Mom's Colorful Pasta Salad
I grew up eating this pasta salad at just about every family gathering, BBQ, and summer get-together. It's one of my mom's recipes that never needed anything fancy—just crunchy vegetables, a bright, tangy dressing, and lots of color. I still make it the same way today because it's simple, refreshing, and always the first bowl to disappear.
Ingredients
- 1 box of fusilli pasta (16oz) cooked according to package directions
- 1 can sliced black olives (2.25oz) drained
- 3 bell peppers 1 red, 1 yellow, and 1 orange, diced
- 2 Persian cucumbers diced
- 2 medium tomatoes diced (or 1–2 packages of cherry tomatoes, halved, for a prettier presentation)
- 5-6 stalks celery chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper to taste (I usually use a 2-3 teaspoons of each.)
Instructions
Cook the Pasta
- Cook the pasta according to the package directions until al dente. Drain, rinse under cold water, and let cool completely.
Prep the Vegetables
- While the pasta cools, dice the bell peppers, cucumbers, tomatoes, and celery. Drain the sliced black olives.
Make the Dressing
- In a small bowl, whisk together the lemon juice, olive oil, apple cider vinegar, salt, and pepper until well combined.
Assemble the Salad
- Add the cooled pasta, chopped vegetables, and black olives to a large serving bowl. Pour the dressing over the top and toss until everything is evenly coated.
- Taste and adjust the seasoning if needed. Serve immediately, or refrigerate for at least 30 minutes before serving. This salad tastes even better after it has had time to chill.
Notes
Notes
Tip: This pasta salad tastes even better after a few hours in the refrigerator, making it a great make-ahead dish for cookouts, potlucks, and family gatherings.
Add Cheese: Feta or fresh mozzarella pearls are a great addition if you want to make this a little heartier. Just toss them in with the vegetables.
Add Protein: For a heartier, more filling version, toss in 6-8 oz of diced salami (genoa or hard salami work well).
Storage: Keeps well in an airtight container in the fridge for 3-4 days. Give it a quick toss before serving since the dressing settles at the bottom.
Make-Ahead Tip: If you're making this a day ahead, hold off on adding the tomatoes and cucumbers until right before serving. Tomatoes and cucumbers release water as they sit and can make the salad soggy. Everything else can be prepped and dressed in advance.
