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Pasta Salad


510 min

Pasta Salad

Pasta Salad Photo 1


Bean salad


510 min


6 persons




4.00 rating-star (308)


Author: Victoria Bailey
This pasta salad recipe was given to me by a dear friend many years ago, and I've been making it ever since! It's great for barbecues.


  • tri-colored spiral pasta: 1 pound
  • (16 ounce) bottle Italian-style salad dressing: 1 bottle
  • salad seasoning mix: 6 Tbsp
  • cherry tomatoes, diced: 2 cups
  • green bell pepper, chopped: 1 piece
  • red bell pepper, diced: 1 piece
  • yellow bell pepper, chopped: 0.5 piece
  • (2.25 ounce) can black olives, chopped: 1 can

Metric Conversion

Stages of cooking

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
    Pasta Salad Photo 2
  2. Whisk Italian dressing and salad spice mix together until smooth.
    Pasta Salad Photo 3
  3. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl; pour dressing over salad and toss to coat. Refrigerate salad, 8 hours to overnight.
    Pasta Salad Photo 4

History of the Pasta Salad:

Pasta salad is a popular dish in the United States that originated in the early 1900s. It was created as a way for Italian immigrants to incorporate pasta, a staple in their diet, into American cuisine. The dish gained popularity in the 1950s and has since become a staple at barbecues and family gatherings.

Tips and Tricks for Pasta Salad Recipe:

When making pasta salad, it's important to cook the pasta al dente, so it doesn't become too soft and mushy in the salad. Also, while dressing the pasta salad, add the salad dressing in small portions, so the pasta doesn't get too soggy. Instead of using just one type of bell pepper, use a variety of peppers to give the dish a colorful and tasty appeal.

Tips for presenting the dish:

When presenting the pasta salad, use a large salad bowl to showcase the colorful ingredients. You can also add a few sprigs of fresh parsley or basil as a garnish to enhance the flavors of the dish. For added convenience, serve the dish using tongs, so your guests can easily grab a serving. This dish goes well with grilled meats or as a standalone dish for lunch or dinner. Enjoy!

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