classic pasta salad

This classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a scratch-made vinaigrette. The perfect recipe to feed a crowd.

Classic Pasta Salad (For A Crowd)

tri-color rotini pasta (uncooked)

cherry tomatoes (halved)

pepperoni

onion

green bell pepper (diced)

mozzarella cheese (cubed)

parmesan cheese (grated)

olives (sliced)

olive oil

red wine vinegar

Italian seasoning

garlic powder

salt

pepper

red pepper flakes

Classic Pasta Salad (for a crowd)

Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.

Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 

In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.&nbsp;

Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving. Pasta salad will keep for 3-4 days, refrigerated in a sealed container. Pasta WILL continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours.

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Classic Pasta Salad

This classic Macaroni Salad Recipe is creamy, delicious, and super easy to make. Made with classic ingredients, including cooked elbow macaroni, hard-boiled eggs, crunchy celery, onions, and pickles, and dressed in a light and creamy mayo-based dressing, this fantastic pasta salad is the perfect summertime side dish for bbq’s, picnics, and potlucks!

Macaroni Salad

mayonnaise

pickle juice

yellow mustard

black pepper (plus more to taste)

celery (diced)

pickles (diced)

elbow macaroni pasta (or other small pasta)

eggs (roughly chopped)

In a large bowl, combine the mayonnaise, pickle juice, mustard, salt, and black pepper.

Mix in the celery, onion, and pickles until combined. Set aside.

Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, then drain and rinse with cold water.

Gently stir the cooked macaroni into the creamy dressing and mix until everything is evenly coated. Fold in the eggs.

Optional, but recommended - Cover the macaroni salad and transfer it to the refrigerator for at least one hour. This will allow the flavors to blend and the mayo dressing to permeate the pasta.

Just before serving, stir and season with additional salt and black pepper, to taste. Garnish with fresh parsley or paprika, if desired.

My mom’s classic spaghetti salad with tomatoes, cucumber, green pepper, carrots and Italian dressing is a great summer side and perfect for sharing!

Classic Spaghetti Salad

spaghetti (regular or thin, regular or whole wheat)

tomato,

cucumber,

sweet onion, chopped

green pepper, chopped

baby carrots, chopped

Italian dressing

salad seasoning (such as McCormick’s Salad Supreme)

Cook spaghetti according to package directions, then drain...

Cook spaghetti according to package directions, then drain and let cool slightly. (You can rinse them with cool water to speed this up.)

Meanwhile, chop your veggies.

Combine cooled spaghetti and veggies in a large...

Combine cooled spaghetti and veggies in a large bowl. Add Italian dressing, starting with 3/4 cup and increasing until everything is moist. Sprinkle on salad seasoning, starting with 1 1/2 tablespoons and adding more to your liking.

Top 3 classic pasta salad recipes from across the web

The most viewed classic pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Classic Pasta Salad (For A Crowd)

Macaroni Salad

Classic Spaghetti Salad

Top 3 classic pasta salad recipes from across the web

The most viewed classic pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Pasta Salad (For A Crowd)

Macaroni Salad

Classic Spaghetti Salad

The most viewed classic pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine