This Is the Best Store-Bought Pasta Salad, According to Experts

Recently, I spoke with experts on how to make the best pasta salad. Thrilled with the knowledge of how to make an outstanding pasta salad recipe, I brought this summer side to all the potlucks and park gatherings last month.

The only problem with making a “can-I-get-your-recipe” pasta salad is that no other salad can hold up to the caliber of your own. But sometimes, I don’t want to go through the whole rigmarole of chopping, boiling, straining, and mixing; sometimes, I want to pop into the store empty-handed and leave with a pint of pasta salad.

I went back to my chef community with an important question: What pasta salad do you buy when you don’t want to make pasta salad from scratch?

I chatted with two esteemed culinary experts who both urged me in the direction of a single store-bought pasta salad that I can’t wait to try. Here’s what they have to say.

The Pasta Salad Experts

The Best Store-Bought Pasta Salad, According to Experts

Funnily enough, both Gray and Amidor recommend a pasta salad from one of my most-frequented grocery stores: Whole Foods. “I turn to Whole Foods for the best pasta salad,” says Gray, “specifically the Smoked Mozzarella Pasta Salad.”

The ingredients in this store-bought side set it apart from competitors, according to both experts. Loaded with smoked mozzarella, Parmesan, baby spinach, roasted peppers, and herbs, this pasta salad is rich and full of flavor. Plus, says Gray, “cayenne and paprika add pleasant heat, playing backup to the smokiness of the mozzarella.”

“The smoky flavor really makes this pasta salad different and gives it a more in-depth flavor,” says Amidor. “Plus, the roasted red peppers provide a delicious boost of vegetables.”

What elevates this pasta salad is the dressing, which also contains smoky cheese. “I love the fact that its dressing is made with smoked mozzarella and not mayo, which is a really nice difference,” Amidor adds.

Gray agrees. She says that much of the salad’s delicious and dynamic taste profile is attributable to its dressing, adding, “the smoky, creamy dressing is far from one note, combining Parmesan cheese, vinegar, lemon, and garlic.”

All in all, this pasta salad is different from a more traditional recipe, but in my opinion, that’s for the best. I can’t wait to head to Whole Foods and give it a try, whether I’m eating it out of the container or heaping it onto my plate along with a protein and a vegetable. I also love Gray’s suggestion of  “serving alongside a platter of heirloom (or multicolored cherry) tomatoes and a loaf of crusty bread for a quick dinner.”