Is there a more classic warm-weather side than pasta salad? This version is a keeper: the dressing is made from pantry staples and tastes like your favorite bottled Italian dressing, without any mayonnaise to worry about at a picnic or potluck. Making pasta salad is as simple as boiling pasta and tossing in a few thoughtful ingredients. Stick to the basic formula below, cool the pasta properly, and rely on this flavorful dressing when you need a quick, crowd-pleasing dish. Here’s the one pasta salad recipe you’ll reach for all season.
How To Make Pasta Salad – A Lighter Comfort Food!
This chilled pasta salad keeps well, so make a large batch to enjoy for no-cook lunches through the week. When summer hits, you want to minimize time spent in a hot kitchen, but still serve something homemade and satisfying. Pasta salad fits the bill: quick to assemble, easy to customize, and refreshingly cold on hot days. It also makes a great side for barbecues and potlucks because it’s designed to be served chilled.
A pasta salad is an easy way to sneak extra vegetables into a meal; kids are often more willing to eat veggies when they’re mixed with pasta and a bright dressing. If you cook the pasta ahead of time, assembling the salad takes only minutes—perfect for busy evenings when you’d rather be outside enjoying activities with family than standing over a stove.
Pasta Salad
This recipe is built around a flexible formula you can tailor with your favorite add-ins. Don’t care for raw onion? Swap in sun-dried tomatoes. Prefer mozzarella to parmesan? Go for it. The whole recipe comes together in about 20 minutes, making it ideal for last-minute get-togethers or a make-ahead lunch. With just a few adjustments you can create a version for nearly every occasion—weeknight dinners, weekend barbecues, or holiday sides.
Key Steps to Pasta Salad
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Cut Add-ins to Similar Sizes – Keep pieces roughly the same size so each bite is balanced and easy to eat.
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Cool the Pasta After Cooking – If you add dressing while the pasta is still warm, it will soak up too much and turn gummy. After draining, plunge the pasta in an ice bath (equal parts ice and water) to cool it quickly.
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Mix and Chill Before Serving – Pasta salad benefits from resting. Chill the salad for at least 30 minutes so the flavors blend; it’s often even better the next day.
How To Make Pasta Salad
You Will Need
- 1 lb. box of whole grain or whole wheat penne pasta
- Fresh herbs, finely chopped:
- 2 tbsp thyme
- 2 tbsp oregano
- 2 tbsp parsley
- 2 tbsp finely chopped green onion
- 1 cup shredded carrots
- 1/2 cup finely shredded Parmesan
- 5 cooked chicken breast tenders, cut into 1/4″ pieces
- 1/2 cup olive oil
- Salt and pepper to taste (about 1 tsp each)
Other supplies:
- Baking dish for chicken (lightly coated with olive oil)
- Pot for cooking pasta
- Large bowl for mixing the salad
*Adjust quantities and add-ins to your taste. Sliced cherry tomatoes or extra red onion are delicious additions.
Directions
- Preheat oven to 350°F (175°C).
- Lightly oil a baking dish. Season chicken breasts with salt and pepper to taste.
- Bake the chicken breast tenders for 30–40 minutes.
- Remove from oven and let cool.
- Once cooled, cut into 1/4″ pieces.
- While the chicken bakes, cook the whole wheat penne according to package directions.
- After draining, plunge the strainer of pasta into an ice bath (equal parts ice and water) to cool it quickly.
- Transfer the cooled, drained pasta to a large mixing bowl.
- Add the chopped herbs, green onion, shredded carrots, Parmesan, olive oil, and chicken.
- Gently toss until all ingredients are evenly combined.
- Cover and refrigerate for at least 30 minutes before serving.
*As the salad chills, the herbs, olive oil, onions, and other ingredients meld, improving the flavor. It often tastes even better the next day.
*Pasta salad will keep well in the refrigerator for about five days, making it a convenient make-ahead option for lunches and gatherings.