Looking for a savory pasta salad that skips the mayo and the sugar? This overnight pasta salad is bold, balanced, and made to share. Perfect for parties, potlucks, and every day in between.
I was looking for a pasta salad recipe. Not a creamy one, not a sweet one, just a basic, lick your plate kind of pasta salad that delivers all the savory goodness you can handle. Guess what? I found it!
This recipe is my version of South Your Mouth’s overnight pasta salad. As I often do…I find a recipe that looks and sounds good and then make changes to it so it becomes my own. My way omits the sun dried tomatoes (which I love, but my family, not so much) and adds in the mozzarella pearls. It is so easy and so good…you cook the pasta the night before and add 2 dressings to it while it’s still hot. Then you go to sleep. Or watch your favorite show–all of the seasons! Or you prepare all the other things (if you’re like me and helping with a shower or party of some kind, there is ALWAYS something else you need to be doing). Then before serving, you stir in the chopped veggies, mozzarella pearls, and whole or sliced olives.
If you are making it for just you and yours, one box of pasta is plenty. I often double or triple it, depending on the occasion. It tastes even better the next day. If you include cucumbers, they don’t hold up as well as peppers and pepperoncini, so keep that in mind.
Then be prepared…it really is THAT good so plan to share the recipe! Good food belongs to everyone. Especially when it’s made with love. – The Food Civilian
Perfect Pasta Salad
Equipment
- 1 large pot
- 1 colander
- 1 rubber spatula
- 1 large bowl with lid optionally, you can use the pot you cook the pasta in for the overnight part.
Ingredients
- 1 pound pasta bowties or rotini work well. Whole grain is fine too.
- 2 c Olive Garden dressing any brand works, but the OG is the OG and so perfectly delish!
- 1 packet Good Seasons Italian dressing mix You can try making your own or another brand but this packet is the OG (NOT Olive Garden) and is really perfectly balanced.
- 1 bunch green onions, sliced
- 1 red onion, diced can use 1/2 or none, depending on your preferences
- 1 English cucumber regular is ok too, just take out the seeds before dicing.
- 1 container baby tomatoes grape or cherry
- 16 oz jar pepperoncini whole or sliced, drained
- 16 oz can black olives whole or sliced, drained
- 8 oz fresh mozzarella pearls or bocconcini in the deli section, near all the specialty cheeses
Instructions
- Cook pasta according to box directions using the lower number (for al dente consistency).
- Drain pasta. DO NOT RINSE!
- Place into large glass or metal bowl (or return to the cooking pot).
- Sprinkle dry dressing mix & pour over 2 cups of prepared dressing and stir well.
- Cover and place in the fridge overnight.
- Before serving add in the diced veggies, meats, cheese. Mix well. Enjoy!