Introduction

My most requested pasta salad for Memorial Day weekend is the ultimate side dish for summer gatherings. Packed with fresh vegetables, tender pasta, and tangy homemade dressing, this colorful salad is light, vibrant, and always a hit. It’s the recipe I make every year—and the one that disappears first. With ingredients you already know and a custom flavor twist, it’s guaranteed to impress.

Why You’ll Love This Recipe

This pasta salad is crowd-pleasing and kid-friendly.
It’s fresh, bright, and holds up well in warm weather.
Perfect for picnics, potlucks, and backyard grilling.
You can prep it ahead and it tastes better over time.

Recipe Origins

This version was inspired by classic American summer salads but with a fresh twist from Mediterranean flavors. It blends Italian dressing, red wine vinegar, and crisp vegetables to elevate the usual creamy pasta salad into something more memorable. Originally created for Memorial Day, it quickly became my most requested dish at every barbecue.

Ingredients

1 lb rotini or bowtie pasta
1 cup halved cherry tomatoes
1 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup sliced black olives
1/2 cup finely chopped red onion
1 cup cubed cheddar or mozzarella cheese
1/2 cup sliced salami or pepperoni (optional)
1/3 cup chopped fresh parsley or basil

For the Dressing
3/4 cup Italian dressing
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 tsp garlic powder
Salt and pepper to taste

Instructions

1- Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse with cold water.

2- While pasta cools, halve tomatoes, dice cucumber and red pepper, and chop red onion finely.

3- Slice black olives and salami (if using), cube cheese, and chop fresh herbs.

4- In a bowl, whisk Italian dressing, Dijon mustard, red wine vinegar, garlic powder, salt, and pepper.

5- Combine pasta, vegetables, cheese, and salami in a large bowl. Pour dressing over and toss gently.

6- Sprinkle chopped herbs on top and toss again to distribute evenly.

7- Chill for at least 30 minutes before serving. Tastes best after 2–3 hours.

Nutrition Information

Calories: 380
Fat: 18g
Carbohydrates: 36g
Protein: 13g
Sodium: 570mg

Quick Facts

Preparation Time: 20 min
Cooking Time: 10 min
Servings: 8
Difficulty: ⭐⭐

Storage and Reheating Tips

Refrigerate within 2 hours of making to keep it fresh.
Store in an airtight container for up to 4 days.
Do not freeze—vegetables and cheese lose texture.
Refresh before serving with extra dressing and salt.
Add fresh herbs only before serving to preserve flavor and color.

Serving Suggestions

Grilled burgers or hot dogs
Garlic bread or breadsticks
Fresh fruit salad
Chilled white wine or lemonade
Corn on the cob
Watermelon wedges

Common Mistakes

Adding dressing to hot pasta: causes absorption and dryness
Undersalting pasta water: makes the whole salad bland
Skipping the chill time: flavors won’t meld
Using watery tomatoes: dilutes the dressing
Overloading on cheese: makes it too heavy

Recipe Variations

Gluten-Free: Use gluten-free pasta
Vegetarian: Omit meat and add chickpeas or artichokes
Dairy-Free: Use vegan cheese cubes
Greek Style: Add feta, kalamata olives, and oregano
Extra Summer Twist: Add avocado and grilled corn

Frequently Asked Questions

Can I make this salad ahead?
Yes, and it tastes better after a few hours of chilling.
How long does it keep?
Up to 4 days in the refrigerator, tightly covered.
Why does it get dry overnight?
Pasta absorbs dressing—add extra before serving.
What pasta shapes work best?
Rotini, bowties, or shells hold dressing well.
Is this kid-friendly?
Yes! It’s colorful, fresh, and not too tangy.

Conclusion

My most requested pasta salad for Memorial Day weekend is more than just a side dish—it’s a guaranteed crowd favorite. With crisp veggies, creamy cheese, and a tangy homemade dressing, it delivers big flavor in every bite. Make it once and it will become your go-to for every summer gathering.