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Classic Pasta Salad

This pasta salad recipe is simple yet delicious.  It gets better with time, which is always a plus. You can make it “full-fat” or low-fat and they’ll both be very tasty.


  • 1 lb. small shape pasta of your choice (I like to use tricolor rotini or shells)
  • 1 red pepper, chopped into small pieces
  • 1 yellow or orange pepper, chopped into small pieces
  • 3 stalks of celery, finely chopped
  • 1/3 cup red onion, finely chopped
  • 1 can sliced black olives
  • 1/4 cup mayonnaise (I use low-fat)
  • 1 tbsp spicy mustard
  • 1 – 0.7 oz. package Good Seasons All Natural Italian dressing mix made as directed on package (I make the low-fat version)
    • If you’re using pre-made dressing, it’s approximately 3/4 cup
  • 1 tsp dried parsley
  • Salt and pepper to taste


  • Add the pasta to a pot of boiling, salted water
  • While the pasta is cooking, prepare the vegetables and the salad dressing
  • Once the pasta has finished cooking, strain it and return it to the pot immediately
  • While the pasta is still hot, add in the mayonnaise and mustard and stir well
  • Add the chopped vegetables, olives and dried parsley to the pasta and mix
  • Pour the salad dressing over the pasta salad; mix well and make sure it’s all evenly coated
  • Season with salt and pepper
  • For best results, refrigerate for at least 1 hour before serving