Ultimate Summer Picnic Pasta Salad
This Ultimate Summer Picnic Pasta Salad features tricolor rotini, fresh vegetables, black olives, sharp cheddar cheese, and Italian dressing.
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Servings: 6
Ingredients
- 1 box tricolor rotini 16 oz
- 2 –3 medium tomatoes wedged or cubed
- 1 small cucumber cubed
- 1/2 red onion sliced
- 1/2 cup black olives whole or halved
- 1 brick sharp cheddar cheese 8 oz, cubed
- 1 bottle Italian dressing 24 oz, such as Wishbone Robusto Italian dressing
Instructions
- Cook the tricolor rotini according to the package directions until al dente.
- Drain the pasta thoroughly.
- Rinse the pasta under cold water until it is no longer hot.
- Alternatively, allow the pasta to cool at room temperature or refrigerate it until fully cooled.
- Place the cooled rotini in a large mixing bowl.
- Add the tomatoes, cucumber, sliced red onion, black olives, and cubed sharp cheddar cheese.
- Pour approximately 3/4 of the Italian dressing over the pasta mixture.
- Toss until the pasta, vegetables, olives, and cheese are evenly coated with the dressing.
- Cover the bowl tightly.
- Refrigerate the pasta salad for at least 30 minutes to 1 hour to allow the flavors to blend.
- Before serving, add the remaining Italian dressing.
- Toss again until well combined.
- Serve chilled.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
To make this Ultimate Summer Picnic Pasta Salad gluten free, replace the tricolor rotini with a certified gluten-free pasta.
Cook gluten-free pasta only until al dente, as it can soften more quickly than traditional wheat pasta.
Confirm that the Italian dressing is labeled gluten free, as some bottled dressings may contain gluten-based additives or cross-contamination warnings.
Verify that the sharp cheddar cheese, olives, and any packaged vegetables are gluten free.
Use clean utensils, a separate colander, and a clean mixing bowl to avoid cross-contamination if serving someone with celiac disease or gluten sensitivity.