Summer Pasta Salad Recipe


I don’t know about anyone else, but this sunny springtime weather has me aching for picnic food. I made a small batch of summer pasta salad for dinner, a recipe that always reminds me of my mom (and coincidently, my mother-in-law, who gave me the awesome turquoise blue water bottle shaker thingie that I used to mix the dressing up). Love a family recipe. Maybe I can convince the hubs to grill out and extend the feeling of sunshine.


  • one box of pasta – shells, spirals, whatever you’d like!
  • Salad Supreme Seasoning (Mccormick’s brand)
  • Kraft Zesty Italian salad dressing, OR make up a bottle of your own with Good Seasonings Italian
  • pepperoni slices
  • cheddar cheese crumbles
  • green olives
  • optional veggies: cucumbers, tomatoes, black olives, broccoli, carrots, cauliflower – up to you and what you like! I always use a different variety.


  1. Boil pasta according to package directions.
  2. While pasta is cooking, chop up veggies, cheese, and pepperoni.
  3. Drain pasta, then move to a bowl and add some of the Italian dressing. This will coat the pasta and make it easier to mix.
  4. Sprinkle Salad Supreme on the pasta. The serving size is only a few tablespoons, but I’ve been known to use an entire bottle on a big batch, to make the flavor really stand out.
  5. Add about half the bottle of the Italian dressing. I sometimes add more during the week as the pasta salad gets dried out. It’s up to you how runny you like your pasta salad.
  6. Add chopped ingredients and stir so everything is evenly coated.
  7. Store for up to a week in the fridge.




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