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
I feel like I race to comment on pasta salad recipes ever time, LOL! Over the past few years(pandemic chef)I’ve enjoyed making a similar salad but with a mix of rainbow rotini and cheese tortellini and a little pesto and shredded parm whisked in the vinaigrette. Noodle salad without mayo is the nectar of the gods, it’ll keep in the fridge without getting weird for like 7 months(rough estimate).
That sounds diviiiiine – love cold pesto in a cold pasta salad!!
Added Feta cheese (or mozarella cubes will work), green pepper and used mini pepperoni. Love the dressing!
So glad you loved it, BJ! Thank you so much for your feedback and recipe rating!
This was so yummy! I used Tinkyada pasta and it did not get mushy after day 2. Will definitely make this again!
I’m so glad you loved it, Emily!! Thanks so much for your review and star rating!
How far in advance can I make this salad?
I use mini cucumbers, they don’t need to be peeled or seeded. They are just about the only cucumber I use. Once in awhile I will get an English cucumber.
This pasta salad is absolutely delicious!
I’m so glad you love it, Linda! I love those baby cucumbers too – they’re a costco staple purchase for us!
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! :)
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!!
Made this for the 4th of July :)
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!
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.
Do you think this recipe can be made the day before?
The McCourmick’s website says the Salad Supreme is gluten free now. I’ve made a variation of this before its soo good.
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!