Tips To Serve Best Pasta Salad Recipe Ever Simple

Posted on

This pasta salad isn’t just another side dish; it’s a symphony of textures and flavors that will have everyone coming back for seconds (and thirds!). Perfect for picnics, potlucks, backyard barbecues, or even a light summer lunch, this recipe is guaranteed to become a staple in your warm-weather repertoire.

Here’s what makes this pasta salad the absolute best:

The Best Pasta Salad - Damn Delicious
The Best Pasta Salad – Damn Delicious

Fresh and Flavorful: We’re using a variety of vibrant summer vegetables for a burst of freshness and sweetness.

  • Creamy and Tangy: A simple homemade dressing combines mayonnaise, sour cream, and a touch of lemon juice for a creamy base with a delightful tang.
  • Hearty and Satisfying: Rotini pasta provides a satisfying bite, while protein-packed chunks of chicken or chickpeas make this salad a complete meal.
  • Endless Variations: Feel free to customize this recipe to your liking! Swap ingredients, add protein options, or throw in a surprise element.

  • Let’s dive into the simple steps to create this summer masterpiece!


    1 pound rotini pasta (or your favorite pasta shape)

  • 1 cup cherry tomatoes, halved
  • 1 cup chopped cucumber
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1 cooked, shredded chicken breast (optional)
  • 1 (15-ounce) can chickpeas, drained and rinsed (vegetarian option)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  • Directions:

    1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process.
    2. Prep the Veggies: While the pasta cooks, wash and chop all your vegetables. Halve the cherry tomatoes, chop the cucumber and bell pepper, crumble the feta cheese, mince the red onion, and chop the fresh parsley.
    3. Cook the Chicken (Optional): If using chicken, cook it using your preferred method (grilling, poaching, baking) until fully cooked through. Shred the chicken into bite-sized pieces.
    4. Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, feta cheese, red onion, and parsley. If using chicken, add the shredded chicken at this point.
    5. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, oregano, garlic powder, salt, and pepper.
    6. Dress the Salad: Pour the dressing over the pasta and vegetable mixture and toss gently to coat everything evenly.
    7. Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with additional chopped fresh parsley or a sprinkle of crumbled feta cheese before serving.

    Nutrition Facts (Per Serving):

    (Please note that these are approximate values and may vary depending on the specific ingredients you use.)

    Calories: 400

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 50mg
  • Sodium: 400mg
  • Carbohydrates: 45g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 20g

  • Conclusion:

    This Everlasting Summer Pasta Salad is a guaranteed crowd-pleaser, offering a delightful combination of fresh ingredients, creamy dressing, and a satisfying texture. With its versatility and ease of preparation, this recipe is sure to become your go-to summer side dish!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of pasta?

    Absolutely! While rotini works well because of its shape, feel free to use any pasta variety you like, such as penne, farfalle, or fusilli.

    2. What are some vegetarian protein options I can add?

    This recipe is easily adaptable for vegetarians! You can omit the chicken and add a can of drained and rinsed chickpeas for a protein boost. Additionally, crumbled tofu or tempeh can be marinated and pan-fried before adding to the salad.

    3. Can I make this recipe ahead of time?