What the heck is this?
Sometimes you need a dish that screams “America” without actually screaming, you know? This Red White and Blue Pasta Salad is like the Fourth of July decided to throw a party in a bowl, and everyone’s invited. We’re talking spiral pasta loaded with cherry tomatoes, creamy white cheese, and those gorgeous blue cheese crumbles that make everything look like it belongs at a backyard barbecue with sparklers and good vibes.
But here’s the thing — this isn’t just pretty to look at. It’s got layers of flavor that’ll make you forget it started as a themed dish. Tangy blue cheese, sweet cherry tomatoes, salty olives, and chunks of salami all dancing together in a light, zesty dressing. My cousin brought this to our Memorial Day cookout and people were literally fighting over the last serving. I may have hidden some in a separate container for myself. No regrets.
Why This Will Be Your New Potluck Weapon
- Instagram-ready without even trying — those colors are chef’s kiss
- Feeds a crowd and actually gets better as it sits
- No mayo drama — this baby won’t spoil in the summer heat
- Perfectly balanced flavors that make everyone happy
- Make-ahead friendly because who has time for last-minute salad assembly?
- Works year-round but especially shines at patriotic gatherings
The Good Stuff You’ll Need
For the Salad Base:
- 1 lb rotini or fusilli pasta (the spirals catch all the good stuff)
- 2 cups cherry tomatoes, halved
- 1 cup blue cheese crumbles (don’t you dare use the fake stuff)
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup black olives, sliced
- 1/2 cup kalamata olives, pitted and halved
- 4 oz salami, diced into cubes
- 1/2 red onion, thinly sliced
- 1/2 cup roasted red peppers, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
For the Finish:
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Extra blue cheese for serving
Let’s Make Some Patriotic Magic
Step 1: Pasta Perfection
Cook the pasta according to package directions until al dente — nobody wants mushy pasta salad. Drain and rinse with cold water to stop the cooking process. Drizzle with a little olive oil and toss to prevent sticking because clumpy pasta is the enemy of good times.
Step 2: Dressing Game Strong
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Taste and adjust — you want it tangy enough to cut through all that cheese but not so acidic it makes you pucker.
Step 3: The Great Assembly
Add the cooled pasta to the dressing and toss to coat every single spiral. Then fold in the cherry tomatoes, mozzarella balls, most of the blue cheese (save some for the top), olives, salami, red onion, and roasted red peppers. This is where it starts looking like a party.
Step 4: Let It Marinate
Cover and refrigerate for at least 2 hours, but honestly, overnight is even better. The flavors need time to get acquainted and become best friends. Give it a good stir before serving because dressing likes to settle.
Step 5: Final Touches
Right before serving, fold in the fresh herbs and top with the remaining blue cheese crumbles. Taste and adjust seasoning — you might need a little more salt or a squeeze of lemon juice to brighten everything up.
Serving Suggestions
This is perfect for Fourth of July barbecues, Memorial Day picnics, or any time you want to feel patriotic about your lunch. Serve alongside grilled burgers, hot dogs, or barbecue chicken. It’s also fantastic as a light dinner with some crusty bread and a cold beer.
Switch It Up
Italian Vibes: Use salami, pepperoni, and add some pepperoncini for a more Mediterranean feel.
Veggie Version: Skip the salami and add more roasted vegetables like zucchini or bell peppers.
Protein Boost: Toss in some grilled chicken or chickpeas to make it more substantial.
Cheese Swaps: Try feta instead of blue cheese, or add some sharp cheddar cubes.
Herb Garden: Go wild with fresh dill, chives, or even some mint for a surprising twist.
Make-Ahead Tips
This salad is actually better the next day, so make it ahead with confidence. Just keep the fresh herbs separate and add them right before serving so they don’t get all wilty and sad.
You can prep all the ingredients up to 2 days ahead and store them separately, then assemble the day of your event. The dressing keeps for up to a week in the fridge.
Questions People Actually Ask
Q: Can I use regular pasta instead of spirals?
A: Sure, but spirals really do hold the dressing and ingredients better. If you use something else, maybe add a bit more dressing.
Q: What if I hate blue cheese?
A: Try feta or goat cheese instead. You’ll lose some of the “blue” but gain deliciousness if blue cheese isn’t your thing.
Q: How long will this keep?
A: It’s best within 3-4 days, but honestly, it usually disappears way before then.
Q: Can I make this dairy-free?
A: Skip the cheeses and add more olives, roasted red peppers, and maybe some avocado for creaminess.
Q: Is there a way to make this lower carb?
A: Use hearts of palm “noodles” or zucchini spirals instead of pasta. It won’t be the same, but it’ll still be tasty.
Q: What if my dressing separates?
A: Just whisk it back together, or put it in a jar and shake the heck out of it. It happens!
Red White and Blue Pasta Salad: The Patriotic Picnic MVP
- Total Time: 20 minutes
- Yield: 8–10 servings 1x
Description
Sometimes you need a dish that screams “America” without actually screaming, you know? This Red White and Blue Pasta Salad is like the Fourth of July decided to throw a party in a bowl, and everyone’s invited. We’re talking spiral pasta loaded with cherry tomatoes, creamy white cheese, and those gorgeous blue cheese crumbles that make everything look like it belongs at a backyard barbecue with sparklers and good vibes.
But here’s the thing — this isn’t just pretty to look at. It’s got layers of flavor that’ll make you forget it started as a themed dish. Tangy blue cheese, sweet cherry tomatoes, salty olives, and chunks of salami all dancing together in a light, zesty dressing. My cousin brought this to our Memorial Day cookout and people were literally fighting over the last serving. I may have hidden some in a separate container for myself. No regrets.
Ingredients
For the Salad Base:
- 1 lb rotini or fusilli pasta (the spirals catch all the good stuff)
- 2 cups cherry tomatoes, halved
- 1 cup blue cheese crumbles (don’t you dare use the fake stuff)
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup black olives, sliced
- 1/2 cup kalamata olives, pitted and halved
- 4 oz salami, diced into cubes
- 1/2 red onion, thinly sliced
- 1/2 cup roasted red peppers, chopped
For the Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
For the Finish:
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Extra blue cheese for serving
Instructions
Cook the pasta according to package directions until al dente — nobody wants mushy pasta salad. Drain and rinse with cold water to stop the cooking process. Drizzle with a little olive oil and toss to prevent sticking because clumpy pasta is the enemy of good times.
In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Taste and adjust — you want it tangy enough to cut through all that cheese but not so acidic it makes you pucker.
Add the cooled pasta to the dressing and toss to coat every single spiral. Then fold in the cherry tomatoes, mozzarella balls, most of the blue cheese (save some for the top), olives, salami, red onion, and roasted red peppers. This is where it starts looking like a party.
Cover and refrigerate for at least 2 hours, but honestly, overnight is even better. The flavors need time to get acquainted and become best friends. Give it a good stir before serving because dressing likes to settle.
Right before serving, fold in the fresh herbs and top with the remaining blue cheese crumbles. Taste and adjust seasoning — you might need a little more salt or a squeeze of lemon juice to brighten everything up.
Notes
This is perfect for Fourth of July barbecues, Memorial Day picnics, or any time you want to feel patriotic about your lunch. Serve alongside grilled burgers, hot dogs, or barbecue chicken. It’s also fantastic as a light dinner with some crusty bread and a cold beer.
- Prep Time: 20 minutes
Nutrition
- Calories: ~285 kcal
- Fat: ~16g
- Carbohydrates: ~26g
- Protein: ~12g