The recipe for The BEST Pasta Salad has always gone by another name in my family – “Grandpa’s Pasta Salad”. That’s because this recipe was one of his absolute favorites and he always requested that it be served at every special occasion. My Grandpa’s family came from Czechoslovakia and had an affinity for boldly flavored foods like sauerkraut, pickled pigs feet, and pepperoni, which is probably why he loved this salad so.
No sauerkraut nor pickled pigs feet in here, though! (Really selling this dish, aren’t I? 😂) Just cooked pasta tossed with chopped pepperoni, black olives, fresh tomatoes and cucumbers, a zesty spice blend, and zippy Italian dressing which combine to make the most perfect pasta salad. My family has been eating this delectable side dish all our lives and the good news is that it can be easily made gluten free!
What You Need to Know:
- My Grandpa liked this dish made with fettuccini (it’s SO good) but you can use whatever pasta you have on hand/your family likes.
- Cooked gluten free pasta typically does NOT keep well refrigerated overnight. That said, plan on making then enjoying this dish on the same day if making with gluten free pasta.
- We have traditionally made this side dish with Kraft Zesty Italian Salad Dressing but, since it’s not gluten free, I use my homemade Best Ever Italian Vinaigrette to dress the salad instead. SO tangy, SO yummy. Easy to make, too.
- What really makes this pasta salad special is the liberal use of a flavor-packed spice blend. We have always used McCormick’s Salad Supreme Seasoning, but since it’s also not gluten free, I use a copy cat recipe which I’ll share below. It’s a dead ringer for the real thing!
How to Make This Recipe:
Start by cooking 1lb gluten-free or regular pasta in salted, boiling water (dish will not be GF if using regular pasta.) I used Delallo gluten free rotini and also like Barilla’s GF pasta cuts for this salad.
Cook until the pasta is al dente then drain and run under cold water to stop the cooking process.
Meanwhile, shake up the dressing. Again, traditionally we use a jar of Kraft Zesty Italian for the dressing, but since it’s not gluten free I use my Best Ever Italian Vinaigrette instead.
Next whip up the spice blend which is what really makes this pasta salad pop! If you don’t need to eat gluten free, use McCormick Salad Supreme Seasoning. If you DO need to eat gluten free, click here for a gluten free copycat seasoning recipe >
Las step is to add 6oz chopped pepperoni, 1 chopped cucumber that’s been peeled then seeded, 3 Roma tomatoes that have been seeded and chopped, and a 2.25oz can sliced black olives that has been drained to a large bowl.
Add the cooled pasta, plus seasoning blend to taste (we usually start with 1/2 the bottle/copycat recipe,) plus 3/4 of the dressing then toss to combine. Refrigerate until cool then toss with the remaining dressing right before serving. As I mentioned, cooked gluten free pasta doesn’t hold up well overnight, but a few hours in the refrigerator to meld the flavors is just fine.
I hope you LOVE this easy, zippy, zesty BEST Pasta Salad ever!! Enjoy!
More Salad Side Dish Recipes:
- Napa Sweet Corn Salad >
- Grilled Corn and Avocado Pasta Salad >
- Caprese Pasta Salad >
- Mediterranean Pasta Salad >
- Cucumber and Tomato Salad with BEST-EVER Italian Vinaigrette >
- Marinated Vegetable Salad >
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The BEST Pasta Salad
Description
The BEST Pasta Salad is a family recipe that's a hit at parties, potlucks, or as a zest side dish with dinner. Full of flavor and punch!
Ingredients
- 1lb gluten-free short cut pasta
- 3 Roma tomatoes, seeded then chopped
- 1 cucumber, peeled, seeded then chopped
- 6oz pepperoni, chopped (I like Applegate Farms)
- 2.25oz can sliced olives, drained
- 1 recipe Salad Supreme Seasoning (see notes, OR 1/2 - 3/4 bottle McCormick Salad Supreme Seasoning if dish does not need to be GF)
- 1 recipe Italian Vinaigrette (see notes, OR 1 large bottle Kraft Zesty Italian if dish does not need to be GF)
Directions
- Cook pasta in salted boiling water until al dente. Drain then rinse under cold water to stop the cooking process and cool pasta.
- Add pasta, tomatoes, cucumber, pepperoni, black olives, Salad Supreme Seasoning, and 3/4 of the Italian Salad Dressing to a large bowl then toss to combine. Refrigerate until completely chilled then add remaining salad dressing just before serving if necessary.
Notes
- Click here for Italian Vinaigrette recipe >
- Click here for Salad Supreme Seasoning recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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I made this and it is absolutely delicious! I’ve always made regular italian pasta salads but the Supreme Seasoning (used the McCormick’s) takes this up a whole new level! I don’t think I’ll go back ! Thank you for a delicious and easy recipe!
Thank you for this recipe!! I’ve never made this pasta salad before and it was delicious. I did not add the cucumbers but added onion and fresh mozzarella. My daughter loved it and she isn’t even a pepperoni fan!
Love this recipe except for the pepperoni instead I use pineapple and ham.
We love it that way and we keep changing up the meat So far ham and pineapple still clear winner
Can you post the recipe for the salad supreme seasoning recipe? I have tried getting it and am unable. I just keep getting different recipes.
Hi Anita! Sorry that link stopped working – I relinked it to a different source.
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This is the best!! When meal planning for the week, my boyfriend requested pasta salad. I was like….really? That’s not ‘a meal’. But I remembered seeing this recipe on your blog, so I figured why not. I used a bag of Trader Joe’s red lentil pasta (so much protein and GF!) and some other Italian dressing, added artichoke hearts for more goodies. I think we’ll be having this a lot during the summer :)
YES! So glad to hear it. I’ll have to check out that pasta, too!
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I am making for a baby shower for tomorrow. Will it be ok to make overnight?
Yep! I’d wait to add the dressing until the day of though.
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REALLY good! I had to taste test some before bringing it to a cookout tomorrow and I’m on my second bowl…
Been there, done that! ;) So glad you loved the recipe, Kaitlyn!
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You said you usually use fettuccini for this, but that seems a little weird. Did you mean fusilli?
Nope, I mean fettuccini. Try it – it’s great!
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The family loved it! Had to make another within a weeks time by request. A great go-to summer salad.
So glad to hear that! Thanks for your feedback and recipe rating!
Best pasta salad I have ever made. Love this web site.
I’m so glad to hear it, Sharon! Thank you so much for your feedback!
Thank you, Sharon!!
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Great recipe. I need to make it without pepperoni. Do I need to add anything differently or just not adding pepperoni ok?
Yep, that’s fine!
The McCourmick’s website says the Salad Supreme is gluten free now. I’ve made a variation of this before its soo good.
Do you think this recipe can be made the day before?
Hi Kristin! Made this again today with red lentil rotinni! We gobble it up. Perfect quarantine lunch for the week. Tonight are your Italian Hoagies; thanks for an IGE day.
The BEST Pasta Salad recipe is actually the very best pasta salad. Whipped it up this morning following your recipe not only for the salad, but also dressing and seasoning recipes. It will be perfect for a casual patio dinner this evening on a hot humid day. Thank you for sharing it!
Made this for the 4th of July :)
Never have seen this recipe anywhere else! Love so many of your recipes… Thank you! I got the recipe from a friend 30 years ago and have only made it this way since. I also add some cubed Monterey jack, a little diced red onion and chopped broccoli. So yummy!!
What was the original dressing recipe the one that had bell pepper in it? I love this version… but that dressings was my favorite!
Kraft Zesty Italian has red bell pepper in it, if that’s what you mean! :)