I remember this one summer barbecue from years ago. Everyone brought a dish, and the table was loaded with the usual suspects: burgers, dogs, and about five different pasta salads.
Most of them were… fine. You know the type. A little bland, a little mushy. But one bowl was different. It was vibrant, packed with fresh ingredients, and it vanished in about ten minutes flat.
That was the day I cracked the code. A truly great pasta salad isn’t just a side dish; it’s the star of the show. It’s about texture, color, and a dressing that ties everything together perfectly.
This Salad Supreme Pasta Salad is that recipe. It’s my go-to for every potluck, picnic, and weeknight dinner when I need something reliable and delicious. Forget the boring, forgettable pasta salads of the past. Let’s make something amazing together.
What You’ll Need
This recipe is split into two parts: the salad itself and the zesty dressing that brings it to life. Gathering your ingredients first makes the whole process smooth and easy.
For the Pasta Salad:
- Pasta: 1 pound (16 oz) rotini, fusilli, or farfalle
- Cherry Tomatoes: 1 pint, halved
- Cucumber: 1 large English cucumber, seeded and diced
- Bell Peppers: 1 red and 1 yellow, diced
- Red Onion: 1/2 of a medium red onion, finely diced
- Black Olives: 1 can (6 oz), drained and halved
- Salami: 6 ounces, cubed or sliced into ribbons
- Mozzarella Pearls: 8 ounces (or cubed fresh mozzarella)
- Fresh Parsley: 1/2 cup, chopped
For the Zesty Italian Dressing:
- Olive Oil: 3/4 cup, good quality extra virgin
- Red Wine Vinegar: 1/3 cup
- Lemon Juice: 2 tablespoons, freshly squeezed
- Dijon Mustard: 1 tablespoon
- Honey or Maple Syrup: 1 teaspoon
- Garlic: 2 cloves, minced
- Dried Oregano: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/2 teaspoon, freshly ground
Kitchen Tools Required
You don’t need any fancy equipment for this recipe. Here are the basics you’ll want to have on hand.
- Large Pot (for cooking pasta)
- Colander
- Large Mixing Bowl
- Knife and Cutting Board
- Small Jar with a Lid (for dressing) or a small bowl and whisk
- Measuring Cups and Spoons
Pro Tips for Pasta Salad Perfection
Over the years, I’ve learned a few tricks that take this salad from good to great. These small steps make a huge difference.
1. Salt Your Pasta Water Aggressively. It should taste like the sea. This is your only chance to season the pasta itself from the inside out. It builds a foundation of flavor that dressing alone can’t replicate.
2. Cook Pasta to Al Dente. The pasta will soften slightly as it absorbs the dressing. Cooking it al dente (with a slight bite) ensures it won’t turn to mush, even the next day. Check the package directions and start testing a minute or two before the recommended time.
3. Don’t Rinse the Pasta. After draining, don’t rinse the pasta with cold water. The starch that clings to the noodles helps the dressing adhere beautifully. Just toss it with a tablespoon of olive oil to prevent sticking and let it cool on a baking sheet for about 15-20 minutes.
4. The Two-Step Dressing Method. For the absolute best flavor, dress the salad in two stages. Add about half the dressing to the slightly warm pasta and let it soak in as it cools completely. Add the rest of the dressing just before serving to freshen everything up and give it a glossy finish.
How to Make Salad Supreme Pasta Salad
Ready to put it all together? Follow these simple steps for a flawless result.
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well in a colander. Transfer to your large mixing bowl and toss with a splash of olive oil to prevent clumping. Let it cool for at least 20 minutes.
Step 2: Prepare the Dressing
While the pasta cools, make the dressing. Combine all dressing ingredients (olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, and seasonings) in a jar with a tight-fitting lid. Shake vigorously until everything is emulsified and creamy. Alternatively, whisk it all together in a small bowl.
Step 3: Chop the Veggies and Add-Ins
Halve the cherry tomatoes, dice the cucumber and bell peppers, and finely dice the red onion. Halve the olives. Cube the salami and mozzarella. Chop the fresh parsley. This is where you bring all that color and texture to the party.
Step 4: Combine Everything
To the bowl with the cooled pasta, add all your chopped vegetables, salami, mozzarella pearls, and parsley. Give it a gentle toss to distribute everything evenly.
Step 5: Dress and Chill
Pour about three-quarters of the dressing over the salad and toss gently until every piece is lightly coated. Cover the bowl and refrigerate for at least 30 minutes to an hour to let the flavors meld.
Step 6: Final Toss and Serve
Right before serving, give the remaining dressing a good shake and pour it over the salad. Give it one last toss. This makes the salad look fresh and vibrant on the serving table.
Substitutions and Variations
One of the best things about this recipe is how forgiving and adaptable it is. You can easily swap ingredients based on what you have or what you love.
| Component | Substitution Ideas |
|---|---|
| Pasta | Penne, farfalle, orecchiette, or any gluten-free variety. |
| Protein | Grilled chicken, pepperoni, chickpeas, or white beans. |
| Cheese | Crumbled feta, cubed provolone, or sharp cheddar. |
| Veggies | Artichoke hearts, broccoli florets, shredded carrots. |
Make-Ahead Tips
This salad is perfect for prepping in advance, which is a lifesaver for parties or busy weeks.
You can cook the pasta, chop all the vegetables, and mix the dressing up to two days ahead. Store each component in separate airtight containers in the refrigerator. When you’re ready to serve, just combine, toss with the dressing, and you’re good to go.
Nutrition, Diets, and Meal Pairings
This salad can fit into many different eating plans and pairs wonderfully with classic summer meals.
Serving Suggestions
This is a hearty side dish that can easily stand on its own for lunch. For dinner, it’s fantastic alongside:
- Grilled Burgers or Hot Dogs
- BBQ Chicken or Ribs
- Corn on the Cob
- A Simple Green Salad
Dietary Adjustments
Making this salad work for different diets is simple with a few smart swaps.
| Dietary Need | Easy Swap |
|---|---|
| Gluten-Free | Use your favorite brand of gluten-free pasta. |
| Vegetarian | Omit the salami and add a can of drained chickpeas. |
| Vegan | Use chickpeas, omit the cheese, and use maple syrup in the dressing. |
| Dairy-Free | Skip the mozzarella or use a plant-based alternative. |
Nutritional information is an estimate and will vary based on the exact ingredients used. A typical serving contains approximately 450-550 calories.
Tips for Leftovers and Storage
Leftover pasta salad is one of life’s simple pleasures. To store it, place it in an airtight container in the refrigerator for up to 4 days.
The pasta will continue to absorb the dressing, so it might seem a little dry the next day. You can revive it with a drizzle of olive oil or a squeeze of fresh lemon juice. A little extra chopped parsley also helps brighten it back up.
Frequently Asked Questions
Here are answers to a few common questions I get about making this pasta salad.
Q1. My pasta salad seems dry. What did I do wrong?
Ans: You probably didn’t do anything wrong! Pasta is thirsty and naturally soaks up dressing over time. This is why I recommend reserving some dressing to add just before serving. If it’s still dry, a splash of olive oil or red wine vinegar will fix it right up.
Q2. Can I use bottled Italian dressing?
Ans: Of course! In a pinch, a good-quality bottled dressing will work. The homemade version only takes five minutes and really elevates the flavor, but convenience is key sometimes.
Q3. Why do you use red onion? It can be so strong.
Ans: The key is to dice it very finely. This distributes the flavor without giving you a huge, overpowering bite of raw onion. If you’re still worried, you can soak the diced onion in cold water for 10 minutes and then drain it. This mellows out the sharp flavor significantly.
Q4. How do I keep the vegetables crisp?
Ans: The trick is to add the main portion of the dressing close to serving time. If you dress it too far in advance, the vinegar and salt will start to break down the veggies and make them soft. Following the two-step dressing tip helps a lot with this.
Wrapping Up
There you have it—a pasta salad that’s anything but ordinary. It’s a crowd-pleaser that’s loaded with flavor, texture, and fresh ingredients. It’s the kind of dish that gets people asking for the recipe.
I truly hope you give this Salad Supreme Pasta Salad a try for your next get-together or even just for a delicious and easy meal prep. It’s a recipe I’m proud of, and I think you’ll love it too.
When you make it, I’d love to hear how it went! Drop a comment below with your experience or any creative twists you added.
