This is my favorite version of a summer pasta salad. Well, really, any time of the year, but pasta salads always seem to be made more often in warmer weather months.
One of the reasons I love this pasta salad is because it doesn’t need refrigeration after serving. It is safe to sit for a little while because the dressing is oil based, not mayo based. A tip about using cucumbers in pasta salad: Cucumbers will tend to get mushy if sitting in the dressing too long, therefore add just before serving.
I almost always use Good Seasons Italian dressing as the main “sauce” in this recipe. I have had versions of pasta salad using an already prepared zesty italian, and that’s fine, however I have been making this dressing for DECADES. It’s just what I’m used to and what I prefer.
Feel free to go ahead and cook the pasta a day ahead if needed. All the ingredients can be prepared ahead of time, just assemble an hour or so before serving (except cucumbers as noted above).
Loaded Pasta Salad
Ingredients
- 2 cups elbow macaroni or medium shells
- 2 cups fresh broccoli florets
- 1 can sliced olives
- 1 english cucumber, diced
- 1 red onion, diced
- 1 cup grape tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup feta cheese crumbles
- salt and pepper to taste
- 1/2 cup Italian dressing
Instructions
- Cook macaroni or other pasta according to directions. Pro Tip: Always heavily salt your pasta water.
- Drain pasta, run cold water over it until it's cooled completely. Add to large bowl.
- Add remaining ingredients and stir well.
- Chill in fridge 1 hour.
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