Did you know that pasta salad as we know it today gained popularity in the 1960s? This beloved dish has since become a staple at American gatherings, perfect for make-ahead convenience and crowd-pleasing flavor. Today’s recipe combines classic elements with modern twists for the perfect balance of flavors and textures.
| Ingredient | Amount |
|---|---|
| Rotini Pasta | 2 oz |
| Cherry Tomatoes | 1/2 cup |
| Cucumber | 1/4 cup |
| Italian Dressing | 2 tbsp |
| Fresh Herbs | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Rotini Pasta | 4 oz |
| Cherry Tomatoes | 1 cup |
| Cucumber | 1/2 cup |
| Italian Dressing | 1/4 cup |
| Fresh Herbs | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Rotini Pasta | 8 oz |
| Cherry Tomatoes | 2 cups |
| Cucumber | 1 cup |
| Italian Dressing | 1/2 cup |
| Fresh Herbs | 1/4 cup |
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 8g |
| Carbohydrates | 45g |
| Fiber | 3g |
| Fat | 14g |
Yes! It actually tastes better when made 1-2 days ahead, allowing flavors to meld.
Up to 5 days in an airtight container in the refrigerator.
Rotini, fusilli, or penne work best as they catch and hold the dressing well.
Absolutely! Add or substitute any vegetables you prefer. Common additions include bell peppers, olives, and artichokes.
