When summer rolls around and the sun shines bright, there’s nothing quite like a bowl of Big-Batch Pasta Salad to bring everyone together. Picture this: vibrant veggies dancing among twirls of pasta, all tossed in a tangy dressing that sings with flavor. This dish is as colorful as a rainbow and as delightful as your favorite childhood memories. Whether you’re hosting a backyard barbecue or simply enjoying a sunny picnic, this salad is sure to be the star of the show.
I remember the first time I whipped up this Big-Batch Pasta Salad for my family reunion. As I mixed in the ingredients, my cousin declared it “the best thing ever!” Little did she know, it was merely my way of tricking everyone into eating their veggies. It’s perfect for any occasion—family feasts, potlucks, or even just to have on hand for those “I forgot to eat lunch” moments.
Why You'll Love This Recipe
- This Big-Batch Pasta Salad is a breeze to prepare, making meal planning feel effortless
- The explosion of flavors will delight your taste buds and leave you craving more
- With its vibrant colors and fresh ingredients, it’s visually stunning and will impress your guests
- Perfectly versatile, you can customize it based on whatever ingredients you have on hand
My sister practically begged me for the recipe after tasting it at our last family gathering.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pasta: I recommend using rotini or penne for their ability to hold onto dressing and other flavors.
Cherry Tomatoes: Opt for ripe, juicy tomatoes that burst with flavor—perfect for adding sweetness.
Cucumber: Choose firm cucumbers for extra crunch; seedless varieties work best.
Bell Peppers: Use a mix of colors—red, yellow, green—to make your salad pop visually.
Red Onion: Slice thinly to add a zesty bite without overpowering the dish.
Black Olives: Pitted olives add a briny depth that balances the sweetness of the vegetables.
Feta Cheese: Crumbled feta brings creaminess and tanginess—don’t skip this one!
Italian Dressing: A zesty store-bought dressing saves time; homemade works too if you’re feeling adventurous.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Pasta: Bring a large pot of salted water to boil over medium heat. Add your choice of pasta and cook according to package instructions until al dente; drain and rinse under cold water.
Prepare the Veggies: While the pasta cools, chop your cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces. The vibrant colors should inspire joy!
Toss It All Together: In a large mixing bowl, combine cooled pasta with chopped veggies and olives. Drizzle Italian dressing over everything—don’t be shy! Stir gently until well-mixed.
Add Feta Cheese: Crumble feta cheese atop your pasta salad masterpiece. Gently fold it in so every bite has that creamy goodness without turning into mush.
Chill Before Serving: Cover your bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let flavors meld beautifully before serving.
Enjoy diving into this delightful Big-Batch Pasta Salad that’s bursting with freshness!
You Must Know
- This Big-Batch Pasta Salad is a crowd-pleaser, perfect for family gatherings and potlucks
- The vibrant colors and fresh ingredients create a feast for the eyes and palate
- Customize it with seasonal veggies for an extra pop of flavor and nutrition
Perfecting the Cooking Process
Start by boiling your pasta until al dente; then rinse with cold water to stop cooking. While pasta cools, chop vegetables and prepare the dressing to maximize flavor infusion.
Add Your Touch
Feel free to swap out ingredients based on personal taste or seasonal availability. Try adding grilled chicken, chickpeas, or different cheeses to elevate the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For best flavor, enjoy it cold or at room temperature; no reheating needed.
Chef's Helpful Tips
- For a truly unforgettable Big-Batch Pasta Salad, ensure your pasta is perfectly cooked but not mushy
- Fresh herbs can enhance flavors significantly, so don’t skip them!
- Also, allow the salad to chill for at least an hour before serving for better taste integration
Sharing this recipe reminds me of that one family reunion where everyone devoured my pasta salad within minutes, leaving me with nothing but empty bowls and happy faces!
FAQ
Can I make Big-Batch Pasta Salad ahead of time?
Absolutely! Making it a day in advance enhances the flavors as they meld together.
What types of pasta work best for this salad?
Short pasta shapes like rotini or farfalle hold onto dressing and ingredients perfectly.
Can I add proteins to my Big-Batch Pasta Salad?
Definitely! Grilled chicken, shrimp, or tofu make fantastic additions for extra protein.
Refreshing Big-Batch Pasta Salad
Celebrate summer with this vibrant Big-Batch Pasta Salad, bursting with fresh vegetables and delightful flavors. Perfect for family gatherings, potlucks, or sunny picnics, this colorful dish combines rotini pasta, juicy cherry tomatoes, crunchy cucumbers, and tangy feta cheese tossed in zesty Italian dressing. Easy to prepare and customizable with your favorite ingredients, it’s a crowd-pleaser that makes meal planning effortless. Enjoy a bowl of nostalgia with every bite!
- Total Time: 25 minutes
- Yield: Serves approximately 8
Ingredients
- 1 lb rotini pasta
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 cup bell peppers (mixed colors), chopped
- ½ cup red onion, thinly sliced
- 1 cup black olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1 cup Italian dressing
Instructions
- Cook the rotini pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta with chopped veggies and olives. Drizzle Italian dressing over the mixture and stir gently until well combined.
- Crumble feta cheese on top and fold it in carefully to prevent mushiness.
- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 710mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
