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Restaurants›Willie Sue's. Sumter,S.C.›Pasta Salad Recipe

Pasta Salad Recipe

Name: Willie Sue's. Sumter,S.C.s Pasta Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz dry pasta (rotini, penne or farfalle); 1 tbs salt (for pasta water); 1 cup mayonnaise; 1 cup plain Greek yogurt or sour cream; 2 tbs olive oil; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced (seeded if desired); 0.5 cup red bell pepper, diced; 0.25 cup red onion, finely diced; 0.25 cup black olives, sliced (optional); 0.5 cup shredded carrot; 2 tbs fresh parsley, chopped; 0.75 cup feta or shredded cheddar; 2 cups cooked chicken breast, diced or rotisserie; 1 tsp salt; 0.5 tsp black pepper; 1 tsp dried oregano; 0.5 tsp dried basil; 0.5 tsp garlic powder; 0.5 tsp red pepper flakes (for spicy ranch) or hot sauce; 0.5 cup Italian dressing (store-bought or homemade) - for Italian option; 0.5 cup ranch dressing (store-bought or homemade) - for regular/spicy ranch; 1 tbs lemon juice or white wine vinegar

Inspired by Willie Sue's. Sumter,S.C.

Time45m

Serves6

Homemade pasta salad with your choice of Italian, spicy ranch or regular ranch.

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Ingredients

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Pasta & Dressing Base

12 oz dry pasta (rotini, penne or farfalle)

1 tbs salt (for pasta water)

1 cup Mayonnaise

1 cup plain Greek yogurt or sour cream

2 tbs olive oil

Vegetables & Add-ins

1 cup Cherry tomatoes, halved

1 cup cucumber, diced (seeded if desired)

1/2 cup red bell pepper, diced

1/4 cup red onion, finely diced

1/4 cup black olives, sliced (optional)

1/2 cup shredded carrot

2 tbs Fresh parsley, chopped

Cheese & Protein (optional)

3/4 cup feta or shredded cheddar

2 cups cooked chicken breast, diced or rotisserie

Seasonings & Dressing Variations

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Dried oregano

1/2 tsp dried basil

1/2 tsp Watkins garlic powder

1/2 tsp red pepper flakes (for spicy ranch) or hot sauce

1/2 cup Italian dressing (store-bought or homemade) - for Italian option

1/2 cup ranch dressing (store-bought or homemade) - for regular/spicy ranch

1 tbs lemon juice or white wine vinegar

Method

Pasta & Prep

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually 8–11 minutes). Stir occasionally to prevent sticking.

Reserve 1/4 cup of the pasta cooking water, then drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Shake off excess water.

Transfer the cooled pasta to a large mixing bowl and toss with 1–2 tablespoons olive oil to keep it from sticking while you prepare the rest of the ingredients.

Vegetables & Add-ins

Prepare vegetables: halve cherry tomatoes, dice cucumber and red bell pepper, finely dice red onion, shred carrot, slice olives if using, and chop parsley.

Add all prepared vegetables to the bowl with the pasta.

If using cooked chicken and cheese, add diced chicken and crumbled feta or shredded cheddar to the bowl.

Make Dressing - Choose One

Italian Dressing Option

In a small bowl, whisk together 1/2 cup Italian dressing, 1 tablespoon lemon juice or vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, and a pinch of black pepper. Taste and adjust seasoning.

Regular Ranch Option

In a small bowl, whisk together 1/2 cup ranch dressing with 1 tablespoon lemon juice or vinegar, 1/2 teaspoon dried basil, and a pinch of black pepper to brighten the flavor.

Spicy Ranch Option

Make the regular ranch option, then whisk in 1/2 teaspoon red pepper flakes or 1 teaspoon hot sauce (adjust to heat preference).

Combine & Season

Pour the chosen dressing over the pasta and vegetables. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano (if not already in the dressing). If the salad seems dry, add 1–3 tablespoons of the reserved pasta water to loosen the dressing and help it coat the pasta.

Gently toss everything together until evenly coated. Taste and adjust salt, pepper, or acidity (lemon/vinegar) as needed.

Stir in chopped parsley for freshness. If time allows, cover and chill the pasta salad in the refrigerator for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.

Serving & Storage

Serve the pasta salad garnished with extra parsley, an additional sprinkle of cheese, or a drizzle of olive oil if desired.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. If the dressing thickens after chilling, stir in a splash of water, milk or reserved pasta water to loosen before serving.