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Pasta salad is one of my husband’s all-time favorite side dishes. It’s an easy dish to make and lasts a few days in the refrigerator, so there are always leftovers to eat with lunch during the week.
It’s also a great salad to take to your next block party, family get-together, or holiday pot luck!
My mother developed this recipe, and my sister, Shelly, added it to her Family Recipe Book she published back in 2010. Appropriately titled, “Aunt Shelly’s Favorite Recipes – Vol. 1”. Here is a picture of the original recipe in her book.
Let’s Give it a Shot!
As with any recipe, I like to make it first then add any changes. The ingredients list was a little vague with regard to the black olives and Italian Dressing, so I have updated it to reflect the amounts and other additions I have made to update the recipe.
First Things First
The first thing I do is cook the pasta. This allows the pasta to cool thoroughly while I am chopping and getting the rest of the ingredients together. I don’t like my pasta “al dente” because it seems too uncooked for me, so I tend to boil it a little longer. You need to make sure not to overcook the pasta as it falls apart and makes a big mess. So, be cautious with the pasta.
Once the pasta is cooked, I rinse and drain it. Then, I cover and place it into the refrigerator to cool and get focused on the rest of the veggies.
Be Creative with Your Ingredients
The really cool thing about pasta salad is that you can pretty much create whatever type you want. For example, you could add salami, meats, and cheeses, or different veggies. It’s up to you, so feel free to get creative.
I chop and add all of the veggies to a very large bowl, add the cooled pasta, and toss with the dressing.
Use Fresh Parmesan Cheese
As a final touch, I add freshly grated parmesan cheese into the mix as well. I must add that although parmesan cheese appears to be quite expensive, it is actually a wonderful item to have on hand. It keeps in the fridge for a long time and is the best way to add fresh flavor to any dish requiring grated parmesan cheese.
I have two handheld cheese graters that I use, one grates fine and the other course. I use both when working with parmesan cheese. Sometimes you just want a little flavor, and for other dishes, the larger shreds add a bit more flavor. The course larger shredded parmesan is great in Cesar salads.
Once you have used fresh Parmesan cheese, you will never go back to the pre-shredded or powdery parmesan cheese. I guarantee it!
An Easy Dish to Make Ahead of Time
Typically, I will make the salad a day before I need it, and once combined, will keep it in the fridge until it is time to serve it.
Some Other Salads and Side Dishes You Might Like
If you like this salad, you may like some of the others I have made: Summer Salad and Roasted Red Potato Salad.
I hope you enjoy this pasta salad as much as we do! Let me know what changes you make to it!
Enjoy,
Lil's Garden Pasta Salad
Ingredients
- 1 lb Tricolor Spiral Pasta, Cooked and Drained Chill pasta after cooking.
- 2 2.5 oz can Black Olives, sliced and drained
- 2-3 Green Onions, chopped
- 1 Green Pepper, chopped
- 1 Red Pepper, chopped
- 1 Yellow or Orange Pepper, chopped
- 1/2 Cucumber, chopped
- 8 oz Fresh tomato, diced or 2 16 oz cans chunk tomatoes drained
- 1 15 oz can Artichokes, drained and chopped In Water, Young Tender Artichokes
- 1/4-1/2 cup Kraft Tuscan House Italian Dressing Or Other Brand
- Parmesan Cheese Freshly Grated
Instructions
- Cook Pasta, drain, and refrigerate.
- Mix together all ingredients except Parmesan Cheese.
- Refrigerate for at least one hour before serving.
- Add freshly grated parmesan cheese and toss, just before serving.
Notes
- Replaced the canned tomatoes for fresh tomatoes.
- Changed the dressing from Bernstein's Restaurant Style Italian Dressing (because it's difficult to find).
- Added the Canned Artichoke hearts, because they are delicious in the pasta salad!
- Added the cucumber.
