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Summer Side Series - Pasta Salad!

While it's true that there must be 1001 ways to make pasta salad, this one is by far the best in my (cook) book. Some call it pasta salad while others call it macaroni salad. (You say potatto while I say potato but hold on because that one's up next in our summer side series!) Whatever you call it, it's made from noodles, and who doesn't love noodles? Those tender, squiggly little morsels that can be dressed up 1001 ways! GF noodles are also available for those like my friend, Katie who steers clear of gluten. So, move on over to your own side of the plate main dishes - because this zesty noodle side is getting piled high next to you! And ... did I mention it's super easy too?

A photo of a delicious pasta salad.


1 16-ounce package of tri-color rotini

1 pack of cherry tomatoes halved

1 large cucumber peeled and diced

1 red onion chopped

1 3.8 ounce can of sliced olives

1 16-ounce bottle of Italian salad dressing


1. Prepare pasta as directed on the package being careful not to overcook. Immediately after draining the pasta from hot water, return to the pot and fill it with cold water.

2. In a large bowl, combine the tomatoes, cucumber, onion, olives and Italian dressing.

3. Gently toss the drained pasta into the vegetables and dressing.

4. Chill for at least one hour before serving.

Note: There are so many ways to change this one up! Try adding some extras like a couple of chopped hard-boiled eggs, or small chunks of cheese - mozzarella would be ideal! Consider some pepperoni strips or your favorite Italian salami cut into small pieces. Peperocinis would spice things up, and chopped bell pepper or celery would add some crunch.

A photo of a box of Barilla tri-color rotini pasta and a can of Lindsay sliced olives.

I like Barilla pasta, and this 12-ounce box would be fine if you are adding any extras, that way you won't need additional dressing. But remember to always adjust the recipe to the size of the crowd that you're feeding!


*This recipe was adapted from


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