Mom’s Linguine Salad
This Linguine Salad takes me back to my childhood. My Mom made it for every cookout and picnic she ever hosted. Why? Because it’s easy and good!
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Every cookout or backyard bbq party needs a pasta salad. This salad is summer! Fresh ingredients tossed with Italian dressing make it a side dish that will hold up to the heat.
Because this recipe does not contain mayonnaise, an outdoor setting is fine. Growing up, my parents entertained a lot. Cocktail parties, picnics, and backyard gatherings were a very fun time in my childhood.
Why you’ll love Linguine Salad
- This recipe does not include mayonnaise, so it’s ideal for an outdoor setting.
- It’s easy to make with just 8 readily available ingredients.
- Great, fresh flavor.
- Uses fresh produce ingredients.
- Easily transported for a potluck party or picnic.
- Can be made ahead. It should be made in advance to allow the flavors to combine.
But it had been years and years since I’d made it. Why? Because I lost the only copy of the recipe I had, that was written in my Mom’s handwriting. It is easy, but I wanted to get it right. Then I found it, then lost it again.
This time when I found it, I made it. My family loved it! I mean, what’s not to love?! My Mom’s original recipe called for a bottle of Wishbone Italian dressing, which I’m not sure is even on the market now.
Leftovers are not a problem if you even have any. This linguine salad will keep in the refrigerator for 2 to 3 days after your party.
Other delicious side dishes for your cookout include:
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Mom’s Linguine Salad
Ingredients
- 1 16 ounces box linguine
- 1 tablespoon olive oil
- 2 medium cucumbers chopped
- 1 small red onion chopped
- 10 cherry tomatoes cut in half
- Salt and Pepper to taste
Dressing
- 1 envelope Good Seasons Italian Dressing
- ½ cup vegetable oil
- ¼ cup white vinegar
- 3 tablespoons water
Instructions
- Prepare linguine according to package directions. Before placing linguine into the boiling water, break pasta in half. Once cooked, drain, and transfer to a serving bowl. Toss with olive oil so it won’t stick. Cool.1 16 ounces box linguine, 1 tablespoon olive oil
- Prepare the Good Seasons Italian dressing according to package directions. Set aside.1 envelope Good Seasons Italian Dressing, ½ cup vegetable oil, ¼ cup white vinegar, 3 tablespoons water
- Add chopped vegetables to pasta. Add half of the Italian dressing and toss well. Taste and add salt and pepper to taste.2 medium cucumbers, 1 small red onion, 10 cherry tomatoes, Salt and Pepper to taste
- Cover pasta salad and refrigerate 8 hours or overnight so flavors can meld. Refrigerate remaining dressing.
- Before serving, toss mixture. Taste and add more dressing and seasonings as necessary.
- Store any leftover linguine salad in the refrigerator.
How much water, sugar and vinegar?
Hey Vicki, The package of Good Seasons Dressing gives the measurements but it’s 1/4 cup of vinegar, 3 tablespoons of water and 1/2 cup of vegetable oil. There is no sugar called for in the recipe.
That sounds so delicious! I’ve never tried a long pasta in a pasta salad, but I can’t wait to try this one. So much flavor with that dressing.
I adore Italian dressing pasta salads – so light and fresh, and chock full of all those great veggies!
I had forgotten about those packets of seasoning for the Italian Dressing. My mom used them too. Great food memories.