipe, don’t’ forget to pin it!
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I just tried this recipe, and it was AMAZING ! thanks so much !! First time trying this brand of italian dressing too 🙂 I loved the crunch and all the wonderful flavors…I would love it in my fridge all the time !
I don’t know how big a box of pasta is – most of ours is in a bag. Could you give me weight or volume? Looking forward to making this. Thanks
Sorry, Pamela! A box is about 16 oz. 🙂
I can’t see any olives in the pictures. Green stuffed ones or ripe ones?
Terry, the olives in the recipe are canned chopped black olives, so they are tiny.
Hi,
I am having about 15 people.Should I double the recipe?
Thanks
Hi Patricia, I usually make this amount for 12-15 people, as long as it’s being served in smaller amounts as a side dish and not as a main dish. It does double easily though! 🙂
Hello, I am excited to try this out! One question, when you say prepare the veggies I’m assuming just cut them up? Or do you stream the broccoli or anything? Thank you 😉
Thanks, Collette! I use all raw veggies when I prepare this pasta salad, but you could always roast the peppers or steam the broccoli if you wanted to add a little variation to the flavor and texture. 🙂