Salad Supreme Pasta Salad

There’s something about a big bowl of chilled pasta salad, jeweled with red tomatoes, crisp cucumbers, and ribbons of purple onion, that just looks like summer in a dish.

This Salad Supreme Pasta Salad is a cooling, zesty side (or light main) that comes together fast—perfect for when you need something flavorful on the table in under 30 minutes.

It’s ideal for busy weeknights, potluck heroes, beginner cooks, and anyone who loves to meal prep lunches for the week.

I still remember one hectic Sunday when friends texted they were “five minutes away.”

I tossed warm rotini with Italian dressing, sprinkled on Salad Supreme seasoning, added whatever crunchy veggies I had, and chilled it briefly.

It disappeared before I even set down the serving spoon. This salad shines at barbecues, casual gatherings, make-ahead picnics, and easy desk lunches. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, zesty flavor thanks to Salad Supreme and Italian dressing
• Comes together quickly with simple chopping and one pot of pasta
• Stays delicious for days, making it perfect for make-ahead meals
• Easily customizable with your favorite veggies, cheeses, or pasta shapes
• Crowd-pleasing side dish for cookouts, potlucks, and family dinners

Ingredients

• 16 ounces rotini pasta, dried — choose a sturdy brand so it holds up after chilling
• 1 cup cherry tomatoes, halved — pick ripe, firm tomatoes for best flavor
• 1 cup cucumber, diced — English or seedless cucumbers work best
• 1 cup green bell pepper, diced — look for a crisp, bright green pepper
• 0.5 cup red onion, finely chopped — use for mild sweetness and color contrast
• 0.5 cup black olives, sliced — canned, pitted olives for convenience
• 1 cup cheddar cheese, cubed — sharp cheddar adds more flavor
• 1 cup Italian dressing, bottled — use a zesty or robust Italian style
• 2 tablespoons Salad Supreme seasoning — the key signature flavor for this salad
• 0.5 teaspoon salt, optional — adjust to taste based on saltiness of dressing
• 0.25 teaspoon black pepper, ground — freshly ground for best aroma
• 2 tablespoons parmesan cheese, grated — adds a savory, cheesy finish
• 1 tablespoon fresh parsley, chopped — for freshness and color at the end

Step-by-Step Method

Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add the rotini pasta and stir to prevent sticking. Cook according to package directions until al dente, about 8–10 minutes.

Taste a piece to make certain it’s firm but cooked through. Avoid overcooking so the pasta holds its shape in the salad.

Cool and Drain the Pasta

Drain the pasta in a colander as soon as it’s done. Rinse thoroughly under cold running water to stop the cooking and cool it quickly.

Shake the colander well to remove excess water. Let the pasta sit for a minute or two so it drains fully and doesn’t dilute the dressing later.

Prep and Chop the Vegetables

Wash and dry all fresh vegetables. Halve the cherry tomatoes. Dice the cucumber and green bell pepper into small, bite-sized pieces.

Finely chop the red onion for even flavor distribution. Slice the black olives if not pre-sliced. Keep pieces fairly uniform so every forkful has a balanced mix.

Combine Pasta, Veggies, and Cheese

Transfer the cooled, drained pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, green bell pepper, red onion, and black olives.

Cube the cheddar cheese into small, even pieces and add them to the bowl. Gently toss everything together to evenly distribute ingredients before adding dressing and seasonings.

Add Dressing and Seasoning

Pour the Italian dressing evenly over the pasta mixture. Sprinkle Salad Supreme seasoning, salt, and black pepper across the top.

Use a large spoon or spatula to toss gently but thoroughly. Coat all ingredients with dressing and spices so flavors reach every piece of pasta and vegetable.

Finish with Cheese and Herbs

Stir in the grated parmesan cheese, making sure it’s evenly dispersed. Add the chopped fresh parsley and fold it through the salad.

Toss again lightly to combine without breaking up the pasta or vegetables. Taste a small bite and adjust the salt or pepper if necessary before chilling.

Chill, Toss, and Serve

Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 1 hour so the flavors meld and the pasta absorbs the dressing.

Just before serving, remove from the fridge and toss again. Add a splash of extra Italian dressing if the salad seems dry, then serve chilled.

Ingredient Swaps

• Use any short pasta (penne, farfalle, shells) in place of rotini; whole wheat or gluten-free pasta both work well.
• Swap cheddar for mozzarella, pepper jack, or feta, or omit cheese entirely for a dairy-free version.
• Substitute any crunchy veggies you like—such as broccoli, carrots, zucchini, or red bell pepper—for or in addition to the listed vegetables.
• Use kalamata or green olives instead of black, and replace bottled Italian dressing with a homemade vinaigrette if preferred.
• Make it vegetarian by using a parmesan made without animal rennet, or skip the parmesan and add extra herbs for flavor.

You Must Know

– Swap – For extra-crisp, fresher flavor, replace up to half the bottled Italian dressing with equal parts olive oil and red wine vinegar (for 1 cup total, use ½ cup bottled + ¼ cup oil + ¼ cup vinegar);

taste after 10 minutes and adjust with a pinch of salt if the tang overshadows the seasoning.

Serving Tips

• Serve in a clear glass bowl to showcase colorful pasta and veggies.
• Pair with grilled chicken, burgers, or sausages for a casual summer meal.
• Offer extra Salad Supreme and Italian dressing on the side for customization.
• Garnish with extra parsley and parmesan just before serving for freshness.
• Spoon into individual cups or jars for easy grab-and-go party portions.

Storage & Make-Ahead

This pasta salad keeps well in the fridge for up to 3 days in an airtight container.

It’s ideal to make 12–24 hours ahead so the flavors meld.

Stir and add a splash of dressing before serving.

Freezing isn’t recommended, as the pasta and vegetables become mushy.

Reheating

Enjoy this pasta salad chilled; reheating can cause mushiness.

If you must warm it slightly, use very low microwave power, a briefly preheated low oven, or a quick, gentle stovetop toss.

Potluck and Picnic Staple

Somehow, Salad Supreme Pasta Salad always ends up at the center of the potluck table, gleaming with colorful veggies and a glossy Italian dressing sheen.

I watch people circle back for “just a little more,” scooping rotini piled with tomatoes, cucumbers, and cheddar cubes that catch the light like tiny jewels.

For picnics, I love how dependable it is. It holds up in a chilled cooler, doesn’t wilt, and tastes even better after that hour (or more) of resting time.

Every forkful brings a cool tang from the Italian dressing, a savory punch from Salad Supreme, and that salty pop from olives and parmesan. It’s familiar yet bold, the dish everyone expects—and secretly hopes—I’ve brought.

Final Thoughts

Give this Salad Supreme Pasta Salad a try and see just how easy (and addictive!) it can be.

Feel free to tweak the veggies, cheese, or dressing to make it perfectly your own.

Frequently Asked Questions

Can I Make This Pasta Salad Without Bottled Italian Dressing?

Yes, you can. I’d whisk olive oil, red wine vinegar, garlic, oregano, salt, and pepper. Pour it over the warm spirals, feel them drink it in, then chill until the flavors glow bright and tangy.

Is There a Homemade Substitute for Salad Supreme Seasoning?

Yes, you can. I’d whisk together sesame seeds, paprika, garlic powder, onion powder, Parmesan, a pinch of poppy seeds, crushed red pepper, salt, and pepper—the aroma blooms like a cozy pizzeria in your kitchen.

How Can I Make This Recipe Dairy-Free or Vegan?

You can make it vegan by swapping cheddar and parmesan for dairy‑free cheeses, using vegan Italian dressing, and skipping any milk-based additives. I imagine bright veggies, tangy herbs, and cool noodles still shining in every bite.

What Proteins Pair Best if I Want to Add Meat or Beans?

I’d toss in grilled chicken, garlicky shrimp, or peppery salami; for beans, I love chickpeas or cannellini. They soak up that tangy dressing, turning every spiral of pasta into a juicy, satisfying bite.

How Do I Keep the Pasta From Absorbing Too Much Dressing Overnight?

I keep pasta from drinking up dressing by cooking it just shy of al dente, rinsing it cold, tossing with a thin oil coat, then adding half the dressing now, half right before you serve—bright, fresh, glistening.