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Home » Recipes » Side Dishes

Classic Pasta Salad

Modified: Jan 29, 2025 · Published: Mar 31, 2019 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1519 words. · About 8 minutes to read this article.

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Classic Pasta Salad (for a crowd) by The Toasty Kitchen
Classic Pasta Salad (for a crowd) by The Toasty Kitchen
Classic Pasta Salad (for a crowd) by The Toasty Kitchen
Classic Pasta Salad (for a crowd) by The Toasty Kitchen

Classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a homemade vinaigrette. The perfect recipe to feed a crowd!

I made this salad for a party, it was a hit! I thought about using a store bought dressing but decided to make the recipe, I don’t think I’ll ever buy an Italian dressing again! SO GOOD, thank you! ★★★★★ - Annette

And overhead look at a bowl of classic pasta salad in an aqua bowl.

Why you'll love this recipe

Flavor: Tender pasta, fresh veggies, cheese, and pepperoni are tossed in a zesty homemade vinaigrette dressing.

Easy to make ahead. Make the day before and give it a toss just before serving.

Feeds a crowd. This recipe makes enough to feed 24 or more and is easy to adjust for smaller groups in the recipe card.

Great for: Barbecues, picnics, and holiday gatherings. Readers love making this recipe year round!

Similar to: Sun-Dried Tomato Pasta Salad and Tortellini Pasta Salad

Pasta salad ingredients

Ingredients on a countertop.
  • Pasta - Any medium sized pasta works in this recipe. I used rotini, but macaroni, orecchiette, or any medium pasta works when substituted at a 1:1 ratio by weight.
  • Vegetables - Red onion, bell pepper, tomatoes, and olives are added for flavor and bulk. Feel free to omit or substitute any ingredients you don't prefer.
  • Cheeses - I add cubed mozzarella cheese and freshly grated parmesan cheese for a salty, cheesy flavor. Feel free to use your favorite cheeses, like swiss, cheddar, or fresh mozzarella balls.
  • Pepperoni - Can be omitted or substituted with your favorite sliced or cubed cured meat, like bacon pieces or cubed holiday ham.

Vinaigrette ingredients

Ingredients on a countertop.
  • Oil- This recipe uses a classic vinaigrette ratio of 3:1 oil to vinegar. Extra virgin olive oil serves as the base of this recipe.
  • Vinegar - I used red wine vinegar in my dressing, but apple cider vinegar would also work as a substitute.
  • Seasoning - Italian seasoning, garlic powder, salt, pepper, and red pepper flakes add flavor to your dressing.
  • Don't want to make your own dressing? The vinaigrette can also be substituted with a 16 ounce bottle of your favorite Italian or vinaigrette dressing.

How to make pasta salad

Making classic pasta salad in a large metal bowl.
  1. While the pasta cooks, prepare your vinaigrette dressing by whisking together the oil, vinegar, and seasoning.
  2. Chop the remaining ingredients and add to a large bowl.
  3. Top with prepared vinaigrette dressing.
  4. Toss until evenly coated.

Tips and tricks

Choose the right pasta shape - Rotini (as pictured) is always a great choice. Any smaller, bite sized pasta works great in a pasta salad, like macaroni, orecchiette, and shells.

Salt your pasta water - This helps flavor your pasta as it boils and adds extra flavor to the pasta salad.

Set a timer - If the pasta cooks for too long, it will turn out mushy and soggy. Likewise, if your pasta doesn't cook quite long enough, it may feel a little firm or crunchy in the middle.

Dress your pasta at room temperature - This gives your pasta a chance to soak up some of that dressing while it sets. Cold pasta doesn't soak up dressing like warm or room temperature pasta does.

3:1 ratio - If making your own dressing, use the classic 3:1 ratio of oil to vinegar (as directed in the recipe card). Too much vinegar can make a pasta salad taste harsh and acidic.

Or use bottled dressing - Not sure about making your own vinaigrette? Feel free to substitute with your favorite bottle of Italian dressing instead. If you know your family loves a particular dressing, make it the way that you'll enjoy it best.

Storage

Ingredients for a classic pasta salad in a teal bowl, before being mixed together - mozzarella cheese, olives, cherry tomatoes, green bell pepper, red onion, pepperoni, and parmesan cheese.

Classic pasta salad will keep for 3-4 days in a sealed container in the refrigerator.

It can be made up to 1 day before an event and stored in the refrigerator, and is best served within 24 hours for freshest flavor.

The oil in the pasta salad may solidify in the refrigerator, especially if the temperature is set very cold. If this happens, allow your pasta salad to set at room temperature for up to 30 minutes and give it a toss before serving.

Frequently asked questions

A spoonful of classic pasta salad with rotini, cherry tomatoes, olives, pepperoni, and mozzarella cheese.
Can I make this ahead of time?

Pasta salad can be made up to a day before an event and stored in the refrigerator, and is best served within 24 hours for freshest flavor.

What can I serve with pasta salad?

Pasta salad is the perfect side dish for any summer event - barbecues, picnics, birthdays, or for enjoying all week long with lunch! A few of my favorite main dish pairings include hamburgers, hot dogs, oven roasted brats, fried chicken, grilled lemon pepper chicken, baked chicken drumsticks, or pulled pork.

Should pasta salad sit overnight?

I find that pasta salad tastes best if it's allowed to set for at least an hour in the refrigerator before serving. This allows the flavors to meld and improve. I recommend serving pasta salad within a few hours of preparing because pasta continues to soak up your dressing as it sits.
However, pasta salad can be made up to 24 hours in advance. Cover tightly, refrigerate overnight, then allow your pasta to warm up slightly for about 20-30 minutes before serving. Give your salad a toss just before serving to redistribute any dressing that may have settled at the bottom.

What size pan do I need?

This pasta salad recipe will fit in a 9x13 pan or similarly sized large serving bowl. If you're looking to feed a smaller crowd, this recipe is easy to halve or quarter. Click on the servings in the recipe card and use the sliding bar.

What are the best pasta shapes for pasta salad?

You can't go wrong with any medium shaped, bite size pasta. Rotini, macaroni, orecchiette, shells, or rotelle are my favorites. To use a different shape, simply swap your pasta at a 1:1 ratio in weight. This recipe calls for 24 ounces of rotini, so any 24 ounces of dried pasta will make the same quantity.

Can I cut this recipe in half?

Yes, click on the serving size in the recipe card. A sliding bar will pop up and allow you to change the servings made by the recipe. To cut in half, change the servings to 12 instead of 24.

Troubleshooting

This dressing is too tangy/tart/oily, what can I do?

This recipe makes a traditional vinaigrette recipe that's made with 3 parts oil to 1 part vinegar. If you don't like vinaigrette dressings, you may not enjoy this dressing. It doesn't have added sweeteners like many store bought dressings do. If you know you won't enjoy a vinaigrette dressing, feel free to use your favorite bottled store bought dressing instead. While preparing your dressing, a tablespoon of honey or granulated sugar could also be added to contrast with the tangy flavor of the vinegar.

My oil solidified in the refrigerator, is my pasta salad ruined?

No, this is normal. If your refrigerator is very cold, there's a chance that the olive oil will solidify when chilled. Allow your pasta salad to warm up a bit on the counter top before serving and the olive oil will melt.

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📖 Recipe

And overhead look at a bowl of classic pasta salad in a bowl.
Print Recipe
4.73 from 670 reviews

Classic Pasta Salad

Classic pasta salad is made with a tri-color rotini, filled with vegetables and cheeses, and coated in a homemade vinaigrette. The perfect recipe to feed a crowd!
Prep Time25 minutes minutes
Resting Time1 hour hour
Total Time25 minutes minutes
Servings: 24 servings
Calories: 283kcal
Author: Heather

Ingredients

  • 24 ounces tri-color rotini pasta, uncooked
  • 1 pint cherry tomatoes, halved
  • 12 ounces sliced pepperoni
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 16 ounces mozzarella cheese, cubed
  • 1 cup grated parmesan cheese
  • 8 ounces olives, sliced

Vinaigrette dressing

  • 1 ½ cups olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon red pepper flakes
Prevent your screen from going dark

Instructions

  • In salted boiling water, cook pasta according to package directions for al dente pasta. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
  • Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. 
  • In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine. 
  • Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
  • If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving.

Equipment Recommendations

  • Pyrex Glass Mixing Bowls
  • Zwilling Pro Chef's Knife
  • Measuring Spoons
  • Dry Measuring Cups

Notes

  • Pasta salad looking dry?: If your pasta salad has been sitting for a while and beginning to dry out, add a splash of olive oil and vinegar and toss to coat.
  • Dressing alternatives: Vinaigrette can be substituted with your favorite bottled Italian dressing.
  • Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator and is best served with in 24 hours for best flavor and texture.
  • Yield: This recipe makes about 3490 grams or 123 ounces (about 7.6 pounds) of pasta salad. This weight depends entirely on the exact ingredients used, so I highly recommend weighing your own pasta salad if you'd like to divide it exactly. 

Nutrition Estimate

Serving: 0.75cup | Calories: 283kcal | Carbohydrates: 24g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 732mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 8.9mg | Calcium: 169mg | Iron: 1.1mg
Course: Side Dish
Cuisine: American

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    4.73 from 670 votes (638 ratings without comment)

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  1. Lisa Matranga

    May 15, 2025 at 4:10 pm

    This is by far the “BEST” pasta salad ever. Every gathering I take it to absolutely love it . Thank you for sharing such a wonderful recipe 😁

    Reply
  2. Reggie

    April 08, 2025 at 10:34 pm

    Made this for a gender reveal party.

    Reply
  3. Christina Skrout

    December 22, 2024 at 10:41 am

    I’m not a “cook”. So this recipe is soo easy! My husbands extended family of 30 now requests this from me at every gathering! It is perfect and delicious.

    Reply
  4. Andrea

    September 12, 2024 at 2:37 pm

    The perfect pasta salad! Everyone asks me for the recipe.

    Reply
  5. Neva

    September 08, 2024 at 12:50 am

    This was fabulous!!! My whole family loves it. I’m up at midnight making a double batch for a party tomorrow. I use Kalamata olives and a mix of scallions and red onion and I add the Parmesan to the dressing. The dressing is amazing and what brings all the flavors together.Love, love Love It!!! Thank you!!

    Reply
  6. Roxy

    September 06, 2024 at 2:16 pm

    Thank you for such a fabulous pasta salad, it was truly enjoyed by everyone. I also wanted to say, that your notes are detailed and the guidance you offer are very helpful, in explaining the how’s and why’s of your fabulous recipe. 😊

    Reply
    • Heather

      September 06, 2024 at 3:19 pm

      Thank you Roxy!

      Reply
  7. Tammy Cress-Williams

    August 25, 2024 at 6:07 pm

    I made this for a birthday party and friends and family actually had debates on who was going to take the leftover pasta salad. They finally divided it and begged me to make another batch. Lolol. It was delicious. Hit of the party.

    Reply
  8. Maryann Atals

    July 20, 2024 at 8:51 am

    I am Italian! My go to recipe for pasta salad. I put the grated Parmesan in with the dressing!

    Reply
  9. Darcy Paproth

    June 13, 2024 at 10:37 pm

    I made this pasta salad for a graduation party and a work luncheon and got rave reviews about it!!! I used house Italian dressing instead of making the dressing. Several people asked me for the recipe! It’s a perfect pasta salad!

    Reply
    • Heather

      June 13, 2024 at 11:37 pm

      Thank you Darcy, so happy to hear you enjoyed the recipe!

      Reply
  10. Tiffany Billings

    March 31, 2024 at 6:49 pm

    Made this recipe for Easter Lunch, and it was a huge success!! I had never made pasta salad before, came across this recipe. Thank you for sharing!! Will be the only recipe I use for now on!!!

    Reply
    • Heather

      March 31, 2024 at 6:59 pm

      So glad to hear you enjoyed it Tiffany!

      Reply
  11. KARI McInnis

    February 27, 2024 at 1:10 pm

    I cannot make this pasta salad often enough for my coworkers. As a thank you for making it they gifted me 2 more boxes of rotini pasta :). This is the BEST pasta salad period, end of sentence!

    Reply
  12. Sonya G.

    December 23, 2023 at 5:53 pm

    Thanks so much for sharing this recipe! It was amazing! My family doesn’t like meat in their pasta, so I left out the pepperoni, used a grated 3 cheese blend, and added a cucumber. The vinaigrette dressing was truly the star of the recipe. We were all craving pasta salad, and I can’t wait to share this with my family at our Christmas dinner!

    Reply
    • Heather

      December 23, 2023 at 5:57 pm

      Hi Sonya, so glad to hear you enjoyed the recipe!

      Reply
  13. Carol Newhouse

    November 20, 2023 at 7:01 am

    Made this for Church dinner, everyone loved it got so many compliments, followed the recipe wouldn’t have changed a thing. The dressing was good too thanks for sharing the recipe.

    Reply
  14. Mariah

    October 25, 2023 at 9:33 am

    This recipe called for too much olive oil in the dressing. I refrigerated it overnight and the olive oil went solid. The dressing is also is missing a sweetness to it.

    Reply
    • Heather

      October 25, 2023 at 9:38 am

      Hi Mariah, this recipe uses the classic vinaigrette ratio of 3:1 oil to vinegar. A tablespoon or more of maple syrup or honey would make a great addition if you prefer sweet dressings! If the oil has solidified in the refrigerator overnight, I suggest allowing the pasta salad to warm up a bit on the counter top before serving.

      Reply
  15. Annamarie

    September 30, 2023 at 12:56 am

    HELP!! I followed the recipe exactly but my pasta salad tastes very bitter. I have to take it to a party.
    what caused this and is there IS THERE ANY WAY TO FIX IT???

    Reply
    • Heather

      September 30, 2023 at 9:18 am

      Hi Annamarie, what kind of vinegar was used for the dressing? Bitterness in a vinaigrette can be balanced by adding sweetness, like a tablespoon of maple syrup, honey, or granulated sugar. I'd recommend whisking it into the dressing if it hasn't been combined with the pasta yet. If the pasta salad is ruined overwise, you could try drizzling a bit of sweetener over the entire pasta salad and tossing very well to incorporate.

      https://www.cordonbleu.edu/news/how-to-balance-the-five-flavours/en

      Reply
  16. Leyla

    September 07, 2023 at 1:28 pm

    Can I use white wine vinegar instead of red? Do you think it makes a drastic difference in taste? 🤔 thanks!

    Reply
    • Heather

      September 07, 2023 at 1:29 pm

      Yes, white vinegar would work as a substitute.

      Reply
  17. Jodie Porter

    August 19, 2023 at 2:39 pm

    This is a delicious recipe you can add whatever veggies you want to mix in. The dressing is outstanding and I will never buy Italian dressing again! It’s so easy to make! Thank you for a delicious basic Pasta Salad recipe!

    Reply
  18. Judt

    August 10, 2023 at 10:19 pm

    Perfect pasta salad and the dressing is stupendous thank you

    Reply
  19. Jessica

    June 27, 2023 at 7:09 pm

    Our family absolutely loved this recipe!!

    Reply
  20. Riss808

    June 19, 2023 at 6:08 pm

    Amazing recipe! Mahalo!! Taste better sitting in fridge for about 2-3 hours!

    Reply
  21. Annette

    April 24, 2023 at 7:20 am

    I made this salad for a party, it was a hit! I thought about using a store bought dressing but decided to make the recipe, I don’t think I’ll ever buy an Italian dressing again! SO GOOD, Thank you!

    Reply
  22. Anna

    April 09, 2023 at 1:02 pm

    I halved this recipe, it was delicious! I think it’s worth the extra step to make your own dressing, I was lazy and didn’t. I also used mozzarella pearls instead of cubing them!

    Reply
  23. Lynney

    April 04, 2023 at 10:01 pm

    How much is the total amount of homemade dressing for the full recipe? For instance, if substituting with bottled Italian dressing, what is the comparable measurement?

    Reply
    • Heather

      April 04, 2023 at 10:13 pm

      This recipe makes 16 ounces of dressing, so you could use any 16 ounce bottle of Italian dressing as a substitute.

      Reply
  24. Alisa

    February 09, 2023 at 3:50 pm

    Awesome salad. I did add some cucumber to it.

    Reply
  25. Richard

    January 07, 2023 at 4:12 pm

    Really tasty and excellent texture.

    Reply
  26. Shirley

    June 06, 2022 at 2:46 pm

    I use bow tie or small shell pasta, and good seasons zesty dry dressing. Follow directions for the oil and vinegar. Heinz apple cider vinegar and Wesson canola oil are the best. Also, I save some dressing for later when so much has been absorbed. Favorite salad any time of year.

    Reply
    • Stephanie

      June 12, 2022 at 7:38 pm

      Hi Shirley,
      Did you use the zesty dressing mix in place of all of the seasonings listed? How much?
      Thanks!

      Reply
  27. Kelsey

    June 01, 2022 at 7:33 pm

    Red wine vinegar was way overwhelming I was so disappointed in this recipe. Hate to waste this much food but it’s terrible. Will definitely use my own bottled Italian dressing next time

    Reply
    • Heather

      June 01, 2022 at 7:40 pm

      Hi Kelsey, I'm sorry to hear you didn't enjoy the recipe. This dressing uses the classic 3:1 ratio, 3 parts oil to 1 part vinegar, to make a standard vinaigrette. Did you use 1 and 1/2 cups of oil and 1/2 cup of vinegar? You're definitely welcome to add less vinegar if you don't prefer this type of dressing, or swap it out with your favorite bottled dressing (as noted in the recipe card).

      Reply
  28. Amy

    May 24, 2022 at 5:33 pm

    I made this for a baby shower at work and they absolutely loved it. They have asked me to make it again. Thank you for the amazing recipe. Only thing I did differently was salami instead of pepperoni and I used Kalamata olives. This will definitely be my go to from now on

    Reply
  29. Michaella

    September 11, 2021 at 12:10 pm

    Hi! We loved this recipe but found that the dressing solidified on the leftover salad while in the fridge. Is there a method to keep this from happening? I know that olive oil will quickly solidify but didn’t expect it to affect the salad.
    Thanks for any advice!

    Reply
    • Heather

      September 11, 2021 at 12:37 pm

      Hi Michaella, I've never had this happen before, so I'm not sure what could have caused this! You could try whisking in 1-2 tablespoons of dijon mustard to your dressing before adding it to the pasta, which helps emulsify the dressing. Leftovers can be set out for about 30 minutes before serving to allow the olive oil to liquefy again.

      Reply
      • Kelly

        December 22, 2021 at 7:38 pm

        How much does this feed

        Reply
        • Heather

          December 22, 2021 at 7:44 pm

          This recipe makes 24 servings.

          Reply
  30. Susan

    July 06, 2021 at 11:57 am

    Would it be okay to cook the pasta the night before, mix in all veggies (with the exception of tomatoes) & pepperoni the night before? And then the next morning make dressing and finish the salad?

    Reply
    • Heather

      July 06, 2021 at 1:25 pm

      Hi Susan, that should work just fine.

      Reply
  31. Gina

    July 03, 2021 at 9:19 pm

    It was so good ! My favorite dressing now!

    Reply
  32. Caitlyn C King

    June 25, 2021 at 2:38 pm

    Maybe I couldn't find it in the recipe, but about how much is one serving (1cup? 1/2 cups?) Thanks!

    Reply
    • Heather

      June 25, 2021 at 2:54 pm

      Hi Caitlyn, one serving of pasta salad will be about 3/4 cup!

      Reply
      • Caitlyn

        June 30, 2021 at 12:58 am

        Thank you! We will be making multiple batches of this for our wedding (self-catering), and we're trying to figure out the correct amount per person.

        Reply
  33. Leslie

    March 02, 2021 at 1:37 pm

    I make this all the time!! I use Genoa salami add jarred sun dried Tomatoes and canned artichokes. Paul Neuman family style Italian dressing.

    Reply
    • Marshall

      November 13, 2021 at 12:40 am

      Hi Leslie,
      Thanks for your comment. I was thinking about adding the exact same ingredients! I must say that the recipe is excellent as written.

      Reply
  34. Alex

    January 19, 2021 at 5:08 pm

    Quick question- I just realized that the tri-colored pasta I bought is a bag of egg pasta is that ok? They didn’t have any boxed pasta left.

    Reply
    • Heather

      January 19, 2021 at 5:18 pm

      Hi Alex, egg pasta should work fine in this recipe!

      Reply
  35. Erin

    September 15, 2020 at 9:14 pm

    Could you post this recipe in a smaller portion? Please and thank you! 😃

    Reply
    • Heather

      September 16, 2020 at 8:09 am

      Hi Erin, if you hover over the serving size in the recipe card, you can adjust the servings to as many as you'd like to make!

      Reply
      • Pam Martin

        April 19, 2021 at 7:32 pm

        How many ounces is a serving size

        Reply
        • Heather

          April 20, 2021 at 7:52 am

          Hi Pam, I haven't weighed the entire finished pasta salad before, so I can't say for sure. The weight can vary slightly based on the ingredients used in your specific dish. I'd recommend weighing your entire salad and dividing by 24 for best accuracy!

          Reply
  36. Michelle

    September 05, 2020 at 11:25 am

    Do you think it would work to put the cooked and cooled pasta together with the veggies and cheese a few hours in advance and then pour the vinaigrette on it an hour before serving? TYI

    Reply
    • Heather

      September 05, 2020 at 11:28 am

      Yes, that should work just fine!

      Reply
  37. Sherry

    September 01, 2020 at 10:34 pm

    One of the best pasta salads I’ve ever eaten!

    Reply
  38. Robin

    August 15, 2020 at 9:33 pm

    This dressing is my new go to for pasta salad. I usually just throw whatever veggies I have in the fridge in my salad, so I don’t follow a recipe for that. But this dressing is awesome. After making it a few times, I did add some Dijon mustard and lemon juice.

    Reply
  39. Anna

    June 10, 2020 at 11:47 pm

    I made this last weekend for a cookout. I accidentally bought red cooking wine instead of red wine vinegar and didnt have time to run to the store before guests arrived. I substituted with balsamic vinegar and it had such good reviews!!! I can't wait to try it the correct way though. I just used a little less balsamic than and a little more olive oil so it wasn't to strong.

    Reply
  40. Marie

    April 05, 2020 at 5:05 pm

    Absolutely delish!

    Reply
    • Heather

      April 06, 2020 at 9:08 am

      Glad you enjoyed the pasta salad, Marie!

      Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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