Nobody dreams about “Picnic Salad” in the middle of winter. But the second the sun comes out, suddenly everyone’s a “Summer Picnics” expert, and you’re expected to show up with something impressive—cue my go-to Picnic Pasta Salad.
I’ve tried hauling wilted greens, soggy sandwiches, and mysterious “Picnic Sides” to the park, but nothing gets demolished faster than this bowl of flavor-packed, zesty pasta.
Trust me, if you want to win “Lunch Ideas For Picnic” MVP, this recipe’s your golden ticket. Just don’t expect leftovers.
Picnic Pasta Salad
Equipment
- Large pot
- Colander
- Large bowl
- Sharp Knife
- Cutting board
Ingredients
- 16 ounces rotini pasta
- 1 small head fresh broccoli chopped (about 1 cup)
- 1 large bell pepper or 1 cup multi-colored bell peppers diced
- 1 can 8 ounces black olives, drained and sliced
- 1 cup cherry tomatoes halved
- 8 ounces mozzarella cheese cubed (about 1 ½ to 2 cups)
- ½ cup red onion finely diced
- 1 cup English cucumber quartered and sliced thin
- 5 ounces mini pepperoni or 1 cup quartered pepperoni or salami
- 2 tablespoons fresh parsley chopped (plus extra for garnish)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 bottle 16 ounces zesty Italian dressing
- 2 tablespoons fresh basil chopped (plus extra for garnish, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and either rinse it under cold water or toss it with 1 tablespoon of olive oil to prevent sticking.16 ounces rotini pasta
- Prepare Ingredients: While the pasta is cooking, chop the broccoli, bell pepper, cherry tomatoes, red onion, cucumber, black olives, pepperoni, and mozzarella into bite-sized pieces.1 small head fresh broccoli, 1 large bell pepper or 1 cup multi-colored bell peppers, 1 can, 1 cup cherry tomatoes, 8 ounces mozzarella cheese, ½ cup red onion, 1 cup English cucumber
- Combine Ingredients: In a large bowl, add the drained pasta, chopped vegetables, black olives, mozzarella, pepperoni, parsley, salt, and black pepper. Toss gently to combine.5 ounces mini pepperoni or 1 cup quartered pepperoni or salami, 2 tablespoons fresh parsley, ½ teaspoon salt, ¼ teaspoon black pepper
- Add Dressing: Pour the zesty Italian dressing over the pasta salad and toss until everything is evenly coated.1 bottle
- Chill the Salad: Cover the bowl tightly and refrigerate for at least 2 hours before serving to allow the flavors to blend.
- Serve and Garnish: Before serving, stir the salad again and garnish with extra parsley and fresh basil, if desired. Enjoy!2 tablespoons fresh basil
Picnic Pasta Salad Pro Tips (Because I Clearly Have No Life Outside Making This Salad) 😎
🥒 Veggie Overload? Sure, Why Not!
Dump in whatever’s rolling around your fridge drawer—cucumbers, cherry tomatoes, bell peppers, that random carrot you bought with good intentions. “Picnic Salads” are forgiving like that.
🧀 Cheese, Please (But Don’t Go Wild)
Fresh mozzarella? Chef’s kiss. Cheddar cubes? It’s not illegal, just don’t tell any Italians. Feta works too, but beware: it crumbles everywhere, like your dreams of a quiet picnic.
🍝 Pasta Shapes: The Drama
Rotini, penne, bowtie—whatever you’ve got. Just maybe avoid spaghetti unless you want your “Summer Picnics” to turn into a Lady and the Tramp re-enactment.
🥫 Protein = Not Just for Gym Bros
Add chopped salami, pepperoni, or some drained tuna if you want to level up the lunch game. Or keep it “vegetarian” and watch the carnivores secretly wish you’d brought meat.
🧅 Onion or No Onions? You Decide, Breathmint Optional
Red onion gives you a sharp kick. If you’re anti-tears (or anti-bad breath), swap for green onions or skip entirely. “Picnic Sides” don’t have to come with regrets.
🌱 Fresh Herbs: Pretend You’re Fancy
Basil, parsley, or that half-dead cilantro from last week’s tacos—chop it up and toss it in. It screams, “I garden,” even if you absolutely do not.
🥗 Dressing Drama: Store-Bought, Homemade, or Last-Minute Panic
Bottled Italian dressing is fine. Homemade is “influencer-level.” Forgot both? Olive oil, red wine vinegar, salt, pepper, and a desperate squeeze of lemon. You’re welcome.
🧊 Chill Before You Spill
Pro tip: make it ahead and let it chill. This isn’t just a “Lunch Ideas for Picnic” suggestion—it’s how all the flavors get to know each other. Leftovers are even better the next day, assuming there are any.
💡 Don’t Overthink It, Just Make It
Seriously, it’s “Picnic Pasta Salad.” Not a job interview. No one will remember your perfectly julienned bell peppers—just that the bowl was empty.
Ready to become the person everyone begs to bring the pasta salad? Welcome to the club.
