Memorial Day Pasta Salad That Feeds a Crowd

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Memorial Day Pasta Salad made for a crowd with tender pasta, crisp vegetables, and a creamy tangy dressing for a balanced and fresh side dish.

Scale

1 pound rotini or penne pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

3/4 cup red onion, thinly sliced

1 cup cooked chicken breast, diced

1/2 cup black olives, sliced

3/4 cup shredded cheddar cheese

1/2 cup fresh parsley, chopped

3/4 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 teaspoon garlic powder

Salt to taste

Black pepper to taste

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1. Bring a large pot of salted water to a boil.

2. Cook pasta until just tender according to package instructions.

3. Drain pasta and rinse briefly with cool water.

4. Spread pasta on a tray and let it cool completely.

5. Prepare all vegetables and dice the chicken evenly.

6. In a bowl, whisk mayonnaise, mustard, vinegar, and garlic powder.

7. Season the dressing with salt and black pepper.

8. Add cooled pasta to a large mixing bowl.

9. Layer in vegetables, chicken, cheese, and parsley.

10. Pour dressing over the top.

11. Gently fold everything together until evenly coated.

12. Cover and refrigerate for at least one hour.

13. Remove from fridge 15 minutes before serving and toss lightly.

Cut ingredients evenly for consistent texture in every bite.

Do not overcook pasta to keep it firm after chilling.

Let pasta cool fully before mixing with dressing.

Fold gently to avoid breaking the pasta.

Refresh with a small amount of dressing before serving if needed.

Find it online: https://slicesync.com/memorial-day-pasta-salad/