THE RECIPE JOURNAL · Side Dish
Vintage Pasta Salad
This classic pasta salad brings together fresh veggies and a tangy dressing for a simple, satisfying dish. Perfect for picnics or potlucks, it’s easy to make and always a crowd-pleaser.
FROM THE KITCHEN • Vintage Pasta Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the rotini and cook until it’s tender but still has a bit of a bite—about 8 minutes should do it. Drain the pasta and rinse it under cold water to stop it from cooking any further; you want to keep it from getting mushy. Let it drain well, then transfer it to a big bowl.
02
Step 2
Next, toss the pasta with the salad dressing, pepperoni, salami, and all the cheeses—Cheddar, Monterey Jack, and feta. Add in the black olives, cherry tomatoes, cucumber, and red onion, and give everything a good mix so the flavors come together.
03
Step 3
Cover the bowl and pop it in the fridge for at least an hour. This will give the salad time to chill and let the flavors meld before you dig in.
Why you’ll love it
This dish combines classic flavors with a nostalgic touch, bringing back memories of family gatherings and sunny afternoons. Its creamy dressing and colorful veggies make it both comforting and visually appealing.
How to serve
Serve chilled as a side dish at picnics, barbecues, or potlucks. It pairs wonderfully with grilled meats or fresh bread and can also be enjoyed as a light main course on warm days.
Storage & leftovers
Keep the salad in an airtight container in the refrigerator. It tastes best when eaten within 2-3 days. Stir gently before serving to redistribute the dressing, as it may settle over time.
