Mom’s Linguine Salad

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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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red onion, tomato, cucumber and linguine in a blue bow.

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 there is no mayonnaise in this recipe an outdoor setting is fine. Growing up my parents entertained a lot. Cocktail parties, picnics, and backyard gatherings, it was a very fun time in my childhood.

I have always loved this recipe, the ease of preparation, it’s simplicity, the great flavor, and the fact that it can be made ahead. 

Linguine salad in a decorative bowl

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. 

Mom's linguine salad twitter image

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:

Mom’s Linguine Salad

A perfect side dish for every summer cookout.
5 from 12 votes
Prep Time20 minutes
Cook Time12 minutes
Chilling Time8 hours
Total Time8 hours 32 minutes
Course: Side Dishes
Cuisine: American
Servings: 10 – 12 servings


  • 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
  • 1 envelope Good Seasons Italian Dressing
  • Oil Vinegar, and Water to prepare Italian dressing


  • 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.
  • Prepare the Good Seasons Italian dressing. Set aside.
  • Add chopped vegetables to pasta. Add half of the Italian dressing and toss well. Taste and add 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.

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  1. I had forgotten about those packets of seasoning for the Italian Dressing. My mom used them too. Great food memories.

5 from 12 votes (12 ratings without comment)

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