When summer rolls in and the days stretch long, I find myself craving meals that don’t demand too much fuss but still taste like I put in the effort. This pasta salad has become my quiet secret for those moments when friends drop by unexpectedly or when I just want to stash something tasty in the fridge and forget about it until later.
One afternoon, I remember standing in my kitchen, a little distracted by the buzzing phone and a dog pawing at my leg, trying to get my attention. I tossed together this pasta salad, not even sure if I had every veggie chopped perfectly, but it didn’t matter. The colors mixed in the bowl—the bright reds of cherry tomatoes, the cool green cucumber pieces, and the creamy white mozzarella—were enough to make me smile. After an hour in the fridge, the flavors melded into something that felt both fresh and comforting, a simple joy to scoop onto my plate. I didn’t expect much, but it turned out just right, even if I had forgotten to stir it once or twice before serving.
Why You’ll Love It:
- It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients needed.
- Make it ahead and save yourself from last-minute cooking chaos.
- Bright, fresh vegetables balance the savory pasta perfectly, making each bite interesting.
- It’s versatile enough for a picnic, potluck, or an easy weeknight dinner.
- Keep in mind, it’s best eaten within a few days—freshness is part of the charm.
Even if you’re not usually a salad person, this one might just change your mind. The tangy Italian dressing ties everything together in a way that feels light but satisfying.
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The Easiest Make-Ahead Pasta Salad
- Total Time: 25 minutes
- Yield: 6 1x
Description
A simple, delicious, and versatile pasta salad that can be made ahead of time. Perfect for picnics, potlucks, or quick meals, this pasta salad combines tender rotini pasta with fresh vegetables and a tangy Italian dressing.
Ingredients
12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup black olives, sliced
1 cup mozzarella cheese, cubed
1/2 cup Italian dressing
Instructions
Bring a large pot of salted water to a boil.
Add the rotini pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and mozzarella cheese.
Pour the Italian dressing over the salad and toss gently to coat all ingredients evenly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
Stir the salad once more before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Kitchen Notes: I usually just use whatever bowl I have on hand, nothing fancy, and it works perfectly. Serving this pasta salad alongside grilled chicken or a crusty loaf of bread turns it into a meal that feels a little more special. Sometimes, I throw in a handful of fresh basil if I have it, or swap the mozzarella for feta to change things up — though I haven’t tested every variation, these little tweaks add a nice twist. If you want to keep it vegan, you could skip the cheese and maybe add some toasted nuts for texture. Honestly, it’s pretty forgiving, and that’s part of why I come back to it.
FAQ:
Can I prepare this salad the night before? Absolutely, it actually tastes better after the flavors have mingled for a few hours.
Will the veggies get soggy? If you keep it chilled and don’t overdress it, the veggies stay crisp enough for a couple of days.
Can I use a different pasta shape? Sure! Rotini is classic here, but feel free to experiment with penne or farfalle.
Give this pasta salad a try next time you want something effortless but still flavorful. It’s one of those dishes that feels like an easy win, especially when life gets a little hectic. Save it, print it, and don’t be surprised if it becomes your new favorite quick meal.