Description

There’s something undeniably nostalgic about a big bowl of pasta salad. It reminds me of summer potlucks in the backyard, the scent of fresh-cut grass in the air, and everyone gathering around the picnic table with their plates piled high. This classic pasta salad is one of those dishes that makes you feel instantly at home—cool, crisp, colorful, and brimming with all the familiar flavors we love.

In my family, pasta salad wasn’t just a side dish—it was the thing everyone asked for at gatherings. Whether it was a Fourth of July BBQ, a lazy weekend picnic at the park, or just a make-ahead meal for a busy week, it always had a spot on the table. And the best part? It tastes even better the next day.

This version stays true to the beloved original—perfectly cooked pasta tossed with crunchy veggies, savory turkey ham, and a creamy Italian-style dressing that pulls everything together. It’s a recipe that invites creativity, but also holds strong on its own with familiar, comforting flavors. If you’re looking for a crowd-pleasing dish that’s easy to make, beautifully colorful, and totally delicious, this pasta salad is it.

Ingredients

Scale

1 pound rotini pasta

1 ½ cups grape tomatoes, halved

1 ½ cups chopped cucumbers

¾ cup thinly sliced red onion

1 cup chopped turkey ham

1 cup diced sharp cheddar cheese

½ cup sliced black olives

1 ½ cups Italian dressing (see homemade option below)

Optional garnish: freshly chopped parsley or basil

For the Homemade Italian Dressing:

¾ cup olive oil

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon honey

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Instructions

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook the rotini pasta just until al dente—firm to the bite but not hard. Don’t overcook, since the pasta will soak up the dressing and soften a bit more in the fridge. Drain and rinse under cold water to stop the cooking and chill it down.

Step 2: Prep the Veggies and Add-ins

While the pasta cools, chop up the rest of your ingredients. Halve the cherry tomatoes, dice the cucumber, finely slice the red onion, cube the cheddar, and chop the turkey ham. This is when the colors start coming together—and it already looks like summer in a bowl.

Step 3: Whisk the Dressing

You can absolutely use your favorite store-bought Italian dressing here, but if you’ve got a few extra minutes, the homemade version is totally worth it. Just whisk together the olive oil, vinegar, Dijon, honey, lemon juice, garlic powder, and herbs. Give it a little taste and adjust the salt and pepper.

Step 4: Toss Everything Together

In a large bowl, combine the pasta with all the chopped veggies, cheese, turkey ham, and olives. Pour in about three-quarters of the dressing and toss well. It should be nicely coated but not swimming—remember, the pasta will soak up more as it sits.

Step 5: Chill and Serve

Cover the bowl and pop it in the fridge for at least 30 minutes, or up to overnight. Just before serving, toss with the remaining dressing to refresh everything, and sprinkle with some fresh herbs if you’re feeling fancy.

Notes

If you’re making this for a gathering, go ahead and double the recipe—it goes fast.
Feel free to skip the meat and cheese for a totally plant-based version.
If the pasta salad looks a little dry the next day, just add a splash of dressing or a drizzle of olive oil to bring it back to life.