Best Ever Easy Pasta Salad
Pasta Salad - Simple Summer Recipe
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If I could spend all day every day on my back deck, I would. Without a doubt and even without a pool. I mean, it’s summer….we’re supposed to be outside enjoying it, right?
And although I don’t mind a little summer heat, if I’m sitting at my table, even with the umbrella up, I don’t want a hot meal. I want a cool one, something perfect for summer.
If you feel that same way, you have to try one of my all-time favorite family recipes for pasta salad. Easy? Check. Delicious? Double Check. And if you’re a huge fan of leftovers (hellloooo, a meal I don’t have to make? Yes, please!), then you’re in luck, because it’s equally as tasty the next day.
You can feel free to skip to download or print the recipe below, or, keep reading for some insight and tips into making.
How to Make Pasta Salad
Depending on your chopping skills, most of this salad can be prepared while your pasta cooks, which is why I always make that my first step. And when I make pasta salad, bow tie is my favorite choice, but honestly rotini, penne, etc. work equally well.
Once it’s cooked, drain it and rinse under cold water until it’s cooled, then add to the mixing bowl (see below).
Want to add bacon? Start frying it as soon as you start the pasta, and add it to your salad at the end:)
Once your pasta is cooking, cut your veggies. For me, broccoli and cauliflower are staples. Peppers, carrots, cucumbers and cherry tomatoes also taste fantastic.
I add all the veggies to a large mixing bowl, similar to the Hearth & Hand with Magnolia at Target seen here:
I love prepping it in a bowl like this because I can easily scoop it out but, because of the lid, I can store it easily as well. And I know in these pictures, I have the salad in a pretty little serving bowl, but, honestly, in real life, I don’t use a serving dish. I mean, who wants one more dish to wash?
That said, I do mix the dressing in a small mixing bowl before adding it to the veggies and pasta. The dressing is equal parts Miracle Whip and Ranch. If you’re making a full box of pasta that equates to about 1 cup of each. BUT, you could easily adjust your quantity to a smaller portion and adjust the dressing accordingly.
Want another food idea for summer, no oven required? Check out this guacamole recipe!
Pasta Salad Ingredients
Ingredient Tips:
Bacon: If you aren’t a fan already, try turkey bacon in this salad. It tastes like regular bacon, minus the price tag and far fewer calories and fat.
Veggies: Although they taste great in it, they tend to get soggy if you’re using this as leftovers. I always add these two things (and cook a fresh slice of bacon) when I’m ready to eat.
Dressing: It would be nice to save additional calories, but I’ve found if I use both low-cal ranch and Miracle Whip, the dressing doesn’t combine as nicely. Pick one low-cal option, or use regular.
Parmesan Cheese: Use real shredded, not the powder. Please. I beg you. Powder isn’t cheese, people:)
