Linguine Salad
This easy Linguine Salad just screams summer! It’s loaded with cucumber and tomatoes, and all sorts of tasty herbs. I cheat a little bit with the dressing, but with so much extra flavor in the salad, nobody will care. Ready for a knock-your-socks-off kind of salad? This Linguine Salad is perfect!
I love entertaining, and once the weather is nice, we entertain outdoors. My husband built me a new table that seats 10, but of course, we’ll squeeze 12 around the table for chatting and feasting on delicious food like this Linguine Salad.
Linguine Salad
Summer entertaining has never been easier than it is with tasty and simple fare like this salad. It’s an easy pasta salad that you can make ahead of time and just pop into the fridge until you’re ready to serve.
Read more: Linguine Salad
I keep this salad pretty simple, with humble ingredients like tomatoes, peppers, onion, and cucumbers, but you can jazz it up with other veggies, too. Check out all my suggestions below.
The next time you’re entertaining or need a tasty dish to share with friends and family, give this Linguine Salad a try. I know you’ll love it as much as I do!
Why I love this recipe
- It’s a hearty and tasty pasta salad recipe that everyone always enjoys.
- You can make this salad ahead of time and keep it in the fridge until you’re ready to serve.
- This Linguine Salad pairs so well with other dishes, and it’s a great addition to any potluck.
- It’s easy to double if you need to feed a crowd. If you really want to impress, serve it in your Epic Salad Bowl or in jars.
Gather these ingredients
- Linguine pasta – You’ll need a 1-pound package.
- Italian salad dressing – 1 15-ounce bottle. Use your favorite brand.
- Sesame seeds
- Paprika
- Salt and black pepper
- Celery salt
- Garlic powder
- Celery seed
- Dill
- Tomato powder
- English cucumbers – Diced.
- Red bell pepper – Diced.
- Cherry tomatoes – Cut in half.
- Red onion – Diced.
- Parsley – Finely chopped.
- Romano cheese – Finely grated.
How to make the best Linguine Salad
- Cook the pasta 1 minute less than the package directions so that it is very al dente. Drain the pasta, then rinse it under cold water until it is cool. Set aside.
- Add the Italian dressing to a large bowl, then add the sesame seeds, paprika, salt and pepper, celery salt, garlic powder, celery seed, dill, and tomato powder to the dressing. Whisk to combine.
- Add the cucumbers, red pepper, cherry tomatoes, and red onion to the mixture and toss to combine.
- Add the cooked, drained and cooled linguine to the bowl and toss to combine.
- Refrigerate the salad for about 4 hours or overnight.
- Add the chopped parsley and romano cheese before serving, then toss and serve.
Tips & substitutions
- Any kind of Italian salad dressing will work well in this recipe. Use a vinaigrette style dressing versus a creamy dressing.
- Add your favorite veggies to this salad, and to turn it into a meal-worthy salad, top with grilled chicken or shrimp.
- You can prep the linguine ahead of time. Just chill it in the fridge until you’re ready to assemble the salad.
- You can use Parmesan cheese in place of Romano cheese.
Serving suggestions
I love this Linguine Salad with anything off the BBQ or grill, including grilled fish, grilled chicken skewers, and grilled tri tip. It’s delicious with so many other dishes, too. Try it with your favorite Italian dishes and don’t forget a slice of this Sicilian Cheesecake for dessert!
Storage
Store any leftovers in an airtight container in the fridge for 3-4 days.
Check out these awesome pasta salad recipes while you’re here
Get the Recipe:
Linguine Salad
Ingredients
- 1 pound linguine pasta
- 1 15 ounce Italian Salad Dressing, use your favorite brand
Mix together:
- 1 ½ tsp sesame seeds
- 1 tsp paprika
- 1 tsp salt
- 1 tsp celery salt
- 3/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 tsp celery seed
- 2 tsp dill
- 2 tsp tomato powder
- 2 English cucumbers, diced
- 1 large red bell pepper, diced
- 1 cup cherry tomatoes, cut in half
- ½ red onion, finely chopped
- 1 cup fresh parsley, finely chopped
- ½ cup romano cheese, finely grated
Instructions
- Cook the pasta according to the package directions (about 1 minute less so it’s al dente). Drain the pasta and rinse it under cold water. Allow the pasta to cool while you prepare the rest of the salad; set aside.
- In a large bowl add all of the dry ingredients together along with the salad dressing. Whisk until blended. Add to the dressing the cucumbers, red pepper, cherry tomatoes, and red onion. Add the drained pasta.
- Mix all ingredients in the bowl together until well combined and put in the fridge for at least 4 hours. You can also keep it overnight.
- Before serving, add the fresh chopped parsley and romano cheese; toss and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
