Description

This vibrant and fresh Pasta Salad for Memorial Day Weekend is a colorful, easy-to-make dish perfect for outdoor gatherings. Featuring tender rotini or bowtie pasta, crisp vegetables, zesty Italian dressing, and fresh herbs, it provides a flavorful, refreshing side that’s ideal for barbecues, potlucks, and picnics. Customizable for various dietary preferences and great served chilled, this pasta salad brings a bright burst of flavor and satisfying textures to your celebration.

Ingredients

Scale

Pasta

8 oz rotini or bowtie pasta

Vegetables & Herbs

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced (choose colorful varieties)
1/2 cup red onion, thinly sliced
1/3 cup Kalamata olives, pitted and halved
1/4 cup fresh parsley or basil, chopped

Dressing & Seasoning

1/2 cup Italian dressing (store-bought or homemade)
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Cook the Pasta: Start by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
Prepare the Vegetables: While the pasta cooks, halve cherry tomatoes, dice cucumbers and bell peppers, thinly slice red onion, and chop fresh herbs.
Combine Ingredients: In a large bowl, gently toss the cooled pasta with all chopped vegetables, olives, and herbs.
Add the Dressing: Pour Italian dressing over the salad and mix until every bite is evenly coated, seasoning with salt and pepper to taste.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld beautifully.

Notes

Choose pasta shapes with grooves or twists like rotini to trap dressing well.
Rinse pasta thoroughly under cold water to remove excess starch and prevent sogginess.
Season gradually with salt and pepper, tasting often to achieve balance.
Use fresh parsley, basil, or dill to brighten and elevate the flavor profile.
Refrigerate at least 30 minutes before serving to let flavors meld.
Pasta salad can be made up to one day ahead and stored covered in the refrigerator.
Leftovers keep fresh in an airtight container refrigerated for up to 3 days.
This salad is best served cold or at room temperature—no reheating needed.
The recipe is easily customizable with proteins, extra veggies, cheeses, or nuts.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 4 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: Pasta salad, Memorial Day, picnic salad, summer side dish, easy pasta salad, Italian dressing, vegetable pasta salad