The BEST Pasta Salad is an old family recipe that's a hit at parties, potlucks, or as a zesty side dish with dinner. Full of flavor and punch!
“This is truly the BEST! We have made it again and again – easy to switch up ingredients, and always a crowd pleaser!”
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 very favorites that he always requested it to be served at special occasions.
That said, I can’t tell you how happy it makes me that this pasta salad recipe is also my husband’s favorite recipe.
Not ONE of his favorite recipes…his VERY favorite recipe…of all time. He literally groans when he seems me making it because he knows he’s about to eat half the serving bowl.
Ahh, the power of The BEST Pasta Salad!
Watch How to Make It
The BEST Pasta Salad Recipe
Pasta salad is a summer staple in the Midwest and it feels like everyone’s got their own special combination of ingredients that makes theirs the best. That said, I humbly believe there is no better pasta salad ingredient combo than mine.
There, I said it!
This easy pasta side dish is chewy, crispy, crunchy, savory, zesty, and zippy, and we make it at least once a week from Memorial Day to Labor Day.
The secret’s in the seasoning blend…
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- Pasta: My Grandpa loved this dish made with fettuccini though I usually use gluten free rotini pasta. Jovial Brown Rice Fusilli is my go to, vs a corn/rice blend pasta which gets hard in the fridge. If you don’t need to eat gluten free, use regular rotini.
- Tomatoes: I typically use Roma tomatoes but choose whatever looks best in your area.
- Cucumber: adds crunch and freshness to the pasta salad recipe. You can use a peeled and seeded regular cucumber, or an unpeeled English cucumber.
- Pepperoni: I strongly believe Applegate Naturals is the best pepperoni!
- Sliced Black Olives: add to the savory, satisfying flavor of each bite.
- McCormick Salad Supreme: Special secret ingredient alert! This seasoning blend sets my pasta salad apart from any other. I currently have 4 jars in my freezer, ha!
- Zesty Italian Dressing: is the other ingredient that really makes this pasta salad sing. Ken’s Zesty Italian, which is gluten free, is my go-to. If you don’t need to eat gluten free you can use Kraft’s version.
How Do You Keep Gluten Free Pasta from Getting Hard?
The short answer is…you can’t. Sorry!
Cooked gluten free pasta typically does NOT keep well in the refrigerator for more than 2-3 hours before it hardens and becomes crumbly. That said, I find brown rice pasta holds up much longer and better in the fridge vs a corn/rice blend pasta, and recommend Jovial brown rice pasta.
The pasta salad is best served within 2 hours after making, though using brown rice pasta can extend that serving time by a day or so.
Okay, are you ready to dive into this bowl of deliciousness?!
How to Make The Best Pasta Salad
Step 1: Cook the pasta.
Start by cooking rotini pasta in salted, boiling water until cooked through. Again, I like Jovial brand gluten free brown rice pasta, and don’t recommend using a corn/rice-blend gluten free pasta, especially if you’re making it a couple hours ahead of time.
Recipe Tip
Don’t undercook the pasta – specifically fusilli – as it can remain hard in the center once drained and rinsed under cold water.
Drain then rinse the pasta under cold water until cool, then add it to a large mixing bowl.
Step 2: Add the toppings.
Next add chopped fresh cucumber and tomato, diced pepperoni, and sliced olives.
Step 3: Add the seasonings and dressing.
Sprinkle on McCormick Salad Supreme Seasoning then drizzle with Ken’s Zesty Italian Dressing and stir to combine. I usually use up to 1/2 cup of the seasoning (YES, 1/2 cup!) and around 1/2 of the bottle of salad dressing.
Use as little or as much of both as you like.
Seasoning Blend Tip
Sometimes the Salad Supreme Seasoning is located by the salad dressings at the grocery store, near the croutons, etc. vs in the spice aisle, so look in both places if you’re having trouble locating it.
If you can’t find the seasoning, here is a fabulous copycat seasoning blend.
Dressing Tip
If you can’t find this particular dressing, my Best Ever Italian Vinaigrette is a great swap.
Serve the pasta salad immediately or cover then chill for 2 hours prior to serving.
I’m telling you: BEST. PASTA. SALAD. EVER! I hope you love each zippy and zesty bite – enjoy!
More Summery Side Dish Ideas
- Italian Quinoa Salad
- Fruit Salad Recipe for a Crowd
- Gluten Free Potato Salad
- Best Baked Beans EVER
- Green Beans with Bacon
- Sesame Noodle Salad
- Napa Sweet Corn Salad
- Mediterranean Orzo Salad
- Cucumber and Tomato Salad
- Marinated Vegetable Salad
Ingredients
- 12 oz gluten free rotini pasta, Jovial brown rice rotini recommended
- 3 Roma tomatoes, seeded then chopped
- 1 small cucumber, peeled, seeded, then chopped
- 4 oz pepperoni, chopped, Applegate Farms recommended
- 2.25 oz can sliced olives, drained
- 4 oz jar McCormick Salad Supreme Seasoning, MAY NOT NEED ALL
- 16 oz Zesty Italian Dressing, Ken's recommended, MAY NOT NEED ALL
Directions
- Bring a large pot of water to a boil then add rotini and cook until tender. Drain then rinse under cold water until pasta is cold. Drain very well then add to a large mixing bowl.
- To the cooled pasta add tomatoes, cucumber, pepperoni, black olives, 1/3 of the bottle of Italian Dressing, and 1/4 cup Salad Supreme Seasoning then mix to combine. Taste then add more dressing and/or Salad Supreme Seasoning if desired. Serve immediately or refrigerate for up to 2 hours.
Notes
- Because this pasta salad is made with gluten free pasta, it’s best eaten right away or chilled for up to 2 hours prior to serving. You may need to toss with additional dressing before serving if chilling first.
- Look for McCormick Salad Supreme Seasoning by the salad dressings at the grocery store, or in the spice aisle.
- Estimated nutritional information includes entire seasoning and dressing amounts.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
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!
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!
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!
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!
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.
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!
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.
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
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!
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!
Made this for dinner tonight! Easy, delicious and filling!!
Wohoo!! So glad to hear it! Hope you’re having a great summer! ;)
when you say to use part of a jar of the Salad Supreme, how many ounces does that mean?
It’s usually 2.6oz (or somewhere around there!)
My husband and I catered our niece’s wedding last weekend. The bride requested a pasta salad. I about cried as I don’t do pasta salads because I never made one I liked. It has been probably 20 years or more since the last “pasta salad disaster”. I told my husband I refused to make one but then felt guilty. Brides should get what they want, right??
Sooo…2 days before the wedding I sat and searched for “the best pasta salad” and laughed when I saw the title of yours!! I went and bought all the ingredients and made it that night to try it the next day (to let the flavors get to know each other!). So the next day, the day before the wedding, I put extra dressing on (I used Wish Bone Robusto Italian) and hubby and I tried it. I was skeptical because I am not really a fan of pasta salad and yours was the first I tried. Well let me tell you we LOVED it! And I didn’t have to “try” anymore recipes!!
I made 2 more batches of it for the wedding, I did add some cubed cheddar cheese, but that was the only thing different. It was a big success!!!
I am making 2 more batches today because my husband is smoking baby backs to take to the Sheriff’s office to feed the staff so I told him I would make some pasta salad. Thanks so much for saving my skin (and cooking reputation) for the wedding!!!!
What a success story, Laura!! So glad to hear the pasta salad with a hit at both the wedding and cook out – thank you so much for the feedback!! :)